REAL Cake Pops

A big boom in the baking and pastry world is the making of these tiny little balls of cake.. cake pops of course. Now if you have seen my past postings, you know that I have my fair share of experience with cake pops. I love making them actually. They are small and individual sized, which people love these days. All about portion control of course. But what makes these great treats extra special are the decorations and uniqueness that one can add to each pop. A great cake pop starts with a strong base first though right? So this is what gets me. These new little inventions, called "cake pop makers". Those are not how to make cake pops. It's a fraud... At least I think so. For the holidays, my sister bought me one of these so called "cake pop makers", which she knew I would not use for cake pops. But it gave me a chance to look it over and compare it to the actual way of making them. Now, I might just be old fashioned but I think machinery can be a great asset to have at times and useless inventions at other times. This cake pop maker- useless invention. So I decided to clear it up and teach everyone the way to make a REAL cake pop and show how it is OBVIOUSLY different from these new machines.

First. You make a cake. If you aren't skilled, you can use a boxed cake or make your own. Just pour the batter into a big 9x13 pan and don't worry about spreading it perfectly.

Second. The KEY part and biggest difference between this machine and a true cake pop. After the cake cools, you crumble the cake by hand and add a scoop or two of frosting into the crumbs. You then mix by hand until it becomes a workable dough, sticking together and shapeable but not overly wet.

Third. Roll the cake dough into equal sized balls. Freeze them and dip a lollipop into chocolate and then into the cake ball so it holds the cake on securely. At this point, you can dip the cake pop into melted chocolate and decorate however you please.

Now, reviewing this simple easy peasy way of making cake pops, why would you even bother using the maker? Most people would probably spend double the time just scooping perfect amounts of cake batter into the little machines to get even sized cake balls. On top of that. Theres that main ingredient missing. WHERE'S THE FROSTING??? Yes. As you can see, this agitates me the most. How can a cake pop be classified as a cake pop unless it has the frosting to glue it together into little moist cake spheres? What will end up happening to those "cake balls on a stick" is that they will taste like dried out cake cooked differently throughout the ball and will not hold onto the stick when dipped in chocolate. Obviously, if these inventors put thought into it, they would realize that the "cake balls on a stick" are less dense than the chocolate dipped into it probably. Which will cause the cake to fall into the chocolate. See? Problem.

    

                                   


So moral of the story. Do not waste your time or money on making these "cake balls on a stick". Inventions these days are not always the most useful. Instead, be lazy. Go throw together some cake batter and stick it in the oven all at once, crumble it up real quick and put the darn frosting in with the crumbs. Save the time to put the effort into decorating these tiny treats and feel free to laugh at the people who can't figure out why their "cake balls on a stick" won't stay on the said stick. Finally, savor all the great compliments you will receive from making a REAL cake pop.