March 27, 2011 § 53 Comments
I have officially jumped on the bandwagon of cake pops. A bit tardy on the trend, but better late than never. For my first endeavor in cake pop creation, I thought to start with something simply and organically shaped — the carrot. Of course, carrot cake is among my favorites. Appropriately so, these carrot cake pops are both carrot in flavor and form.
I had ambitious plans to make my own carrot cake with honey walnut cream cheese frosting. However, considering I have never developed my own carrot cake recipe (yet) and although the recipes I’ve posted here have been my own making, I decided to skip that process by sticking to the tried, tested, and true method of making cake pops — cake mix and ready-made frosting, which is what I discovered online that most people use.
Cake pops are usually in the form of balls, like a lollipop, although they are evolving with more dimension. These carrots are my take on cake pops. If you haven’t seen cake pops before, head straight over to Bakerella, who, from what I gather, is the person to thank for inventing cake pops in general.
I did face one very, very silly conundrum — which side of the carrot to insert the stick. I wanted the cake pop to be held as you would hold the wider end of the carrot when being eaten (meaning the stick is at the top of the carrot). I already knew in advance I wanted paper grass in the photo. The stick being at the top of the carrot, I had the forethought of the carrots appearing to grow upside down and above ground. So with that thought, I was stuck. I chewed it over for a while. But I thought to stick with it. Oh, the little things that confound me.
You will need: carrot cake mix, cream cheese frosting, about three cups of orange candy melts, half a cup of green candy melts, and lollipop sticks. All this stuff is about $10 and yields 20 carrot cake pops.
1. Bake your cake according to package instructions. Let cool. Crumble baked cake into a bowl and mix with 2/3 of the frosting.
2. With clean hands, take about 1/6 cup of cake and form into a carrot shape. Chill in the refrigerator for an hour. NOTE: In hindsight, I realized that I could’ve achieved great details by using the edge of a butter knife to create short horizontal creases, giving more realism and texture to the surface of the carrots. The more organic, the better. I will try this butter knife technique next time.
3. Melt green candy melts. Dip about 1-1/2″ of the lollipop stick. Insert 1″ into the chilled carrot cakes. The candy melt will automatically pool around the lollipop stick.
4. Melt orange candy melts in a tall, narrow container (I used a 6″ mug). I did a cup at a time. Dip the carrot cakes. Tap off excess by holding the stick with one hand and flicking the tip of the stick with fingers of the other hand. Stick into a Styrofoam block and let dry.
Enjoy making these carrot cake pops for Easter!