I have to start this post out by thanking Angie at
Bakerella. If you haven’t heard of her, she is without a doubt, the queen of cake pops – having blogged for years as Bakerella and having published an excellent book on making cake pops. The instructions in her book are fantastic – she covers every detail from the basics on how to make cake pops of all kinds, down to how to ship and store them. I’m pretty sure she has played a major role in the cake pop craze sweeping the globe too!
Her book’s thorough instructions made these Christmas cake pops easy to make for the holiday issue of the LCBO’s
Food and Drink magazine. (Yay! I was so happy to be asked to make the pops for them. Btw info. in index and photo on pg. 29).
If you haven’t seen
Food & Drink, it’s a Canadian magazine dedicated to the art of entertaining, including the latest recipes and information on wine, spirits and beer. It’s a real treat for the eyes and is so inspiring – no matter what the season, it always manages to get me in the mood for trying new sweet and savoury dishes.
It’s a little early for Christmas, but since they were actually made in July, I’m happy to finally post them here.
All the pops were vanilla or chocolate with merckens candy coating. These above were dipped into sanding sugar and decorated with
gum paste snowflakes
and
gum paste trees.
The milk chocolate pops were topped with gold flakes (If you’d like to read more info. on edible gold, please
click here).
Some ‘snowier’ options included cake pops covered in coconut, white sanding sugar or candy cane bits.
Green gum paste used with this
holly cutter
, as well as white and red royal icing, turned these into a cake pop version of Christmas fruit cake.
And of course I enjoyed nibbling (okay chomping), on the ‘fruits’ of my labour.
Fun to make, delicious to eat and perfect little personalized gifts – hope you enjoy making cake pops this upcoming Christmas season too.
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