this month is the breast cancer awareness month! ♥
i wish all my luck to the ladies with cancer. (:
here's how you can make these gorgeous pops. :)
You have to start with baking a cake. You can use a regular boxed cake, but this is the recipe I used:
3 ½ cups sifted all-purpose flour
½ tsp baking powder
1 tsp salt
2 sticks unsalted butter
½ tsp nutmeg
½ cup solid vegetable shortening
2 tsp vanilla extract
2 ¾ cups super fine granulated sugar
5 large eggs
1 cup whole milk
Whisk together the flour, baking powder, salt and nutmeg. Set aside. Cream butter and shortening with sugar until fluffy. Add eggs and vanilla, mix well. Add dry ingredients alternating with the milk. Place in two or three greased pans (depending on the size of the pans), and bake in 325 degrees for about 1 to 1 ½ hours, until a toothpick inserted in the middle comes out dry. Keep an eye on them; it all depends on the size of the pans that you use. I used three 9×1.5 pans and it took about an hour. I let the cakes cool completely and then placed them in the freezer overnight. The next morning, I took one out and let it come to room temperature. In the meantime, I made the frosting. You can use any canned frosting (I like the buttercream-flavored one; it tastes a lot like homemade buttercream frosting), but this is the recipe I used:
½ cup (1 stick) butter
½ cup solid vegetable shortening
1 tsp vanilla extract
4 cups sifted confectioners’ sugar
2 tbsp milk
Cream butter and shortening until fluffy, then add vanilla. Gradually add sugar, scraping sides often. Add milk, and continue beating until fluffy. Once the cake was at room temperature and dry, I cut it in half and placed it in a bowl (I like to work in small batches). I crumbled the cake by hand, making sure to take out all the hard, crusty pieces from the edges.
I added a dollop of frosting and mixed them by hand. The mixture was still dry so I added a second dollop. You should start with a small amount and add as necessary. If you add too much, you can’t take it out afterwards. Make sure the frosting is evenly incorporated into the cake, but don’t squish it too much! Then I started creating the balls. You can use a small or medium cookie scoop, a tablespoon measure, or whatever else you want, but it’s best to use something to measure them so they all come out the same size. I used a medium cookie scoop. I patted them into the scoop and then finished shaping them by hand, applying gentle pressure.
I placed them in a cookie sheet lined with wax paper and placed them in the fridge for about an hour to firm up. In the meantime, I melted some chocolate. I used Candy Wafers from my local party supply store because they’re more convenient and already come pre-tinted. I melted them in my chocolate melter, but you can use a glass bowl over simmering water in the stove. I dipped the tips of the lollipop sticks in the melted chocolate to make them stick to the cake balls. I inserted the sticks about ¾ way in. Then I returned them to the fridge to firm up again. This is a very important step, because if the balls are not firm and the chocolate is not hard, the cake will break when you dip it in the melted chocolate! I’m speaking from experience; two of them broke on me. While the pops were firming up, I started on the decorations. I took some pink rolled fondant (you can buy them pre-tinted, or tint them yourself) and rolled it out. Then I took a small cutter and cut about 3” strips.
Then I folded them to make the cause ribbons and placed them in another cookie sheet lined with wax paper. I took each cake pop and dipped it in the melted chocolate. Very gently I scraped the excess chocolate with a spatula, and inserted the pop into my prepared cardboard. I took some white chocolate, melted it on my squeeze bottle, made some zigzagging lines on top of the pop, and placed the pink ribbon on top. Once the chocolate hardens, the ribbon will stay firmly in place.
*found on the internet! *