Posts Tagged ‘sprinkles

One of the food crafts I attempted in 2010 was Cake Pops.  I had been admiring Bakerella‘s website for a couple of years, and had her book on my wishlist, but didn’t try making them until I had a reason to make them for our son’s birthday

By Christmastime I had gotten better and decided to make Cake Balls  to use for Christmas cookie exchanges and gift-giving.  I served several hundred at a special holiday community dinner, and most of the guests were retirees.  In order to sound fancier than “cake balls” for the senior crowd, I called them “holiday truffles”.                                                           

                                                                                                                                                                                                                                                                                                                                                                             I made several varieties such as:

 Holiday Birthday Cake (basic cake pop recipe – yellow cake, mixed with storebought red frosting in a 16 oz can [for certain holidays you can find Baker’s Corner frosting in colors such as red/green/blue at Aldi], dipped in white chocolate, topped with Christmas tree sprinkles) This is what the kids like the best! Delish! 

Coconut Chocolate Cake (chocolate cake, mixed with chocolate frosting in a can, dipped in milk chocolate, rolled in coconut)

Peanut Butter White Chocolate Cake (chocolate cake, mixed with peanut butter instead of frosting, dipped in white chocolate, rolled in crushed salted peanuts) This ended up being a little dry so the next time I experimented with a mixture of icing and p.b. which turned out better.

Cream Cheese Toffee Cake (yellow cake, mixed with a tub of whipped cream cheese instead of frosting, dipped in milk chocolate, rolled in HEATH Milk Chocolate English Toffee Bits) This one was a good combo!








Hazelnut Chocolate Cake (yellow cake, mixed with Nutella hazelnut spread instead of frosting, dipped in milk chocolate, topped with Betty Crocker Cupcake Gems Gold Sugar) Very subtle Nutella flav – yum!

Orange Chocolate Craisin Cake (yellow cake, white frosting from a can, dipped in milk chocolate which has a little pure orange extract mixed in, topped with a Craisin dried cranberry)

Basic Cake Balls (basic cake pop recipe – yellow cake, white frosting from a can, dipped in milk chocolate, topped with colored sugar) The toothpick holes usually got covered up by the sprinkles but by the end of these batches we got a little lazy! LOL!

Aren’t they fancy? 

This is my grandmother’s antique settee.

 These are great for school instead of birthday cupcakes, or a fun treat for party favors! 



Pretzel rods (either break long ones in half and dip the broken end, or use these smaller Snyder’s rods which are perfect for little hands!

Baker’s Dipping Chocolate (dark or white) This is the kind to melt in the microwave.  It’s the perfect size for one big batch. 

Sprinkles or cupcake decor, jimmies, colored sugar, mini m&m’s, etc.  We have found that the decor sprinkles work the best.


Melt chocolate according to the directions, dip about 2/3 of the pretzel, and place on waxed paper or plastic wrap-covered cookie sheets. 

While the chocolate is still hot (wet), add the colorful décors.   I usually do the dipping and the kids sprinkle as soon as I’ve put the pretzel down.   

And this is what happens when your preschooler helps:

It’s a pretzel line

Or a snake

Or a train

Wrap in cellophane bags and tie with a ribbon, or put two pretzel rods in ziplock baggies, and sell at your next bake-sale.  I think we sold them for 25 cents per small rod.