Christmas Cake Balls & Cake Pops Tutorial

It’s almost christmas!! Time has gone by so fast. Thanksgiving zoomed by and now it’s almost 2012!! As soon as school ended, I jumped into baking (as if I ever took a break while school was IN! Ha!). I updated this blog a little bit, printed a couple business cards, signed up for a couple fundraisers, and opened an online seller site with Big Cartel. I mass emailed and facebook spammed everyone with my advertising! I was determined to sell and ship these cake balls. I bought a couple boxes from UPS, stocked up on candy melts and sprinkles, then waited for the orders to come pouring in!! To my surprise, people started emailing, calling, ordering after a day of posting everything up. I made a total of 320 cakeballs/pops/cupcakes in a week and a half!! Yay! So thankful to everyone who have been supporting me. Whether it’s passing on my info, or ordering from me yourself, your help has been very much appreciated!! Catering..maybe just baking, is a tricky business. I have a lot to learn and I will definitely keep everyone updated on all the goods I find with my research.

Now that I have some down time and I (for once) didn’t forget to take pictures of my creations, I can start a tutorial on these cake pops/balls!!

 

Things you need:

  • Cake (if you don’t really bake..I suggest Duncan Hines Butter Cake or Devil’s Food mix)
  • Icing
  • Wilton’s candy melts (or candy bark at your local grocery..sometimes these are better because they’re smoother/thinner)
  • Wax paper
  • Baking pan/tray
  • Deep microwavable bowl
  • Spoon
  • Lollipop sticks (if you’re making pops)
  • Styrofoam board (for pops), covered in foil
  • Sprinkles
  1. Make sure your cake is cooled before you mix it with the icing or it will be sticky icky messy! (I would even crumble the cake into a bowl once it’s cooled and refrigerate for 5-10 min)
  2. Mix icing and crumbled cake, until a dough forms. I use 1/4 cup of icing with one 9-inch cake. Use a little frosting at a time unless you have extra cake that you can add in, just in case the dough is too wet, and vise versa, extra frosting for a dough that’s too dry.
  3. Start forming the 1-inch balls and lay them on a baking tray lined with wax paper.
  4. Place the cake balls in the fridge for 5 minutes just to set the ball’s shape.
  5. Microwave the candy melts. It’s very very important to heat them at 30 second intervals, and mixing in between. The candy melts should be good to go after a total of 1:30 of heating.
  6. Make sure you have another tray lined with wax paper for the dipped cake balls.
  7. Dip the cake balls carefully in the chocolate, use the tip of the spoon to pick it up and lay it on the tray slowly. Tap excess chocolate off. Sometimes this isn’t necessary, if you just use the tip of the spoon, you can use the excess chocolate for uncovered spots (usually at the bottom of the ball where the spoon lifts from.) Use a toothpick to cut around extra chocolate. I got really specific here because I know how hard it is to get that smooth truffle look.  Be patient with yourself & keep practicing :)
  8. The chocolate melts super fast as you’ll notice, so make sure you add the sprinkles right after you set down the cakeball. WITH CAKE POPS make sure you let the excess chocolate fall off and spin the stick around slowly as the pop dries so it’s smoother. You can dip this in the sprinkles ones it’s a little dry.
  9. DO NOT PUT CAKE BALLS IN THE FRIDGE/FREEZER. They’ll condensate and crack! 
  10. Cake balls/pops last up to a week unrefrigerated and inside an airtight container.

Wrap or place them in little truffle cups and ENJOY!!

 

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