Cake Pops by Angie Dudley

Author:Angie Dudley [Dudley, Angie]
Language: eng
Format: epub
Tags: Cookbooks, Baking, Cupcakes, Confectionery, Cake Decorating
ISBN: 9780811876377
Google: nADfM6NuoecC
Publisher: Chronicle Books
Published: 2010-09-08T07:00:00+00:00

To decorate

Have the cake balls chilled and in the refrigerator.

Melt the red candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few of the cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the bottom of each shaped cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in Dipping Methods.

Immediately place several sugar pearls onto the surface of the strawberries, and place the pops in the Styrofoam block to dry. Repeat until all the strawberries have been sprinkled with sugar pearls.

Melt the dark green candy coating in the second microwave-safe plastic bowl, and pour it into a large squeeze bottle. Pipe flowerlike shapes with 5 rounded petals onto a wax paper–covered baking sheet for each of the 48 leaf tops. Fill in the shapes with more coating and let dry. You can place the baking sheet in the freezer to speed up the drying time. You can even make these the night before.

Reheat any leftover green coating and, with a toothpick, apply a small amount of coating to the top of the strawberry. One at a time, attach the leaf shapes, flat-side up, on top of the cake pops. Let dry in the Styrofoam block.

Optional: Cut the Sour Punch Straws up into 48 quarter-inch sections. Dip one end in some of the remaining green candy coating and attach in the center of each green-leaf top. Let dry completely.

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