My wonderful husband (AKA ‘The Man’) got me a shiny new appliance for the kitchen this Christmas. Behold, the Babycakes Cake Pop Maker!!
Now, don’t let the name fool you, it only does part of the work for making cake pops. Having made cake pops the original Bakerlla way, this does cut down considerably on the time to make the balls of cake. The time spent sticking, dipping and decorating is still the same however. One concern I had with this new contraption was that the cake balls would not be as dense as those mixed with frosting and rolled by hand and thus not hold as well to the sticks, but I was presently surprised on how well these stayed on the sticks. I had far fewer of these try to fall off during the dipping process then for the previous pops. I’m sure some of that was due to lessons learned, but I think these balls from the Cake Pop Maker were of a good density to hold themselves to the sticks.
In a reverse of tradition, I decided the inaugural use of my new best kitchen friend (who am I kidding, my BKFF is my KitchenAid Stand Mixer) would be to make a batch of Cake Pops for my birthday that I could give out to my friends and family. Since lemon is my all-time favorite flavor and the book that came with the maker had a lemon cake pop recipe, it seemed like fate was telling me to make these.
Thus I give you….
Lemon Dream Cake Pops
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons sugar
- 2 eggs
- Grated zest of 1 lemon
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla
- 1/4 teaspoon lemon extract
- Melt butter and set aside to cool briefly.
- In a small bowl, whisk together flour, baking powder and salt; set aside.
- In a large mixing bowl, using an electric mixer at medium high speed, beat together sugar, eggs, lemon zest, and lemon juice 1 minute. Add melted butter and beat 2 minutes at medium-high speed.
- Beat in vanilla and lemon extract. Add flour mixture and beat just until blended.
- Fill each well with about 1 tablespoon batter and cook 4 to 5 minutes or until toothpick inserted in center comes out clean. Cool and glaze or coat, as desired.
Makes approximately 2 1/2 dozen
Recipe by Babycakes.
I made three versions of these cake pops; White Chocolate with Lemon Drizzle, Raspberry White Chocolate with Sprinkles, and Milk Chocolate with Lemon Drizzle.
A few things I did that I think made this batch relatively easy to decorate:
- Refrigerated the cake balls for several hours after baking (overnight in my case). This helped them become nice and dense and ready for stick insertion (teeheehee, that sounds so naughty!)
- Dipped sticks into a small amount of melted chocolate before inserting into the cake balls.
- Put the pops back into the fridge for 30ish minutes after sicking to allow the sticks to become firmly adhered to the cake balls.
I didn’t have a single one actually fall off their sticks while dipping. I had two become loose, but that was it. Overall, very much a successes in my book. I am already looking forward to using my Cake Pop Maker again. I am thinking edible Valentine’s this year!
I have been in no way compensated or coerced to endorse the Babycakes Cake Pop Maker. The opinions expressed here are solely my own based on personal experience. Your results my very.