Cake Pops Holidays [Hardcover-spiral]

Bakerella (Author), Angie Dudley (Author)

Book Description

Release date: October 17, 2012

Bakerella is the force behind the worldwide sensation that is cake pops and now she's back for the holidays. Here, she celebrates the holiday season with more than twenty winter-themed cake pop creations including adorable Christmas trees, sweet Santas, tiny gingerbread houses, snowflakes and many more. These cute and clever designs include step-by-step instructions and plenty of Bakerella's expert guidance, giving you the skills to make and decorate them like a professional. Follow Bakerella's tips for displaying, gifting, boxing and shipping your precious pops and spread lots of smiles this holiday season.

Editorial Reviews

Amazon.com Review

Featured Recipe: 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

See all Editorial Reviews

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: 8 x 0.7 x 6 inches
• Shipping Weight: 15.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (32 customer reviews)
• Amazon Best Sellers Rank: #73,324 in Books (See Top 100 in Books)
  • #25 in Books > Cookbooks, Food & Wine > Special Occasions > Holidays
  • #94 in Books > Cookbooks, Food & Wine > Baking > Cakes

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".

Most Helpful Customer Reviews

5 of 6 people found the following review helpful

5.0 out of 5 stars BLOWN AWAY October 17, 2012

By Chris Jaronsky TOP 500 REVIEWERVINE™ VOICE

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

2 of 2 people found the following review helpful

5.0 out of 5 stars Seriously CUTE!!! October 18, 2012

By BlueBell

Format:Hardcover-spiral|Amazon 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! :)

1 of 1 people found the following review helpful

5.0 out of 5 stars Such a fun book! January 4, 2013

By Emily Siska

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.