My favorite recipes for cake pops are yellow cake and red velvet cake.
So once you find good recipes with strong crumbs you should know that there are a few other techniques you can use to give you fabulous consistent results.
Factors: Mixing and Cooking Time
To get a strong crumb that is not overly moist what do you do? Make sure it’s mixed very well and overcook it! All the things you don’t want to do to your delicate cupcakes…..well we’re not making delicate cupcakes…
Mixing: When you mix normal cake or cupcake batter you want to mix until “just incorporated” usually (unless you are using cake flour then it doesn’t matter as much) so that you do not overmix the flour and create gluten…and what does gluten do? That’s right, it adds structure (too much sometimes) and makes a strong/tough cake which may or may not be desirable. In this case it is desirable to have a strong crumb. You can go overboard, however, so don’t. Giving your final batter another 20 strokes or so might be enough (depends on your batter…have fun and experiment).
Baking: I’m not talking about waiting ’till it’s black….I’m talking about making sure that your cake is cooked so that pretty much zero crumbs come off on your toothpick and the top is not looking moist. It should look “well cooked”. Even a bit of crusting is ok on the top. My yellow cake recipe is actually amazing when the top crusts because the flavor of the crusted cake is out of this world.
So now that we have mixed our batter a little more than normal and cooked our cake a little longer than normal we should be set up to make yummy cakey cake pops!
Now we want our cake to cool… completely. I do this by placing the cake into a large bowl and putting it in the fridge uncovered. Let it cool completely stirring every once in a while to move the hot spots around. You can break up the cake as you do this too.
The next step is VERY important. Adding the frosting. Well what type of frosting? I actually prefer storebought frosting for this because it is sticky and works as a good glue. Homemade frosting works too. Go with whatever you prefer.
The most important step is to make sure you do not add too much frosting. Adding too much can cause your cake to go mushy and more truffle like.
Add just enough frosting to allow the cake to adhere to itself. Add a little at a time. Mix it all up and then try rolling a little ball like you would a cake pop. If it crumbles and falls apart then you need to add a little bit more. The frosting amount you add to your cake will likely change every time you make a batch depending on the humidity and how well you cook your cake as well as other factors so I wouldn’t just plop in the same amount every time. Once your cake ball rolls well and is pretty stable you have added enough and now you can proceed to roll your cake balls.
This is how you get an amazing cake pop. 🙂
Here is the rolled sugar cookie recipe. You will roll the dough out as thick as you want it to be and then cut using a round 3″ cookie cutter. To decorate, I used a 3M tip in a piping bag with store bought Pillsbury cream cheese frosting because I ran out of time (surprise). I recommend Pillsbury or Duncan Hines. They taste different but are both delicious. I would say Pillsbury is a little more tangy. Whatever frosting you use will need to be thick enough to hold shape and be melt-resistant. Translation: True buttercreams that use all butter like to melt when exposed to heat so it may not be the best option for these if they will be in a warm place. Buttercream recipes that contain at least half shortening in place of butter should work quite well.