Make Ahead Instructions: I always make the cake 1 day ahead of time. Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then continue with step 9.
How do you keep cake pops fresh?
The best way to store pre made cake pops is to place them in an airtight container with a paper towel lining the bottom of the container. Place the cake pops on top of the paper towel in a single layer then cover and store the cake pops in the fridge for five to seven days.
How long do cake pops last once made?
Once the pops are completely cool, they’re ready to enjoy. Package them up in plastic goodie bags or serve them as is on a plate or platter. Cake pops stay fresh at room temperature up to 2 weeks. In the fridge, they will stay fresh for 3 weeks.
How long should cake pops stay in the fridge?
Wrapped cake pops can sit in your refrigerator for up to one week or freezer for up to one month. If you were feeling fancy and broke out your vacuum sealer, your cake pops will stay fresh for several months in the freezer.
Do you have to refrigerate cake pops before dipping?
To avoid cracking, let your cake balls warm up to room temperature a bit before dipping in warm candy or chocolate. Once dipped, let your cake pops sit at room temperature for 5 to 7 minutes before placing in the fridge or freezer so the candy has time to cool.
How long do dipped cake pops last in the fridge?
Storing Dipped & Decorated Cake Pops
You have three great options: Store them at room temperature for one to two weeks. Store in the refrigerator for two to four weeks. Store in the freezer for a month+.
How long do Starbucks cake pops last?
The good news is that you can store Starbucks Cake Pops for one week to ten days at room temperature. If you want to keep them for a longer time, they will last for up to two weeks in an airtight container. What is this? To keep cake pops fresh for even longer, you can refrigerate or even freeze them.
How far in advance can I make cakes?
Cakes can be baked up to two days in advance, stored tightly wrapped with plastic wrap in the fridge or at room temperature. Cupcakes can be baked one day in advance and stored (frosted or unfrosted)s in an airtight container in the fridge or at room temperature.
Can you freeze cake pops after dipping?
Yes, you can freeze cake pops for around 6 months. You can either freeze the moulded cakes before dipping them in their candy coat, or you can freeze them once they’ve been dipped. Either way, they should last for around 6 months in the freezer.
Why are my cake pops sweating?
This is a common result of using frozen cake balls. In order to make cake pops, the cake balls need to be thawed out – but sometimes it is hard to tell if they are 100% thawed before dipping them. So as the chocolate exterior hardens, and the interior cake ball comes to room temperature, this causes the pop to ‘sweat’.
Do you refrigerate cake pops after decorating?
Do refrigerate cake pops in individual packages or in airtight containers (arrange them in flat layers separated by paper towels). When you take everything out of the fridge, condensation will collect on the outside of the package or container, not on the pops.
Homemade Cake Pops
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- How did you spend your weekend?
- The majority of the time was spent celebrating my friend’s birthday.
- Among the things I prepared were this cake (which I baked as cupcakes), these cookies, and these cookies again– it had been much too long since I’d made a batch of them in particular!
- Chocolate, peanut butter, and caramel are all favorites of the birthday girl, so selecting these three items was a no-brainer.
- When it comes to celebrating a joyous event, there’s nothing better (get it?
- better?) than a birthday, shower, wedding, or whatever else you can think of.
- I had my baby shower last month, and one of the surprises was a massive display of cake pops, which my mother and sisters prepared as a surprise for me.
- Cake pops are one of my favorite treats, but I seldom take the time to create them.
- A batch for each of my sisters’ bridal showers in the last three years, however, was a labor of love on my part.
- (Do you remember the cake pops in green and pink?
- (They were for a bridal shower, after all!
Special events need the consumption of extra-special food.The difference between these cake pops and others you may have tried is that they are created from scratch completely from start to finish.No box cake mix or canned icing are used, resulting in a cake pop experience that is completely different from the norm.In fact, the prepared food may be TASTEED.There’s a lot of love, passion, and consideration that goes into each and every gorgeous pop.Moreover, guess what?
- Do you want to witness the entire procedure from beginning to end?
- Follow along on Facebook or Instagram LIVE on Wednesday at 1 p.m.
- Eastern Time.
- It’s during that time when I’m LIVE every week!
I’ll prepare a batch and answer any questions you have about cake pops as we move along together!So, whatever!When I was writing Sally’s Candy Addiction, I was inspired to start producing handmade cake pops.In fact, this dish may be found in the book itself!
