Wow…has it really been 3 weeks since I last posted?! I suppose that’s a good sign, I’ve been too busy in the kitchen to blog, but I really need to stay on top of it.
So, anyways…I’ve wanted to do this blog for a while and I was hoping to have more progressive photos, but really, all anyone wants to see is the final product…so here you go.
Cake Pops are the new phenomenon…they have been described to me by many clients as a “Little Bite of Heaven.” Cake Pops are the perfect ratio of cake, frosting, and chocolate. We make all our cake pops by hand, there is no magic pan to create them, which would be great, but they are worth the many steps that they take to make. I first learned about Cake Pops, as probably many bakers out there have, from a popular blogger Bakerella. Here you can see a step-by-step guide and all the cute and creative things that she has done with Cake Pops.
The basics of a Cake Pop are to bake the cake, make the cream cheese frosting (unless using other flavorings i.e. raspberry jam, peanut butter, etc.), mix the cake and frosting, form into balls, refrigerate, melt the chocolate, and dip the cake pops.
My favorite part of creating Cake Pops is trying out new flavors. Some of our most popular flavors are Cookies-n-Cream; Oreo Cookie cake, mixed with Cream Cheese frosting, dipped in white chocolate and topped with crushed Oreos and of course Red Velvet. One of my new favorites is a Dark Chocolate Raspberry dipped in Dark Chocolate and the Brown Sugar Toffee Cake dipped in White Chocolate, topped with Toffee Bits. We have created special holiday flavors; Chocolate Peppermint and Pumpkin Chocolate Chip.
Cake Pops have become a must-have at any special event and make really great favors!
Here are some of my favorite pictures of our cake pops! Hope you like them…..I would love to hear which ones you like best.
Chocolate Peppermint
Dark Chocolate Raspberry, mixed with Chambord liqueur, dipped in Dark Chocolate with White Chocolate stripping.
Cookies-n-Cream YUM!
Brown Sugar Toffee Cake, dipped in White Chocolate with Toffee bits
Delicious Cake Pop trio…..Red Velvet, Raspberry, Cookies-n-Cream
Carrot Cake
Special Valentine’s Day Cake Pops
Of course they make for great marketing tools! Buttermilk/Lemon Cake topped with toasted coconut and Chocolate/Chocolate
Lastly, I wanted to share a couple of cakes that we’ve done the last few weeks……
This cake was made for a baby shower, celebrating a mom who is a ballerina and getting ready to have her first girl. The clients only instructions was to keep it elegant, ballet themed, and pink. I wish we had gotten better pictures of this cake, it turned out absolutely beautiful. Kyle did all the handpainting on each tile and the ballet shoes. I topped it with a simple white sugar bow.
Enjoy….
The cake was a Red Velvet, Cream Cheese frosting with fresh raspberries and strawberries.
This next cake was made for a very special 16th birthday girl. She told me she loves rainbows, peace signs, and 60’s retro…..here is what we came up with…
Lastly, I am obsessed with owls and birds these days….so for an order of Red Velvet Cupcakes I added some Owl fondant toppers. I pressed an Owl impression stamp into some brown fondant and brushed it with bronze luster dust. I love the way they came out!
That’s it for now…promise not to wait so long between posts! Have a great week…..
Sweet Tooth Confections 