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Posts Tagged ‘chocolate coating’

I spent several hours last Friday making a sweet potato pie, only to discover that my husband really doesn’t like sweet potato anything. I found the pie cloyingly sweet, and certainly wasn’t going to finish it by myself anyway. The only household member who liked it was Yang, who snagged a morsel that I dropped on the floor. He looked up at me like I had dropped the rarest, most delicious piece of fish he had ever eaten. Alas, aged cats do not have sweet potato pie on their list of dietary allowances.

Monday, I spend 30 minutes halfheartedly dipping some unsalted pretzels that were nearing their expiration date into leftover chocolate coating from the grand cake pop experiment. I sprinkled each one with the tiniest bit of kosher salt and laid them out on waxed paper to dry.

Little did I know they were to become the snack of the week. The husband and I both love them, particularly with a little peanut butter smeared on top.

Yang has shown no interest in them.

So, hours of effort yield a pie that no one likes, while a last-minute attempt to clean out the cabinet without trashing food yields delicious goodness. You never know.

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I got cake balls right this year. I followed Bakerella’s instructions, for the most part, but I also scouted around on a few other food blogs to try to improve on my last effort.

I discovered four secrets:

  1. Chill the undipped cake balls in the refrigerator for a couple of hours to get them firm enough for dipping. If you’re in a hurry and decide to pop them into the freezer instead, prepare for cracked cake balls. I only used the refrigerator for this last batch, and I had exactly ZERO cracked cake balls. More than half of the previous batch, which all went into the freezer so I could dip them more quickly, cracked within an hour after dipping. Plan ahead and leave yourself plenty of time.
  2. Put the refrigerated cake balls on lollipop sticks before you dip them into the melted chocolate coating. This technically turns cake balls into cake pops. Go with it. Dip the tip of each stick into the melted coating before inserting it into a cake ball, then put the cake balls back into the refrigerator for at least five more minutes. The lollipop sticks make the coating process a lot easier, and, if you heed the advice in steps 3 and 4, they give you a more professional-looking product.
  3. Melt the chocolate coating in the microwave if you like, but hold it over simmering water in a double boiler to keep it thin enough while you’re dipping the cake balls. This will make the dipping process go faster, since you won’t have to worry about thickened chocolate that has to go back in the microwave every few minutes. Maintaining the melted coating at the same consistency throughout the dipping process simply results in prettier cake pops, too.
  4. After dipping the cake balls in the melted chocolate coating and letting the excess drip off for a few seconds, drizzle the wet cake balls with colored sugar or sprinkles — if that’s your decor of choice — and stick the clean end of the lollipop stick into a sturdy piece of Styrofoam (you may want to poke tiny holes in it before you start so the sticks will go in easily). This eliminates the flat spot and messy melted chocolate spread on the bottom of the finished cake balls.

I covered the business end of most of the cake pops with a small, clear treat bag and secured it with a small piece of Christmas ribbon, quickly tied into a simple knot (you can also just use twist ties). This made the cake pops fancy AND portable and helped keep them fresh for the better part of a week.

I won’t lie. These take forever and a day to make, and you’ll be cleaning chocolate smears off your stove and countertop and sweeping colored sugar off your kitchen floor for days. But well-made cake pops are beyond delicious and will impress the heck out of most people. Especially the 5-year-old princess fanatics in your life.

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