Happy weekend everyone!
I did promise you some Halloween treats for the weeks to come, but I’m sure you know that baking is not always about success stories. I think you get where I’m going with that (and I helped you with the title!)! I was all excited about doing cake pops for the first time, Halloween cake pops moreover! Here is the story of my failed attempt to cake pops!
Once upon a time (yesterday), a wannabe baker (yep that’s me!) wanted to try some nice cake pops she saw in a great book written by Bakerella, the cake pops fairy. Everything was going just fine, the cake, the crumbs, the cakes balls, but then there was the evil coating. Here is what went wrong for the wannabe baker:
– Bad melting. Very bad melting: if you want to be safe use a double boiler and not the microwave.
– Bad consistency: the candy coating was too thick so it was hard to dip the cake balls (Later I saw in the book that you can add some vegetable oil to the coating to liquefy it)
– At this point, I had no more orange candy coating to achieve great pumpkin cake pops 🙁
– Cracked pops: After coating the cake balls, the chocolate cracked. There is 2 hypothesis here, either the cake balls were too cold and the coating too hot, or some expansion needed to be done and they had no space to do it. Poor thing.
So if you want to do cake pops, I really recommend you to go to bakerella’s website or buy her book, because I’m NOT going to tell you how to do cake pops, considering that, obviously, I can’t do them myself!
However I can tell you how to do those cute cake mini-bites. Strange enough, all the problems above didn’t apply for these (except for the microwave probleme, which was resolved by then).
Follow Bakerella’s directions to do cake balls and melt candy coating.
For the shape: flatten a big cake ball to the height desired. Cut a circle with a round cookie cutter. Then, cut the circle into 8 pieces.
For the decoration: Dip into pink candy coating and put on waxed paper. Let it set. Drizzle a little ganache over the cake and add sprinkles.