Cake Pops

Wedding Favors: Bride & Groom Pops




On June 24, 2011 my cousin Ashley’s childhood friend Priscilla got married right down the street from my house in Huntington Beach!

And for 3 days before then, Ashley and I worked on these! Oreo and Vanilla cake pops!



Yumm these were my favorite. I’m def an oreo type of girl!



Edward may or maynot be trying to convince us to go to the beach. hahaha.



Oreo Cake Pops
-makes about 40-50 pops
- 1 pack of Oreos
- 8oz package of cream cheese
- 1 bag white melting chocolate ( Do not use Nestle white chocolate chips, they won’t melt thin enough to dip your pops cleanly. And you’ll run into a mess of problems. Use Wilton or preferably Mercken’s Candy Melts, or any other chocolate meant for melting/coating.)
- 1 bag dark chocolate
- 1 bag light blue chocolate ( or whatever color you want)
- lollipop sticks, about 100

1. Finely crush oreos in a food processor, add the softened cream cheese and mix. (I like to mix these with my hands!)
2. Form balls about 1 inch wide, chill in refrigerator.

Vanilla Cake Pops
-makes about 40-50 pops
- 1 box white cake mix, baked
- 2/3 can of white frosting

1. Bake cake as directed on box, cool, then crumble into a bowl.
2. Add frosting a little at a time, mixing in between. It quickly goes from being too dry...too sticky. And you don’t want them too sticky.
3. Form balls and chill in refrigerator.


The steps are pretty much the same from here, so I’m going to combine the two!

4. Melt your white chocolate, we used Mercken’s Candy Melts in Super White and Dark Cocoa, as well as Light Blue for the decorations.
5. Remove pops from fridge, dip end of a lollipop stick in melted white chocolate, and insert into cake ball. Allow chocolate to harden, then completely dip balls into white chocolate. Be careful they aren’t too cold or else the chocolate will start to crack.
6. For the grooms: Melt dark chocolate and dip pops, leaving V of white in the front for the bow-tie and buttons. Then melt blue chocolate, using a piping bag, pipe bow-tie and buttons.
7. For the brides: Use white chocolate in a piping bag, drizzle chocolate onto the pops to make the dress “ruffles”. Repeat with blue chocolate leftover in the piping bag from the grooms! Pipe dots around the top for the matching necklace.

Cake pops are a challenge at first, but once you do the motions over and over it starts to get much easier. I suggest being very patient, its hard for me sometimes, haha. Or get yourself some assistants to help ya out =]








I really enjoy making wedding cake pops, so if you or anyone you know is getting married anytime soon, let them know about Hollicakes Wedding Cake Pop Favors!




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Jack-O-Lantern Cake Pops + Hello Bakerella



So in honor of meeting Bakerella this past week, which I will tell you all about at the end of this post, I HAD to make some Halloween cake pops!

Jack-O-Lantern cake pops to be exact. My friends started calling them “hollipops” and all the sudden that was the new name for my cake pops.

In Bakerella’s book she has tons of cake/frosting flavor combinations for her pops, but there was one flavor I really wanted to make that was not featured in her book. Pumpkin! So I had to get creative...And it was a lot easier than I thought!

Pumpkin “Hollipops”

1 box vanilla or yellow cake mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice (or I’m sure a pinch or two of cinnamon, nutmeg and cloves would do!)
eggs, oil and water amounts directed on box
1 can cream cheese frosting (you won’t need all of it)
3 bags orange candy wafers
1 package green apple tick-tacks
48 lollipop sticks
48 plastic lollipop bags and ribbon
edible food markers

-will make about 48 pops

1. Preheat oven to 350 and mix all the ingredients together in a bowl.
2. Coat pan with non-stick spray then pour batter into pan, bake as directed on box, depending on the size of the pan.

Cool cake, then cut into 4 sections, taking two at a time and crumbling them together into a big bowl.



Add your cream cheese frosting a little at a time until it becomes dough-like and sticky enough to roll into a ball.



Mix evenly, then start rolling out the cake into little balls about one inch thick.



Get the decorating ingredients ready...



Melt your chocolate, I used an old easter egg kit cup since they are nice and deep. Dip the sticks in chocolate, then insert them into the pops.



Let the chocolate dry.



Then dip away! At first my chocolate was too thick, so I added a little bit of shortening and it thinned right away!



Right after you dip them, place a green tick tack at the top for the pumpkin stem, then put them in styrofoam to dry!

Then draw your pumpkin faces! Sadly, my black edible marker ran out after the first four pumpkins =[



So the rest of the pops got wrapped up all cute!



Happy Halloween!





So this past Monday there just so happened to be a Bakerella book signing at the Williams Sanoma near my house.

And I finally got to meet the famous Bakerella! So exciting.

It started off with a Q&A session, then on to the book signing. I was number 113, in other words, I was there for quite a while.



About an hour and a half into standing in line...Met so many awesome people though.



Not so great of a picture, but Bakerella had ridiculously amazing pink heels on!



Finally at the front of the line!



Telling her how much I loved her shoes.



YAY! I’ma huge nerd and I know it.



You can tell I’m so stoked. Needless to say I was so happy after that I went and bought some new shoes =]




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