By Cheramie Sonnier
Advocate Food editor
September 19, 2012
“It helps to make sure your cake bites aren’t too big and to freeze them so they don’t crumble during the dipping process.” Dede Fuson, baking expert
If you thought cake pops and other desserts on a stick would be a quickly passing food fad, think again. Cake pops remain a trendy treat.
Most recipes call for using a cake mix, but making them from scratch will yield something unique.
This recipe for Chocolate Turtle Cake Pops from White Lily combines homemade chocolate cake with a rich chocolate coating, drizzled caramel sauce and chopped pecans.
“These bite-sized cakes dipped in chocolate and covered in rich toppings are the ideal marriage of function and decadence,” said baking expert Dede Fuson, who offered a few tips to make the process of preparing the cake pops easier and more successful.
“Slow and steady is the best approach when making cake pops,” she stressed.
Make sure the cake is cooled fully before crumbling and add frosting slowly to reach the perfect consistency. “It helps to make sure your cake bites aren’t too big and to freeze them so they don’t crumble during the dipping process,” she said.
Also, cover the cake pop entirely — and even part of the stick — with chocolate coating.
Customize different varieties for each occasion.
For more recipes from White Lily, go to http://www.whitelily.com.