Idea: Cake pops! Cute and fun

My local newspaper ran a story about cake pops! They’re cute , fun, and could make a great micro business!

http://news.cincinnati.com/article/20110406/LIFE01/104060320/Cake-pops-cute-and-fun

Always check local heath regulations before you make and sell food items.

There are several zoning and health regulations when preparing food for resale, so check with your local county extension office to learn your local area regulations. A county extension office is an organization that is an extension of a state department of agriculture and a state university. County extension offices also have oversight of 4-H programs. Their offices have experts who share useful, practical information to small business owners, youth, and consumers. Visit this website to find a County Extension office near you.http://www.csrees.usda.gov/Extension

Here’s the recipe:

Cake Pops

  • 1 cake mix
  • 1 cup cream cheese frosting (see below)
  • 1 package confectioner’s coating in white or other color
  • Oil-based dyes for tinting coating, if you want more than one color
  • Plastic drinking straws, cut into 5-inch lengths
  • A block of Styrofoam
  • 40 6-inch wood pop sticks
  • Small amount of marzipan or fondant in as many colors as you want
  • M&M’s, red-hot candies, candy necklaces, etc.

Bake commercial cake mix in any pan according to instructions and let it cool thoroughly. You might want to do it the day before.

Make the frosting. Using an easy cream cheese and butter frosting will make a big difference to the taste of the final product.

Crumble the cake thoroughly into a large bowl. Add 1 cup of frosting for each cake mix. Mix together with a spoon or spatula until it’s a firm paste. “You need to be able to form good firm balls. Too much frosting and it will be too soft,” Prince said.

Scoop the mixture by the rounded tablespoon and then roll into smooth balls. Try to get them all the same size. Place these on a parchment paper-covered baking sheet and chill for two hours. If you’re in a hurry, 10 minutes in the freezer should be enough.

Melt confectioner’s coating in the microwave or over hot water, following the instructions. If you have a thermometer, check that it’s at 110 degrees. It should feel warm, but certainly not hot, and coat the cake ball easily without too much dripping. Stick plastic straws into the Styrofoam so they stick up less than 6 inches.

Poke a stick into the cake ball, then dip into the liquid coating. Don’t stir it or the ball will fall off the stick. Use a spoon to ladle coating over the top. Let it drip off completely, and if necessary, wipe any extra off the bottom. Set each upright in a plastic straw.

Before the coating is dry, stick on candies and anything else you’re going to attach. If you don’t do it fast enough, it’s OK. You can always glue things on with a dab of the coating.

To ensure the coating doesn’t crack, use a toothpick to poke a small hole in the bottom of the cake ball, by the stick. That’s optional, but a good idea if you’ve put the balls in the freezer.

When dry, use cake decorating pens to draw on eyes and mouths and other decoration. Don’t refrigerate the cake balls; they’ll keep a few days.

Click here for decorating ideas.

Cream Cheese Icing

  • 6 tablespoons butter at room temperature
  • 6 ounces cream cheese at room temperature
  • 3 cups confectioner’s sugar
  • 1 teaspoon vanilla

Cream the butter and cheese together with a mixer or wooden spoon. Incorporate the confectioner’s sugar, adding it gradually. Add the vanilla and continue to beat until smooth. Makes 3½ cups

Here’ are some ideas of where you can sell cake pops:

  • Football games
  • Craft shows
  • Birthday parties
  • Baby showers
  • Family reunions
  • Soccer games
  • Fairs and festivals
  • Church events, potlucks, youth group gatherings
  • Community events like plays, art shows, etc