Update: Second attempt at cake pops was much more successful and pretty!
The cupcake trend is over, at least in New York, which is really what counts. I would venture to say the whole cupcake trend really got started back in 2000ish when Carrie and Miranda enjoyed Magnolia cupcakes on Sex and the City. Once Magnolia hit it big, cupcake shops were popping up everywhere. They’ve had a good run. And, don’t get me wrong, I still love a good cupcake and will continue to bake them from time to time; however, I am glad to throw some different celebratory treats into the rotation.
On that note, a coworker recently mentioned making cake pops. The only time I’ve had cake pops was in the form of insane deliciousness at Townhouse. Those are cheesecake and the presentation is something to talk about in and of itself.
Mine weren’t as divine as David Burkes, but then again this is an amateur venture.
The recipes I found when googling “cake pops” basically involved crumbling cake mix, adding canned frosting to form balls, and then covering them with some sort of candy coating. While I may not be David Burke, I also refuse to be Sandra Lee so I wasn’t about to use a cake mix and canned frosting. Because the pops would be for Emily’s birthday (she turned 29 again, as I will in a few months!) I went with her favorite cake combination and combined red velvet cake, cream cheese frosting, and white chocolate candy coating. I have to say, these were rather party-perfect in their miniature size.
The best part is these can be done in any combination of cake and frosting flavors you can imagine - vanilla/vanilla, chocolate/chocolate, lemon/vanilla, red velvet/cream cheese, cheesecake, chocolate/mocha, chocolate/peanut butter. Coat in candy shell (better than chocolate because it hardens at room temperature and doesn’t melt) and decorate as desired. Trust me you will impress people, and as I continue to say, that is really what it’s all about.