- I’d want to post it on the blog as well because I’ve had a lot of requests on how to make cake pops from scratch in the past.
- To begin, I’ll go over the steps I took to create the peeeeerfect pop, as well as the vanilla cake and vanilla buttercream that were utilized to make the pop’s cake and buttercream.
- Now that we have established that there is a lot of terrain to cover, let’s get started.
- (I’m not going to quit with the nerdiness just yet.) It will take a bit more time to prepare the cake from scratch because we will not be using box cake mix or canned icing.
- I always start with the cake the night before and finish with the cake pops the following morning.
- The overall procedure is as follows:
- Make your own cake and frosting
- make your own icing
- Make a homemade frosting by crumbling the cake.
- Form into little balls
- Recipes for both the vanilla cake and the icing are really simple, although I do recommend that you use the appropriate size pan for the cake.
- Using a standard 9-inch cake pan will result in an unwieldy cake.
- A 9-inch springform pan will be required because the cake is rather tall when baked.
- Alternatively, an 11-inch pan can be used.
- A 10-inch springform pan may also work nicely for this recipe.
- The components for the cake are basic.
- The bare essentials, such as flour, butter, sugar, vanilla, and milk.
- The same applies for the vanilla frosting, which consists of butter, confectioners’ sugar, vanilla extract, and milk (or cream).
- The flavor difference between this and what you get out of a box is the texture of the ingredients.
- You can definitely tell that these cake pops are unique, and it’s all down to the fact that you started with components that were made from scratch.
- IT WAS WORTH IT!
- Once the cake is crumbled, it’s time to combine it with the frosting mixture.
- The idea of crumbling a cake into icing seems a little strange when you think about it, and that’s precisely what cake pops are– they seem a little strange when you think about them.
- It’s made of cake and icing that have been combined to make a truffle-like ball.
Insert a stick through the hole and immerse it into the coating.True to its strange and delectable nature, it is also fantastic, and you should embrace it.The cake broke into the dish of icing in the left shot.The right shot shows the two elements together.Once the two ingredients have been combined, it is time to form the mixture into balls.And here’s how I go about accomplishing this.
My Rolling Trick
- When the cake and frosting combination is cool, it is much simpler to roll them into perfectly round balls.
- And what I do is roll the balls up immediately after the two ingredients have been combined.
- They’re a little deformed because the cake and frosting recipe is quite moist– and because they were baked at room temperature.
- So I place the balls in the refrigerator for at least 2 hours to allow them to firm up.
- After that, I give them another tiny roll to help level out the sides a bit more.
- When they’re cold, it’s much easier to smooth them out and mold them into precisely spherical forms.
- As a result, (1) roll (2) chill (3) roll again to smooth out the sides of the roll Because the cake balls need to be extremely cold before dipping, this approach accomplishes both tasks at once!
- Let’s get this party started.
- Alternatively, you may dip the cake balls in pure white chocolate, which is what I prefer for the nicest flavor, but that stuff can be rather pricey.
- And you’ll need a substantial quantity to make all 40 cake pops!
- Candy melts/candy coating can be substituted for the chocolate.
- I’ve included both possibilities in the recipe below, along with some more information on each option.
- Yet another tip: to guarantee that the cake ball is securely attached to the lollipop stick, dip it briefly into the coating before placing it on the stick.
- After that, insert the stick into the middle of the cake ball.
Take a look at the photo above!Another tip: placing the cake pops right side up in a large styrofoam block or even a box is the ideal method to enable the coating to dry and harden without compromising the beautiful round shape of the cake pop.For this batch, I utilized a box, as shown in the photo below.I just pierced it with really little holes.It’s simple and inexpensive.Cake pops will be completely dried in about an hour.
- Cake pops are a brilliant celebration-worthy delicacy that can be made ahead of time and stored in an airtight container.
- After they’ve been allowed to dry completely, I just place them in a large freezer bag with a zippered top.
- They last for up to 6 weeks in the freezer, after which they should be thawed overnight in the refrigerator.
- I’ve got a couple more pointers for you!
I went through them in detail in Sally’s Candy Addiction since they’re really crucial to understand before you start playing the game.
