If you have kids or visit Starbucks on a regular basis, you know about cake pops. They’re like Tootsie Pops, but made of mashed-up cake instead of candy (so therefore better for you?), dipped in a glossy coating and dressed up with sprinkles or other accoutrements.
(For some awe-inspiring creations, check out Bakerella.com or search “cake pops” in Pinterest.).
If you’ve ever tried making cake pops, you know that they can be TIME CONSUMING. First you have to bake a cake (albeit from a boxed mix) and let it cool. Then you crumble it up and mix it with a can of frosting. This dough-like mixture becomes the base for the cake pops. After that you shape, chill, dip and decorate.
Doesn’t it seem crazy to bake a nice cake only to smush it all up? Some smart person though of using Munchins for the centers. That’s definitely a shortcut (and a lot less messy), but if you’re looking for that gooey-cakey texture or want to shape the cake pops into something other than spheres, the donut holes just won’t do.
Well, hold onto your lollypop sticks, folks. I’ve come up with a trick that may forever change the way you make cake pops: [cue drumroll]