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Halloween Cake Pops: Denver

11 Nov


As I write this post, I realize I did a really, really terrible job of taking photos for this assignment! I was prepping for a halloween party as I made them, so I guess the rest of the decorating/cooking was distracting. Valuable lesson here, and I apologize!

I made my cake pops out of 1/2 chocolate cake and 1/2 pumpkin spice cake. Initially, I had planned to do two separate batches, but I ended up mushing both cakes together…Turns out, you really do need to add the frosting slowly – otherwise, your mix is too goopy! This happened to me as I mixed frosting into the pumpkin cake. Since I couldn’t take frosting out, I had to add in more cake. So, I ended up with one big pot of chocolate and pumpkin cake ball goo.


Like Nora mentioned in her post, these took AGES to make. The rolling went by quickly, but the dipping/decorating was a beast. I made purple people eaters a la The Pioneer Woman, and then little ghost faces and skulls. I learned this lesson while making cake pops: man, just spend the money on candy melts!! I bought white chocolate chips (the good Ghirardelli kind!) because they were much cheaper than the packaged candy melt, but the chocolate was WAY too thick to dip. They shredded the first cake pops I tried to dip – even after I thinned the chocolate out using oil. I stopped mid-process to go buy the candy melts after all. Once I did, however, it was pretty smooth sailing!


Overall, my opinion is that they were tasty, but I thought they were too high-fuss. My typical cupcake is prettier and easier to execute well. Still, I’m glad I finally tried making cake pops!



Bonus photo: Here are my current roommates and me at the party! Kelsey and Lillian were the phrase, “When life gives you lemons, you make lemonade!” and I was athena (plastic shield and sword not pictured).



Halloween cake pops: Portland

9 Nov


Happy belated Halloween!

I had a lot of fun creating these cake pops and they were well received at work. But boy did they take a lot of time. I figure I made about 40, and each one took time to roll, dip and decorate.

The easiest part was making the cake. I decided on pumpkin cake (seemed appropriate) and cream cheese frosting. For decoration, minimalist seemed like a good idea, seeing as presentation has never been my strongest suit in baking.


It all started with the standard creaming of sugar and butter, though I think the photos of this process always look pretty.


One problem I had was that I made too much cake in too big a pan. I doubled a cake recipe so it would fit in a 9×13 pan, but that turned out to be way too much cake and it didn’t cook evenly. So the sides and bottom ended up overcooked (brown and kind of dry) and the very top ended up undercooked. But the middle was fine, so I added most of that to the frosting later.


Cream cheese frosting went well with the spicy pumpkin cake.


After the frosting was done, I crumbled the good parts of the cake — I ended up having about half my cake left after I was done — and combined it slowly.


The mixing process took a while, but once the cake and frosting were combined, I ended up with a moldable, vaguely crumbly dough.


It took a good 20 minutes to roll each ball into shape (and because I’m a perfectionist, they had to be perfectly round). Then they went into the freezer to solidify before dipping.


The dipping process was fun, if not entirely tedious. But I learned what not to do if I make cake pops again. In lieu of a double boiler (which I do not own), I used the old bowl over the pot trick. Worked out pretty well.


Because I haven’t made these before, I caved and bought candy melts, but each package didn’t hold that much, so I might try some other coating next time. I discovered how important it is for the cake pops to be really thoroughly chilled when the go into the candy melt, lest they start falling off the stick and breaking. Bakerella’s instructions for dipping were immensely helpful, particularly the note about adding vegetable oil if the candy melt consistency was too viscous for easy dipping.


I had some trouble with the dipping step because, after a while, the candy melts harden pretty quickly, so making the cake pops look pretty got difficult. Few of mine looked completely smooth, and I often had to use a spatula to help cover the whole cake pop.


After dipping, I used some sprinkles to add some extra fall color to these treats. The inside was a little more mushy than other cake pops I’ve seen, which I’ll attribute to the consistency of the cake and the amount of frosting I used.

For a first try, I’m happy with how these turned out. Now on to the cookie challenge!

Challenge: Halloween cake pops

22 Sep

Halloween cake pops

Because it’s almost October, I unveil our next blog challenge: Halloween cake pops. I’ve always wanted to try my hand at cake pops, and Haloween seems like the perfect holiday for decoration inspiration. And these will be easy to share with coworkers and roommates.

Months ago, I bought this cake pops decorating kit (above) and sent one to Hannah too, with the intention of using it soon after on Cats and Commas. (The fabric underneath is another unfinished project — what was supposed to be Halloween napkins.) Time to put it to use.

Here are a few recipes and tutorials for Halloween-themed cake pops. The great thing is you can make them any design you want. Excited to see what Hannah and I will come up with.

As always, here’s to fall, and happy baking!