Tips on How to Make Cake Pops

Cake pop is one of the nicest things to serve in a party. Like the regular cake, you can design them in countless ways. This is my second time to make cake pops. The first time I used a ready mix but didn't have a pan so I had to roll it manually. I thought using my hands to make a ball was better or maybe it's just because of the recipe. I got the recipe on the carton of the cake pop pans I bought. I followed the instructions carefully but if you'd look at the batter, it looks sticky and hard, plus, the result was not really round in shape. It looks acceptable in the picture though and this can come handy if you need a to decorate something that is not so round at all - like maybe a whale cake pop?



Ingredients:
3/4 cup Semi-Sweet Chocolate Chips
1/2 cup Butter
3/4 cup Cocoa
2 Eggs
3/4 cup Flour
1/4 tsp Salt
24 lollipop sticks
Chocolates to melt and coat
Assorted sprinkles*

I made 2 batches which was a good thing because I lost 1/3 of them. Some stick on the pan and it was hard to remove so I just had to discard and eat them. At least I get a free taste. Tee-Hee!

Tips in making cake pops:

1) If chocolate melts are included in the recipe, you have to do everything quick because the batter will easily turn hard or sticky.

2) Dip the stick in the melted chocolate before inserting it to the cake pop. To avoid it from falling in the dip.

3) Make sure you have a styro to stick them on after dipping and start in the middle because if you start in the edges or corner, it will fall. Well, that sounds like common sense but I made that mistake. LOL.

4) If trying 2 or more colors, always let the first color dry completely before dipping it again. Else, it will stain the other chocolate's color.

5) Put the sprinkles right after dipping. If you don't they won't stick and you'll have to dip it again to do so.

6) Always remember to put shortening on the pan and dust it with chocolate powder or flour.

Oven to 325F.

 

I am going to try making cake pops again until I find the recipe I really wanted, that is a perfectly round and moist one.

DISCLAIMER

I was not compensated in any way to do a review of the product/s or service/s mentioned above. Everything was based on my 100% honest opinion.



My First French Macarons - Success!

I was inspired to bake the famous French Macaron when my friend told me how hard it was to make them. This was my first challenge of the year so I read about some tips on how to make them from different sites. I also watched two Youtube videos demonstrating the steps and I combined what I learned plus I found out my own tips to share with you guys. But, first of all, I wanted to share the recipe I found from howtocookthat.net. To tell you, I only choose recipes with 5-star rating and this one is definitely worth-keeping! Click here to view the complete recipe.

I honestly had a hard time looking for the ingredients because I thought I'd easily find them in store. When I searched for the words "caster" and "pure icing" only did I realize I already have them at home. LOL. You only need four major ingredients to make a macaron:

1) Caster Sugar - I also read they use the term "castor". I was surprised to learn that this is the sugar I have at home - granulated cane sugar. Only this should be extra fine, almost powdery. I do not have the time to buy so I just used our blender to grate/blend/chop it. Though I saw some stores actually offer "Extra Fine Granulate Cane Sugar". Anyway, I just pressed whatever button just to cut it in smaller/finer pieces.

2) Icing Sugar - So this one is also known as powdered or confectioner's sugar! Funny I even asked the store employee if they have such and she said she doesn't have any idea.
3) Almond Meal or Flour - Almost hard to find! They don't have one at Target, Walmart and Safeway. Good thing I went to Weis and found only one brand (Bob's Red Mill Finely Ground Almond Meal/Flour) and it's gluten-free. It's the most expensive flour I've seen! I think I bought a pound for $17.99 and that's excluding tax. Now I know why macarons are expensive as they say. Friends say it costs $3 in the US and Php 60 in the Philippines.
4) Eggs - Needed at room temperature, the older the better.
5) Salt
* Gel Food Coloring - You can use any color you like! Isn't that wonderful? But you better be careful because if you need deeper shades, it might affect the batter's consistency.

Use non-stick flat parchment paper.

 

Let it sit for at least an hour.

The first batch I baked was good for a first-timer.

I still have to work on a few breaks in my foot.

The browning is normal because if not, it's going to stick in the paper. Watch them carefully even before it's done because every minute is crucial to these sensitive cookies!

