Cake Pops: Tips, Tricks, and Recipes for More Than 40 by Bakerella, Angie Dudley

By Bakerella, Angie Dudley

What's cuter than a cupcake? A cake pop, after all! Wildly well known blogger Bakerella (aka Angie Dudley) has became cake pops into a world sensation! adorable little truffles on a stick from embellished balls to extra formidable shapes similar to child chicks, ice cream cones, or even cupcakes those lovely creations are the precise replacement to cake at any celebration or get-together. Martha Stewart enjoyed the cupcake pops a lot she had Bakerella seem on her convey to illustrate making them. Now Angie makes it effortless and enjoyable to recreate those remarkable treats correct at domestic with transparent step by step directions and pictures of greater than forty featured tasks, in addition to smart suggestions for presentation, adorning, dipping, coloring and melting chocolate, and lots more and plenty extra.

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Extra info for Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats

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Pink and green pastel food coloring 48 sugar cones Serrated knife 16 ounces peanut butter candy coating 2 deep, microwave-safe plastic bowls Squeeze bottle Disc-shaped plastic candy mold (with cavity openings 1 3⁄8 inches wide) Baking sheet 48 ounces (3 pounds) chocolate or vanilla candy coating Spoon 48 green Sour Punch Straws For the baskets, cut off the bottoms of the sugar cones, using a serrated knife, so you are left with tops that are 1 1⁄2 to 2 inches tall. To complement the color of the sugar cones, melt the peanut butter candy coating in a microwave-safe bowl, following the instructions on the package, and pour it into a squeeze bottle.

You’ll start to see candy in a whole new way, inspiring your very own cake pop creations. • Chocolate hearts mix • Colorsticks • Confetti sprinkles • Halloween confetti sprinkles • Jimmies (brown, orange, red) • Jumbo confetti sprinkles (peach) • Jumbo hearts (pink, red, white) • Jumbo stars (yellow) • Kissing lips • Miniature hearts • Multicolored diamonds • Multicolored hearts • Nonpareils • Oval sprinkles • Pastel sequins (also called miniature confetti sprinkles) • Pastel wildflowers • Poker shapes (black hearts) • Rainbow chip sprinkles • Sanding sugar • Sugar pearls Tip • I like to buy seasonal sprinkles and keep them on hand.

Have the cake balls chilled and in the refrigerator. YOU’LL NEED 48 uncoated Basic Cake Balls (page 11), formed into oval shapes 48 ounces (3 pounds) white candy coating Deep, microwave-safe plastic bowl 48 paper lollipop sticks Styrofoam block Licorice bridge mix (48 licorice buttons for heads and 96 licorice pastels cut in half for legs) Sugar pearls Toothpicks Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping.

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