When Angie Dudley launched her baking blog three years ago she never imagined it would lead to an appearance on Martha Stewart and an invitation to the Emmys.
And now she has a new accomplishment to add to the list — a spot on the New York Times best-seller list for her new book based on tha
t blog, “Cake Pops: Tips, Tricks and Recipes for More than 40 Irresistible Mini Treats.”
The Atlanta-based graphic designer — better known online as Bakerella — began blogging as a way to save the photos and recipes for her cake balls, bite-sized confections made by mixing crumbled cake and frosting.
One day, she shaped a cake ball into a cupcake, put it on a stick and posted the photo on her blog. The image went viral.
These cake bites use a plastic candy mold to help transform round balls of cake into mini cupcake-like treats.
The molds are widely available online, as well as at craft stores and baking supply shops. The candy melts usually can be found alongside the molds.
The heat from your fingers can melt the chocolate, so wear cloth candy gloves or other thin, clean gloves to prevent this.
Basic cupcake bites
Special equipment:
Large plastic squeeze bottle (such as a clean ketchup bottle)
Sheet of medium plastic candy cup molds (these resemble small muffin tins; each cup should be about 1 1/2 inches wide)
Ingredients:
18 1/4-ounce box vanilla cake mix
Eggs (as called for by the cake mix; most call for 3 eggs)
Butter or vegetable oil (as called for by the cake mix)
12 ounces prepared frosting (any flavor)
3 pounds chocolate candy melts
1 1/2 pounds purple candy melts
M&Ms or similarly shaped candy
Candy sprinkles
Heat the oven as directed by the cake mix directions. Coat a 9-by-13-inch baking pan with baking spray.
Prepare the cake mix as directed, then pour the batter into the prepared baking pan. Bake according to directions and cool completely in the pan.
Once it has cooled, break it into chunks and rub the chunks together between your hands over a large bowl to create small crumbs.
Add the frosting to the cake crumbs and mix well.
Divide and roll the mixture into 1 1/2-inch balls, arranging them on a waxed paper-covered baking sheet. The cake ball should be slightly smaller than the width of the candy mold. Cover the baking sheet with plastic wrap, then place in the freezer for 15 minutes to make the balls firm, but not frozen.
Meanwhile, place the chocolate candy melts in a microwave-safe bowl. Microwave on medium power for 30 seconds at a time, stirring between. Once melted, transfer the chocolate to a large plastic squeeze bottle.
Use the squeeze bottle to fill one cup of the candy mold about halfway with chocolate coating. Immediately place a cake ball into the coating. Slowly push the cake ball down so the candy coating fills in around the sides of the ball.
You may have to experiment with a couple to get the right amount of chocolate coating.
Don’t let the chocolate coating form a lip around the edge of the mold.
Set the filled candy mold tray onto a baking sheet to keep it from bending, then place in the freezer for 3 to 5 minutes to set the chocolate.
You likely will need to work in batches. If the squeeze bottle of chocolate becomes too thick to work with, microwave briefly.
Remove the tray from the freezer and separate the cupcake bites from the candy mold. Twist the mold to loosen and pull on the exposed cake ball. Set aside and repeat with remaining balls.
Place the purple candy melts in a microwave-safe bowl. Microwave on medium power for 30 seconds at a time, stirring between, until fully melted.
Holding each cupcake bite by the flat bottom, dip the rounded top into the melted purple candy coating until it meets the edge of the chocolate coating. You can also use a toothpick to touch up any uncoated areas.
Immediately decorate with 1 M&M (M-side down) on the top center of the purple side and some sprinkles, then return to a waxed paper-covered baking sheet to dry and set completely. Repeat with the remaining cupcake bites.
Store in an airtight container on the counter or in the refrigerator for several days.
Makes 48 cupcake bites
Recipe adapted from Bakerella’s “Cake Pops”
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