Cake Pop Tutorial

For my sister's bridal shower, I launched myself into the world of cake pop making in a big way! She's really been into cake pops lately, so I wanted to at least attempt them for her. When all was said and done, we had 6 varieties - all equally delicious! I hope you enjoy this little tutorial:

You will need:
A baked cake (or two or three)
Icing
Candy coating (I liked theWilton discs that I found at a craft store best-melt them SLOWLY in the microwave...a few seconds at a time and then stir, stir, stir. If you over-melt them, you won't get a perfectly smooth dipping medium)
Lollipop sticks

First: bake your cake(s) as directed on the box(es)

Next: crumble your cooled cake into a large bowl until crumbs are uniform

Add icing (homemade or store bought) to crumbs little by little. Stir well.

You will eventually achieve the consistency of dough. Don't get it too sticky!

Roll dough into balls and place on waxed cookie sheet. Chill for 10-20 minutes.

Dip sticks into a small amount of melted candy coating, and place into balls.

The candy coating on the stick will harden to become "glue". Back in the fridge
for 10-20 more minutes.

Melt the rest of your candy coating in a small, deep vessel and dip carefully.

Let dry upright stuck in foam, or upside down on wax paper.

These are double dipped, upside-down pops.

Let cool completely, and store either at room temperature or in the fridge. If I were going to do it over again (and it seems I will...my sister already placed an "order" for her wedding in a month!), I'd do the different steps on different days: baking on one day, rolling on another, and dipping on a third. That would keep it from becoming such a tedious task! In case you're wondering about the flavor combos we did, here's a list:

Tuxedo: French Vanilla Cake with Dark Chocolate Coating

Minty Fresh: Devil's Food Cake with Mint Coating (vanilla discs with peppermint extract added)

Double Chocolate 5 Spice: Devil's Food Cake, Dark Chocolate Coating, sprinkled with 5 Spice powder before the coating dried

Berries and Cream: Strawberry Cake, Vanilla Candy Coating

Peanut Butter Delight: French Vanilla Cake, Dark Chocolate and Peanut Butter Coatings

Cocoa Butter Pecan: Butter Pecan Cake, Dark Chocolate Coating

And here they are, the finished product, displayed at the shower:

If you have any questions, let me know! Have you ever made cake pops? If so, what flavor combos would you recommend to us?

Linking this little tutorial to: Inspired by You, Creative Share Wednesdays, Sugar and Spice, Whatever Goes Wednesday, We Did It Wednesday

Holiday Entertaining

Last week my husband and I (at the last moment) decided to host a couple of holiday gatherings. Although my natural inclination is to go "formal" around Christmas, I was determined to make it a simple (and therefore a relaxingly enjoyable) festive affair.

Our dinner parties were back to back: one on Wednesday, and one on Thursday. I often like entertaining this way when the opportunity presents itself. You can purchase ingredients in bulk, make a similar menu, and keep the decorations and dishware the same for both events. I washed the tablecloth and napkins, and put them straight back on the table from the drier. Same for the dishes - straight from the dishwasher to the table for round 2. Made it so easy!

My menu for both evenings was soup. I made the soups on Tuesday evening because they always taste better the second day after the flavors have had a chance to blend.- Then all I had to do was put them in the crockpot a couple of hours before dinner.

Day 1:
Veggie (left over from braid), cracker, and hummer tray
Creamy Tomato Bisque
Croutons
Chicken Broccoli Braid: made earlier in the day and refrigerated (reheat for 30 minutes at 250)
Spicy Apple Raisin Pie: made early in the day
Whipped cream
Coffee

For Day 2:
Cheeseball (made last month and frozen for holiday use) and crackers
Ginger Carrot Soup
Croutons
Ham Rolls (again, made early in the day and reheated 30 minutes before dinner)
Christmas Cookies (already made)
Coffee

Even though these were very simple menus, I tried to make them special, festive affairs by using a Christmas tablecloth, cloth napkins, a live centerpiece, stemware, served the appetizers as soon as people arrived with sparkling drinks and wine, jazz-inspired Christmas music, and of course, we dined by candlelight. Everything was made in the morning (or before!), so all there was to do at the last minute was pour the water!

So when you keep things simple and plan ahead, it makes entertaining at the last moment, and during the busiest time of the year both doable and enjoyable!