If you’re a mom, undoubtedly you’ve heard about “cake pops,” the amazingly trendy new food. Kids love them because – well, they are cute and fun. And creative bakers love whipping them together. But if you’ve resisted making them because you thought they were difficult, or because you thought you needed special equipment, reconsider! Cake pops aren’t hard to make, and they require no special gadgets. Here’s how to make a simple batch.
Ingredients and Tools
You will need one box of cake mix, one can of frosting, candy melts (you’ll find them in the cake decorating section of big box stores or anywhere cake making supplies are sold), vegetable shortening (like Crisco), lollypop sticks, and decorations (like sprinkles). For packaging the cake pops, you’ll need plastic sandwich bags and twist ties.
How to Make Cake Pops
Begin by baking the cake according to the package directions. Allow to completely cool, then place in a large bowl and use a fork to crumble the cake. Make sure to break down any chunks.
Mix in half the frosting. Now try to make a ball from this “dough:” Squeeze the cake mixture together and roll it between your palms. If the ball falls apart or cracks, put the sample back in the bowl and add a tablespoon at a time of frosting until the “dough” easily shapes into a ball. Roll all the “batter” into 1 ¼ inch balls and place them on a baking sheet lined with parchment paper.
Place the melts in a double broiler and melt, or place them in a bowl in the microwave and nuke them for 30 seconds at a time until they are completely melted. Stir in tiny amounts of vegetable shortening until the chocolate is smooth.
Dip the tip of one lollipop stick into the melted chocolate, then stick it into a ball, going about ¾ of the way through the cake. Hold onto the stick until the chocolate sets a little, then move on to the other balls. Once the chocolate is set, dip the cake pops into the melted chocolate, covering the entire ball. When removing each ball, tap the lollipop stick on the side of a bowl to remove any excess chocolate. Decorate the cake pops.
To completely dry each cake pop, place each in a cup. They should dry for a couple of hours before you slip the plastic baggies over them and seal them with a twist tie. Keep pops at room temperature.
Last Minute Easter Recipe Ideas
Easter is nearly here, but if you’re still not sure what you’re cooking, there’s no need to panic. Whether you are preparing the entire meal or simply supplying one dish, все для кондитера дешево в redkeks.com.ua has tons of ideas to choose from. Here are some of my favorites.
Lamb is a traditional Easter food – and for many Americans, something of a treat. Try one of these great lamb recipes:
- Lamb Chops and Baked Garlic
- Lamb leg from Pierre Salinger
- Leg of Lamb with Wine and Mushroom Sauce
- Minted Spring Lamb
- Moroccan Leg of Lamb
- Lamb square cut with fricassee of artichokes
- Lamb in a Crust of Fresh Herbs
- Lamb square cut in a crust of herbs with apples
- Lamb with Stuffed Onions and Zucchini
- Grilled Rack of Lamb
- Rack of Lamb Jacqueline
Ham is also traditional and very easy choice as the main dish, but you might also want to try beef. For example, Beef fillet with red wine or a Crock Pot Roast.
Asparagus is an excellent side dish for Easter Fun, since it’s just coming into season. Try Asparagus with French Orange Sauce, Asparagus and Pine Nuts, or Asparagus with Almonds.
Other good side dishes include Brussels Sprouts with Bacon, Green pasta gratin with ham and cream, Beet Greens with Garlic, and Grilled Vegetables.
And for 10 Variations on Mashed Potatoes, see our sister site, Gourmandia.
Hot cross buns or resurrection buns are an easy way to point to tradition this Easter. Resurrection buns are particularly easy – so easy, kids can make them with little help.
For dessert, consider Apple Cake. Chocolate Beet Cake is another good choice; it’s really just ordinary chocolate cake made extremely moist by the addition of beets. Or how about Citrus Cake?
Empty tomb cookies make for a sweet treat that are perfect for teaching children about the meaning of Easter. Or, just for fun, how about Baby Chick Cupcakes?
Alternatives to Pizza Crust
Love pizza? Don’t want to spend the money (or time) on take out? Don’t want to bother making a pizza crust? Have I got some ideas for you!
NOTE: Unless otherwise noted, all of these alternative pizza crusts work best if toasted lightly before adding sauce or toppings.
English Muffins. Divide an English muffin in half. Toast lightly. Add pizza sauce and toppings and bake until the cheese melts.
Pita Bread. Use whole wheat pitas for the healthiest meal. Don’t use the pockets or divide the pita in half.
Thick Tortillas. Any kind works, although whole wheat tortillas seem to hold up the best. Corn tortillas have a tendency to fall apart once you put sauce on.
Thin Sandwich Bread. Have you seen those round, very thin pieces of bread designed for sandwiches? They are a favorite among dieters because they have fewer calories (due to their thinness). These work for pizza, too!
Mushrooms. Large portabella mushrooms are a super-healthy alternative to pizza crust! You don’t have to toast them before putting on pizza sauce, but you could try roasting them lightly.
Hamburger Buns. Whole wheat is healthiest, but any kind will do.
French Loaves. Any type of French loaf bread, split in half lengthwise, makes a superb pizza “crust.” Feeling indulgent? Use the frozen type with garlic butter in it.
Cauliflower. No, really. Cauliflower can be made to taste like almost anything. Cook some frozen cauliflower according to the directions on the package. Allow to cool slightly, then grate it. You’ll want 1 cup to make a single pizza “crust.” (Freeze any leftovers). Combine the shredded cauliflower with 1 beaten egg and 1 cup shredded mozzarella. Spray a baking sheet and press the cauliflower mixture onto the pan, forming a “crust.” Sprinkle with herbs, like oregano, thyme, and parsley. Bake for 13 minutes, or until golden. Add sauce and toppings and pop back into the oven until the cheese is melted.
Zucchini. Perhaps even more so than cauliflower, zucchini takes on the flavor of whatever you season it with. Combine 2 cups shredded zucchini (no need to take off the skin first), 2 beaten eggs, ¼ cup of flour, ½ cup shredded mozzarella, ½ cup shredded parmesan, and 1 tablespoon olive oil. Season with herbs. Spray a baking sheet and press the zucchini “curst” into the pan. Bake in a preheated 400 degree F. oven for 35 to 40 minutes, or until golden. Add toppings and place back in the oven until the cheese melts.