Why I hate cake pops.

Cake popsI’m not sure why everyone is so fond of cake pops. Sure, they’re fun and cute-looking but to me, they are little sweet balls of ANNOYINGNESS. Now, I know that is not a word but let me explain why. It’s pretty simple. Cake pops are:
– Too time consuming.
– Too sweet.

I’ll elaborate after the jump.

Now, if you have ever made cake pops from scratch (and not from a box or cake pop set), you can probably share my frustration/laziness. Cake pops are a bitch-and-a-half to make. These are the bare basic steps one needs to go through when making basic cake pops:
– Bake a cake.
– Wait for it to cool.
– Crumble the cake.
– Make the frosting.
– Mix cake crumbs and frosting together.
– Shape into balls.
– Refrigerate.
– Melt chocolate.
– Dip balls in chocolate.
– Freeze/refrigerate.
– Eat.

Yes. Do you see why these can be utterly annoying? They are very time consuming, simple and fun to make with kids if you want a whole afternoon gone, but no, they are not for me. Hells no. I will never voluntarily make these…ever.

…and yet I made them last week. GAH!

And why would I bother wasting time making these?! Well, you see, I had done a street festival earlier that day and had a few extra vanilla nutella cupcakes leftover (plus, I needed something to write about on this blog). So voila. Atleast half of the work was done already. Just crumble, mix, roll into balls, melt chocolate and dip into chocolate.

Never say never, right?
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What you’ll need:
– 6 large cupcakes, with icing
– 2 cups chocolate chips (dipping chocolate works best)

What you’ll need to do:
1. Crumble your cupcakes up, cake only. Make sure everything is relative in size.
2. When you are ready, mix in the frosting (use your hands). It is ready once the mixture can be packed and rolled into a ball.
3. Do exactly that — using a tablespoon or icecream scoop, scoop up the batter and form into balls. Place on a cookie sheet lined with a non-stick mat or wax paper. Repeat the process until there is no more batter left. I ended up with 12. Stick this pan in the fridge.
4. In a double broiler, melt your chocolate. If you don’t have one, just fill up a small pot halfway. Place the chocolate in a heatproof bowl and place this on top of the pot. It should not touch the water. Heat up the pot over medium and the chocolate should slowly melt. Stir until everything is melted completely.
5. Dip the cake pop balls into the chocolate and roll over to coat completely — I like to do this with a toothpick. I prefer to extract the balls out of the chocolate with a small teaspoon. Remove and place onto the same non-stick mat or wax paper. Repeat until all the balls are covered in chocolate.
6. Stick in the fridge or freezer until it is nicely hardened, about two hours. Makes 12 cake pops.


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