Birthday Cake Pops

 I’ve been at this blogging thing for a few years now, I’m by no means an expert, but with January 2014 fast approaching I feel the need to write about the year that has gone by and the year ahead and include all of my “knowledge” for future generations of bakers. 

Hahaha!  Did you believe that for a minute? 

But in all seriousness, I have a YouTube channel, and I occasionally write some things down on a blog.  Someone wrote to me the other day, and asked me if I was “famous, or just YouTube famous”.  Um, what?  Was that an insult, or a compliment? And why is that a question?   I’m just a woman working her way through a non-traditional job, with a very dedicated supporter, producer and partner (he’s a one man do-it-all-team!), and I’m having a blast at reaching people all around the world.  I’ve learned so much from viewers’ comments and questions and I would have never have had the opportunity to talk to so many people if it weren’t for the videos we post.  We live in a very small town, which holds our families (some of them) and the size of it can be quite stifling at times.  With YouTube, we have been able to reach outside of our city and connect with others in many other countries.  Some of the friends that I’ve made over the last few years are only “internet” friends, but they are some of the people who I now care for dearly and speak to more often than I do my “in real life” friends.  2013 was an amazing year for us, and we can’t wait for what 2014 brings! 

January 1, brings about another important day . . . my birthday!  Which brings me to the birthday cake pops I made to celebrate!

Birthday Cake Pops

You can make as many of these cake pops as you wish, depending on the amount of cake pop filling you make.  Approximately one cup (240 milliliters) of crumbs will make three cake pops.

Ingredients:

• Prepared cake, or cake scraps

• Prepared Buttercream

• Cake pop/Lollipop sticks

• White melting chocolate wafers

• Pink melting chocolate wafers

• Brown melting chocolate wafers

• Candy coated chocolate bits

• Wax Candles

Procedure:

1. Place prepared cake or cake scraps into a large bowl.  Using both hands, crumble cake into tiny cake crumbs.

2. Remove one cup of cake crumbs and combine with 2 tablespoons (30 milliliters) of buttercream and blend together, again using your hands, until it has a play dough like consistency.  If the mixture is too wet, add more crumbs.  If it is too dry, add more buttercream.

3. Form one large round disc about 1 inch (2.5 centimeter) thick.  Using a 1 inch (2.5 centimeter) round cookie cutter, cut out small “cakes” from the cake crumb disc.  Set “cakes” onto a parchment lined baking tray.  

4. Melt the white chocolate in the microwave in a microwave safe bowl, by using 30-60 second intervals at 50% power and stirring after each interval of time.  Dip lollipop stick 1 inch (2.5 centimeter)  into the white melted chocolate and place into the middle of the “cake”.  Repeat as many times as necessary until all “cakes” have a stick inserted.  

5. To make the cake slices, repeat process but when the “cake” is cut out, cut a triangular piece out of the round one.  

6. Set tray into freezer for 5-10 minutes to set the sticks.  

7. When sticks are set, coat cake pops completely by dipping cake into the white melted chocolate, allow excess to drip off and stand upright to allow them to harden.  

8. To decorate the cake pops, pipe a small amount of melted white chocolate around the bottom edge of the cake and place small chocolate bits to create a border on the bottom of the cake.  Using pink melted chocolate, cover the top of the cake and have some “dripping” down the sides of the cake. Do this by placing the melted pink chocolate into a piping bag and gently squeezing the chocolate over the cake.  

9. When the pink layer is set, cover the cake with melted chocolate using the same technique.  Allow to harden.  

10. To finish the birthday cake, squeeze a small amount of chocolate dollops around the outside edge of the top of the cake and place red candies on these drops as “cherries”. In the center of the cake pop, add another drop of chocolate and press a wax candle trimmed to about 1 inch (2.5 centimeter) long onto it.  You may need to hold the candle for a couple of seconds to ensure that it stands upright.

11. Allow to cake pop to harden completely in a cake pop stand before serving, and serve when desired, or store in a sealed container in the refrigerator for to 2-3 days.

Somethings to note:  for the candles, I used normal wax candles and cut them in half with scissors.   For this recipe you can use any flavour combination of cake and buttercream that you want, any colour of melting chocolate, and any kind of sprinkles!