Cake Pop Cake-taste-trophy

Ever remember someone telling you something glorious but with the slightest devilish grin that nudged an uneasiness up the back of your mind?

Well, that’s exactly what my beloved cake pops did to me. So cute, apparently so simple, and just begging to be made, but underneath all those tutorials, those recipes and websites, the devilish grin of extensive labor and unsettling puzzlement with the end result hid behind their lightly covered candy melt shell. To be short, I had a lot of mishaps, and they didn’t come out as well as I would’ve liked – ahh…correction, as cute as I would’ve liked.

I’m inserting pictures of my cake pop experience. The colored ones sort of look like truffula trees from the Lorax.

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My brother was coming back from a 28 day wrestling camp in Minnesota – for any of you that know anything about it, it’s called  J. Robinson 28 Day Wrestling Camp. He got the “I did it” shirt, therefore finishing the camp with enough points. Basically, you start with a given amount of points, and each day you have four practices – weight training, wrestling, technique, and running. If you don’t work well enough, they deduct a certain amount of points – you don’t know how much for sure. If you miss practices because of an injury, or you get a staph infection for instance, points are deducted. But if you do very well, you can get a “positive” where they add a certain amount of points. On the last day, everyone (of the 300 + high school boys) run a 15 mile run. Then you will get, if passing the minimum requirement of points over the course of the 28 days, get the “I did it” shirt. There is another shirt my brother got which is the blue Navy Seal Challenge shirt. It’s a challenge that requires 11 pull ups, 80 push ups, running, swimming….so on, I don’t remember it all, but it’s very rigorous, and hardly anyone gets it – it’s the highest “honor” you can get at the camp. So anyways, I’m really proud of him, and since he was flying back here, I wanted to make something special…which brought about the whole cake pop idea. I wanted to try something new, and I wanted to expand my skills of baking.

I found a really good red velvet cake recipe that is very moist. I ran out of vegetable oil so had to substitute olive oil, which left a weird taste from the cake. Also, I didn’t put enough red food coloring in the red velvet cake – so it looks more like dirt – and so I compensated the redness by coloring the frosting red (or like a bright pink…I ran out). Normally, the die I use is very concentrated, so it works very well, it just wasn’t my day to bake….

So if any of you are interested here is the red velvet cake recipe:

  • 2.5 cups of all purpose flour
  • 2 cups of sugar
  • 1 tablespoon of cocoa
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 2 eggs
  • 1.5 cups of VEGETABLE oil
  • 1 cup of buttermilk
  • 1 tablespoon of vinegar
  • 1 teaspoon of vanilla extract
  • 2 oz. red food coloring

Preheat the oven to 350 degrees. Grease and flour two 8 inch cake pans (or any other cake pan you want to use). Add eggs to the liquid ingredients in a electric mixer until well blended. Set aside. Place all dry ingredients in a mixing bowl and stir until combined. Add dry ingredients to wet ingredients and mix on medium-high for a minute or two until well blended. Pour the cake batter into the cake pans. Bake for 30 (It took my oven 40) minutes or until a toothpick inserted comes out clean. Let the cakes cool completely before frosting.

For a delicious frosting that I love to use for all types of cake – which is not a “cream cheese” frosting normally used for red velvet cakes — is just below. After finding this recipe I never by store-bought regular frosting, because this is so good, but doesn’t come with all the preservatives of that of store bought frosting – just read the labels, and think twice if this is really what you want to be eating.

Yummy frosting:

  • 1/3 cup of butter
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 3 1/2 cups of powdered sugar
  • 3 tablespoons of milk

(I’m telling you this frosting is THE best)

Cream the butter, salt, and vanilla,beating until light and fluffy. Add the sugar gradually. Add the 3 tablespoons of milk, an beat until smooth.

Making the Cake Pops:

After you make the cake, you will only need half of it compared to the frosting. So, crumble it into a large bowl, and whip in the frosting. Roll them into balls and place them on a cookie sheet. It will make around 30 + pops. Then put them in the freezer for 10-15 minutes. Take a popsicle stick and dip the tip into melted candy melts. Place the stick so that it is half way in the pop. Put the cake pops back in the freezer for 10-15 minutes. When close to frozen, you can then dip the pops into melted candy melts (don’t twist, or else they will fall of the stick). Decorate to desired look. I had problems with the thickness of my candy melts, so I still need to figure that out. If it could be really thin, I wouldn’t have had such a hard time and then I would be able to easily decorate them. So, if any of you have any tips on thinning out candy melts, please let me know. But after you complete this, I’m sure you won’t want to make these again – although they are cute, they are very time consuming.

There were some family friends that were leaving post the same day my brother was coming back, so we gave them some cake pops as a little goodbye gift when we met them for dinner at the beach.


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