These are probably the best ones that I have ever done. They were made with white cake and chocolate cake, and were dipped mostly in white chocolate and a combination of dark/milk chocolate (I like about half and half, not too rich and not too sweet). There are a few dipped in purple chocolate. They’re decorated with purple sprinkles/jimmies, purple coarse sugar, and purple chocolate. And now time for a disclaimer…
Beware of bulk chocolate. I should have known when I scooped them out of the bin. Old chocolate will not melt nicely. It gets all lumpy, and it’s hard to dip. It worked fine for putting into a squeeze bottle and drizzling over the top, but to dip… not so much. Next time I’m using colours like this I will fork out the extra and get the packages from the craft store, at least you’re guaranteed to have quality chocolate. The white and regular chocolate always works excellent for me, as well as the other colours that are in season.
And just a word on the decorations, the coarse sugar on the chocolate looked amazingly good. It’s my new favourite decoration!
- moulding chocolate (it hardens much better than melted chocolate chips)
- decorations, if desired
- Cook your cake and crumble it with your hands. You can use any cake, from scratch, from a box, doesn’t matter. Crumble it as much as you can. You may need to take out any parts that have browned and hardened, but you’ll be able to tell by the feel.
- Mix in some frosting. Start with a few spoonfuls, and add gradually until the consistency allows you to roll a ball, and the shape holds. Pick a frosting that complements your cake. I had made some boiled icing for my mother’s birthday, and it was a delicious addition to my ball this week!
- Chill your balls in the fridge for at least 30 mins.
- Take a stick, and dip it about 1/2″ in the melted chocolate, then insert the stick into the ball.
- Return the cake balls with the sticks into the fridge for 5-10 mins for the chocolate to harden.
- Dip the balls into your melted chocolate, using a spoon to help you completely coat them. You will need to tap the stick against the edge of your bowl to get rid of any excess chocolate.
- Insert your completed pop upright into a styrofoam block, or anything that will allow them to remain upright. You can put them stick up on wax paper, but it will give you a flat top.
- Decorate immediately before the chocolate hardens, unless you are using another coulour to squiggle over top, then you will let this coat harden.
I used to have trouble with pops falling off my sticks, but with the addition of step #5, they’ve been perfect every time. Always allow yourself a few extra just in case something happens… or you have a more than willing helper who likes to sample.