After learning some cake pop making tips last spring, I was excited to try these American flag cake pops for the Fourth of July. They weren't too difficult to create, but there were a few challenges. First, I couldn't find the right shade of blue chocolate, so I ended up adding oil based food dye to make them a darker blue. Then, I couldn't find white star sprinkles, so I had to intricately pick them out of the mix of red, white, and blue star sprinkles. My biggest challenge was overcoming the thickness of the darker colored melted chocolate. My secret is to add vegetable oil to thin it out. This can cause the chocolate coating to crack when it drys, but only a few of my cake pops were trashed for this reason (and, by trashed, I mean were eaten by my husband and I instead of neatly displayed).
Happy Fourth of July!
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