Cake Pop Tips
- Isn’t frosting the most delicious portion of a cake? Cake pops, on the other hand, are an exception. Too much frosting results in a cake pop that is very wet and oily, rather than the beautifully moist pop you were expecting. This frosting recipe makes *just enough* frosting to wet the cake crumbs on the bottom of the pan. The correct ratio is critical here, and the cake balls must be absolutely cool before being dipped in the chocolate. Check to see that you have adequate space in your refrigerator or freezer for them before you buy them. Cake pops are best chilled on a large baking sheet coated with parchment paper
- a 2-cup glass liquid measuring cup is the right depth for dipping the cake pops
- tinting the coating adds a delightful splash of color! I normally stick to a color scheme consisting of white and one additional color. Alternatively, a maximum of two colors may be used. (For example, these.) The teal hue I’ve used here is Americolor gel food coloring in the shade teal
- of course, sprinkles are a need. However, you were previously aware of this.
With the exception of lollipop sticks and the appropriate size cake pan, there isn’t much else you need to get started! Print
- Recipe for homemade vanilla cake pops with homemade vanilla buttercream prepared from scratch (no cake mix or commercial icing used) 1 and 2/3 cups (209g) all-purpose flour (spooned and leveled)
- 1 and 2/3 cups (209g) sugar (spooned and leveled)
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk (or buttermilk)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g
- 1 stick) unsalted butter, softened to room temperature
- 1/2 cup (115g
- 1 stick) unsalted butter, softened to room temperature
- 1/2 cup (115g
- 1 stick) unsalted butter, softened to room
- One and a half cups (210g) confectioners’ sugar, 2–3 teaspoons heavy cream or milk, 1 teaspoon pure vanilla essence, 7 tablespoons (100g) unsalted butter, warmed to room temperature
- candy melts or coating (or white chocolate, if desired)
- 40 ounces confectioners’ sugar
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 9-inch springform pan with cooking spray
- Make the cake by following these steps: In a medium-sized mixing basin, whisk together the flour, baking powder, baking soda, and salt. Make a mental note to put it away. In a large mixing basin, cream together the butter and sugar until light and fluffy, about 2 minutes, using a handheld or stand mixer fitted with a paddle or whisk attachment. In a separate bowl, add the egg and vanilla extract and beat on high speed until well incorporated. Scrape the bottom and sides of the bowl as often as you need to.
- Add the dry ingredients and milk to the wet components while running the mixer on low speed until everything is well blended. Manually whisk the mixture to check that there are no major lumps at the bottom of the bowl before proceeding. The batter will have a small thickness to it. Pour the batter onto the prepared pan in an equal layer. Bake for 30 to 36 minutes, or until a toothpick inserted in the center comes out clean, depending on your oven. If the top of the dish begins to brown too rapidly in the oven, loosely cover it with a piece of aluminum foil.
- To finish cooling the cake in the pan on a wire rack, let it cool fully.
- Make the icing by following these steps:
- Using a handheld or stand mixer with with a paddle attachment, cream the butter on medium speed for about 2 minutes, or until it is light and fluffy. While the mixer is running on low, slowly add the confectioners’ sugar, heavy cream, and vanilla extract. Increase the speed to a high level and continue to beat for three full minutes.
- Place the crumbled cake on top of the frosting in the mixing bowl when it has cooled. Make sure there are no huge lumps in the soup or stew. On a low speed, whip together the frosting and the cake crumbs until they are well incorporated.
- 1 tablespoon of the moist cake mixture should be measured and rolled into a ball. Place the balls on a baking sheet that has been lined. Put it in the refrigerator for 2 hours or the freezer for 1 hour. If necessary, re-roll the cold balls to smooth them out. As you’ll only be working with a few at a time, put them back in the refrigerator.
- Melt the coating in a 2-cup liquid measuring cup (which is ideal for dipping!) over low heat. You may use a double boiler or a microwave to prepare this dish.
- Coat the cake balls with the following ingredients: Only 2-3 cake balls should be removed from the refrigerator at a time. The center of the cake ball should be poked with a lollipop stick that has been dipped about 1/2 inch into the coating. Make sure you just push it halfway into the cake ball. Toss the cake ball in the coating until it is thoroughly coated. (See note below) In order to ensure that the cake ball’s base is completely covered with coating, place the cake ball on a lollipop stick. Allowing the extra coating to fall off is accomplished by tapping the stick on the edge of the measuring cup very gently. Using sprinkles, decorate the top of the cake and lay it upright in a styrofoam block or box (as explained above). Repeat the process with the remaining cake balls, only dealing with a few at a time that have been taken out of the refrigerator. When dipping the cake balls, they must be extremely cold
- the coating will set within one hour. Alternatively, cake pops can be stored in the refrigerator for up to 1 week.
