Those little bites of cake on a stick are all the rage these days and what a terrific medium for artistic creation. It’s very similar to making and decorating truffles. This recipe is for my favorite brownie which is super moist and holds together when rolled into balls. You’ll have to forgo the nuts in the batter though and use them on the outside. This brownie is incredibly chocolaty and the chocolate coating is thin enough to not overpower the cake’s flavor. Such a novel idea, brownie on a stick!
There are numerous demos available on YouTube with directions for making cake pops from box cake mixes blended with store-bought frosting. There’s also a little cake pop electric iron that makes the balls for you. But, after watching a video (below) on brownie pops I decided this method was the best for me.
The candy melts are another thing entirely. While they melt as promised the product is rather thick for dipping. If you tap the cake pop too hard on the side of the bowl, trying to get rid of some of the chocolate, the cake will fall off and its impossible to repair it once that happens. When melting the candy melts, the package says you can add 1 tsp of vegetable oil for every 24 candy wafers to thin it out a bit, but it still is rather thick for dipping. Its not entirely clear how much oil can be added before the integrity of the dipping chocolate is compromised.
A truffle coating would probably work better since its easier to thin out a chocolate with cream. My Mom made incredible chocolate covered cherries using a ganache with a couple teaspoons of paraffin wax and the chocolate held up beautifully in gift boxes. The other option is to dip the cake pops into Royal Icing. It will flood and dry rather quickly so you do need to work quickly with sprinkles or marbling designs.
All in all this was a successful attempt at making the current rage in sweet treats. So easy to make these treats! Do give them a try, even if its just for the family.
Brownie Mix makes 3 batches:
- 4 cups sugar
- 2 cups flour
- 1-2/3 cups cocoa powder
- 2 tsp salt
- 1-1/4 cups shortening or butter
- 1/2 tsp baking powder
Method for 1 batch in 8X8 pan:
- Preheat oven to 350° F. Butter and flour an 8″X 8″ pan.
- Beat 2 eggs with 1 tsp vanilla, add to 2-1/2 cups brownie mix. Mix well.
- Bake for 25-30 minutes until the center is spongy and a toothpick comes out with crumbs. Don’t over bake.
- Let brownies cool. Remove crust around edge of brownie pan. Crumble soft brownie cake and squeeze crumbs 1-1/2 Tbsp of crumbs with your hands into a ball. Repeat until all crumbs are used. Place on parchment and refrigerate for 15 minutes or overnight.
- Melt candy melts according to package instructions or make Royal icing as desired. Decorate pops and when dry, package as needed.