The next batch, I almost burnt them, isn't that weird? It's because I used the same pans I put in the oven the first time. It didn't have time to totally cool off. So do not do that.

For more tips, head over to joyofbaking.com and howtocookthat.net

French macarons they say are the hardest cookies to bake. For me, they're just sensitive and it's lengthly especially if you don't have a good stand-alone mixer. Imagine I only used a hand-mixer, I already finished an episode of Charmed and I am still not done mixing! These times I wish I had a Kitchen-Aid mixer or at least borrowed one.

Anyway, until my next try of these cookies! I'd like to make red and black. :)

DISCLAIMER

I was not compensated in any way to do a review of the product/s or service/s mentioned above. Everything was based on my 100% honest opinion.

My O Organics Salad!



I have found my new favorite pre-packed greens! I wasn't really a fan of salads until my husband's doctor said needed to lose weight. This 2014, I decided to include healthy options in my diet too!

When I bought these two 16 oz. salad, I thought they looked like the regular ones available at most grocery stores. But no, when I opened the package, on the expiration date itself, I found them still fresh-looking and crisp. They were like freshly-picked and I am serious about that! I never thought Safeway offers such high quality products. I have been buying spinach from another store and they easily sag, maybe because they were not packed right? Or there was too much moist in the plastic bag? Oh, now I don't really need to worry about it because I know now what to brand to get next time.

When I went to Safeway, they were offering at least three varieties but I got only 2 which were Fresh Herb Salad and Half & Half (Spring Mix and Baby Spinach). I never thought one package could take the whole space of my biggest bowl so I was only able to use one from the ingredients I took a picture of. Anyway, it was so delicious because it was packed with lots of fruits and nuts. Plus, my husband made a special sauce using white wine with lemon and some strawberry jam.

Having tried and tested the O Organics salad, you think I would buy them again? Definitely! Since then I already bought the same brand of spinach and I really loved the quality.

DISCLAIMER

I was given the opportunity to review O Organics yogurts through Mom's Meet and since I have extra credit left on the gift card they gave, I bought some of their salad. I was not required to make a review and was not compensated for this post. Everything was based on my 100% honest opinion.



Baking Tip 2

Since I started baking, I came accross several recipes which I considered my favorite and I swear I have been using them until this moment. I have also tried those that come in a box but "from scratch" is my favorite.

With regards to the outcome, I sometimes get a good one, though there are times it's the other way around. I got one really moist carrot cake once and when I did it again, the texture was different. The latter was rather dry and I saw a few uncooked or raw crumbs of flour. So I wondered, how come it was perfect the first time but then a disaster on the next? Then I tried for the third time and noticed how I measure the ingredients. Problem identified!

The solution is to just simply FOLLOW THE RECIPE. especially if you are not yet an outstanding baker. I know there will come a time where I can make my own recipe, but for now, I'll settle for the tried and tested already.

Sometime next week, I'll be trying a few recipes from a website. I will surely follow the instructions carefully. Tee-hee!

Baking Tip 1

I started baking just a few months ago because I wanted to learn how to make fondant-covered cakes. It's not that hard to do it from scratch as long as you follow the directions in the recipe carefully. And it's not as boring as I thought it is.

I do have the recipe for this blueberry cake but it's not mine and I didn't get the permission to post it yet. I will sure do in my next posts. And hopefully in time, I can make my own recipe. Oh, this excites me the more. I am not an expert (yet) but every time I bake, I learn something to improve on the next time.

The first tip I am going to share is:
USE ONLY THE BEST INGREDIENTS.

Yes, the  ingredients matter, a lottt. I only use the brands I trust starting with sugar. Domino for me offers the quality I need to bake better. I need not sift it, I need not check whether there are tiny black things in it, it's so white it looked like it was bleached. But of course, it wasn't. ;)

Blueberry Cake Prep

I followed the directions carefully, measuring each ingredient perfectly and I sure did not overdo mixing. My very first blueberry cake was great! It was moist with just the right sweetness. I hope I can share a slice just so you can see for yourself. ;)

Yes, I started baking and you know what the worst thing is? I forgot to take a picture of the cake itself. LOL! I already covered it with fondant and you can check it our in my next post. ;)

DISCLAIMER I was not compensated in anyway to do a review of the products or services mentioned this post.  Everything was based on my 100% honest opinion.