- Instructions for making the cake ahead of time: I always bake the cake one day ahead of time. Cover with plastic wrap and let aside at room temperature. The cake balls can be kept in the refrigerator for up to 2 days or frozen for up to 6 weeks if they are not dipped in chocolate. After allowing the frozen meat to defrost in the refrigerator, go to step 9. Once the coating has completely hardened, you may store the completed cake pops in the freezer for up to 6 weeks. Refrigerate overnight to allow for thawing.
- The following are the special tools: KitchenAid stand mixer, KitchenAid hand mixer, glass measuring cup, springform pan, Silpat baking mat, half sheet baking pan, lollipop sticks, and Americolor food coloring
- the following are the special tools:
- Various types of coatings are available, such as candy coating/candy melts, almond bark, and pure white chocolate. If you’re using almond bark or pure white chocolate, cut it up first before melting it in the microwave. Make a thin coating by melting it down with 1/2 teaspoon vegetable oil to make it easier to apply as a coating. Semi-sweet, bittersweet, and milk chocolates are all acceptable substitutes. Chop coarsely and heat in a saucepan with 1/2 teaspoon vegetable oil to thin it down. Maintain a heated temperature over a double boiler
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How to Store Cake Pops (Before or After Dipping)
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- They are a wonderful complement to any dessert table, a wonderful party favor, and a delight that everyone enjoys- after all, who wouldn’t want to eat cake coated in chocolate on a stick?!
- Cake pops may be customized to match any theme, and they can be produced in any color or form that you can imagine.
- You can simply prepare them ahead of time, allowing you to devote more time to your event later on.
- Continue reading to learn about some simple methods for storing cake pops to guarantee that they remain fresh, tasty, and visually appealing for your party.
How to Make Cake Pops
- There are two primary methods for creating cake pops, both of which are simple enough to accomplish at home.
- Using a cooked cake of any flavor and a tiny bit of buttercream frosting, the first method is to mash them together.
- The cake will have the consistency of cookie dough at this stage, and you may shape it into whatever form you choose.
- Alternatively, roll the cake mix into balls for a more traditional cake pop, or be creative by molding it into something amusing to match your party theme.
- Once the cake pop centers have been formed, they should be allowed to cool in the refrigerator or freezer before being attached to a lollipop stick and dipped into melted chocolate or candy melts to finish.
- It’s not difficult at all!
- The alternative method of creating cake pops is to utilize a cake pop machine or mold that has been specifically made for this purpose.
- This is essentially just a pan in which you will cook cake batter in order to bake the cake in the shape of a round cake pop when it is through baking.
- Cake pops are made by baking the batter into beautiful, fluffy balls of cooked cake.
- You don’t have to worry about forming the cake balls into the shape of your choice because it’s all done for you!
- The cooked cake pops will still have a lollipop stick attached to them before being dipped in melted chocolate to create a stunning final result.
- This option appears to be rather straightforward as well!
How to Store the Cake Pop Centers
- You can store your cake pop centers after you have shaped them from a mixture of baked cake and buttercream or after you have baked cake pop centers in a cake pop pan at this point.
- Using an airtight container, store the cake pop shapes in the refrigerator for up to a week or in the freezer for up to a month after they have been made.
- When you’re ready to finish the cake pops by attaching the lollipop stick and dipping them in the melted chocolate, simply remove them from the container and begin dipping them right away!
- When freezing the cake pop centers, place them in the refrigerator about a day before you plan to use them to allow them to defrost completely.
- Using frozen pops will increase the likelihood of moisture seeping through the chocolate covering as the center cools.
- During thawing and expansion, the chocolate may potentially fracture in the core.
- When the centers are cold from the fridge, it is easiest to dip them in the chocolate because they will not lose their shape in the warm chocolate and the chocolate will also harden immediately on the cool pops.
- So, store the pop centers in the freezer for up to a month to ensure they stay fresh, then transfer them to the refrigerator the day before you plan to dip them in the sauce.
How to Store Dipped Cake Pops
- Whether you’ve already completed your cake pops by dipping them in chocolate or candy melts and decorating them exactly as you imagined, you’ll be able to keep them successfully for many days.
