Cake pops tutorial

Easter egg, chick and bunny cake pops! They were a hit with both the kids and adults.

Cake Pop Tutorial
(as per my interpretation of Bakerella’s video tutorial)
One box of your favorite cake mix or your own favorite cake recipe.
One can of your favorite frosting
1-2 bags of candy melts (or chocolate chips and 2-3 TBLS cooking oil mixed)
Cake decorations of your choice

Tools and Supplies
Mixing bowls (one microwave safe bowl)
13×9 cake pan
Parchment paper
Cookie sheet
Lollipop sticks
Styrofoam block for standing pops in once complete.
Decorating accessories of your choice. I used Wilton Decorating Frosting and decorator tips.

1. Prepare cake and bake in 9×13 or larger pan.
2. Allow to cool.
3. Cut cake in quarters. Working with one quarter at a time, break in half and rub halves together over large mixing bowl to crumble. I found it best to have small crumbles, and wonder if this may even work better if you let the cake set overnight uncovered befor crumbling.
4. Once cake is crumbled, add Prepared frosting starting with about half the can, adding more as necessary until you get a nice soft doughy consistency. (Think something between refrigerator cookie dough and regular cookie dough.)
5. Roll dough into balls (or egg shapes for Easter egg pops) and place on parchment paper lined cookie sheet. Allow to refrigerate at least an hour to set up befor skewering.
6. Once cake balls are set up. Melt your candy melts in the microwave 30 seconds at a time, stirring in between, until melted. Working quickly, dip tip of lolli about 1/2 inch into melted candy or chocolate, push tip 1/2 way into ball, then dip ball into melts, coating completely. Allow the excess to drip off into the bowl, rolling the pop back and forth between your finger tips. Then push other end of stick into styrofoam block and allow to set until hardened.
7. If you plan on piping, let the candy harden first. If you want to sprinkle them with sprinkles or colored sugar, you will need to do that before the melts set up completely.
Presentation: I let mine sit over night then placed small cellophane bags over them and tied it with curly ribbon to make them a little more fancy. I also wrapped my block in brightly covered wrapping paper for a nice table presentation.

Pop! Goes the Easter Bunny

Easter Cake Pops

My mother in law hosted a huge Easter celebration this year, and I knew there would be lots of kids, so I wanted to make something fun and special for the kids to take home, and really, what is more fun than cake on a stick?! I mean you can put any food on a stick and it instantly becomes more fun and enticing. Ice cream, hot dogs, even vegetables! I’m sure many of you have seen the cake pops that Bakerella is popular for making. If you haven’t heard of her, I’ll just tell you, I don’t know if she is the one who came up with the idea of putting cake on a stick, but she has definitely mastered it! I watched her video on how she makes her cake pops, and decided “This looks simple enough. I’ll just whip some up for Easter!”

Well… let’s just say, “she makes it look easier than it is.” I’m no Bakerella, but I think I did a pretty decent job considering. Check out the pics below and if you feel inspired, check out the recipe here. Please share with me if you have experience making cake pops and if so, what you have learned. I think the most important lesson I learned is that refrigeration is key! The cake balls really need to set up before moving forward. Anyway, enjoy the pictures and give them a try!

Easter egg, chick and bunny cake pops! They were a hit with both the kids and adults.



Mrs. Flescher’s Homemade Coffee Liqueur (Khalua)

LOVE, LOVE, LOVE this recipe for homemade coffee liqueur. It is similar to Khalua, but more syrupy and sweet. I made some of this to share with my friends and family this Christmas. I filled a 12 ounce mason jar with it, and put it in a basket with some homemade jam and cream scones for a “Breakfast Basket,” and gifted it to a friend. (Check Back for Tutorial.) I shared the rest with my family over New Years weekend. We put it in our coffee, and created our own cocktail with it. Try drizzling it over chocolate cake or ice cream. Give it a try! Let me know what you think!

Mama Flescher’s Coffee Liqueur
4 cups filtered or distilled water
1/2 cup 100% Arabic coffee grounds
4 cups brown sugar
2 cups everclear or 3 cups gold rum
1 tsp Pure Vanilla Extract (double if using imitation)
1/4 tsp. Almond Extract (optional for a hint of Amaretto flavor)

1. Brew coffee in a clean automatic coffee maker. You don’t want any grounds in your liqueur!
2. Combine coffee and sugar in saucepan, and bring to a simmer. Do not let it boil rapidly or you may end up with hard candy. In fact if you have a candy thermometer, you may want to use it. Be sure not to let it get above “soft ball temperature.”
3. Simmer for an hour or until it is reduced to a syrupy consistency, stirring frequently.
4. Once syrupy, remove from heat and allow to cool to room temperature.
5. Once cool stir in alcohol, vanilla and almond extract.
6. Store in air tight container. (I prefer mason jars.)

I have drank this immediately after preparing, and it was delicious! If you are not pressed for time however, I recommend aging it for a month in a cool (not cold or hot) place, and shaking it a few times a week.

Need a cocktail recipe? Try my family’s New Years creation, Mrs. Clause’s Coffee.

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