Many couples today are looking for wedding cake alternatives that won’t break the bank and are still mouth-watering-ly delicious. Cupcakes are a popular choice, but cake pops are also an up-and-coming option. You can have your cake and eat it, too! They’re easy to make and provide a beautiful wedding dessert display. If you are looking for a great blog that details how to make them on your own then we found one for you. We fell in love with Paula’s article on Chew the World. As she says “They are perfect for hanging out, events like birthdays, and delicious. Making them doesn’t take much time and energy, and they make a perfect surprise for your kids, even the big ones. Still, there are some things to pay attention to, and master them to avoid problems, and create the perfect cake pops every time.”
It tells you everything you need to know about the cake pop! Read more from the article here.
You can also read on to learn how to create your own tasty cupcake cake pops with this recipe from Angie Dudley of Bakerella. You can also visit Martha Stewart and watch the video of how she made them! So no excuses, we have given you all the resources you need to make these delicious little treats, so please share and send of some of the extras:)
- Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
- Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
- Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
- Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
- Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.