How to cake pops
How to Make Cake Pops | SO Easy and Delicious!
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hey i'm john cannell and today on preppy
kitchen i'm showing you all the tips and
tricks to get perfect cake pops every
time so let's get started first off
you'll need to whip up a batch of cake
you could use my favorite vanilla cake
recipe which is in the description box
below or even cake
cake box mix
what do they call it boxed cake mix
right yes
yeah
or even boxed cake mix pre-made cake
whatever will work this is so easy
these guys are gonna cool
just finished baking
and while they do that we're gonna mix
up some amazing vanilla buttercream i do
not want you to use the stuff out of a
container for this you're better than
that
all right
if you already have your buttercream on
hand just skip ahead to the assembly
into the bowl of my mixer i'm adding
three quarters of a cup of room
temperature unsalted butter that's like
180 grams or so it'll be on the
little text thing below me to correct me
if i'm wrong
i'm also going to be using a whisk
attachment i want to get this butter
nice and fluffy so just
start creaming it up and we're going to
mix this for a few minutes like three or
four
have fun we'll be right back
once your buttercream is nice and fluffy
we're gonna add about three cups of
powdered sugar in it's really to taste
so it's kind of up to you
mix on low add a teaspoon of vanilla in
a little pinch of salt that's all you
need
once it comes together a tablespoon of
cream is a nice place to start just to
get this nice and silky smooth
our buttercream is complete and
delicious
the cake is nice and cool we're ready to
assemble our cake pops and this is going
to be
so easy
if you follow a few
key steps
your cake pops should have a really
great consistency on the inside
and that means that you do not want any
little bits of over caramelized or even
burnt cake so we're going to give these
layers a very very gentle trim
you're also going to find out that if
you just crumpled the cake in here and
mixed it with a buttercream would it
work
pretty much you'd have some issues which
i'll talk about later but oh my gosh
they'll look dirty inside which is like
disappointing because you want a cake
pop to have like that nice either light
color if it's vanilla if it's chocolate
it's a totally different story so i'm
removing some of these caramelized
sections and today i'm using two eight
inch cake rounds it's probably even
easier if you just made a big sheet cake
i'm also trimming the edge which is a
little bit firmer and what would happen
is
it would not mix in with the buttercream
and you'd have not necessarily a dry
cake moment but it would just be weird
like you're like what am i tasting right
now is this okay
whereas you want someone to say oh my
gosh this is delicious throughout
my cake's trimmed up
we're ready to assemble so grab a big
bowl you want a spatula the frosting
that works and you're going to begin by
crumbling up the cake i want to have a
little uniform pieces so
just like in circular small motions you
can break it up you don't want to have a
giant chunk of cake it just creates
problems of having a spongy texture
the deal with cake pops is you need them
to be
not firm but they can't yield too much
otherwise it just won't work things will
crack they'll fall apart and you'll be
disappointed you don't want to be
disappointed you want to have a fun time
in the kitchen
all right your cake is crumbled up give
it one final look through i swear these
big clumps of cake are a problem
because
what happens is we start adding our
frosting and using a spatula you could
use an electric mixer if you want but i
don't want to over mix this you should
have a consistency similar to wet sand
but it shouldn't be like a paste you
want to have a little bit of the cakey
texture left
so right now i'm using my spatula and
i'm
tossing it around and smoothing it
through
so it's like i'm a cat pieing at the
bowl
if there's any places where it's dry
like you see here
those cake balls won't hold together and
you're not going to be happy i promise
okay so now you can see wet sand mixture
look how homogeneous it looks all the
same throughout i don't see any giant
balls of cake hanging out there's no
clumps of frosting and you can see it's
still delicate
so it's pulling apart there's cake in
there this is ready to roll
it's time to grab
a baking sheet this is a special one but
we're not baking so it doesn't matter
a little parchment paper to keep things
nice and clean
i want about
one to one and a half inch i like mine a
little bit larger
so i'm using a one and a half inch scoop
you're gonna roll these
and it's gonna be okay
they will not look like perfect spheres
but you can fix this later because
we're going to chill them for all my
fellow virgos out there and everybody
else these guys are about
35 ounces 35 grams
or 35 grams vietnam mega cake
so right now they are so soft they've
been through a lot these cake pops are
gonna firm up when we chill them up
and after they're chilled we can give
them a final roll to get them to be a
little bit prettier and less lopsided if
that bothers you
these guys are looking great i'm loving
that light uniform color i got from just
shaving away a little bit of
caramelization on the outside
