It’s Pop.O.Licious!

Just in time for Valentine’s Day, it’s my first recipe feature, and it’s an exclusive just for you from Pop.O.Licious founder and baker in chief, Johanna Dellino. In case you haven’t been keeping up with pop culture (get it?), cake pops are the hottest thing around. They’re just the right size morsels of cake, frosting, and deliciousness, and as you can see, Joey’s creations are about the cutest things Ever! I was a little intimidated by the look of them, but she assures me the recipe itself is super easy. The only tricky part is the decorating, and really that’s just a matter of patience.

Johanna lives in Puyallup, where she and her husband are raising three little boys, and she started Pop.O.Licious as a way to combine her creativity and her sweet tooth. If you’d like to talk to her about making cake pops for your event, she’d love to hear from you via her Facebook page or her totally gape worthy  blog .  Wouldn’t you just be the hero if your kid got to pass these out on her birthday??

Recipe: Valentine Flower Cake Pop


Details:
Devils Food Cake w/Chocolate Fudge Frosting
Coated in White Chocolate
Makes approx. 48 cake pops

Supply List: Cookie Sheet, Wax Paper, Lollipop Sticks, Cake, Melting Chocolate discs, Sprinkles, Valentine candy corn, heart shaped candy, Other Decorations of Choice, Styrofoam Block for Drying

Step-by-Step Instructions:
– The trick here is to use a boxed cake mix!
– I’ve tried several recipes from scratch, and this is the only fail proof, user-friendly method.
– I use Pillsbury Devil’s Food cake mix.
– Follow the baking instructions on the box.
– Recommended to bake in two 9″ rounds.
– Let cool completely.
– Put cool cake into a stand mixer.
– Beat until a crumb consistency.
– Mix in 1/2 can, or 8oz, of store bought Pillsbury Chocolate Fudge Frosting. Add more to moisten the consistency to your liking. Do not use more than 3/4 of a can, or 12 oz.
– The consistency should be such that you can roll it into a ball without it being too sticky.
– Roll into approx 1.5″ balls. Makes approx 48 balls.
– Place all on a cookie sheet lined with wax paper.
– Let chill for 15-20 minutes in the freezer. (Or 2 hours in the fridge).
– As they’re chilling, melt 1 lb. of Wilton White Chocolate baking discs.
– Remove cake balls from the freezer.
– Dip the top 1/2″ of one lollipop stick into the melted chocolate.
– Stick the chocolate end of the stick into one cake ball about 1/2″.
– Repeat until all sticks are placed in the balls. Do all of these first to allow the chocolate time to harden.
– Dip each ball straight into the melted chocolate, and pull it straight out.
– Gently tap off excess chocolate, turning as you tap, but be sure to cover the entire cake ball with chocolate.
– Gently place each candy corn on one side of the cake pop to create flower effect. Candy corn will adhere to melted chocolate as it dries.
— Or, instead of candy corn, you can choose to coat cake pop with your choice of sprinkles.
– For the heart in the middle of the pedals, use a small, heart-shaped candy (I used a runt). Dab a small amount of chocolate onto the back of the candy heart, and place in the middle of the pedals.
– Once complete, place the finished cake pop in a styrofoam block to dry and harden. Each cake pop will take 4-5 minutes to full harden.
– Repeat for each cake pop.
– Then, you’re done!

Thanks, Johanna!

Readers, if you make these with your kiddos, I’d love to see some pictures over at the Sounds Fun Mom Facebook page.

I’ll be back later with your weekend events list. It might be the biggest yet. Go try your hand at some cake pops and then get out in that sunshine!