The only thing that I like more than trendy clothes are trendy desserts. From chocolate fountains to cupcake wedding cakes, I’ll jump on a dessert trend faster than Rachel Zoe can order a venti nonfat sugar free vanilla latte.
So for my annual New Year’s Eve party, I wanted to wow my guests with my baking prowess by jumping on board the latest dessert du jour – cake pops.
To be fair, my artistic abilities leave a lot to be desired. Having scored only a B- in fundamentals of art in the 10th grade, I knew enough to keep it simple.
So here is the recipe, and tips for the kitchenally challenged, on how to make fool-proof cake pops.
Bake a cake. Seriously. Any cake. I used white for my test, but I’d recommend yellow. Just because I like yellow cake better.
Melt the remainder of your chocolate or candy melts.
Tip: When they say dont get any water in your candy they aren’t kidding. I got a drop of water from my double boiler in my candy the first time and it destroyed the consistency. Do it in the microwave on 30 second intervals to keep your candy/chocolate in perfect dipping consistency.
Tip 2: If you are using chocolate chips, add a little vegetable oil to thin out the chocolate. Otherwise the dip is too thick.
One by one, remove balls from refrigerator and dip. Twirl the stick and lightly tap against the side of the dipping bowl to remove any excess chocolate and sprinkle.