My goodness have we been busy at the shop! I haven’t even had the time to write a blog post (last one was six months ago, gulp!).
With that said, here’s a great one to kick off the new year. It’s a printable for cake pops with three of the popular characters from Disney’s Frozen … Elsa, Olaf, and Anna!
Here’s a photo to give you an idea of how you can use them on cake pops. Simply print out the jpeg below on card stock or other sturdy paper, cut out the characters, and tape them to the sticks…so cute!
Disclaimer: This item is not for sale and is for personal use only. The Disney Frozen images were found using a google image search.
Summer is officially here! Our region has been smacked with a massive heat wave this week… temps in the 90’s? No thanks!
With that kind of weather, there’s only one way to beat the heat… relaxing by the pool with a popsicle!
But these aren’t just any ordinary popsicles; they are Orange Creamsicle Cake Pops – yes, there’s cake in there! They’re so easy to make… I’ll be showing you two styles of Orange Creamsicle Cake Pops, so make sure you read all the way to the end.
The geniuses at Pillsbury recently came out with some seasonal flavors, and I was so excited when I found Orangesicle cake mix and frosting at my local Target. So not only do these pops look like Creamsicles, they taste like it too!
Prepare the cake as directed, and mix your cake pop dough as if you were making regular cake pops. If you…
One of the most popular accessories for cake pops has got to be customized tags.
Tags are little love notes that can be added to the sticks or tied on with ribbon. They’re usually around 2-inches or so and can turn a simple cake pop into the perfect favor. Here are a few we’ve done…
I’d love to share with you how I make tagsand offer a few freebies as well. If you’d like us to create a printable just for you, we offer them on our web-site for $5- per file. Click here.
OK, so the most important elements are color/theme, message, names, and the event date.
Step 1: I find a font that fits the theme. If I don’t have a font in my library already I’ll search www.fontsquirrel.com or similar free font site. Some of my fav’s lately are Alex Brush and Museo. When in doubt, stick with Adobe Caslon Pro!
Step 2: If I need a graphic, I head on over to a (paid) site called shutterstock.com. This site has wonderful graphics for everything from wedding images to baby shower pictures. There are also quite a few sites out there that offer free clip art, try openclipart.org
Step 3: I create the tags and set up the sheets using Adobe Illustrator (or Photoshop). You can use Word too. Here’s a Word template for 2-inch tags: 2-inch-Template-Cake-Pop-Tags
Tip! When working with fonts try to keep it to one or two max. Keep it simple. Don’t go nuts with strokes and drop shadows (aka “word art”). The text is small and those design elements will make the message difficult to read.
Step 4: I print the sheets out on glossy cardstock on an HP Photosmart Premium Inkjet Printer.
Step 5: I use a professional Rotatrim cutter for smooth, crisp cuts.
Step 6: I then carefully (test one first!) hole punch the tags with a heavy duty hole punch. We cut a lot of tags so while a hand-held punch will certainly get the job done, this saves our hands from aching!
If my method seems a bit complicated, here are some simple shortcuts:
PAPER: opt for readily available cardstock sheets from Walmart or any office supply store (Staples, Office Max, etc.)
HOLE PUNCH: use any hand-held hole punch
CUTTER: I do not recommend scissors. Try (carefully!!) cutting single sheets on a self-healing cutting mat using an x-acto knife and 18-inch metal ruler as a guide.
Now for some FREEBIES! Here are two fun tag sheets you can print and use… Here’s the PDF to print –> Tags
I’m going to start a new series of posts here on the blog. We’ve been so busy baking lately that our blog has been very quiet. We’re actually busy with sweet requests from our amazing local clients…and we’re not talking about cake pops.
We’ve been baking things like 7-Up pound cakes and chocolate pecan pies to French macarons and tons of mini baked sweets for dessert tables. And you know what?We love it!
Since many of these specialty desserts cannot be shipped I wanted to share the recipes with YOU. Now please keep in mind, I’m NOT a food blogger …yet 🙂 …so I may be a bit of a novice when it comes to recipes and tutorials. Just give me a nudge!
Of course if you are local in Virginia or the Carolinas and are interested in dessert catering, please contact us or give us a call at 919-438-1327
I can tell you that I don’t bake with measuring cups/spoons (any more)–only by weight. So in all of the recipes I post (from now on) I will be sure to add the grams (if they seem off let me know…I do my best).
