For Valentine's Day, Natalie and I chose cake pops. Not only were they cake pops, they were
red velvet cake pops!
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| Fabulously delicious... |
She managed to come in from school in San Francisco and we basically made a mess of my kitchen. This was my first attempt at cake pops, though Natalie has made them before.
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| Primary necessaries: mix, pudding, sticks, bowl, special pan |
We worked with a mix, added pudding mix, eggs, water, and oil. Once we had the batter thoroughly mixed and smoothed, we brought out the cake pop pan. My cake pop pan read as nonstick but we sprayed with Pam anyway.
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| A open pastry bag is so much easier than a spoon! |
We used a pastry bag to distribute the batter, instead of a spoon, and found it much more efficient. We were able to fill the pan quickly and with very little mess.
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| Finished batter result for Batch #1! |
Once finished, we latched the top half of the pan and put it in the oven at 325 degrees for 22 minutes. After 22 minutes, we checked with a toothpick and happily took it out of the oven.
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| Fresh out of the oven - and cooling! |
The cakes had to cool for about 5 minutes before we could remove them, for maximum together-ness. We were both ecstatic and disappointed; some came out like beautifully spherical Saturns, and others came out like an unfinished Death Star.
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| Like little Saturns waiting to be feasted upon... |
Once we had completed our batches (we had about 2 1/2 total, given baking casualties), we were able to begin on the coating. The coating is fairly simple: chocolate chips. We chose Tollhouse Semi-Sweet. Have one pan of medium-heat water on the stove, and then place another pan over it with your chocolate chips. This works best with a double broiler, but we don't have one. When your chocolate chips are melted to 115 degrees (you can use a thermometer insert to find out), you're ready for dipping. We found that if you dip the pop stick in before inserting it into the cake pop, the process tends to work better overall.
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| Chocolate and sprinkles! Questions? |
Once coated, place them on a piece of parchment paper on a cookie tray and then you may sprinkle or decorate as desired. We had a multitude of sprinkles that made even more of a mess, but were perfect for decorating. We had reds, pinks, multi-colored dots, and multi-colored sprinkles.
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| Coated and sprinkled! |
Once coated and fabulously decorated, put the tray in the fridge for approximately 15 - 20 minutes. When they are set, pull them out and serve.
Even though they didn't look like the fancy store-bought pops, they were absolutely delicious and relatively easy to create. We had a few hiccups with dipping, but if you don't want to mess with melting chocolate you can easily use regular frosting and allow that to set.
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| First bite - revealing heavenly mix of chocolate and red velvet! |
Stay tuned with the College Kitchenettes for more cooking and baking fun! Next weekend: somebody's having a birthday? To the kitchen!
