Tweet tweet super cute bird cake pops free video tutorial

I've got a new free video tutorial up on how to make these super cute bird cake pops. They are actually pretty easy once you see how. I shape the birds, melt the 'chocolate' showing the correct consistency, insert the sticks, chill, dip and decorate.

Click on this link below to watch the video:


The blue bird cake pops in the picture were originally made for Sweet's 6th birthday party CLICK HERE for more pictures.

If you need a link to a recipe try out one of these easy no bake versions:

Oreo cookie truffle pop recipe by Bubble and Sweet
Tim Tam cookie truffle pop recipe by Bubble and Sweet

If you can't find copha try substituting paramount crystals. I use a ratio of 7 parts candy melt to 1 part copha/crystals eg. 70 grams candy melt to 10 grams copha/crystals or 7oz candy melt to 1 oz paramount crystals.

Candy melts, cake pop sticks, edible eyes, heart sprinkles and edible pens can be found at most craft or cake decorating shops or see the below affiliate links to amazon:




Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  
 

Zombie Week Day 3 - Brain pops

It's still Zombie Week here at Bubble and Sweet and today I made Brain Cake pops.

I've always said everything is cuter when you put it on a stick, really I wrote a whole book about it, and Zombies are just like everyone else. They like to play with their food and if it's not running away from them the next best thing is on a stick.

I've used an Easter egg mold to make these brains. I have brain molds, don't you worry. Lots of brain molds big ones, medium ones, medium small ones.

However I just don't have any actual small ones that would be just right for a cake pop.

But when I was looking through my mold boxes I saw the 'cracked' Easter egg mold that's the perfect size and really it's not like my kids are neurosurgeons, well not yet, so I was betting they wouldn't be able to tell the difference.

Cute stripe lollipop stick from Polkadot Prints

Plus I'm not adverse to saving money and I really love saving space in my creative room. So I just went with my Easter egg molds. (I've popped a link below for all of you that really want authentic looking brains )

I think they look not bad as brains at all, plus for Easter I'm thinking I can just photoshop the colors, pop ears on the skulls and use the same tutorial ;)

Oh I just couldn't help myself today and I had to shabby chic up the pictures in a Halloweenish way, but at least there weren't any doilies.

Zombie brains on a stick
(makes 12)

280g (10 oz) red candy melts
Cake pop mixture (CLICK HERE for 1 box cake pop recipe mixture or use your fav recipe)
12 lollipop sticks (mine from Polkadot prints)


Place red candy melts in microwave safe dish and microwave on medium low for 2 minutes, remove stir, return for another 2 minutes at medium low and stir. The candy melts should be smooth and fluid.

Spoon enough melted candy into the egg 'brain' mold to coat each 'brain' indent.

Place into fridge and chill for a few minutes until set.

Take cake pop mixture and press into each indent until it reaches just below the rim.

Make sure the red candy melt is still fluid (if not return to microwave at medium low for a minute and stir).

Turn the mold upside down on a tray lined with baking/parchment paper and twist to gently remove each shape.

Spoon enough mixture into the top of each brain and spread evenly over the cake pop mixture.

Place a lollipop stick into the back of the 'brain' in the still melted red candy and then place onto the baking tray flat side down to set. Place in fridge for a few minutes until set.

Can be stored in an airtight container in the fridge for up to 3 days.





Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer for Bubble and Sweet do not reuse without permission.

 

One Box cake pops - It doesn't get much easier than this

One of the questions I get asked most about cake pops is how much frosting or buttercream to add to the cake mix to get the right consistency.

It sounds like a simple question doesn't it, but it's not really. Every cake is different, some are moist some are denser and that's without even adding frosting to the mix. Yup all frostings are not created equal with some being very fluid and some much dryer.

So you can see the problem with saying, yup add about 1/2 cup of buttercream and she'll be right mate. There are recipes around which match up cake to the correct amount and consistency of frosting and in fact I have written some myself (check out my book 'Sweets on a Stick') but I thought I would come up with something even easier.

One box cake pops.

