Cake pops! I had so much cake leftover from the last cakes I made that I decided to catch up with the times (in 2010) and make some cake pops.
The recipe is pretty simple and not really an exact science. Combine crumbled up cake with just enough frosting to hold it together. I’ve also seen cream cheese, vanilla extract, or other flavor extracts added to the cake. I had a bowl of chocolate and vanilla cake that took just a few spoonfuls of frosting (less is more: you don’t want to bite into a ball of frosting!) to keep the cake from crumbling. Take 2 tablespoon portions of dough and roll into balls. Stick some cookie sticks (these can be found at craft stores) in the cake balls, place them on a parchment-lined cookie sheet, and freeze until solid.
Finally, you need to melt some chocolate in a microwave or double boiler. It took about 6-7 ounces of chocolate (1 cup chocolate chips) for 10 cake pops. Add a teaspoon of vegetable oil to the chocolate for smooth dipping.
When the cake pops are frozen, dip each one in the chocolate, return to the baking sheet (or stick in a block of styrofoam or florist’s foam if you want them perfectly round). Then decorate with your choice of sprinkles, chopped nuts, or other colorful dessert makeup. Let the chocolate set, then enjoy!
I wanted to have some fun shooting photos of these cake pops, so I decided to make a whimsical, glittery chocolate solar system!