Archive for the ‘cake pops’ Category

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Graduation Time

July 1, 2011

We have a special party to go to this Saturday.  My niece graduated from 8th grade in May and the party is Saturday.  My niece is the oldest of my mother’s six grandchildren and she’s the only grandchild my dad ever met. 

My sister asked me to make cake pops for her party.  I was pretty excited because, although I always bring something to her parties, she rarely requests anything.  Have I mentioned that she’s my favorite sister?  She’s my only sister, but still she’s my favorite one.  We are completely opposite in so many ways.  Nothing bothers her, everything bothers me.  What can I say, but she keeps me sane?  Sometimes you need someone in your life to help you put things back in perspective.  That’s my sister.

I made smiley face cake pops, but I also made these graduation caps.  They were so much fun to make! 

Graduation Caps

  • miniature Reeces Peanut Butter Cups
  • Ghiradelli Chocolate Squares
  • Air Heads Extreme Candy, separated and cut into 1-inch pieces for the tassel
  • Melted Chocolate

Stick the peanut butter cups in the freezer, this will help you unwrap them without them getting overly melted.  ep the sides looking pretty when you do.  After you unwrap them, place all the cups on a cookie sheet  and let them get back to room temperature. When the chill is gone, dip the end of your lollipop stickin some melted chocolate and carefully insert into the candy cups. If they are too cold, the cups will split apart.   For the tops, unwrap the chocolate squares, which I also froze and draw a thin line of melted chocolate on top with a toothpick and glue on a short piece of the candy belt and melted chocolate died to match the candy tassel.   When the tops are dry, glue them on the candy cups using some more of the melted chocolate, insert into a styrofoam block  to finish drying.

Here’s the original.  Bakerella has some great ideas on her site.

 

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Merry Christmas

December 24, 2010

Merry Christmas!

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Rudolph Reindeer Pops

December 17, 2010

I made reindeer pops.  I love making cake pops. 

I made turkey ones for Thanksgiving.

I made these to add to the cookie trays I give out.  They were so much fun to make, too.  I used the yellow cake recipe and add almond extract to it and the frosting.  I cut up the small pretzel twists for the antlers, used the red cinnamon balls for the nose and cut up mini-marshmallows for the eyes.

Yellow Cake

  • 2 1/4 C All-Purpose Flour
  • 1 1/2 C Sugar
  • 3 1/2 t Baking Powder
  • 1 t  Salt
  • 1 1/4 C Milk
  • Vegetable Oil
  • 1/2 C Butter, softened
  • 1 T Vanilla
  • 3 Large Eggs

Preheat the oven to 350 degrees.

In a large mixing bowl combine the flour, sugar, baking powder and salt.  Mix well.

Measure the milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1 1/3 C.

Beat the butter and vanilla and add the milk mixture.  Add the butter/milk mixture to the dry ingredients and beat for 2 minutes, scraping the sides of the bowl as needed

Add the eggs, one at a time and continue to beat for an additional 2 minutes.  Pour batter into prepared pan.  Note: I used Baker’s Joy, but you could use Pam or butter/flour the pan.  Of course if you use flour, just use a pinch or two of the flour you have already measured out.

Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

Wedding Cake Frosting

  • 1/3 C white Crisco shortening, softened
  • 1/3 C butter, softened
  • 4-6 T of heavy whipping cream, unwhipped (I actually used half-n-half)
  • A pinch of salt
  • 1 ½ t almond extract
  • 2 ½ C confectioner’s sugar, sifted

In a large bowl using an electric mixer at medium speed beat together the shortening and butter with the cream, salt and almond extract until smooth (about 3 minutes). Add the confectioner’s sugar, beat well until smooth and fluffy. You can add more confectioner’s sugar and cream to achieve the desired consistency but for this use it was just how I wanted it.

Once you have finished baking the cake, let it cool.  Take it out of the pan and crumble it in a large bowl.  Add the frosting, a little at a time, until you get the right consistency to form golf ball sized balls.  I usually use a little more than half of the frosting.  Place the cake balls on a cookie sheet and stick them in the freezer to set.  Once they’ve set, I place them in a Ziploc bag for later.

When you are ready to assemble, take the cake pops out of the freezer and poke them with a lollipop stick.  Melt some almond bark in a narrow, deep container according to the directions on the package.  Dip the pop in the melted almond bark, shake off the excess, and decorate.  I stick the pops on some old styrofoam packing.  Make sure to have everything in hand because the pops set quickly.

Enjoy!

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How’s your Keaster this fine Easter?

April 3, 2010

I’ve been working petty hard the last few days getting ready for Easter.  I’m having brunch.  I love brunch it has everything good about lunch and breakfast. 

 

 

 

 

 

Cake pops.

Lamb cake.

Look at these!

 

 Meeshie decorated these.

Look at her go!

