If I had a wicked good Mardi Gras photo, that would be here.
Searches end up revealing….well, take a guess (revealing is the operative word).
Cuppycakes use a chocolate mold as the base. Pop in a cake ball, dip in chocolate and decorate. Very easy and a lot less finicky to do than cake pops, yet have all of the fabulous flavor.
I love the Ice Cream Cone Cake Ball Pops. Again, they couldn’t be easier to make and the “dropped” melted ones are so cute.
1 box cake mix
1 (16 oz) can cream cheese frosting
1 package chocolate bark (or candy melts for cupcake bottom)
Colored Candy Melts(for cupcake top)
Candy Cup Mold (like this one)
Sprinkles, edible markers and M&Ms for decoration
1. Prepare cake mix as directed on box for 13×9 cake. After cake is cooked and cooled, crumble into large bowl.
2. Using the back of a large spoon, mix cake crumbs thoroughly with about 3/4 of the can of cream cheese frosting. (You can use your hands.)
3. Roll mixture into quarter size balls or use a small ice cream scoop (make sure the balls are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.
4. Chill in the freezer for a few minutes, until slightly firm, not frozen.
5. Melt chocolate bark and candy melts in microwave per directions on package.
6. Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Place one rolled ball into it. Carefully push down until chocolate rises up around the sides of the ball.
7. Place the candy mold filled with cupcakes in the freezer for a few minutes to let the chocolate set. Remove and gently pull up on the cake ball top to release from candy mold.
8. Hold bottom of the cupcake and dip the top in another color of melted chocolate. Decorate.
Recipe from Bakerella
Cakespy Cuppycake deco from, well, Cakespy.com!
Ice Cream Cone Cake Pops
Cake Balls (See recipe above, steps 1-4. Make the balls a little larger to fit into the ice cream cones.)
Ice cream cones
Candy Melts in your choice of colors
1. Melt candy coating according to directions.
2. Dip one side of cake ball in melted chocolate and place into ice cream cones. Allow to harden.
3. Re-melt candy coating and dip the cones in.
4. Decorate as desired before the chocolate sets up. (I love having one (or more) cones purposely inverted onto wax paper to look like a dropped ice cream cone.)
Recipe from Bakerella
A little New Orleans music will sound just fine about now.
Treme Brass Band-Back Of Town Blues