Baking is somewhat of a hobby of mine. It's what gets me through the day.
As a child I watched my mother bake and was amazed by the creative birthday cakes she made for my brother and me. She made bunny shaped cakes, teddy bear shaped cakes, football fields and magic carpets. She would bake cookies and pies and all sorts of baked bliss. My mother is where I got my inspiration to bake. As I got older my mother baked less and less and I began to take over. She is now my honorary sous-chef always there with a solution to my baking problems.
I was always, first and foremost an artist. After high school I really stepped away from art and I missed it. It used to be a huge part of my life I just feel as if I don't quite have the time for it anymore. The creative side of baking, the experimenting along with the flair and the details are just as satisfying. What makes it even more wonderful is how much other people can enjoy it.
Bakerella is the queen of cake pops. If you've never checked out her blog you definitely should. She recently published her first book on cake pops. Her attention to detail is incredible.
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These are a variation of cake pops I made over the summer.
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| A 9x13 baked cake of your choice is crumbled into a bowl. Then a can of frosting is added and the two are mixed together. |
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Then the cake mixture is rolled into 1" balls. Then you should chill them until firm about 30 minutes. |
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| You could use waffles cones and cut them down to size but I found these kid sized cake cones that stand on their own to be perfect. |
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| After the cake balls are chilled press them into the cones. Then I chilled them again for about 15 minutes. |
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| I used vanilla bark to dip the cake cones in. |
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| The recipe claimed that dipping the milk chocolate on top was the easiest part because it was supposed to look messy but the recipe lied!! When I dipped the cake cones the milk chocolate came out too perfect looking so I had to put it into a ziploc bag and drizzle it on. |
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| Add sprinkles and a red peanut M&M and voila! Absolutely adorable. |
The full recipe can be found here.
