I FINALLY got some inspiration (and assistance) to create some delicious and presentable cake pops. I took a short evening class to get some tips from an expert who makes cake pops on a regular basis. First, I got some great ideas for flavoring the cake (from various extracts to several different flavored liquors). I also had some help determining the perfect texture and consistency of the cake after it is smashed and mixed with frosting. The biggest tip I got involved using a circular motion to drip of excess chocolate and create a smooth and finished look.
I combined raspberry extract, white cake, vanilla frosting, and pink food coloring to create my first set of cake pops. Then, they were coated in pink melted chocolate and adorned with Eastery sprinkles.
My second set were made with chocolate cake and were coated in purple chocolate. I turned some of these (and some pink ones) into cake truffles (or call them cake balls, if you like). Then, I used a Ziploc bag to pipe some white chocolate stripes on top. Here's the perfect serving container for making some cake shooters:
And, we had enough left-over cake to make more at home. So, I made an Easter cake pop dessert tray:
