It's been a while since we pulled out the cake pop pan, so when pondering what cake pops to make for Dessert Shop, we simply couldn’t decide on just one.
Our two varieties were the perfect choices for fall and got us excited about how easy they can be to put together for two very different, and seasonal selections. Miss Beth shares her tips for success and maximum yield from each method.
Prepare the cake balls ahead, they can be chilled prior to dipping. To a boxed cake mix add, 2/3 C milk, 1/3 C oil and 4 eggs. Bake in the NordicWare Cake Ball Pan according to instructions. (For Candied Apple we used Spice Cake, and a white cake mix plus Red Velvet Emulsion for the Monsters.)
The Red Belvet Emulsion adds deep color to any batter, not to mention a touch of the Macabre for our Halloween treats.
Remove from pan and allow to cool.
Candied Apple Pops:
Line a baking sheet with a silpat mat. Insert striped straws into spice cake balls and set in fridge to chill.
Candied Apple Syrup
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red food coloring
In a medium saucepan, combine sugar, water, corn syrup and food coloring. Bring to a boil over high heat, reduce to medium-high and continue to boil until temperature reaches hard crack stage (between 300-310 degrees) on your digital thermometer, about 20 minutes.
Using a digital thermometer ensures you reach your intended 'hardness' with the sugar mixture.
recipe from seasonofsweets.com
Dip tip of stick into melt and insert into cake balls, set in fridge to set. Once sticks are well anchored, melt additional candy melt in desired colors for dipping. Dip cake balls to coat, reaching up to base of stick.
Once set, you can share cake pops
OR wrap in gift bag tied with baker’s twine.
Extra Tips we learned along the way...
- The cake pop pan is so fun and easy to use!
- Don't forget to spray the pan after each batch...
- Adding the extra ingredients to a cake mix makes a denser, fudgier cake, which holds up better when making cake pops! If the batter is too light, the pops are more delicate and harder to decorate.
- Use paper straws as the pop sticks for a fun, decorative addition to your pops!
- The digital candy thermometer was essential in making sure our sugar candy coating got to the perfect stage for a hard, crunchy crackle, without burning.
- Silpat mats are ideal in working with sticky sugar and caramels! Even the stickiest, gooiest mixtures come off without a problem.
Using a silicone mat makes clean up simple because even hard set sugars won't stick!
For the Monsters:
This double boiler is the perfect tool for cake pops or truffles.
The hook and handle combination make it easy to turn any size pot into a double boiler, while the small bowl allows you depth with out volume so you can get the most from your dip.
Make sure to chill the pops sufficiently after inserting the sticks, so when you dip your pops, the monster head doesn’t pop right off.
We made purple and green monsters, but you could color your coconut any color!
When using candy melts, make sure to work quickly to add your decorations. Candy melts harden quickly.
The Wilton candy eyes are the essential finishing touch to these little monsters. Switch it up by giving some of your monsters one eye, or even three!
Both varieties were a big hit! The spice cake was a delicious combo with the crunchy candy shell, and the coconut and red velvet cake monster pops were adorable and delicious.