- Using a paper towel to line the bottom of an airtight container is the best method to preserve pre-made cake pops for the longest period of time.
- Place the cake pops on top of the paper towel in a single layer, cover with plastic wrap, and keep in the refrigerator for five to seven days.
- Remove them from the refrigerator about an hour or two before you want to serve them to allow them to come to room temperature (cake tastes best when served warm!).
Storing Cake Pops at Room Temperature
- After you have completed your cake pops, dipping and decorating them to your heart’s content, you can simply store them at room temperature for 1-2 days.
- When cake pops are stored at room temperature, they will really look the nicest (since there will be no danger of condensation collecting on the chocolate).
- Make sure to keep the chocolate-dipped cake pops away from direct sunshine or extreme heat, as the chocolate may melt.
- If you intend to keep your cake pops at room temperature, be sure that the flavor you chose is compatible with this method of storage.
- Typical tastes such as vanilla and chocolate, for example, are excellent for storage at room temperature.
- However, if any of the ingredients in the pop require refrigeration (for example, a cake pop prepared with lemon curd), you should not store the pop at room temperature and instead follow the directions above for storing cake pops in the refrigerator.
How to Prevent Cake Pops from Cracking
- After you have dipped the cake pops and have a wonderful final product, you should avoid storing them in the freezer for long periods of time.
- As a result of the freezing process, the cake center will shrink, and the pop will expand when brought back to room temperature, causing the candy coating on the outside of the cake to fracture.
- Furthermore, the moisture from the frozen cake will most likely cause the chocolate pop to become wet, resulting in the ruined appearance of your exquisite pop.
- After the cake pops have been dipped, avoid storing them in the freezer and instead keep them in the refrigerator or at room temperature.
- If you want to make excellent cake pops for your next large party or event, you don’t have to wait until the last minute.
- You may start baking right away!
- Make your cake pop centers well in advance of your event, dip them in chocolate a few days before the event, and revel in the knowledge that you have gorgeous, handmade cake pops ready to serve your friends and family!
- Best of luck with your baking!
Cake Pops 101: A Guide To Homemade Cake Pops
- Because I am an Amazon Associate, I receive money when people make eligible purchases.
- Instructions on how to make cake pops are provided, as well as suggestions and tactics for overcoming difficulties.
- But here’s the point…
- I used to be known as the ″King of Cake Pops″ when I worked at Lucky Duck Cakes.
- I don’t want to blow my own trumpet, but…
- Toot toot!
- They were my favorite method to make use of cake crumbs, and they were suitable for a wide range of events and celebrations.
- The use of various tastes and color combinations, as well as vehicles for sprinkles, crumbled cookies, and nuts…
- They’re just a lot of fun.
- I’m going to share with you my favorite way for putting together cake pops, as well as what I think to be the finest cake pop recipe ever, today.
- I’m also included a section titled ″Cake Pop Troubleshooting,″ since, let’s be honest, I’m not the best at troubleshooting.
- It takes some time to master cake pops.
- THE GOOD NEWS IS, after you get the hang of it, making delicious handmade cake pops is a snap (and yes, I make mistakes, but I can assure you that the botched up ones still taste just as delicious)!
- Before we get started, I’d want to point out that my approach is not the only way to do things.
A cake pop maker is used to create fresh cake balls, which results in what is effectively a ball of cake on a stick, according to some individuals.While it is nice and lovely, I have discovered that the approach of making a cake pop that is almost like a truffle texture on the inside is the most popular among my fans (and my personal favorite).So…I’d like to teach you how to create cake balls from scratch using this recipe.
HOW TO ACHIEVE TRUFFLE-LIKE CAKE POPS
I obtain my favorite truffle-like texture by combining a fully cooked cake that has been torn into bits with icing after it has been completely baked.When you bite into it, the texture is sticky, thick, and similar to that of a fudgy brownie.If that gives you any clue of how I prefer my cake pops, I once had a client complain to me that my cake pops were ″underdone″ in the centre, which I thought was hilarious!
As previously said, this is my preferred method, however you are welcome to begin with cake balls prepared with a cake pop machine (what?).
ALWAYS USE STALE CAKE FOR CAKE POPS
Another one of my particular preferences is to work with cake that is stale(ish).Why?Freshly baked cake is drier than stale cake, and while this may be the last thing you want in a piece of cake, it is exactly what you want in your cake pop cake– plenty of space for soaking up frosting and an improved capacity to stay together!
