Web Toolbar by Wibiya I Heart Bakerella's Cake Pops ~ Dozen Flours
Dozen Flours

Sincere Acts of Sweetness

April 13, 2008

I Heart Bakerella's Cake Pops

It was a typical February afternoon in Seattle. Cold, windy and rainy. Blah. The day was progressing like any other and it was lunch time. I had just arrived back to my desk, waiting patiently for my piping hot (yet still frozen in the center) vegetable enchiladas to cool off. As I do just about every work day, I fired up the first of several of my favorite blogs while I started to dig into my lunch:NotMartha.org. The daily post consisted of a collection of a bunch of links to interesting stuff of or related to my favorite subject: food. I scroll through the links: something about beef (gross), crust less quiche (promising)...and then I see it: "cake lollipops at Bakerella". Bakerella? Cake lollipops? I'm so there!

Oh....
My....
Goodness!
These cake lollipops were the cutest things ever! That was until I clicked on the picture and was directed to Flickr. I immediately started looking at Bakerella's photostream and that's when I saw them....Cupcake Lollipops!!! Only the coolest most adorable thing EVER! I knew right then and there I had to make these -- so I did, two months later :-)

These were challenging (and fun...and messy!) to make but worth the effort. If you'd like to make them you can either go to Bakerella's blog where she *just* posted really wonderful step-by-step instructions (I would have loved these yesterday!) or to theMarthaStewart.com website (there's a step by step video there, too). Bakerella, was invited to be on the show to make these! How cool is she?

I have a few tips after making these:

1. I didn't use cheesecake frosting from a can but instead make it from scratch. I just don't care for canned icing. The recipe still worked out fine, although the "dough" (cake + frosting mixed together) was on the soft side. My recipe is really simple: 3 8oz blocks of cream cheese, at room temperature. 6 tablespoons unsalted butter, at room temperature. 2 1/2 cups powdered sugar, 1 teaspoon vanilla. Mix the cheese and butter together until really well blended, add the vanilla and mix again. Add powdered sugar and mix on low until the sugar is combined. Then mix on high for about 2 minutes. Done. (Makes about 2 1/2 cups)

2. Don't skimp on the Almond Bark for the bottoms of the little cakes or try to use candy melts or even real chocolate. What's Almond Bark? This is the stuff you usually find on the bottom shelf of the chocolate chip isle that comes in a solid block. It typically comes in two flavors: chocolate and vanilla. Don't worry, it doesn't taste like almond or contain almonds. What I loved about this product was that it stayed viscous for a long time which meant I didn't have to keep tempering it. I also loved the way it looked when it set. It was very smooth and even. Eventually I ran out and had to use candy melts instead and the texture was just different and it didn't look as pretty to me as the bark did. I think the almond bark also adds a nice chocolaty flavor. The candy melts don't really taste like anything so bark is a nice contrast.

3. The directions to use the 1 1/4-by-3/4-inch flower-shaped cookie cutter. I had a hard time finding this at first but eventually found it at Williams & Sonoma as part of a six piece pack for $10. I also found the exact same six piece pack, although packaged differently, at Michael's for $3. Yeah... I'm bringing back the set from Williams & Sonoma (rip off!).


4. While you're at Micheal's, pick yourself up a big hunk of WHITE Styrofoam. Avoid the green kind. Why? Well, the green kind is designed to work more with silk flowers and breaks apart as you touch it. Before you know it you have have this green, sand-like material all over the place, which will attach itself to the pops. Ick.

5. Give yourself lots of time. It took me many hours to make this from start to finish. Be patient and think through each step before you start.

6. Always use the lollipop stick when handling the cupcakes, especially when you're sticking them into the Styrofoam. I made the mistake of pushing on down onto the top of the cupcake to stick it into the Styrofoam and the stick went right through the top of the cupcake, breaking it.
I really enjoyed making these little guys. I already have some other ideas on what I can use the "dough" to make next. It's a great way to show your creativity. I think I got a little carried away but I loved the results.

Bakerella, thank you for this recipe. You're a genius!

22 comments:

  1. Amazing! They look so completely martha stewarty.

    ReplyDelete
  2. You really did a fantastic job. So much fun too, with all the colors.

    ReplyDelete
  3. soo super cute and colorful! looks like an all day affair. =) i love all your little tips!

    ReplyDelete
  4. Daniel - thank you for your very sweet comment and for still reading my blog. You're so sweet!

