9
Frostings or Coatings
•
For professional looking results, use the pastry bag fitted with any decorative tip to pipe
frosting, icing, meringue, or whipped cream filling.
•
Homemade cake frosting
•
Boxed/packaged/prepared cake frosting, colored icings
•
Homemade meringue or whipped cream
•
Candy melts, various colors and flavors
•
Chocolate chips (any flavor)
Toppings
•
Colored sprinkles
•
Chopped nuts
•
Shredded sweetened coconut
•
Small colored candies
•
Mini chocolate chips (any flavor/color, including butterscotch)
•
Crushed candies
•
Cinnamon, vanilla, or ginger sugar
Cake Pop Preparation
1. To prepare cake pops: Dip sticks into the melted candy or chips before inserting
them into the cake pop. This will help to hold pops into place.
2. Stand the cake pops in the cake pop stand to keep them from touching.
3.
IMPORTANT:
Refrigerate for 20-30 minutes before decorating.
4. When you are ready to dip, take pops out of the refrigerator no more than 5 at a time.
5. Frost cake pops or donut holes with your favorite frosting or combination of frostings.
Then roll into toppings of your choice or press candies or nuts into coating.
6. If you are using liquefied candy melts or chips as the first covering:
7. Using a microwave-safe bowl, melt
1
⁄
4
to
1
⁄
2
cup candy melts or any chocolate
or flavored baking chips for 1 minute. Stir well. Microwave for an additional 15 seconds,
if necessary.
8. If needed, add a splash of milk to chips before heating to thin dipping mixture.
9. Dip pops or donut holes into the bowl, swirl cakes in the dipping mixture
until it is covered. Use a teaspoon to help drip candy over the cake. Work quickly
as the chocolate will begin to get lumpy as it hardens.
10. Roll cake into toppings of your choice or press candies or nuts into wet coating.
HINT:
When using melted white chocolate as the first coating, put some aside to use
as a colored drizzle. Melt chocolate and add GEL food coloring until the desired color
is achieved. Decorate using colored chocolate in a piping bag or a plastic bag
with the corner snipped.
IMPORTANT:
Never use liquid food coloring as it will harden immediately
and ruin the chocolate.
If you are preparing glazes
1. Add 1 part water (or milk) to 3 parts ingredient. Heat in a microwave oven at HIGH power
for 10 seconds. Stir well and reheat in 10 second increments until the desired consistency
is achieved for glazing.
2.
NOTE:
Times may change depending on ingredients and quantities used.
3. Fill the batter squeeze bottle with glaze to decorate.
4. Sprinkle toppings of your choice onto the wet glaze.