I’ve also used freshly made cake in this recipe, and I’ll include a comment in the step-by-step directions on how to determine the amount of moistness in your cake.Lollipop sticks (also known as cake pop sticks) and a cake pop mold are also required.Here are the cake pop sticks that, in my view, are the best on the market.These may be found in any craft store or grocery store that has a baking department (WalMart, Target).I prefer the longer sticks (6′′ to 8′′ in length), but you may use shorter ones if you choose.
WHAT TO USE FOR CAKE POP COATING
Last but not least, I prefer to use Wilton candy melts for my coating because they are specifically designed for this purpose and are less expensive. Quality baking chocolate may also be substituted; however, shortening will need to be added to the chocolate in order for the finished product to be very smooth. Candy melts are a fantastic option, and I definitely recommend them.
HOW TO PUT TOGETHER CAKE POPS
To begin, line two baking sheets with aluminum foil or parchment paper and put them aside.
CRUMBLE THE CAKE
Crumble your cake (of any flavor) into little pieces and serve immediately. My preferred method is to use my hands, although I have also used a stand mixer. In either case, you want this crumb to be as fine as possible. This amounted to three cups of cake.
ADD THE FROSTING
After that, you’ll put the icing on top of the cake. If you like, you may use homemade frosting instead of store-bought icing in any flavor. I enjoy decorating my cake pops with flavored frosting (and sometimes fresh zest if I’m aiming for a fruity theme)! If you wanted to spice things up, this is also where you would do it (add 1 teaspoon of spice, taste, and add more as necessary).
CAKE TO ICING RATIO
In order to make cake pops, you must decide on the ratio of cake to frosting and the desirable finishing texture you want for your pops before proceeding.As a starting point, I recommend using three cups of cake and thirteen cups of frosting.Simply going with the flow will allow you to make adjustments as needed.
Because my cake is often fairly dry, I increased the amount of frosting I used to 13 cups (since I use stale cake).If you have a moist cake, start with 3 Tablespoons of frosting and work your way up from that point.This is one of the places where you should absolutely get your hands dirty.Work the frosting into the cake by squeezing and pressing it in until it has a homogeneous texture throughout.
WHAT’S THE BEST FROSTING FOR CAKE POPS?
You’re searching for a texture that will let you to roll it into a solid ball with ease (meaning the ball should have a bit of give when you push on it but not squish completely).As a result, you’re aiming for a frosting that’s both strong and not at all watery in consistency.My handmade frosting (which is referenced in the recipe) or store-bought icing should both work quite well for this.
SHAPE THE CAKE POPS
Roll all of the cake into balls that are roughly the size of a tablespoon.If you are unclear about the size of this, a Tablespoon measure will suffice.Make an effort to keep the cake balls on the smaller side.
If they are too large, they will be excessively heavy, and you will very certainly lose track of them throughout the dipping procedure.Place the cake balls on one of the baking sheets that have been prepared.I was able to make around 20 cake balls from my three cups of cake.
PREPARE THE CAKE POP COATING
Placing your candy melts (of any color) in a glass or ceramic dish is recommended (I mention this because I’ve used plastic and the heat distribution makes keeping the candy melts melted a challenge.) I normally use 12 to 34% of a 12oz bag for every 3 cups of cake that I bake.Heating in the microwave on MEDIUM (50 percent) power for 30 seconds at a time, stirring after each session, will take about one hour.Stirring the melts the first couple of times may seem pointless, given that they will not appear to have melted at all, but trust me when I say the melts on the exterior are hotter.
They need to be stirred.It normally takes me around 5-6 sessions of 30 seconds at MEDIUM strength to acquire the texture I’m looking for to get the results I desire.When the candy melts begin to become meltier (?) in the microwave, rapidly swirl them to ensure that the melting process continues outside of the microwave.You do not want your candy melts to become scorched.When they become too hot, they will crumble and dry out, and this is what you want to avoid.
- Stirring will aid in the distribution of the heat.
INSERT CAKE POP STICKS
Take a look at your cake pop sticks.Make a 12-inch dip in the melted candy, working with a single wooden stick at a time.Insert this stick approximately halfway into a cake ball.
