cake pops are everywhere. you can't deny their cuteness, no matter how tough you are. however, when i first researched how they were made i got a bit turned off. the inside is crumbled cake that is mixed with frosting until it reaches a consistency where it can be rolled into balls. for some reason that bothered me. but after seeing way too many beautiful pictures on blogs and pinterest, i decided to get over it. we had a tea party coming up and i wanted to make something new. besides, what better way to say "i love you" than by serving a dessert that's partially digested? "look, i did some of the chewing for you. that's how much i care." it's a thoughtful gesture really::
here's a link to a great video tutorial. it's by angie, the cake pop queen! her blog is bakerella and she's got a cake pop book out now that's full of fun ideas. we kept ours simple for the trial run::
to offset the whole idea of what's in there, i opted for a from scratch cake and my own cream cheese frosting. it was the first time i tried this particular cake recipe and it came out not so sweet. well, the tea party girls didn't go for it. but i passed some out to big b and the boys later and got a thumbs up all around. and i loved them, though my sweet toothed opinion doesn't hold much weight. mixed reviews.
so here's what i did, just to be sure of the flavor: i made them again with box cake (which is what's recommended). but you know what? the resulting sweetness was way too much. the scratch cake is just non-sweet enough to compliment the candy coating. it really is much, much better. in case you were thinking of trying them, now you know! and in the end, you realize that one cake pop is nutritionally less evil than your average slice of layer cake. i think i've come full circle. cake pop consumption, justified!