Ah-huh! Betty Crocker Australia has added extra ready to spread frosting to their cake box mixes and it seems when you mix it into the cake it makes a great cake pop mixture.

Check out this video - I demonstrate how from mixing, srunching up the cake and frosting through to dipping. CLICK HERE or on the picture below to see:

 

And yay we have a winner for the Sunbeam mixer, and I was going to announce which of the Betty Crocker Irresistibles I would try first.....but you might have noticed I could not resist and have pretty much tried them all out. Check out the Chocolate Raspberry Mousse Jar Cakes here:

WINNER Maria P - who was drawn via Rafflecopter and has claimed the prize :) Congrats Maria.


One Box Cake Pop Instructions
Follow these instructions or to see me demonstrate how CLICK HERE.

1 box Betty Crocker Devil Food cake mix
3 eggs @ room temp
melted butter
180 ml milk @ room temp
1 packet candy melts 395g (I used Wilton)*
110g copha chopped into little pieces
27 food safe sticks, eg paper lollipops or skewers8

*Candy Melts and cake pop sticks available from cake and hobby shops (eg Spotlight Australia, Michaels USA) chocolate can be used in place of candy melts however I find that candy melts set faster.

Bake the Betty Crocker cake mix as per packet directions. The instructions suggested 50 to 55 minutes but I checked mine at 45 minutes and it was perfect with the skewer I inserted coming out clean - make sure not to overcook as everyone's oven is a little different.

Pop the cake into a large bowl, add all the frosting that came in the Betty Crocker cake mix box and scrunch it together using your hands until well combined.

Line a tray with baking paper and roll the cake pop mixture into small balls (see the video above to see around what size) and place onto the prepared tray. Repeat until all the mixture is used and pop into the fridge to chill for around 30 minutes.

Using a clean dry bowl melt the candy melts and copha in the microwave on 50% heat for 2 minutes, remove and stir and then return for bursts of 1 minute at 50% until the mixture is smooth, fluid and lump free.

Take a cake pop stick and holding one end of the stick dip the other end into the melted chocolate/candy coating and insert it into the cake ball so the stick is upright. Repeat for remaining cake pop balls and return to the fridge to chill for 10 minutes or until set.

Make sure the chocolate/candy coating is still melted. Holding the end of the stick dip the whole cake ball into the melted candy coating and lift it to allow any excess melted candy to drip off. Place the pop with the stick still upright onto baking paper lined tray to set.

 Disclosure: the ideas, words and opinions in this post are my own however this post was sponsored by General Mills.


Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

Naked cake balls

I'm having a pajama day today.

Yup still in my pj's and slippers, although that doesn't mean I haven't done a few loads of washing, cleaned the house and done all that other stuff that needs to be done every day around here.

I'm just being a bit relaxed about it, so to tie in with the relaxed theme I decided to make naked cake balls.

I had a whole stack of cake sitting around that I carved off'a my unicorn cake, so I just scrunched that up and with the ganache that was already layered in the cake I didn't need to add any extra frosting or ganache.

Then I grabbed some mini macarons I had left over, some raspberries, whipped up some chocolate ganache sauce and I had an instant dessert.

I made a video tutorial as well, yup sadly in my pajamas and I haven't combed my hair since yesterday morning, anyhoo I know you guys won't mind, just focus on the cake balls :)

Click here for the video of me making the naked cake balls

To make naked cake balls you need a cake and some frosting. Any type you like it can be home made, packed mix or store bought. Like I said I used chocolate mud cake and chocolate ganache.

(these ones in the picture are the actual cake balls I made up in the you tube video and popped on the plate, I just added a couple of extra raspberries and some flowers)

Place the cake into a large bowl and scrunch it up with your hands until it's crumbly, then add the frosting about 1/4 cup at a time until the cake becomes moist and will hold together into a ball shape.Scrunch or roll the mixture into ball shapes.

You can serve immediately or store in an airtight container in the fridge. If the cake is fresh it should last for 3 days. Otherwise you can freeze the cake balls wrapped in plastic wrap and in an airtight container for a couple of months, just defrost in the fridge and then bring to room temperature before serving.