When you push it through completely, the top of the ball will pop out, so be careful not to overdo it.The melted candy will condense into a little mound.This is perfectly OK and exactly what you want to happen.Place the cake balls in the freezer for 15 minutes after each round until all of the cake balls have sticks.
DIP THE CAKE POPS
Once your cake balls have had time to firm, it’s time to start dipping them in chocolate!It’s possible that you’ll need to warm your candy melts a little (start with 20 seconds on MEDIUM power), but be careful while working with hot melts!Your coating will break as a result of the temperature changes being too extreme (more on that in the Troubleshooting section below).
Unless you are able to stir your melts and they appear to be in a very viscous state, you will not need to reheat them further.As a side remark…Please accept my apologies for the hazy photographs below.It turns out that even when using a tripod, it is quite difficult to get motion photos when your photographic subject is continuously shifting position.My guess is that you’ll be able to figure out what I’m demonstrating!
- Working with one cake ball at a time, immerse the cake ball into the melts, being sure to completely cover the candy mound you previously formed (see Troubleshooting section below for more information on what happens if you don’t do this).
- I have a bad tendency of tilting my bowl, but it’s simply because it’s the way I want to do things and it makes things more convenient for me.
- Work rapidly, since leaving the cake ball in the melts for an extended period of time will almost certainly result in it falling off the stick!
Using a wooden stick, carefully twist the cake ball out of the melts, allowing the excess to drip off.I also lightly touch the side of the dish with the end of my stick to assist some of the coating drain away.While continuing carefully whirling the cake pop around the edge of the bowl, let the bowl to scrape away any extra frosting from the point where its stick hits its cake pop.While the coating is still wet, add sprinkles to make it more interesting.To dry your final cake pops, you may either set them on a second baking sheet (which will make their tops a little flat) or, as I did above, allow them to dry right side up in a tall glass.
As an added bonus, I’ve utilized a giant styrofoam block, which is a really simple method of drying several cake pops at the same time.Once the popsicles have cooled fully, they are ready to be consumed!Package them in plastic treat bags or simply serve them on a dish or platter as-is for a festive touch.
It has already been explained that if your candy melts are too hot and your cake balls are too cold, your cake pop will erupt into earthquake city all over the surface of the cake ball.Keep your cake balls in the freezer for no more than 15 minutes at a time to prevent this from happening!This specific ball had been in the freezer for about a half hour before being used.
In addition, my candy coating was really hot.I did this on purpose so that I could take a shot of the situation.If your balls have been in the freezer for more than 15 minutes, remove them from the freezer and allow them to come to room temperature for a few minutes before dipping.As well, if you’ve just warmed your coating, allow it to cool for a few minutes before using it again.You will have a cake pop that will do this very charming thing I like to call a ″cake poop″ if you do not cover the mound you created when you pushed the stick into the cake ball.
- It is certain that the cake will find a way through any holes, fissures, or weak points in your covering.
- To avoid this, make sure to cover all of the cake’s surfaces.
- Remove the cake from the hole and ″repair″ it with a toothpick and additional caramel coating.
OTHER PROBLEMS THAT MAY ARISE
It is either your cake ball is too enormous or you are spending too long time in your heated melts if your candy coating comes off the stick when you are coating it with candy coating.Get in and out as quickly as possible!Despite the fact that oil is dripping out of the cake pop and onto the stick, this is totally normal and merely cosmetically displeasing.
If this is an issue for you, choose a cake that is less greasy and avoid using too much icing.When it comes to frosting, a lot of butter is required (especially homemade).If your candy coating is hardening too rapidly, it is most likely because you have overheated your coating.You’re well on your way to burning it, so proceed with extreme caution if you need to reheat it after that.I hope you now have a better understanding of cake pops and will try creating my simple cake pops recipe for yourself!
- It’s also quite simple to make vanilla cake pops by just substituting the chocolate cake featured here with vanilla cake in this recipe.
- It’s really simple!
DO NOT BE INTIMIDATED BY MAKING CAKE POPS
Throughout all of my years of cake baking and decorating, I had to remind myself on a regular basis that ″cake is just cake.″ Regardless matter whether your cake pop falls into the covering, if your stick pokes through the top of the pop, or whether your sprinkles do not adhere in the most attractive manner possible, the world will continue.Even if practice makes perfect, I still make a few mistakes here and there.And it used to be that I was paid to do it!
