Cake Pops!

I have been wanting to make cake pops for months now after I saw them on Bakerella's site and popping up all over the blog world. I just never got around to it. This weekend I had a few things to go to and didn't want to show up empty handed so I finally decided to try them out.
They are super cute! I can't believe it took me so long to make these. I don't know why they are so much cuter on a stick, they just are! It did take me a little while to figure out the best way to use the flower cookie cutter. I had to make the balls a little bigger since my cutter was 1.5 inches wide. Also they definitely are easier to work after being in the freezer for about an hour or so.

The process took me a little longer than expected so I was really not sure how I was going to serve the cake pops. At the last minutes I filled a glass with M&M's and put the pops in there. If I had more time I would have color coordinated the M&M's with the colors of the pops but either way it worked out.

I didn't get too many photos of these either, just the last 4 leftovers I brought home with me. So next time I hope to get more photos to share.

Cake Pops (Orginally by Bakerella)

Make your favorite flavor cake balls (see recipe)

Put in fridge for several hours or about an hour in the freezer will help speed things up.

Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.

Once shaped, cover and return to freezer. (5-10 minutes)

While cupcake shapes are chilling, begin to heat up your chocolate bark.

Brown or white chocolate bark for the bottoms. Pink or whatever color chocolate for the tops.

Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.

When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.

Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts.

Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly.

Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.

TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn't hurt.

Dry completely. (15-20 minutes)

Once dry, dip the tops of the cupcakes in the pink or other chocolate color. You may need to move it around a little to cover all the exposed areas.

Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.

Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.

When completely dry serve as you wish. I placed mine in a glass half full with M&M's. Enjoy

The few pitful pictures I took late that night after getting home! Ill have to get better ones next time :)

The next day at work, one of my devoted tasters enjoying his afternoon snack! (Haha-Kevin)

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