One of my little guys celebrated his 6th birthday this summer. Of all possible cake-y requests, he asked for cake pops. It took me a lengthy 2 seconds to decide what style the pops would be. My sweet boy’s favorite thing in the whole wide world is unmatched by any other – his stuffed puppy dog. It’s famously known as the scraggly, falling-apart toy pup named “Timmy.” Timmy, who has never left my son’s side since infancy. Timmy, who’s endured ugly ear surgery twice (I’m no seamstress) and who sports bald spots where there used to be fur. Timmy, who my son vehemently refuses to replace, no matter how beautiful a new stuffed dog might I offer.
Yes, puppy cake pops it would have to be. These turned out looking so much like the real Timmy that when my son saw the cake pops, he shouted, “They’re Timmy! You made little Timmies!”
I mean, how cute is that?? Dog lovers around the world, unite!
Cake pops are everywhere. Their popularity is partly due to the fact that they are easy, moist, attractive treats that satisfy those with sweet cravings and who want one little bite. Or two or three. Plus, they are a blank canvas for the ultra creative people of the world (I’m not in that category.)
It takes a couple stages to complete these, but each stage is simple. If you’ve ever made cake pops, you already know these are done easily with various combos of boxed cake mixes & frosting, unless you want to make your own.
The only trick was my edible ink pen, which didn’t write on the coating as easily as I wanted. The pen I am listing on this recipe is supposedly a better one than what I actually used. I’ll be using it next time instead. Still, these turned out really well.
What happiness it was for us to make these cake pops. The kids loved watching the process and “helping” (aka eating.) The peanut butter exterior goes perfectly with the chocolate cake interior, similar to my favorite candy in the world – Reese’s PB cups. Does anyone else find it hard to stop popping the candy morsels or chocolate chips in your mouth when baking? Anyone? Please…someone!
RECIPE (serves 40-50 canine lovers)
INGREDIENTS & STUFF YOULL NEED:
1 box cake mix (I used chocolate), baked as directed on box and cooled
1 can frosting (I used chocolate)
1 package chocolate candy melts
1 package peanut butter candy melts
Americolor Gourmet Writer black edible ink pens
mini chocolate chips (nose)
For the ears (can make ahead a day or two ahead of time):
Fill inside of plastic spoons with melted candy coating of your choice, so that the candy is in the shape of elongated teardrops. Place spoons on largest plate you can fit in your freezer. Put plate of spoons in freezer about 5 minutes to set. Just pop the ears right out of the spoon, and keep in fridge until ready to use.
For assembling cake pops:
After cake is cooled, get your clean hands dirty and crumble it up in a large bowl. Mix well with 3/4 can of frosting. This is nice and messy! Roll mixture into balls a little smaller than golf sized. Place on wax paper.
Melt candy melts in separate bowls in microwave, stirring well. Dip tip of lollipop stick into melted candy and insert halfway into cake balls. Place in freezer to firm up, about 10 minutes. Once firm, hold each cake ball by the stick and rotate cake balls into melted candy until completely covered. Stick into styrofoam block, so cake pops are sitting right side up.
Before candy coating completely dries, “glue” on the ears and nose. If coating is already dry, just put a dab of melted candy coating on so you can do your gluing. Use same method to “glue” on collars, if desired. Once coating is fully dry, use edible pen to draw the eyes and nose. Pops can be kept in fridge until serving, if your room temp is too warm. Enjoy your sweet puppy cake pops!
Source: Chew Out Loud, adapted from awesome Bakerella