To make up chocolate ganache melt around 120 g with 60 g cream  (or around 4oz chocolate to 2 oz cream) in a microwave on high for 1 minute.

If you like you can serve naked cake balls with peanut butter, nutella, cream, fruit and pretty much anything you like. They're kinda easy and kinda yummy and use up any extra cake you have sitting around

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

Alien Zombie Brain Eating Cake Pops

I was walking down the Candy/ Lolly aisle at the store and I noticed bags of brains.

Well they're not really supposed to be bags of brains, but I saw bags of 'berries' with squirty squidgy insides and I thought - wow they totally look like brains - AWESOME. Y'all did exactly the same thing when you saw them didn't you.


So, life changing,  now that you can pick up bags of brains the options are endless. Endless I tell you, 'cause seriously brains just add that special something to every treat.

Well my 4 year old (The Destroyer) thinks so. I'm not sure if you remember his birthday cake. Let me remind you. Monkey Brain cake that he begged me to make for months before his birthday.  I would say I don't know where this brain obsession comes from but I would be fibbing. I'm not saying it was a bad idea for his dad to let him watch Indiana Jones, but we've just agreed not to talk about it any more.

Anyhoo, I made this batch of Alien Zombie Brain Eating Cake Pops up and when he saw them he said 'Well done Mummy'. Well more like he exclaimed! That is high praise indeed, it's like top marks A+++. Seriously I felt so proud - how does he do that to me :)

The best part is these are some of the easiest 'cake pops' you will ever make mostly because they are not pops, so no messy cake falling off the sticks. The design is based on the 'Army of Ghost' cake truffles that I made up last year which is a dip and drip method, so easy that kids can definitely help out and the messy globby dripping actually adds character and is part of the design.

Anyway back to these new ones, if your household is not so much into brains, you can just have plain old alien cake truffles by omitting the berry 'brains'.

They are still super fun.

Alien Zombie Brain Eating Cake Pops

Ingredients 
Cake or Cookie pop mixture (Click here for Oreo Truffle recipe; Click here for Tim Tam Truffle recipe)
Green Candy Melts *
Copha or paramount crystals
Edible eyes (Buy at craft/ cake decorating store or for edible eyes DIY instructions CLICK HERE)
Berry lollies, the type with the liquid center if possible (or gummy brains or nordic berries)

* I prefer candy melts for this project as they usually set faster. You can use white chocolate coloured with specialty oil based food colour (not regular food colour it will ruin your chocolate), but it is probably cheaper to pick up a bag of candy melts from a craft or cake store if you do not already have the colour handy. You may need to modify the amount of copha or paramount crystals you need.

Line a baking tray with parchment/ baking paper.

Shape the cake pop mixture into little domes, mine were around 2.5cm (1") high, and press them onto the prepared parchment tray to make the bottoms flat, ensuring there is about 10cms (4") between each dome. Place in the fridge to chill for around 30 minutes.

Place around 200g of the candy melts and 20g of shaved copha (or paramount crystals) in a microwave safe bowl and melt at medium low heat for 2 minutes. Remove and stir, return to the microwave and heat for another 1 minute at medium low, remove and stir. If the mixture is not yet fluid return to heat again for burst of 1 minute until no lumps remain.

Remove the tray of cake pop domes from the fridge and holding the pointy top dip the base of each pop into the melted candy melts and then return to the parchment lined tray. Quickly repeat for all domes.

Then grab a spoon and carefully pour mixture over the top of each dome so that every dome is completely covered.

Working quickly pop on some eyes. Y'know however many you think your aliens might need. Also you can add the brains at this stage.


I added the eyes and the brains separately at a later stage by remelting the left over chocolate and then sticking them on, but that was mostly due to the bodies already being set because of the time to take photo's. You can do which ever makes you happier/ is easier.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores: 

The above pictures, tutorial and post are original works and the property of Linda Vandermeer.

Marshmallow pops, pretty polkadot sticks and Paper Wings w13

This is what happens when baking disasters happen. From the charred crumbs emerge......

