Cake Pops

INGREDIENTS:
1 Pre-made cake, any flavor
1 T Butter cream icing, recipe follows
1 pkg Candy Melts
1 T Vegetable shortening
Sprinkles, optional
Skewers

STEPS:
Crumble cake and add 1 tablespoon of icing. Mix together, picking out any lumps. Roll out 1 inch cake ball. Place in the freezer for about 20 minutes until hard.

Put 1 package of Candy Melts in the microwave or a double boiler pot and melt slowly. Add 1 tablespoon of shortening to thin the melts.

Pull cake balls out of freezer. If you are making pops, place sticks in the ball. Carefully dip the cake bites in the candy coating and place on a sheet of parchment paper.

If you are decorating the cake bites/pops with sprinkles, be sure to do so before the candy coating hardens.

INGREDIENTS: Buttercream Icing
1 cup Solid vegetable shortening
1 t Wilton flavorings (Imitation Vanilla, Almond, or Butter)
7-8 t Milk or water
1 lb Pure cane confectioners’ sugar
1 T Wilton Meringue Powder
Pinch of salt (optional)

STEPS:
In a large bowl, beat shortening, flavoring, and milk or water. Add dry ingredients and beat on medium speed until all ingredients have been thoroughly combined. Blend an additional minute or so, until creamy.

Crystal’s Custom Cakes
251-802-7253
Email:  Crystal.Kelly12@yahoo.com
Facebook: Crystal’s Custom Cakes

Crystal Kelly is a Certified Wilton cake baking/decorating instructor.

All classes taught by Crystal Kelly are offered by Wilton at Jo-Ann Fabrics and Crafts in the Festival Center, 3725 Airport Blvd, Unit 100 C

Kids Camp Summer Classes:

  • June 30th.
  • July 9th, 16th and 19th
  • August 6th, 18th and 23rd

From 10am-12pm, ages 8-14, $35 (JoAnn’s offers 50% off class coupons)

Colorful Cupcakes Class:

  • July 14th, 6pm-7pm
  • August 2nd, 10am-11am
  • August13th, 6pm-7pm

This class is designed to introduce students to the very basics of cupcake decorating.

Wilton Methods 1-4 courses are ongoing all of the time. Contact JoAnn Fabrics and Crafts for scheduled dates and times at 251-460-9202.

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