I received a special request for Lalaloopsy cake pops. As a mom to boys, I had no idea what a Lalaloopsy was!
I used basic cake pops and dipped them in tinted white chocolate (for skin tones, I slowly add milk chocolate to white chocolate until I see the right shade).
The hair is fondant. The cheeks are “smudged” circles created with an edible pink marker. The eyes are painted on using black color dust mixed with extract (any will do)…same for the smile (you can use an edible black marker too but I find that they are too light. I wanted to use something that would create a bolder look). The bows are simple little heart-shaped candies.
Valentine’s Day will be here soon! That means it’s time for hearts, hearts and more hearts, right?
Not for me. This year, I’m thinking about something a little more unique.
If you want to stand out from the crowd and turn your cake pops into “love-worthy” treats, take a look at these beautiful (and edible) products I recently found on the web for Valentine’s Day.
For starters, check out my new friend Sachiko’s incredible fondant creations! Click here for her Etsy page. I’ll definitely be picking some of these up for the holiday.
by Sachiko Windbiel
Next up, my new “twitter friend” @CandiedCakes makes these gorgeous edible jewels. I haven’t taken a close look the sizes yet but pop just one of these on top of a cake ball and you’ve got instant love (by me at least)! Click here to purchase.
You can add a little sparkle with a dash of disco dust, more sparkle by coating the pop in sugar crystals,
and EVEN MORE sparkle by adding a dash of glitter to the sugar-coated cake pops!
#1 Tap as much chocolate off of the pop before you add the sugar.
This will prevent the sugar from sliding off the pop and giving you a wrinkled look.
#2 Put disco dust in a clean salt shaker to add a dash of sparkle.
Sprinkle while the pops are drying.
#3 Use sugar crystals over sanding sugar.
The thicker the sugar, the more they’ll sparkle
(keep in mind though they will be “crunchy”).
#4 You can color your own sugar (& nonpareils!) with gel color
(TIP: when making black sugar just use a lot of red and blue…black is usually just very dark purple).
Put sugar (or nonpareils) in a container with a cover (like Rubbermaid or Tupperware), add a small amount of gel color, shake rigorously, open to air dry.
If you are working with a lot of sugar spread it out on a baking sheet or
jellyroll pan to air dry for a few hours.
Our friend Chad (follow him on Twitter @chadbordes) is at the show this weekend in San Diego and spotted our cake pops at BlogHer ’11. Could there be a better place? Wow!
Headed back to Twitter for more BlogHer ’11 news . . . follow us! @raleighcakepops
UPDATE 10/8/11 !
This is a long awaited e-mail follow-up to tell you how amazing your Cake
Pops went over at our BlogHer show. Not only were they fabulous, they were
also gone by the end of the first day of the show, with people coming back
and asking for the recipe….