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Cake Pops Holidays Hardcover-spiral – October 17, 2012


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Product Details

  • Hardcover-spiral: 96 pages
  • Publisher: Chronicle Books; Spi edition (October 17, 2012)
  • Language: English
  • ISBN-10: 1452111162
  • ISBN-13: 978-1452111162
  • Product Dimensions: 6.4 x 0.9 x 9 inches
  • Shipping Weight: 4.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #33,295 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe: Santas

Santas

These jolly fellas bring good cheer and hearty ho-ho-hos.

You'll Need
  • 48 uncoated cake balls (please see separate recipe)
  • 3 deep, microwave-safe plastic bowls
  • 64 oz (1.8 kg) white candy coating
  • 2 to 3 oz (55 to 85 g) pink candy coating
  • 1 to 2 oz (30 to 55 g) chocolate candy coating
  • 48 lollipop sticks
  • Styrofoam block
  • 16 oz (455 g) red candy coating
  • Toothpicks
  • 48 white Sixlets
  • 48 pink confetti sprinkles
  • 96 white candy-coated sunflower seeds
  • Sanding sugar
  • Black edible-ink pen
  • Peach edible-ink pen
To Decorate
  1. Have the cake balls chilled and in the refrigerator.
  2. In one of the microwave-safe bowls, melt together 48 oz (1.4 kg) of the white candy coating with the pink and chocolate candy coating, following the instructions on the package. Add more or less of each color to achieve a darker or lighter shade for Santa’s face. The coating should be about 3 in (7.5 cm) deep for easier dipping.
  3. When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.
  4. One at a time, dip about 1⁄2 in (12 mm) of the tip of a lollipop stick into the melted candy coating and insert the dipped end straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating. Gently lift the pop out of the coating and tap off any excess: Hold it over the bowl in your left hand, and tap your left wrist gently with your right hand. If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or fly off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact. The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn’t build up on one side, making it too heavy on that side. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time. This can happen if the coating is too thin or too hot. It’s not as hard as it sounds; it just takes a little practice. Stand the pop firmly in a hole in the Styrofoam block. Repeat with the remaining cake balls. Let dry.
  5. Meanwhile, melt the red candy coating in a microwave-safe bowl. When dry, dip each pop in the red coating about one-third of the way up the sides, at a slight angle. Return to the Styrofoam block and let dry completely.
  6. Melt the remaining white candy coating in another microwave-safe bowl. Using a toothpick, dot some of the melted white coating on one side of each cake pop in position for the ball of Santa’s hat, and attach a white Sixlet to each.
  7. Using the toothpick, apply more white coating for each Santa’s beard. Place a pink confetti sprinkle for a mouth on each. Continue layering white coating on the pop for a nice full beard. Once it starts to set, it’s easy to continue adding layers. Let dry completely in the Styrofoam block.
  8. Dot on more melted white coating above the confetti sprinkles and attach 2 white sunflower seeds to each in position for the mustache and let dry.
  9. Apply more white coating at the base of the hat and sprinkle sanding sugar on top while the coating is still wet. (Sprinkle over a bowl so you can catch the sugar and reuse it.) Use some of the remaining tinted white coating to dot on a cute nose using a toothpick. Using the black edible-ink pen, draw eyes on the Santas. Draw cheeks with the peach edible-ink pen. Dab the cheeks so they look blended.
  10. Return each Santa to the Styrofoam block as you finish. Let the cake pops dry completely.

Review

"Angie Dudley - better known as blogger Bakerella - and her mini treats have a full-on cult following."-- Entertainment Weekly

More About the Author

Angie Dudley is the creator of Bakerella.com, a wildly popular blog chronicling her adventures in baking, and is the author of the best-selling and trendsetting "Cake Pops".

