After my last fateful experience with cake pops, I was pretty much convinced that the cake pop pros of the world (read: Bakerella) were holding out the secret to non-lopsided cake pops on us mere mortals. When I came across this recipe it seemed like the perfect opportunity to take another shot at cake pops. I figured if things started to go awry I could abandon my pursuit of cute cake pops and settle for simple truffles as the recipe originally instructs.
The result? I’m still convinced that Bakerella is holding some secrets out on us, but who can blame her? It’s her schtick.
These cake pops certainly came out prettier than the monsters I made for Halloween, but pretty doesn’t always mean better. They were a little too sweet and did not taste as good as my ugly cake pops in general.
The most redeeming part of my second, and not completely, utterly tragic, cake pop experience is that I learned three things:
- Don’t use Wilton Candy Melts. I blame them (mostly) for my ugly cake pops. The melts never melted to a thin enough consistency making it impossible to evenly coat the cake pops. I used Wilton Candy Dips this time, which melted considerably better and comes in a convenient microwavable package.
- I tried to get cute, but I picked the absolute wrong sprinkles. The small colored sprinkles were okay, but the big pearlized sprinkles were difficult to bite into and ended up making the cake pops/truffles VERY messy to eat. I should have stuck with good old jimmies.
- Who needs a fancy schmancy cake pop decorating stand? I flipped over my salad spinner and carefully arranged the decorated cake pops between the grooves. Not too shabby, huh?
Do you think the cake pop pros of the world are holding out on us? Have you had success? Please tell!