i am however wanting to add some more
color here so now i'm gonna add a couple
tablespoons of sprinkles
look how pretty this is come here
now we're just gonna mix that in so
they're uniformly distributed
and just like that look how much better
that is i kind of like these sprinkles
situation even more
so now when you bite into them you'll
get a colorful little surprise isn't
that nice
do you know
on the channel we have how to make
sprinkles and it's so
fun
my last cake ball is rolled these guys
are going to go into the fridge for four
hours or
into the freezer for half an hour that's
what i'm gonna do
towards the end of your chill time pull
those cake pops out and you can see they
look a little misshapen not quite right
so what we're gonna do is give them a
quick roll now they feel so much firmer
which is great
once your cake balls are nice and round
we can pop those back into the freezer
while we work on our coating which is a
whole situation so i have to talk to you
about it
i'm using a double boiler and i'm going
to explain why
i'm using chocolate melting wafers if
you want to use chocolate i am so proud
of you good job they'll taste delicious
but it's rather finicky because if
you've watched my hot chocolate balm
video you know tempering chocolate is
not the easiest thing in the world
chocolate melting wafers however are not
based with cocoa butter so you can melt
them really easily in the microwave or
so i've been told
in truth they're actually a little
finicky themselves they tend to kind of
just like not melt a lot of the time
depending on the batch you get
so i'm using a double boiler
plopping them onto my simmering water
i'll be stirring occasionally these guys
are so much less likely to burn it's
amazing but i swear
in the microwave what happens is your
bowl gets so hot and then the candy
melts are fairly cold on the inside and
you're just left with a frustrating
situation so my suggestion to you
having learned the hard way many times
is to just melt these in a double boiler
and it should be easier we'll find out
candy melts also have the advantage of
being really white if you compare them
to white chocolate white chocolate is
actually a light yellow color which
people don't realize until they see it
on their cake pop and they start asking
questions
so my candy melt is melted hi
but as you can see this doesn't look
very dippable does it it's fairly thick
which happens a lot of the time
so i'm going to add a teaspoon or so of
shortening right in there you could use
coconut oil as well as long as it's not
the fractionated kind needs to be a
solid at room temperature
and you're going to mix that in
really well you'll see an immediate
change in the texture because it needs
to be able to be dippable
but
you need to mix it in well because if
there's a streak of coconut oil that
will not set up and it'll be a cracking
point see how it's
falling off of my spatula now
that means we're ready to dip
let's get to dipping a couple things are
gonna happen together at the same time
it's gonna be amazing one i grabbed a
batch of my
cold balls of cake out of the freezer
we're working in batches because when
things get warm you get sad
now i'm going to take my little treat
sticks as they're called dip the end in
chocolate and then actually i'm going to
make a little hole and then
dip that in chocolate like this and this
will be the glue that kind of helps hold
it in
the sticks shouldn't go too far in
because you don't want them coming out
the other side but you need to have a
good base to hold on
for
our crucial dipping step
are we ready to dip
no we are not ready to dip that would be
bad because
one it's a bit awkward to dip into the
bowl so i will be transferring my
chocolate melting wafers that i've
melted
into a cup
also there is some science here because
these guys are cold now this is fairly
warm
what will happen is if these are too
cold
and you dip them in
this hot candy melt will harden over
this cold ball but
as that hot stuff cools down it
contracts because of kinetic energy and
you have cracking forming you could also
have some extrusion which we'll talk
about later
anyways let's dip this up and see how it
goes but where will we put this where
will it go i actually bought little uh
stands for my cake balls
these cake stands are a good bet if you
have the desire to make a cake pop have
a place to put it here we go
dip
work that around
spin a little bit and you only have
a few seconds of time in the candy melt
before it starts to cool down and you're
not happy anymore you're gonna tap the
excess off here any like drippy bits use
your spoon or spatula to remove and
there you go
i will warn you let's be real with each
other they will have a pretty
side and a less pretty side all of it's
delicious but that's the way it goes
a few sprinkles
it's just like that
these sprinkles look great but i happen
to have some lavender candy melt so i'm
going to melt that and swipe it over the
top so you can see a different look too
so easy
melt in your mouth so soft and amazing
on the inside with that satisfying
crunch on the outside and cute as a boot
i hope you get a chance to make this
recipe and if you like this video check
out my easy treat playlist
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