I received a copy of Crazy for Cake Pops: 50 All-New Delicious and Adorable Creations by Molly Bakes for review from Ulysses Press recently and decided to make something from the book. There are many great decoration ideas in this book with lots of photographs of each cake pop.
Besides the cake pop decorations, there are also many other sections of the book. It starts out with descriptions of all the equipment you’ll need for the projects, as well as recipes for chocolate, red velvet, vanilla, peanut butter, toffee, and lemon cakes and the frostings that go with them. There is also a section in the back that shows some techniques for making the cake pops.
Never made cake pops before? Don’t worry. There are detailed explanations of how to make cake pops and plenty of colorful photos to show you the process. I’ve made cake pops once before, so I was familiar with the instructions, but it was nice to refresh my memory.
As I flipped through the book I came across a ton of designs I wanted to try, but I settled on the Moustache Cake Pops. I thought these looked great and simple.
Unfortunately, I had a few issues with making these. One thing I’ve realized from making cake pops is they always end up more complicated to make than they look. I used the recipe for the chocolate cake and chocolate frosting from the book (recipes below). The cake turned out pretty good although I may have overcooked it. This didn’t matter too much though, because I mixed it with the frosting and it became moist again.
The frosting was a little weird though. I followed the instructions exactly, but the mixture was less like frosting and more like a truffle mixture. It tasted great but wasn’t fluffy like the instructions said it would be. Not sure what happened. I mixed a little half and half in to soften it, but it was still really hard. It did mix into the cake crumbles well though and the mixture seemed right, so I guess this “frosting” didn’t mess it up, but I wouldn’t use the recipe for actual frosting.
Another problem I had was that my cake mixture wasn’t holding together well enough to form the moustache. It kept falling apart. I don’t think I mixed enough of the frosting into the cake. Oops! I was able to make regular cake pops though so this is what I ended up with:
Not too bad, although I was bummed that the moustaches didn’t work out. I’ll try them again sometime. If you think you could do better, the recipes and instructions for the Moustache Cake Pops are below. Post a picture on my facebook page if you give these ones a shot. I’d love to see them!
- 55 grams (8 tablespoons) cocoa powder
- 250 milliliters (1 cup) boiling water
- 120 grams (½ cup) unsalted butter, softened, plus more for greasing
- 200 grams (1 cup) granulated sugar
- 200 grams (1-2/3 cups) self-rising flour*, plus more for the tin
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- Put the cocoa into a heatproof bowl, pour in the boiling water and stir until combined. Set aside to cool. Preheat the oven to 375°F (190°C). Lightly grease and flour a 10-inch (25-centimeter) round cake tin. Sift together the flour, baking powder, baking soda and salt. Cream the butter and sugar until pale and fluffy. Mix in the vanilla. Add the eggs one at a time, mixing well. Pour in the dry ingredients and gently beat until combined. Fold in the cooled cocoa until the color of the mixture is even. Pour into the tin and bake for 45–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, leave to cool in the tin for 20 minutes. Turn out onto a wire rack to finish cooling.
*I didn't have self-rising flour so I made some using this recipe: 1 cup flour, ½ tsp. salt, 1½ tsp. baking powder sifted together.
- 120 grams (½ cup) unsalted butter, softened
- 200 grams (2 cups) powdered sugar, sifted
- 100 grams (1-2/3 cups) chocolate, melted and cooled
- Cream the butter. Gradually add the powdered sugar and then the chocolate. Continue to cream until light and fluffy. Refrigerate for 30 minutes before using.
- 20 medium cake balls, chilled
- 1 (14-ounce) bag black candy melts
- Roll each cake ball into a log shape with your hands. Use a lollipop stick to make an indentation in the top center and bottom center of each “log.” Squeeze and pinch the center of the “log” to shape the middle of the moustache. Now squeeze and pinch the ends, curling each one upwards to create a handlebar moustache shape.
- Melt the candy. Dip the end of each lollipop stick ¾ inch into the candy and insert a stick into the center of each moustache. Leave to set. Dip each pop into the candy, dipping from left to right to get an even coating. Insert into a polystyrene block to dry.
Overall, I love this book. I personally need to practice making cake pops more often so I can make some of the more complicated cake pops in the book. For those of you that are cake pop newbies like myself, there are some easier designs to make in the book too. The great thing about cake pops is there are many ways they can be decorated, and even the easiest ones (like mine above) still look nice. I would definitely recommend this book to anyone interested in making cake pops.
Ulysses Press has graciously offered to send one of my readers a copy of Crazy for Cake Pops: 50 All-New Delicious and Adorable Creations! To enter fill out the Rafflecopter form below. If you’ve never filled one out before, sign in with either Facebook or log in with your name and email address. Then fill out the first three entries. You don’t have to complete the first three entries but you can’t get to the other entries without finishing them. Once completed, all of the extra entries will become available for completion. Let me know if you have any problems filling out the form.
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**I was supplied with a free copy of the book for this review but not compensated monetarily in any way. All opinions are my own and were not influenced by Ulysses Press. Pin It