    Bakerella -- thank you for your compliment! Gosh, I feel like Tim Gunn just told me he liked my outfit.

    Alice - it kind of was an all day affair! I broke up each step, but all together I bet I spent at least 5 hours making these. If I were to make them again, it would go much faster though. I did make two batches though. Thanks again for visiting my blog!

    ReplyDelete
  5. Wow Julia! You MADE these? that's insane...and so delicious! Lucky co-workers!!! Come back to SerSol and feed us good stuff:) nice job on the lollipops:)

    ReplyDelete
  6. Awww! Thank you Danielle! I did make these but I can't take credit for the recipe. I *wish* I thought of it! If I lived closer to SerSol I'd visit more often with sweets. :-)

    ReplyDelete
  7. have you thought of Top Chef...maybe have them start a Top Pastry Chef? You'd be a contender! Or going into biz, making your treats for a living? I'd invest!

    ReplyDelete
  8. Wow! That's a great compliment. Thank you! I have to admit that I've thought about maybe going to pastry school but I really think if I tried to do this for a living, I'd eventually grow tired of it and it wouldn't be fun anymore. For me, it's all about making people happy. Maybe someday I'll get to make my goodies on a broader scale but for now it's fun to just play. :-)

    ReplyDelete
  9. Can I just say that over a week later you cupcakes on a stick still taste fabulous! I’m eating what Kate left behind and it is so yummy.

    ReplyDelete
  10. Now that just looks like a party ready to happen! Great Job!

    ReplyDelete
  11. AnonymousMay 06, 2008

    Julia, thanks so much for bring the desert the other day (the chocolate cheesecake bars) They were delicious. I love your blog and can hardly wait to try some of your goodies. Thanks for sharing!

    Jen

    ReplyDelete
  12. I have made these too and I had such fun with them! I loved seeing the faces on the people who received them light up! I too would make them again.

    ReplyDelete
  13. Oh so cute! I am inspired...I just love all your colors and designs, especially the sweet anniversary one! Work but I'm sure way fun too! xo, Joan

    ReplyDelete
  14. I love the rainbow of cupcakes you did!

    ReplyDelete
  15. It was nice to meet you at Michael's yesterday and thank you for the tips. I can't wait to make those little cute cupcake pops.

    ReplyDelete
  16. I've made these too. I'm getting ready to make some for Halloween - have already purchased my orange candy melts.

    S.W.A.K.

    ReplyDelete
  17. Julia,

    These are soooo cute! I cannot wait to try them. Did they turn out this cute the first time around? Is it possible to make the cake and shape the cupcakes one day, store them in tupperware containers and then frost and assemble them the next. If so, I would think that would make it so much easier. Good job Julia. I'll let you know when I make them.

    Norma

    ReplyDelete
  18. Hi Norma! First, thank you so much for your compliments! I won't sugar coat it, these little guys are a lot of work. The worst part of making these cupcakes was shaping the bottoms into the fluted cupcake shape.

    If you'd like to give it a go, I'd strongly recommend taking a day to bake and then form the cupcakes. I ended up having to freeze the pops after I formed them. I find they are a lot easier to handle when they are as cold as possible.

    Just be ready to take lots of time and be patient with the dough. If you haven't watched the video yet, I'd do that too.

    I hope that helps! And if you get into a pinch or have other questions, email me! :)

    ReplyDelete
  19. can i tint my white almond bark? i'd love to make it pink for a baby shower i'm throwing? please get back to me, thanks.

    lindsaywillman@yahoo.com

    ReplyDelete
  20. Hi Julia - These are super cute. Quick question do these little pops need to be refrigerated after they are completed? Just curious because of the cream cheese in the icing. You have a wonderful blog!

    ReplyDelete
  21. Does anyone know what happened to Bakerella's blog. I have tried to get on the past 2 days and it tells me there is no such page!!

    ReplyDelete
  22. These are SOO cute! I'm getting ready to make them for my daughter's first birthday party in two days. I'm going to try making the cupcake shapes the night before to hopefully save myself time and stress! BTW, I bought my flower cookie cutter at "The Kitchen Shop" for #1.50. They sold several popular shapes individually. I also haven't been able to find the step-by-step directions on Bakerella's blog for two days, so I'm happy to have your blog to help me out!

    ReplyDelete

Your comments really make my day. Thank you so much for taking the time to leave one!

AddThis

© Dozen Flours, All Rights Reserved.

Pinterest Subscribe via RSS Say Hello!