I was busy earlier this week with cake stuff for two customers. Well, I should say “we,” because Rachel has been helping me a lot. It is much easier with two people and I’m sharing the income with her.
One customer wanted 12 chocolate cupcakes and 12 white cupcakes decorated with white icing and topped with a monogram B.
She also wanted 24 gluten-free chocolate cake pops, 12 dipped in green (decorated as 4 drizzled with white, 4 plain, 4 dipped in silver sprinkles) and 12 dipped in chocolate (6 decorated with white drizzles and 6 plain). Got that?
It was my first time making cake pops, and the “traditional” recipe for them is YUCKY! Normally they are made by crumbling a baked cake into shreds, stirring in gobs of icing to make clay, then form them into balls which are dipped into candy coating then decorated. Way too sweet!
With Rachel’s help, I found another way to make them. We bought a rather inexpensive waffle-iron-like gadget that just baked little cakes the size and shape of golf balls. Much less sweet and easier to work with. The prepared cake batter, in this case gluten-free, goes into a plastic bag.
Then snip off the corner and squeeze about 1 tablespoon into each cavity.
Close the lid and let them bake for 4 minutes, then tip them out onto a clean dishcloth and let them cool.
Next step is to add sticks, which Rachel did by dipping in the candy coating first, push them in, then freeze for 15 minutes.
Then the tricky part–dipping them in the candy coating. It took me a practice round the week previous to figure out how to do this consistently and easily, but it helped to add a tiny bit of paraffin to the melted candy. Possible hazards: balls falling off sticks, coating too hot, coating too cool, coating to lumpy, coating too thin, etc. Having Rachel’s tiny crockpot really helped. Sprinkles can be added immediately, or let them harden to add drizzles later.
Of course, I sent the good looking ones to the customer. These rejects went to the office.
The cupcakes turned out not to be that easy either, though I’ve made this recipe a hundred times:
Do over. Second batch were fine.
And the day before all of this, a half-sheet cake (that is, two 9X13) layered with fresh strawberry cream cheese filling, decorated to say farewell to a colleague who is leaving our organization to go teach ESL in Everett, WA.
Then Gary left for Chicago and I spent the next full day cleaning the kitchen. The end.