While cake pops can be fun and informal, they can also be elegant enough to serve at your fancier occasions. The key technique here is learning how to pipe. If your piping skills are a bit rusty or under-developed, you can practice on paper until you gain more skill and control over the technique. It’s easier than you think! Follow this illustrated guide to get started with these elegant looking fancy cake pops with black and white swirls– adults will love them as much as kids!
You will need:
Your favorite cake mix
Your favorite frosting
A mixing bowl
32 oz White chocolate candy pieces
Vegetable shortening or paramount crystals
16 oz Dark chocolate candy pieces
Something to melt chocolate in- microwavable bowl, electric melter or double boiler
Styrofoam blocks or something to hold your cake pops (cups filled with rice or salt also works)
A piping bag with writing tip
Bake your favorite cake, or purchase one undecorated. It doesn’t matter if it’s your own recipe, a box mix or store bought. Break it up into a bowl.
Crumble the cake into little bits.
Add about 8 oz (half a canister) of your favorite frosting. Again, it doesn’t matter if it is homemade or store bought. Mix it in thoroughly with your hands.
Squeeze a ball of cake in your hands. If it holds together like clay, it’s good. If not, add a little more frosting.
Roll cake balls the way you would roll meatballs and place them in a tray or on a dish. Don’t make them more than an inch in diameter or they can be so heavy they’ll break up or slide down the stick. Smaller cake balls are much easier to handle. Cover them.
Place them in the freezer for 15 minutes— set a timer so you don’t accidentally let them freeze! Put them in the refrigerator for at least two hours.
Place your white chocolate in your chocolate melter.
IMPORTANT—no matter how you melt your chocolate, it’s important to avoid letting it get wet by steam (if using a double boiler, let the water simmer) and avoid over-heating it or it will seize up.
I’m melting mine in the microwave; I start it for one minute then stir. I melt it more, if necessary, in 15 minute intervals.
Stir in up to 2 tablespoons of vegetable shortening or paramount crystals to thin out the white chocolate so it is smoother for dipping.
Take out your cake balls. If any are uneven, you can re-roll them to shape them better. Dip the tip of your stick in the chocolate.
Insert it into the cake balls and give them a minute or two to solidify.
Dip the cake ball straight down into the white chocolate:
- Do not twist the stick
- Do not let it touch the sides or bottom of the bowl
- Do not be rough with it so it won’t dislodge from the stick
Pull it out and tap it a few times to remove excess. Tapping will even out the coating.
Insert the bottom of the stick into a Styrofoam block, or into a cup filled with rice, to hold it erect. After you do a few, put them in the fridge for two hours so the white chocolate will harden.
Melt your dark chocolate. Add a little bit (about 1 teaspoon) of paramount crystals or vegetable shortening if you need to make it smoother, but this time you want it rather thick since you’re not going to be dipping the cake pops in it.
Place the decorating bag with a writing tip into a cup to hold it upright.
Spread the bag open and flap them over the edges of the cup. Fill it with the chocolate.
Take out your cake pops. Grab the bag, twist the end of the bag closed and get a grip on it. Test the flow of the chocolate on a piece of paper to get rid of initial air bubbles and practice making swirls to find the right amount of pressure.
When you’re ready, scribble swirls onto the cake pops.
When you’re done, arrange your cake pops standing up in a block of Styrofoam.
If you want a fancier display, tuck Styrofoam inside of a vase and have the cake pops standing up out of it like a bouquet.