Jumped off the band wagon for cake pops

Here’s two truths I felt strongly about: 1) I don’t do trendy, which is why I haven’t had the least bit of interest in cake pops. 2) By popular demand of my relatively cranky family email chain, I’ve been making healthier stuff in the test kitchen to help battle the post-holiday bulge.

Having finished Bran Muffins (which went for about three weeks instead of one) I was moving on to Energy Bars.

But then my truths collided. In an impulsive desire to make a birthday present (and probably because my food drug was Jonesing for a rush) I went out and impulsively decided to make cake pops. That’s the drug talking, I’m sure.

Turns out, forget trendy, I love these little suckers and they reinforced a core principle I have about life in general. Philosophy on a stick, that’s what these are.

I made two types (of course… I have to experiment… clearly you get that by now, right?) with a couple of different ways to top them. The chocolate topping I used a tradition melted, pre-tempered product that only further convinced me that I need to get over my fears of tempering chocolate and figure it out. Soon… soon… (I hope?)… For the peanut butter ones I used Reese’s Peanut Butter morsels, melted down. They were heavier and had to be painted on, which made them look like hippie cake pops with shaggy hair. I sort of liked it, but we’ll work on the presentation (and apparently the photo… I wasn’t high, I promise!).

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Here’s the one key, above all keys… whatever you use for the glue, be it frosting or like I did, a caramel filling, don’t use VERY much. I used less than a 1/3 of a cup for 3/4 of an entire cake (ON impulse I dug out some frozen white chocolate frosting I had from the holidays, because you know I never waste anything!) and cut a couple of pieces for The Bride and I. Nothing like chocolate cake and a big glass of milk!

I let the cake chill overnight in the fridge, which wasn’t necessary but really helped when it came time to make the pops. You need them to form and stick and hold together while you make them or they will fall off the stick. (By the way, I nabbed the foam to hold them from a florist for a couple of bucks.)

This is the whole thing when it comes to cake pops, that delicate balance between wanting the center to taste like cake, not gooey dough, but still hold together on the pop.

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Balance. That’s the key. I held all these things in tension and with a little practice discovered a delightful treat, which is really the perfect size for those cravings or treats or whatever you call it when you need something delightfully sinful.

And that’s why I now love cake pops. They are balanced, which is really the secret to most everything in life.

As I ate my delightfully fluffy, moist, but not gooey cake pops, I reflected on how they emulate life, precariously perched on the point of a stick, doing our level best to hang on and still turn out delightful, balanced and sweet. That’s life. Cake pops as life! Seinfeld looked to the cookie! I look to the cake pop!

Enjoy!

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