…have your cake and eat it too!
Ohhhhh Cake Pops--the little ball of joy that transformed the way we think about cake. Instead of eating a hearty slice of cake, we can now enjoy our favorite flavors in lollipop form with a hard chocolate shell. They are portable, versatile, fun, and easy to make. Talk about having your cake and eating it too, these cake pops are perfect to take on-the-go and are portioned out so you don’t have to feel guilty about having one…or three. ;)
Bakerella, the inventor of these trendy treats, is one of my role models in the blogosphere. She has taken her baking obsession to a whole new level with these cake pops, which now appear in bakeries and restaurants all over the world. Even Starbucks has used this cake philosophy to create their own line of pastry pops called Petites, with flavors to include Birthday Cake, Tiramisu, and Rocky Road.
It’s about time I jumped on the bandwagon to make my very own cake pops. Although the idea was enthused from Bakerella, my true inspiration was taken from my dearest mother. Last time I visited her, she sent me home with a loaf of her delicious banana bread that I usually devour in a matter of hours. This time, however, I was feeling crafty and wanted to use her banana bread as the foundation for my cake pops. Maybe, just maaayybeee one day I will share her recipe with you, but for now, you’ll have to use your resources to make your own banana bread (or cake) to begin this recipe. Enough talk already, let the cake pop party begin! :)
Recipe inspired by Bakerella
1 loaf of homemade banana bread (or banana cake if you prefer)
1 batch of cream cheese buttercream (or 1 can of store bought frosting)
1 bag of milk chocolate chips
Assorted sprinkles, for decoration
Lollipop sticks (you can purchase these from any craft store, like Michael’s)
(1) If you haven’t already, mix up your banana bread (or cake) and bake until done. Allow ample time to cool. (It's best to let it cool overnight at least.)
(2) After loaf (or cake) is completely cooled, break it up into a large bowl. Crumble it with a fork (or your fingers) until it is in fine crumbs.
(3) In the bowl of an electric mixer, prepare the cream cheese buttercream.
(5) Next, cover the mix with plastic wrap and refrigerate until firm, about 3 hours, or overnight if time allows.