Blog
Hot on the heels of our Q&A with Cake Pops author Angie Dudley, here’s her recipe for Christmas-inspired cake pops (and the basic cake balls that are the very foundation of this amazing culinary invention).
Basic Cake Balls
Cake balls are bite-sized balls made of crumbled cake mixed with frosting and covered in candy coating. They are super easy to make and form the basis of endless variations of decorated cake pops, cupcake pops and cake bites.
You’ll need:
One 18.25-ounce box cake mix
One 16-ounce container ready-made frosting
48 ounces (3 pounds) candy coating
Equipment
One 9-by-13-inch cake pan
Large mixing bowl
Large metal spoon
Two baking sheets
Wax paper
Plastic wrap
Deep, microwave-safe plastic bowl
Toothpicks
Squeeze bottle or resealable plastic bag (optional)
Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely. Read more...
Blog
A Q&A with Cake Pops author Angie Dudley
Just when we thought it was safe to strip cupcakes of their it-treat crown and award it to their equally sweet and adorable cousin, donuts, we were tipped off to the latest thing in sugar coma-inducing eats: cake pops. They are balls of cake dipped in melted candy. On sticks. Also, you can decorate them and give them faces. Ladies and gentlemen, we have a new winner.
The brains behind cake pops is Bakerella a.k.a. Angie Dudley, author of the new cookbook Cake Pops: Tips, Tricks, and Recipes for Irresistible Mini Treats, a collection of over 40 recipes. Her blog features photos of cake pops fashioned into everything from burgers to bees. We like how you could literally make a cake pop design to go with every occasion in your life (and that includes weddings, Easter, elections and the release of Beauty and the Beast on Blu-Ray. Her creations are even Martha-approved: Angie was invited to appear on The Martha Stewart Show and give a cake pops demo. Read more...
