Last week I celebrated my birthday with cocktails. I got my fill of sweets by making cake for Mila; a friend’s daughter who just celebrated her first birthday. My creation was inspired by one of Mila’s favorite books, The Very Hungry Caterpillar, and this project from Pottery Barn Kids.
To make cake pops I use a ratio of 9:1, cake to frosting. I love this simple chocolate cake and the cream cheese frosting, below. I doubled both of these recipes to make 30 cake pops and a 6″ layered cake to display a birthday candle. I used 2 bags of these candy melts to coat the pops.
Many cake pop recipes call for boxed cake mix. Well, you know the famous Charm City Cakes featured on Food Network’s Ace of Cakes? All of their cake, except for the carrot version, comes from a pre-packaged mix. Inside information right there. No one orders a cake that barks and took 4 days to carve into the shape of the family pet thinking, “I can’t wait to cut into Fido! He’s going to taste great.” Don’t feel guilty if you decide to use a cake mix shortcut. Cake pops aren’t supposed to taste complex, but like sugary goodness.
A few tips for making cake pops:
- Use an ice cream scoop to get even balls.
- Make sure cake balls are chilled when dipping them into the candy melts. If they get too warm while you’re working, put them back in the fridge.
- Dip the tip of the pop sticks in candy melts before inserting into the balls.
- Watch this short video from cake pop expert, Bakerella.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
4 oz. butter, room temperature
1 cup confectioner’s sugar
1 teaspoon vanilla
Combine all ingredients in a large bowl and beat until smooth.
“A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.”