I was making up a batch of cloud shaped cake pops the other day when I had a thought.
A thought about thought bubble cake pops. Hmmm I thought to myself that would be kinda cool.
So I made them up and they worked out great. Just like I thought they would.
Now after reading that repetitive story you can truly see how much thought goes into the treats I make :)
And you must excuse my messy 'thoughts' written onto the pops with edible markers. I might have mentioned this before but I am a really messy writer. I can pipe acceptable lines and swirls and other designs if need be, but if it comes to writing - scrawl city. It's always been the case, if you were ever to check out my school report certificates from when I was really young there was a long line of A's and Very Goods and then - next to hand writing a big Not Satisfactory.
Please don't judge me by my hand writing.
If you are a super neat writer and good at piping the words would be lovely piped with candy writers.
Thought Bubble cake pop instructions
1 batch cake pop mixture (click here for oreo pop recipe,mix up your own with cake and buttercream or see my book sweets on a stick for lots of cake pop mixture recipes)
white candy coating
paper lollipop sticks
black edible pen
small flower/blossom cookie or fondant cutter squashed into cloud shape
styrofoam block to hold the pops upright for setting
Line a tray with parchment paper and place the cloud cutter on top of the paper lined tray. Take a few teaspoons of the cake pop mixture and press it into the cloud cutter pressing down firmly until it is evenly packed in, turn it over to check that there are no gaps underneath. Use your fingers to gently press the mixture out of the cutter so it remains on the lined tray. Repeat until about 2/3rds of the mixture is used up.
With the remaining 1/3 mixture make up 2 small balls, one a little larger than the other (see picture for example). Those balls will be the bubbles leading up to the 'thought' cloud. Place the balls on the parchment lined tray.
Place tray in fridge to chill until firm.
Melt up a bag of white melts/ candy coating. Mix in quite a bit of copha or paramount crystals during the melting process until the mixture is very fluid (but not so much that it is watery). The mixture should be like thick cream.
I melt my chocolate in the microwave on medium low, medium is too hot and high is way too hot. If you heat your chocolate at too high a temperature it will burn and not be salvageable for dipping .Remember medium/low for short bursts of 60 to 90 seconds.
Grab a bunch of lollipop sticks. Holding one end of the stick dip the other end into the melted chocolate/candy coating and insert it into a cloud cake pop shape so the stick is sitting in the bottom side of the cloud and the stick is parallel to the tray (see picture above). Repeat for remaining clouds.
Follow the same dipping process for the small ball shaped using toothpicks in place of the lollipop sticks.
Place the tray back into the fridge to chill for 10 minutes or until the sticks are secure.
Make sure the chocolate/candy coating is still melted, if needed remelt in the microwave. Holding the end of the stick dip the whole cloud cake pop into the melted chocolate/candy coating. Lift it up and allow as much of the candy/chocolate mixture to fall off as possible. tap gently on the side of the bowl if necessary. Place upright in a stryofoam block to set.
Follow the same process for the small balls.
Ensure that the candy coating is still melted and holding the larger ball by the sides dip the top into the candy coating and then press it onto the bottom left of the cloud pop. I dipped the side which has the toothpick hole. You can either hold the ball against the cloud shape until secure or place something foodsafe underneath the ball to hold it in place until it is set (I used small sets of metal fondant cutters I had sitting around - you can just use whatever works like scrunched or folded tin foil maybe).
Pop into the fridge until set.
Repeat for the smaller ball, dipping, attaching and waiting for it to set.
Then you can use an edible marker to write words on each pop.
Store in the fridge in an airtight container for up to 3 days.
If you are in a humid area the pops may get condensation when you remove them from the fridge. Condensation will naturally evaporate away, however if you have pops with cream cheese or other ingredients which need to be kept cool, use a small piece of clean paper towel (absorbent paper) to wipe over the area you will be writing on.
For more cake pop mixture recipes see my book Sweets on a Stick. It's a cookbook that includes recipes for all types of Sweets on a Stick, from pies to cakpops, cookies to fruit and candy - all on a stick. The recipes are kid friendly. It's a US release for measurements and ingredients although it does have a conversion table in the back for metric. Available here at Amazon: