Have you ever made cake pops? They are way too much fun. I saw them in a book my hairdresser showed to me, and was instantly intrigued. I looked over the details, and it seemed pretty simple, so I tried them immediately when I got home.
I made mine slightly different from the cookbook (by Bakerella).
Here is what I did:
- First, bake a white cake, let it cool, then crumble it in a large bowl.
- mix in a half a can of white icing (the cookbook called for a whole can) with a beater
- Form small balls, I got 36 from one cake, warning- these are calorie dense!
- Keep in fridge till needed, then pop a few in the freezer for 10-15 minutes before dipping.
- Melt almond bark in a deep, narrow dish. I used a measuring cup.
- Dip one end of lollipop stick into melted bark, then freeze them.
- Have something set up for the balls to drip and dry on before you start dipping them in the almond bark. I used an upside down egg carton, with holes punched in each egg shape.
- Don't leave the balls in the freezer too long. That is why I stuck them in there in shifts. If they get too cold, they fall off the stick. I worked in groups of 8 or so at a time.
- I formed the balls into bird shapes right before sliding them on the stick and dipping them. The stuff is like play-dough, so you can form simple shapes very easily.
- Let dry, then decorate. Sugarwings and I have a vast sprinkle collection, so I had lots to chose from. Bakerella has lots of ideas, and themes. I kind of made up my own. She also has lots of recipes and flavors to try. I stuck with white.
After the topping set up, I wrapped all of my baby birds up gently and stored them in an air tight bowl, then froze them till my guests arrive for Birdsong.
My home is beginning to look like an Alfred Hitchcock movie, birds everywhere! Here are the name tags I made for the event, all ready to go. I hope our antendees like them.
Sorry I won't be answering emails or comments, but I will be taking breaks to read them. And I will have a gift for you from the event, I'll draw a name from all the comments this week and next.