Related Media


Customer Reviews

This book has great cake pop recipes and ideas.
KLutz
I specifically requested this book for Christmas, having stumbled upon Bakerella's first Cake Pops book earlier in the year.
Emily Siska
She absolutely loved it, the pictures are clear and great .
Kay Bee

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Emily Siska on January 4, 2013
Format: Hardcover-spiral
I specifically requested this book for Christmas, having stumbled upon Bakerella's first Cake Pops book earlier in the year. Even though I'm not nearly talented enough to pull off most of her designs (which are fairly intricate and elaborate), the pictures definitely get the creative baking juices flowing! I've made several batches of basic cake balls since then, and all of them have been tremendous hits with my family (especially dark chocolate fudge cake with candy cane Hershey Kisses as a coating - seriously, try it!). At some point I'll attempt a few of the more simple designs in the book, but for now, I'm happy just being inspired.
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5 of 6 people found the following review helpful By Chris Jaronsky TOP 500 REVIEWERVINE VOICE on October 17, 2012
Format: Hardcover-spiral
Bakerella has done it again!! Her Holiday Cake Pops is the perfect extension to her first book! Filled with the most adorable Holiday Cake Pop ideas from gingerbread houses to Christmas trees her execution is amazing!
The book is great for cake pop beginners and experts alike. And her step by step procedures make every project totally do-able!

Totally in love with this book!

Shelly
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2 of 2 people found the following review helpful By BB on October 18, 2012
Format: Hardcover-spiral Verified Purchase
I loved Bakerella's first book, but I think I love this one even more. I gasped with every turn of the page. The cake pop designs are so darling and original. Angie's instructions and tips make me feel like I can be a cake pop master just like her. Even if you never make a cake pop, Angie's creative use a sprinkles, color and design will have you re-imagining other crafts in your life from scrapbooking to cookie decorating.

If you love cake pops, baking, the holiday season, Bakerella, or just cuteness in general, you'll love this book! :)
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1 of 1 people found the following review helpful By Jenlobster on July 8, 2013
Format: Hardcover-spiral Verified Purchase
These cake pops are so cute! Bakerella does a great job of explaining how to decorate the pops, and this is a great selection of pop ideas. These have been a big hit with my immediate and extended family, and especially with the kids!
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3 of 4 people found the following review helpful By Marina Flores on December 2, 2012
Format: Hardcover-spiral Verified Purchase
Just a few ideas and nice photos. No further techniques. It wasn't worth it to spend my money on it.
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By Cultured Purl on November 18, 2014
Format: Hardcover-spiral Verified Purchase
I should have been expecting this,~ I was looking for recipes to actually create cake balls that taste amazing, and this book is all about decorating them ( yes,,, they are cute but overdone.) However, I didnt have to pay for the book b/c I can look this up on line and see a ton of different ideas vs purchasing ( and storing) a book.. While the ideas are fairly cute, this is clearly a book for children.. I would have liked a better mix in the book,~ a combination of unusual ( and good!) tasting cake balls as well as the decorating ideas~ The kids will like this book, but for me,,,,,,,its like the difference between having a perfect looking cake w/ fondant on top ( cant eat it,,,way way too sweet,,,,) and eating a well made cake recipe w/ Italian Swiss Meringue frosting,( classic and classy)
Taste is very important to me no matter how cute the cake is~ Been decorating cakes and serving them too long to know that people truly appreciate the frosting as well as the cake and this is the only thing I can compare this to~ These cake pops are overly sweet and decorated w/ even more candy ~ NOT what I want to eat or put on my sweet table,~ but the kind of thing the kids can take to school for various occasions. If one really wants to make cake balls that taste fantastic, purchase the book " Cake Balls" written by the original cake ball ladies that have a shop in Dallas. And use a higher grade of chocolate,not the candy wafers b/c there is a huge taste difference.( Choc chips work well also!) If I am going to indulge in the extra calories, I want it to be worth it!
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2 of 3 people found the following review helpful By Jessica on December 2, 2012
Format: Hardcover-spiral Verified Purchase
I could figure out most of the stuff in the book by looking at pictures. I expected more detailed "how to" instructions. it just gives a list of supplies and pictures of the finished product. I've done better on Bakerella's website. I am sad to have purchased it!
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By Peggy Palmeri on June 28, 2014
Format: Hardcover-spiral Verified Purchase
Great book on how to do these wonderful scrumpious treats, the photos help tremendously.
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