the pink and black pops

My mom’s coworker had a niece that was celebrating her 15th birthday and asked me to make 60 cake pops for the party. Sixty!! I’ve never made that many cake pops at once. I think the most was Dani’s bday pops, which I believe totalled only 26. Luckily, my lola (grandma) was in town visiting and she really wanted to help so at least I didn’t have to do it on my own.

I asked what the theme of the party was and my mom’s coworker said that she would send over some of the ribbons they were using and I could decide what to do from that. When I saw that she sent over pink, black and white dotty ribbons, I could not be happier. Naturally, I kept with the pink, black and white theme and I think that the cake pops turned out quite nicely.

Pink, black, white cake pops

I used both pink and white chocolate for the coating of the cake pops. To decorate, a used a combination of pink sugar, white nonpareils and the pink/black/yellow nonpareil mixture. This was the first layer in the box, but I assure you, we filled it up pretty easily.

Pink black white cake pops 2

the camera cake pops

Tito Mike is the camera guy. He has all the latest equipment and is always prepared to capture that great shot. So naturally, for his birthday, I had to make him SLR cake pops. Plus, I had gotten some black candy melts from Michael’s and I had been waiting for the perfect excuse to use it. Suffice it to say, melted black candy melts does NOT look appetizing. But my camera cake pops definitely do, if I do say so myself!

I got some vanilla and chocolate cake crumbs and mixed it with a vanilla buttercream as the base for my cake pops. I then scooped equal amounts and shaped them into an SLR camera. While these set in the fridge, I got some rectangle and circle fondant cutouts ready.

camera cake pops prep

Now, here comes the hard part: dipping the cameras in the candy melts. This step is hard because you need to tap the lollipop stick to get the excess chocolate off the cake pop. However, because the cameras aren’t a circle shape, tapping the lollipop stick also gives the cake pops a chance to break off completely. So you have to be very careful. Once they were covered though, it was just a matter of sticking the fondant pieces on for some detail. The circles represented the lens and the button used to take pictures (does that have an actual name?) and the rectangle was for the viewing screen in the back. If I had more time, I would’ve liked to melt some white chocolate and add even more detail to the cameras but as a first attempt in making these, I think they turned out pretty nicely.

camera cake pops

yellow and green pops

At the beginning of the summer, some friends came over for the day to make cake pops. One of them brought over a lemon cake and we decided to make some with a yellow and green theme. We gathered all the yellow and green candy I had in the drawer of random edible stuff and came up with these. It was all the rave with her family when she brought them home.

Sometimes, I think that just choosing a couple of colors and seeing where that takes you is a great thing to do when practicing making cake pops. You can see which combinations work well together and also test out different designs.

My favorite ones were the margarita cake pops (upper right corner). Instead of making them in a ball, we flattened the top to make it look like a cocktail glass. Cut some colored melts in half and drew small triangles with white chocolate to make them look like lemons and limes. Lastly, coat the top rim with the sugar candy and voila! Don’t they look cute?

Our little 1UP mushrooms (bottom right corner) were also quite successful. Although, next time, instead of using white chocolate chips for the dots, I think I would prefer a flatter white chocolate circle, some white chocolate fondant or even just piping on white chocolate circles directly. These white chocolate chips kinda make it look more like Bowser’s shell. Either way, I think it’s still cute and now I have an idea to make it look even better the next time around.

Bottom line: experimenting is a win-win. Not only can you try a whole bunch of designs, but there’s always cake pops to enjoy at the end of the day.

Dani’s birthday pops

When my Goddaughter, Dani, turned 11, she had her party at Pica Pica in Japantown. It’s basically a place filled with photobooths, where you and your friends can go to take those cute little sticker pictures and decorate them. It’s fun for the kids and I like it because the lighting always makes your skin look ah-may-zing!

Anyway, because of this, I thought it would be great to have cake pops because they’re easily transportable and each guest could have one and eat it there. Perfect. And two things that Dani loves are: red velvet and pink. Instant theme.

I made three different designs, just to keep it interesting and then placed them all in a patterned treasure chest box with her name on it so that she could easily pass it around to her friends. I wish I remembered to take a picture of the box (I guess that’s what happens when you get excited) but here are Dani’s birthday cake pops:

the microbe pops

To celebrate the end of microbiology, I decided to make some cake pops for my lab partners. And what better cake pops for micro than our very own edible microbes? I was super excited to make them that I made two different flavors of cake. One was red velvet. I remember because when I told the cute guy in class that the cake pop he chose was that flavor, he (giddily) replied, “Oooh, red velvet is my favorite!” I couldn’t be happier. The other flavor was chocolate fudge orange. Now, I know some people are a little iffy on this flavor, but my classmates and I thought it was super yummy. It’s basically an orange flavored cake with chocolate fudge to bind them into pops. Again, here’s a little how to make cake pops refresher.

Once the pops were firming up in the fridge, I got my decorations ready. I used those colored licorice whips. They’re really great ‘cuz they’re versatile and decent tasting. Plus, I’m not really into putting stuff on food that’s not edible. I also cut up little fondant circles for the eyes. Then, I got my chocolate melting. And yes, I don’t have any fancy equipment…those are glass bowls in a pan with water. Haha!

Next is the fun, dipping part. After dipping the cake pops in the chocolate, I used tweezers to place the eyes and little licorice whips on. It kinda made me feel like a surgeon. Please say hello to my microbe cake pops: Escherichia coli, Chlamydia trachomatis and Streptococcus pharyngitis.

Although, I must admit, I had mixed feelings when that same cute guy from my class comes out after the final, excited to eat his cake pop and said, “You gave me Chlamydia!” Great. Haha.

assorted cake pops

I always seem to over estimate that amount of chocolate I need when making cake pops and the anatomy cake pops batch was no different. Luckily, I had some lemon cake in the fridge and decided not to waste the chocolate I already melted and instead, practice other ways to decorate and test out color combinations. Here they are:

My favorite really is using the nonpariels. They look so cute and elegant at the same time.

the anatomy cake pops

Freedom!

After a grueling six week anatomy course this summer, I decided to celebrate all of our hard work by attempting to make some anatomy cake pops the night before our final. Which, in itself, was pretty stressful too! It was definitely worth it though. In honor of Roze’s Butterfinger ritual, I decided to make chocolate Butterfinger cake pops. I basically made a chocolate cake and mixed in a Butterfinger with the grated crumbs. [Here’s a little cake pop refresher for those of you that are curious.] I molded these into: lungs, brain (yup, with the longitudinal fissure – it’s upside down in the picture because of the pons/medulla), heart and kidney.

It was actually pretty fun to mold them. However, it was not fun to dip cover them in chocolate. Haha! I used licorice strings (whatever they’re called) for the coronary arteries, bronchi and vessels coming out of the porta hepatis. Oh, and pink sugar to resemble the gyri on the cerebrum. The heart looked gross…not because it didn’t look like a heart, but mostly because it did look like a heart. Haha. Anyway, they turned out okay, but I was only really happy with the kidney’s appearance.

Yup, complete with the renal artery, renal vein and the common hepatic duct! On the upside, my friends in class really enjoyed them (they were delicious and definitely a flavor I would make again) and even our professor was amused. He even took a brain home. He didn’t want to eat it, he just wanted to keep it. Haha!

In the end, we all seemed pretty happy with our grades and having a sweet little novelty is one of my favorite ways to celebrate. Though, now that this class is over, what am I going to do will all this time on my hands? 🙂