Cake Pops

     I've always wondered how these little balls of deliciousness were created aaaand now that I know, I don't think I'll be making them often. I had no idea that a single cakepop was equivalent to an entire cupcake calories wise. During this lab, I learned a couple things, you have to crumble the cake before you create the balls and the crumbs are mixed with frosting. After this lab, I finally understood how cakepops could have that rich and moist texture to it.

 

      I tried the cake at this point and found that the frosting changed the cake but in a good way. Of course, the batter was more dense and a lot richer but it wasn't a lot sweeter than the original cake which surprised me because the frosting is just icing sugar and butter (margarine).

 

     I was just a tad worried when shaping the cake pops because they weren't exactly perfectly spherical but the candy melts really evened and rounded them out. It was really irritating working with the candy melts and the cakepop on the stick because the cakepop would start slipping off. Also, the candy melts would settle quite quickly and I'm not the best at working within a time limit so this wasn't really my thing.

     Making these chicken cake pops was the most irritating thing. I would either accidently wait too long and the candy melt would be too dry to stick sprinkles in; or I wouldn't let the candy melt settle for long enough and the sprinkles would just go wack. Since my chickens weren't the greatest, here's a picture of food artist, Sophia, decorating her cakepop chicken.

     I'm the most proud of these swirly designs that I piped on with a paper piping bag. I wish the candy melt was just a little thinner so that the leaves could have better stems instead of just being these huge blobs. I thought that the overall look was really beautiful though! The bus driver complimented it and said that it was "simple yet elegant". Not to mention, they tasted incredible!