Adventures In Cake Pops

I just realized that I haven't made a post about cake pops! :) Shame on me!!! And like I have mentioned... I do make both types of cake pops- the Bakerella type - AKA the original cake pops :) (and many kudos to her and those who have come after her for all the awesome inspiration!!!) and the baked type that don't involve anything but cake and chocolate- yes, that means no icing. And yes, in case you were wondering, I absolutely love icing in all  it's many luscious forms- American, Italian and Swiss Buttercream... (I am equal opportunity here after all) cream cheese icing... you name it, I love it... just not so much mixed WITH the cake. Which is why I offer both... because I know that most people either love or hate either one.... it's almost like the BYU/University of Utah rivalry... liking both would almost be sacrilege... but I digress :) sorry... 

And while I have made them quite bit- even done a few classes for kids :)  I just have never really taken any pictures.. why? not quite sure... I apologize... and what is a blog post about cake pops without pictures! So here ya go :) My gallery of luscious cake pops :)

I made 5 different flavors the other day for an order- and I made them both ways so I could share- and of course experiment :) so I didn't have to make so many batches of cake batter... again with the frugal-ness ;)



First was Red Velvet... a classic... delicious tangy chocolate and that deep luscious red - awesome! And forgive the red hearts so far after Valentines Day... I just couldn't resist... I love these sprinkles :)  (the mixed ones are done with cream cheese icing... of course :))  Red Velvet also lends itself well to the holidays- so I make a White Chocolate Peppermint version as well... (not pictured here)

This is my Chocolate Raspberry- made with a rich delicious Fudge Cake with pure raspberry extract as well as raspberry oil in the dipping chocolate :) and the mixed ones are made with chocolate raspberry buttercream...

Here is my cheesecake cake- a pound cake made with real cream cheese- not an actual cheesecake... (mixed with cream cheese icing) and dipped in white chocolate, then sprinkled with graham cracker crumbs :)

White chocolate is next... full of white chocolate chips and then dipped in white chocolate and topped with white chocolate crumbs-- then mixed with a white chocolate buttercream- so lots of white chocolate-y goodness! (can I say white chocolate enough?) (sorry, I didn't get an inside picture of the mixed version... This was for an order, and I didn't have any extra to take pictures.- and yes, I ran out of chocolate crumbs for the baked version... sprinkles work too... right?)

And finally... my personal favorite cake... pumpkin spice (mixed with cream cheese icing).  Again with the out of season sprinkles, but come on, tell me these cute leaves don't just scream fall- just like pumpkin spice... so a perfect match :)  These would be good dipped in white chocolate too :) but who doesn't love pumpkin and chocolate!And again... sorry I didn't get a picture of the inside of the mixed... shame on me...

So what d'ya think??? And if you are looking to order any... (like you could resist after seeing these pictures come on ;)) just click here and let me know! I have a list of cake flavors here- and they can all be made into cake pops but if you have an idea that you would like to try and don't see listed please feel free to let me know! I love making new flavors!

Prices are as follows :)
1 Cake Pop for $1.50
6 Cake Pops for $8.00
12 Cake Pops for $12.00
24 Cake Pops for $22.00
(and these are base prices- all one flavor PLEASE and with simple decoration like drizzle or sprinkles - I do charge extra for more flavors, for custom shapes, or for airbrushing or fancy decorations )

Let me know if you have need for a larger amount- I can usually work with prices especially if combined with other desserts.

Hope you all have a most wonderful rest of your week!!!
And as always Sweet Dreamz to you!

Renee :)

The Most Awesome Baker's Secret (well... today ;))

Hi... my name is Renee and I am... cheap. Frugal is a nice way to put it, penny pincher if you will, but if I can find a way to make something less expensive... you better believe I will do it.  Now what does this have to do with today's post you ask? Everything... and I will tell you why!

Last year, I purchased cake pop pans, "Bake Pop" Pans as they are called- the type you bake the cake in instead of making the cake and mixing with icing type.  Kind of like the Babycakes Cake Pop maker... only in pan form that you can bake in your oven. Personally, these kind of cake pops are my favorite.  No offense to those of you cake pop purists... or to the ever awesome Bakerella...  I do make them both, and respect the process (messy hands and all) I just have texture issues... as I have mentioned before sorry... and I prefer the more "donut hole" like pop.  Just my opinion.  No nasty messages below please ;)

Anyway, these particular pans say that you must buy Baker's Secret pan release spray with flour. (hence the name of this post... little play on words... hahaha... sorry) Not that this isn't too surprising, since I grease and flour all my cake pans, but seriously... this stuff is almost 4 dollars for a can that is almost half the size of your regular baking spray (like Pam).  So I bought one... just to make sure that there was a real difference between it and greasing and flouring the pan.  And lo and behold there was... greasing and flouring the pans was not only time consuming, but left kind of a ... baked flour layer on the cake pops... not too appetizing.

And then I remembered a recipe for pan grease that I saw in a cookbook put out by one of the popular bakeries.  (Pink Cake Box? one of the others? I honestly can't remember, but if you know please enlighten me so that I can offer credit where it is due!!) I had made it once and loved it, but for some odd reason I never made it again.   Until now.  Not only is it quicker and easier than individually greasing and flouring the pans, but it doesn't leave a flour-y residue on your pans, but it uses every day ingredients so you know exactly what is going into your pans and onto your food.  And it is super simple ... and cheap... so seriously what is stopping you???

So here is the recipe... brace yourself... it's a doozy...
You take equal parts of shortening and flour and mix them in your mixer bowl until super smooth and creamy.... got that? K.. then you slowly pour in an equal amount of vegetable oil and beat the mixture until light and fluffy. There ya go... did you survive? I hope so :) And it looks like this...

Tell me I am wrong, but to me this looks like some gorgeous fluffy icing... is it just me? ;) So keep it marked well so kids don't decide to take a finger full... my daughter accidentally did after I had made it and lets just say she wasn't too thrilled with me... ;)
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This lasts a long time (well as long as your shortening and oil are fresh that is) - and you can make as little or as much as you need since it's all equal measurements.  You don't need to keep it in the fridge, but I would suggest not letting it get too hot.  Room temp is fine. I just put mine in an ice cream bucket and keep it in my baking cupboard- and I bake a lot, so I make quite a bit (at least 1 cup of each).  It has never gone bad before I have used it.

So there you have it... the most awesome replacement for Bakers Secret ever- and even the replacement for your shortening and flour regimen.  Trust me... it's worth it!  You're welcome ;)

And to all of you out there in blogger land-
Sweet Dreamz!!! :)

Renee :)