The cake obsession continues... Cake Pops!

The original Cake Pops were created by "Bakerella".  She used cake and frosting together, to create the balls for her cake pops.  While I fell absolutely in love with them, the frosting combined with the cake, and then the candy covering, and then the sprinkles, was just a little too much for me.  So I never really tried making them myself.

Then, my husband and I came across a cake pop maker at Bed Bath and Beyond by "babycakes" - while we were shopping for our friends, who were getting married - and decided, both the bride and myself had to have one!

Now, I'm pretty used to things going pretty well the first time I try them, so I was frustrated the first time I tried to use this machine.  However, with a little perseverance, trial and error and google-ing, I've learned to have great fun with it!

I explain this awesome machine as a waffle maker, that makes balls.  That's basically the concept that it uses.  "Babycakes" sells their their own cake mixes, which make 1-2 dozen cake pops.  However, I use regular cake mixes, and so far have had no problems.  Oh, and I can make up to 5 dozen of them.  I read someone say that they used one less egg, for a slightly denser ball, which I have been doing, with great success.

Today I am making "Truffle and Cinnabon Candy Cane Cake Pops".

Please let me know what you think, and if this post helped you in any way.

The Cake Pop maker

The cake mix used

Almond Bark for covering the cake pops, cocoa powder for the truffle ones, and Cinnabon candy canes for the other one.

First, I tried breaking up the candy canes myself, which didn't go too well (as you can see in the picture).  Not photographed, is when I finally used my food processor.  It worked much better.  You can use any size "sprinkles" you want.  Just remember, the larger, the harder it will be for the chocolate to hold it up.

The machine calls for 1 tbsp of batter for each compartment.  The first time I tried it, it took so long, that the compartments I filled first overflowed before I could fill the others.  So, while googling, I found that people recommended using a condiment dispenser, which works like a charm! (I cut the tip, to be a little larger)

Next, you fill up every compartment, to a point where the bottom half is full.

The cake pops are baked somewhere between 3 and 4 minutes.  The bottom half will be smoother and darker than the top half.

With the metal prong given with the machine, carefully take out the balls of cake.

Part of my frustration the first time, was that the balls kept sliding down the sticks.  To avoid that, I dip the sticks in melted chocolate...

Then stick them in the cake balls...

And place them in the freezer.  I use a colander to prop them up.

Next, I roll them in the melted chocolate.

Sprinkle them with the chopped up candy cane.

Voila!

For the truffle one, I roll it in the cocoa powder, instead of the candy cane sprinkles.

One they're covered, I place them in the freezer again.  It helps the chocolate to harder quickly, and not let drip.

And here they are!

I used the extra chocolate and candy cane sprinkles to make Cinnabon candy cane bark.

I hope this helps anyone, who looks at those cake pops at parties, and thinks they're too hard to make.  They are time consumptive, but they're adorable, and always a hit!