These pretty pink marshmallow pops which were made in about 1 minute.

OK in truth it did take a couple of minutes for the chocolate to melt but I was doing something else in the kitchen so I'm not counting that.

 

Baking disasters are not unheard of around these parts as I create my own recipes sometimes it takes 3 or 4 or even more goes to get a recipe right.

So a baking disaster spells a blogging disaster and possibly no post. Well normally it would, but as it happens I had just received a bunch of super pretty treat sticks from Polkadot Prints.

Phew blogging disaster averted this week, in no time flat using the treat sticks and stuff I had already in my kitchen* I was able to come up with these pretty pops which are cute enough to serve at a party and simple enough for anyone to make.

* Yup I know most people might not already have sugar flowers and pink swirl marshmallows ready in the cupboard but I did and they are really pretty easy to find at short notice.

So I thinking tutorial not really needed here, more of an inspirational picture collage. Just grab a bunch of marshmallows, melt some chocolate, push pretty treat sticks into the marshmallows using the chocolate as glue, and then glue on some decorations like sugar flowers using the remaining melted chocolate. 

The trickiest bit is trying to insert the sticks in the right spot so the marshallows don't tip over, but that's only a problem if you are going to serve them standing upright. 

 Pink Polkadot Treat Sticks from Polkadot Prints

Paper Wings winter 2013 southern hemisphere (if you're in the northern hemisphere check out the super spring collection, loving the cat swimsuit).

So before I had the blog something the kids loved doing was having photo's taken in new clothes when they turned up. After a super busy year missing out on this I have realised how fast they are growing up and I am making an effort to get more pictures of the kids again.

Anyhoo these clothes were too lovely not to share with everyone, Paper Wings is one of my favorite brands available in Australia, the United States and many other countries.

Bubble wearing Paper Wings - Grey denim bustle jacket; top - bustle tee raspberry/red rapunzel; dark grey/cream rapunzel leggings.

left: top - bustle tee raspberry/red rapunzel; dark grey/cream rapunzel leggings. Right striped leggings black/cream heart.

Boots - Tamara S Black - Betts Kids

Grey denim bustle jacket; top - bustle tee raspberry/red rapunzel; dark grey/cream rapunzel leggings.

Puff Sleeve tee pink/black/cream fairy print; leggings black/cream heart.

Paperwings available online at these stores:
Australia
Buckets and Spades
Milly Molly Moo
Raindrops and Roses
Small World Children's boutique
also in Brisbane at Mama's Home.

US
Everything but the Princess
Little Skye
Little Luna Blue
For a full list of Paper Wings Stockists CLICK HERE

I joined in the fun and added my marshmallow pops at strut your stuff on SIX SISTERS STUFF

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

 Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!

Butterfly Kisses Cake Pops

A little while ago I received an email from Janine @ Sugar Kissed asking if I would like to join in a cake pop collaboration post she was pulling together with a 'Spring has Sprung' inspiration.

I love the whole bloggers getting together thing and I knew the others involved were a lovely bunch and it seemed I had time so of course I wanted in and said yes.

But y'know I didn't read the email properly and I had time to do it before the due date (that's today).....but a couple of weeks ago when I was supposed to send through the photo's and the link - yeah that was totally undoable.

Well I was only a couple of days late and Janine still seems to be talking to me :) That all kinda worked out ok.

Anyhoo my idea was Butterfly Kisses cake pops.

Yup I know I have already made butterfly cake pops. But seeings as I love butterflies and my kids love butterflies and come on pretty much everyone loves butterflies I decided to make them again.

EDIT UPDATE
I now have a quick Youtube video on how to make the cute chick bird cake pops CLICK on the picture link below:


Plus they are different, this time I decided to shape the actual cake pop into butterfly shapes and hand paint the butterflies. Then I made them into a bit of a spring bouquet with chick and flowers filler pops (the chicks are based on the sweet birdie pops from my cookbook).

I was going to make the butterflies out of white chocolate modelling paste but due to my poor time organisation skills in this instance I just used fondant which I had on hand.

