A few weeks ago, DH took me to the greater Phoenix area for a mini vacation (I’ll catch you up to speed on that later). One of the places that we went to was Scottsdale Fashion Square, and I found Caketini. We had our very first Cake Pop, well, they call them truffles.
This is Coconut flavored cake mixed with buttercream and then dipped in chocolate ganache, WOW! I mean WOW!
I got to thinking, why does it have to have a stick and can I freeze them (for quantity control, otherwise we’d eat them all in a single go) ?
I had made my great grandmother’s old fashion ginger bread, using cake flour that I had left in the cupboard, instead of AP flour. It came out way too dry, so I thought, HMMM, this would make a great Cakeball.
I had been at our local supermarket, and I saw they had a Cake Pop kit for sale, cheap.
So here we go…
I crumbled the cake into a bowl; added 2 heaping tablespoons of canned, yes I said prepared buttercream frosting and gave it a good mix.
I didn’t want it too mushy, I wanted that truffle-like quality. I used a 1 ½ tablespoon disher to create even cakeballs and then into the freezer for about a half hour. There was my first mistake I found later after watching some You Tube ‘how-to-s’, they should have gone into the `fridge over night instead, oh well.
I melted some chocolate flavored Candy Melts in a double boiler, but it was awfully thick, but hard headed as I am, I plowed forward and dipped the icy cold balls into the candy and placed them onto a sheet pan covered in plastic wrap.
Some of them got some assorted sprinkles, cute. Then back into the chill box to firm up.
Not bad, though the candy coating is a bit thick. That was the second mistake. On the video that I watched AFTER I was done, you’re suppose to thin out the candy melts with some vegetable oil, did it say that on the box the kit came in? NO! Now I know for the next time. I got 14 little darlings to munch on later.