 

Oh and these.  She did a good job.  I used the empires recipe.  I just used the frosting left over from the lamb cake.

I even made these.  I saw this post and it reminded me of the raisin bread my mom used to make at Easter when I was a girl.  I made them on Good Friday and forgot that I had given up bread for lent.  I’m dreaming about these puppies and can’t wait until Sunday.

I’m making a few more things like kugala and something called Indian Bread pudding.  I’ll be posting about those later.  I need to get back to coloring eggs, cleaning, and ham.

I’m making a spiral ham that I cook in vodka that has pineapple fermenting in it.  I started the process back in October.  Just take some pineapple rings and put them in a jar (I actually have well glasses that come with lids that are perfect for many things, this being one of them) and fill the jar with vodka.  I use just canned pineapple rings that are drained.  Stick it in the back of the fridge and forget about it.  Then when you make your ham, put the pineapple on the ham and pour the vodka on top.  No need to make a glaze.  Cook the ham according to the directions and enjoy.  The alcohol will cook off and all you have is this yummy tasting ham. No glaze is needed. 

Happy Easter!

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Happy Birthday Girl Scouts!

March 18, 2010

I made these cake pops to celebrate the 98th birthday of girl scouts.

The girls in Meeshie’s troup really enjoyed them.

I even brought some to work.

I’m working on making some for Easter.  I’m leaning toward Easter eggs.

I’ll keep you posted.

 

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Oops!

February 17, 2010

 In my excitement and haste to post for Valentine’s Day, I did not give any information about what recipes I used to make the cake pops.
 


I know that I gave the Bakerella link to the pops but I did not make red velvet cake.

First, I made the chocolate sheet cake from Pioneer Woman without the frosting.
Ingredients:

2 C flour
2 C sugar
¼ t salt
1 C butter
4 T coca, heaping
1 C boiling water
½ C buttermilk
2 eggs, beaten
1 t baking soda
1 t vanilla


Preheat the oven to 350 degrees. In a bowl, combine the flour, sugar and salt.


In a saucepan, melt the butter and add the cocoa. Add the boiling water. Allow the mixture to boil for 30 seconds, and then turn off the heat. Pour this over the flour mixture and stir slightly to cool. In another bowl pour the buttermilk; add the eggs, baking soda and vanilla. Stir this into the flour mixture. Pour into a jelly roll pan and bake for 20 minutes.


Then I made the frosting recipe that was given to me by the great lady that had made the pops before.


Ingredients:


1/3 C white Crisco shortening, softened
1/3 C butter, softened
4-6 T of heavy whipping cream, unwhipped (I actually used half-n-half)
A pinch of salt
1 ½ t vanilla extract
2 ½ C confectioner’s sugar, sifted


In a large bowl using an electric mixer at medium speed beat together the shortening and butter with the cream, salt and vanilla until smooth (about 3 minutes). Add the confectioner’s sugar, beat well until smooth and fluffy. You can add more confectioner’s sugar and cream to achieve the desired consistency but for this use it was just how I wanted it.


Remember that I did this in stages over a few days so obviously the cake was cool when I crumpled it up and added about half of the frosting to it. I added enough to get a good consistency to pack the balls.


I put the balls on a cookie sheet and stuck the lollipop sticks in them and set them in the fridge.


The next day I melted the almond bark a little at a time, dipped the pops in it and added the heart sprinkles.

Remember to keep the pops cool, they are easier to dip that way.

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Happy Valentine’s Day

February 13, 2010

About a month ago, Meeshie asked me what we were going to make for her Valentine’s Day party at school. The question took me by surprise. I had never made a treat for her party in the past. I wanted to make something fun, but what to make? Cupcakes are nice, but are they fun? Brownies, dido.
 
I’ve seen these cake pops on Bakerella’s website but I was a little intimidated. Sometimes her posts are too elaborate for a working mom and a 7 year old to do.  But I decided to do them anyway and boy was I happy!
 
They were fairly easy to make, although there a few steps involved. I just spaced each step out that way I wasn’t stressed. I was also fortunate enough to know someone who had made them before herself and she gave me a few great tips. Most notably the tip on the icing. I used a different icing than Bakerella suggested because my friend told me the cake pops tasted too much like cake batter otherwise. I also didn’t use all of the icing that I made, just enough to form some nice moist balls.
I found that if you kept the pops as cold as possible before you dipped them in the melted chocolate they came out looking smoother. I also used a deep bowl for dipping which was a hint from Bakerella.
 
We made white ones for the boys and pink ones for the girls, because boys don’t like pink mom.
Meeshie loved them and could not wait to bring them to school. I tied pretty red raffia around the bag for the suckers. Very cute.
 
One more thing, my hubby had one the morning of the party. His blood sugar was low and he came stumbling looking for sugar fast. I gave him the pop and he later told me that they were one of the best things I’ve ever made.
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