Cake Pops by a Non Baker

After 27 pops, You Tube, my Bakerella “Cake Pop Angel”, and Sally Cakes, I have a list of tips for first timers and my next go around.

1. Make a list of all ingredients and supplies that you will need before beginning.
   

   #27

2. Bake cake and let cool completely.
3. Crumble cake in a large bowl.
4. Add frosting slowly.  You can always add more but you can’t take it away.
5. Use a 1 inch mini scoop to portion out the cake and roll into balls.
6. Freeze for 15 minutes and then refrigerate until ready to dip in the chocolate.
7. Melt chocolate over a double broiler and have extra oil on hand just in case.
8. Dip the end of the lollipop stick in the chocolate, put cake pop on and return to refrigerator.
9. Refrigerate Pops after placing on sticks before dipping.
10. Make sure  chocolate is deep enough to dip pop without spinning pop in chocolate.  Spinning will cause the pop to break off.
11. Make sure you pop stand will hold the pops straight up.  This is where we “failed”.  Width of styrofoam wasn’t thick enough to hold pops up.
12. Decorate pops while they are wet.  Make sure decorations aren’t too heavy.

List of Ingredients and Supplies

• Box of cake mix.  (Eggs, Oil, Water, Pam, Flour)
• Mixer
• Cake Pan
• Double Broiler
• Chocolate Melts
• Oil
• Lollipop Sticks
• Cookie Sheets that fit in freezer and fridge
• Parchment Paper
• Sprinkles
• Pop Stand

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