First up, my HUSBAND’S recipe for…
Mini Fruit Cobblers (makes approx. 18 mini cobblers)
1 Cup Sugar (201g)
1 Cup All Purpose Flour (128g)
2 Tsp Baking Powder (10g)
Dash of Salt (omit when using salted butter)
3/4 Cup Milk (185g)
1/2 cup (100g) of Melted Butter (you will need approximately 100g)
(252/14g)Diced/Canned/Sliced Fruit (your choice–pie filling or fresh diced fruit works best)
Brown Sugar & Cinnamon for Dusting (depending on your fruit choice, you may opt for simply sprinkling with clear sugar crystals…we did this in our photo)
Preheat the oven to 180ºC/350ºF. Line a standard cupcake pan with parchment liners or paper cupcake liners. We make our own liners by cutting 5-inch squares of parchment paper and then wrap/mold around a juice glass (as seen in photo).
Whisk dry/first four ingredients in a bowl
Slowly add milk and mix by hand until combined
Melt butter (microwave or stovetop)
Add 1 teaspoon (4.8g) of melted butter in each cupcake liner
Next, add 2 tablespoons of batter, on top of the butter
Now add 1 tablespoon of fruit on top of the batter
Sprinkle with sugar or cinnamon/sugar
Place in pre-heated oven and bake for 14-16 minutes or until golden brown.
I’ll add the piecrust recipe to the end of the post so that I can jump right in to the actual pie pop process.
You will need… • Cold Piecrust (scratch or store bought)
• a 3-inch Cookie Cutter in any simple shape…circle, square, heart, etc.
(plus an optional ½-inch cutter for vent hole)
• Pie Filling (we used Polaner All Fruit seedless raspberry in this photo but actual pie filling is best).
• 6-inch Paper Cookie Sticks
• 1 Egg (for egg wash)
• Food Brush
• Small Fork
• Parchment Paper or Silpat Mat
• Sugar (larger crystals work best, aka sanding sugar)
• Cookie Sheet
1. Heat oven to 400 degrees F
2. Line cookie sheet(s) with parchment or Silpat mat
3. Using a rolling pin, roll out your cold pie crust dough onto a floured surface to about 1/8 inch (3 mm) thick
4. Cut out your dough shapes with the 3-inch cookie cutter. You will need 2 dough cutouts per pie. We also cut small vent holes with a smaller cutter. You can simply cut an “X” if you do not have a small cutter. Add the vent hole near a corner so that you don’t see the stick.
5. Lay one dough shape (bottom shape) on the parchment paper or Silpat mat.
6. Place a paper cookie stick in the center of the dough shape, an inch or so from the top and press lightly—just enough to make a dent in the dough.
7. Add a small spoonful of jam or pie filling, roughly 1 teaspoon—it won’t hold much—to the center of the dough shape.
8. Cover with your second dough shape and lightly press the dough around the stick—again, just enough to make a dent in the dough.
9. Using a small fork, gently make small indents all the way around the shape of the mini pie—just enough to seal the edges to the bottom piece.
10. Next, beat the egg and using a food brush, carefully brush the top of the dough with the egg wash. Be careful not to brush the sticks with the egg wash. This causes the sticks to brown when cooking–you can see this in the photos.
11. Add a little sanding sugar over the egg wash.
12. Finally, place in the oven and bake for 15 minutes or until the crust is golden brown (see photo).
Let cool for at least ten minutes before serving.
Pie Crust Recipe
2 sticks of cold unsalted butter (cut into pieces)
2 ½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
5 or 6 tablespoons of cold water
Using a stand mixer with the flat/wide paddle attachment (you can also use a food processor), mix the dry ingredients for about 20 seconds to combine. Add the cold butter pieces and beat for approximately 1-2 minutes, until the mixture resembles coarse meal with pea size pieces of butter.
Add the cold water 1 tablespoon at a time until you have a crumbly dough that just holds together when you pinch it. It should not be sticky.
Divide dough, wrap and place in the refrigerator for at least two hours. Once you are ready to roll, take dough out of the refrigerator and leave out for about 5 minutes. Move to instruction #3 above.
Depending on the size of your cutter, this pie crust recipe should make about 12 pie pops.
And that’s it. If you have any questions please feel free to ask.
You can add a little sparkle with a dash of disco dust, more sparkle by coating the pop in sugar crystals,
and EVEN MORE sparkle by adding a dash of glitter to the sugar-coated cake pops!
#1 Tap as much chocolate off of the pop before you add the sugar.
This will prevent the sugar from sliding off the pop and giving you a wrinkled look.
#2 Put disco dust in a clean salt shaker to add a dash of sparkle.
Sprinkle while the pops are drying.
#3 Use sugar crystals over sanding sugar.
The thicker the sugar, the more they’ll sparkle
(keep in mind though they will be “crunchy”).
#4 You can color your own sugar (& nonpareils!) with gel color
(TIP: when making black sugar just use a lot of red and blue…black is usually just very dark purple).
Put sugar (or nonpareils) in a container with a cover (like Rubbermaid or Tupperware), add a small amount of gel color, shake rigorously, open to air dry.
If you are working with a lot of sugar spread it out on a baking sheet or
jellyroll pan to air dry for a few hours.