Cake pops- The first time I actually saw these darling little sweets, they were on the Starbucks menu, then I did an internet search on the best way to make them because they looked so fun. I've learned a lesson on which almond bark to use for the smooth look. The pink almond bark (Wilton Candy Melts) dried making an interesting texture. The chocolate almond bark (Baking Classics) was creamy and smooth. The recipe called for a lot of icing mixed in with the cake so you could roll it into shape. I added half the amount of icing and the other half pudding because after being dipped into icing again it was too sweet. These were just as yummy as they looked and the cool thing is you can make many flavors, shapes, and designs. Instead of cake balls I made cupcake shapes with the help of my sister. Working on these alone would probably be a little time consuming. They were rich and balanced enough so that just a couple will suffice in place of a piece if cake. I think I'm going to try a banana flavor next time!
Those cake pops were so Yummy! I think some of mom's light and fluffy banana fingers would be wonderful for Easter. We need to think of some ideas and get to together over that hot stove with a bottle of moms wine.... :-)
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