Come along with me to learn how to make these fall Cake pops! The colorful leaves on top representing fall are completely edible!
Have you heard of SugarVeil® Icing? If not, it’s about the coolest thing ever, right next to my Easy Roller of course;)! There are so many things that you can do using it. What is SugarVeil® Icing you ask? SugarVeil®, the original edible lace product. It was invented by Michele Hester more than 16 years ago!! It’s a great-tasting product without chemical additives or preservatives that, when mixed with water can be spread onto a Lace mat or just piped onto any edible project (cake pops included)! When you pipe your SugarVeil® you can do it directly on your work surface, OR you can pipe it on to parchment paper and peel it off and apply it after it dries, it bends and twists so you don’t have to be limited to just flat forms:)!! Now where do you get it?? Micheal’s Craft Store!! They carry the whole line!
It is almost Thanksgiving and today I thought I would share these Fall Cake Pops. I will walk you through, step by step to show you just how easy they are to make! SugarVeil Icing, some food color, and the “Leaves Mat,” all of these can be purchased from your local Michael’s!
I have mixed my SugarVeil® with water. Then separated it into little bowls to color with food coloring. Just follow the directions on the back of the icing packet!
Then I smeard a little of each color on the Leaves Mat, don’t worry about being too precise on this, the SugarVeil Icing® will mix all around and create a beautiful fall color.
Now with the spreader, push the SugarVeil® into the Leaves Mat. Make sure to swipe over it a few times for even coverage! When you have it completely covered, wipe the spreader clean and take one final pass over the mat. This is to ensure all the intended open areas are open! 🙂
You can let these cure overnight, or if you are in a hurry, just follow the oven instructions and they will be done in just a few minutes!
When the SugarVeil Icing® is dry to the touch and pulls away easily from the side, it’s ready! Flip the mat over and un-mold it. Then set it on a former to completely harden and hold its shape. When the leaves are first un-molded it will be bendy and pliable so you can bend and twist it into the shape you would like. Take a look here:
While these are drying out to hold the shape, it’s time to make cake pops!
Bake your favorite cake recipe. If you are just making cake pops, one box of cake will make about 30 cake pops with the Easy Roller. All 1.25 inches in diameter. Think ping pong ball size once they are dipped. You can also take all the tops from a decorated cake, yesterday’s cupcakes, or even a store bought cake! Just crumble and knead it down until it is a pliable dough. Just like the consistency of Play-Doh! You can do it by hand (you also will need a bit of frosting this way). However I have found, it’s so much faster if you just put your cake into the mixer or food processor and leave it in there until it turns to dough. If you are mixing the cake this way, you only need frosting if you want to add some extra sweetness or a special flavor.
Next take that dough and roll them into balls. We do this step with the help of the Easy Roller! It can roll an entire cake in no time at all! It cane roll 21 cake balls at once & they’re all the same size! Here is how it works if you haven’t seen or heard of it yet!
If you don’t make cake pops often but you still would like to make them faster our newest “mini” Easy Roller is now available! It can roll 9 at a time!
Once all your cake is rolled into balls, dip them into melted candy melts. To melt them, place the candy melts in a microwave safe container and place it into the microwave on 50% power (or defrost) for 1 minute, take it out of the microwave and stir. Put the bowl back in the microwave at 50% power, in 30 second increments until fluid!
Tap off the excess and place them in a cake pop stand (or some Styrofoam) so the chocolate can set. However, before they completely set, just take one of the SugarVeil Icing® Leaves and place it right on top. The wet chocolate will act as the glue to keep those leaves in place.
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