I've popped together a tutorial on how I made them below but before you have a look check out what everyone else came up with and make sure to 'pop' on over and have a look at their blogs :)

1. Bunny Cake Bites by Miss CandiQuik

2. Kite Cake Pops by Party Pinching

3. Chocolate Terra Cotta Pots with Marshmallow Topiary Bunnies by Hoopla Palooza

4. Fondant Daisies with Yellow Cake Pop Centers by The Partiologist

5. Chick Cake Pops with Bonnets by sugarkissed.net

6. Easter Cake Pops for Your Dessert Table by niner bakes

7. Springtime Cake Pop Nests by Munchkin Munchies

8. Elegant Spring Flower Cake Pops by Pint Sized Baker

9. Butterfly Kisses Cake Pops by Bubble and Sweet

10. Pastel Sparkle Cake Pops by Heavenly Cake Pops

I have used the blue butterflies in my example, of course you can make different colors just like I have in the pictures.

Spring has Sprung Butterfly Kisses Cake Pop by Linda V @ Bubble and Sweet


Ingredients and Equipment

Cake pop mixture chilled - (make cake pop mixture by crumbing a cake with frosting until it is moist enough to hold it's shape)
Butterfly cutters (Link to the ones I used: Fox Run Flower and Butterfly 11 Piece Cookie Cutter Set)
Lollipop sticks
Butterfly plunger cutters (link to the type I used:Set of 3pcs Veined Butterfly Plunger Cutter cake decorating fondant plunger embossing tool)
Fondant (light blue)
candy melts (light blue)
edible dusting powder (dark blue) and or food color/edible markers for painting the butterflies
clean brushes (used for food only)

Make the fondant butterflies the day before decorating to allow time to set.

Fox Run Flower and Butterfly 11 Piece Cookie Cutter Set

Roll out fondant on a workbench dusted with a small amount of cornflour and using butterfly cutters cut out the shapes you wish to use. I tried to make sure they were not too fiddly as you will be using the same cutter to shape cake pop mixture soon which is fiddly.

Emboss the cut fondant butterfly shapes by pressing a butterfly embosser onto the fondant before it is set. I used butterfly plunger cutter to emboss with. To emboss the detail lay the fondant butterfly on a flat surface, place the embosser above the fondant shape, press down on the plunger button and then push the plunger onto the butterfly shape.

.

Set of 3pcs Veined Butterfly Plunger Cutter cake decorating fondant plunger embossing tool 

In real life I then fold the butterflies and pop them into cardboard folded with parchment paper to make a V in the center to dry so the wings look like they are flying. For the purpose of the photo's I have added the details while the butterflies are flat

Paint the details on the butterflies. I started by adding some edible dusting powder, you can use some blue food color watered down with some rose spirits if you don't have dusting powder. Then I painted some white edible food color by hand using a very fine brush. If you like you can use an edible marker instead of hand painting for this detail.

Following day - Shape the cake pop mixture into butterflies by pressing cake pop mixture into the butterfly cutters. To do this line a baking tray with parchment paper, place the cutter onto the lined tray and press as much cake pop mixture as you can into the cutter. Gently ease the cake pop mixture out of the cutter.

 Use a lollipop stick make a hole in the bottom of the shape.

Repeat until all mixture is used and then place the tray into the fridge to chill.

Melt the candy melts, I add copha or paramount crystals to my candy melts at about a ratio of 7 parts candy melt to 1 part copha/ paramount crystals. When melted your mixture should be 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 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 the butterfly shape so the stick is sitting in the bottom side of the cloud and the stick is parallel to the tray. Repeat for remaining butterflies.

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 butterfly 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. Before the candy melts have completely set gently press on a fondant butterfly and hold a few seconds until it is set securely.

Alternately you can wait for the butterfly pops to set completely and then lay them on a tray to work on. Using a toothpick take some of the melted candy coating and stick a butterfly onto the front of each pop.

I prefer the first method the second method is a little easier to do but the butterflies are not quite as secure :)

Store pops in the fridge in an airtight container for up to 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

 Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!

and I've joined in the fun and included my link over @