So turn on some music, sit back and relax, maybe drink a little liquid courage, and get ready to start cake popping.You’ll be a seasoned professional in no time!
HOW LONG ARE CAKE POPS GOOD FOR?
Cake pops should be stored at room temperature or in the refrigerator. They may be stored at room temperature for up to 2 weeks without going bad. They will remain fresh for up to three weeks if stored in the refrigerator.
Cake Pops 101
Instructions on how to make cake pops are provided, as well as suggestions and tactics for overcoming difficulties. Preparation time: 1 hourTotal time: 1 hour Approximately 20 cake pops per recipe.
PREPARE THE CAKE
- Prepare two baking sheets by lining them with aluminum foil or parchment paper and setting them aside.
- Place your cake (any flavor) in a large mixing basin and break it into tiny bits. My preferred method is to use my hands, although I have also used a stand mixer. In any case, you want this crumb to be extremely fine
- Add your icing on the cake. This may be created from scratch or purchased, and it can be made in whatever taste you like. If you’d like to add some zest, do so right away. If you wanted to spice things up, this is also where you would do it (add 1 teaspoon of spice, taste, and add more as necessary). Because my cake was so dry, I decided to use the entire 13 cup of frosting. If you have a moist cake, start with three tablespoons of frosting and work your way up from there.
- Work the frosting into the cake (ideally with your hands) by squeezing and pressing it into the cake until the texture is consistent. A texture that you can roll into a robust ball (meaning that the ball should have a little give when you push on it but not entirely squish) is what you’re searching for.
ROLL INTO BALLS
Roll all of the cake into balls that are roughly the size of a tablespoon.If you are unclear about the size of this, a Tablespoon measure will suffice.Make an effort to keep the cake balls on the smaller side.
If they are too large, they will be excessively heavy, and you will very certainly lose track of them throughout the dipping procedure.Place the cake balls on one of the baking sheets that have been prepared.
- Place the candy melts in a glass or ceramic bowl to prevent them from melting. I normally use 12 to 34% of a 12oz bag for every 3 cups of cake that I bake. Heating in the microwave on MEDIUM (50 percent) power for 30 seconds at a time, stirring after each session, will take about one hour. Stirring the melts the first couple of times may seem pointless, given that they will not appear to have melted at all, but trust me when I say the melts on the exterior are hotter. It normally takes me around 5-6 sessions of 30 seconds at MEDIUM strength to acquire the texture I’m looking for to get the results I desire. Immediately after the candy melts begin to become more smooth, vigorously swirl them to ensure that the melting process continues outside of the microwave. You do not want your candy melts to become scorched. When they become too hot, they will crumble and dry out, and this is what you want to avoid. When you are working with one cake pop stick at a time, dip one end of the stick into the melted candy (approximately 12 inches). Stirring will assist to disperse the heat. Insert this stick approximately halfway into a cake ball. When you push it through completely, the top of the ball will pop out, so be careful not to overdo it. The melted candy will condense into a little mound. This is perfectly OK and exactly what you want to happen. Place the cake balls in the freezer for 15 minutes after each round until all of them have sticks.
DIP THE CAKE POPS
- Your cake balls will be ready to dip once they have dried out completely. It is possible that you may need to warm your candy melts a little (start with 20 seconds on MEDIUM power), but you should avoid working with really hot melts. You’ll have cracks in your coating because the temperature fluctuations will be too great. In the event if your melts are still able to be stirred and appear to be in a pretty viscous state, warming is not required.
- Make careful to cover the candy mound you produced with the cake ball as you immerse it into the melts, one ball at a time, working in small batches. This is simply the way I choose to tilt my dish and find it to be more convenient for me. Work rapidly, since leaving the cake ball in the melts for an extended period of time will cause it to fall off the stick.
- Using a wooden stick, carefully twist the cake ball out of the melts, allowing the excess to drip off. As well as this, I lightly tap the side of the bowl with my stick to help some of the coating drip off.
- Excess frosting should be scraped off the cake pop’s stick by allowing the bowl to scrape it off.
- Sprinkles can be added to the cake pops while they are still wet in the coating.
ALLOW CAKE POPS TO SET
- The completed cake pops may be placed on the second baking sheet (which will make their tops a little flatter) or they can be placed in a tall glass and allowed to cool right side up. Another option is to use a giant styrofoam block, which is a relatively simple technique to enable numerous cake pops to dry at the same time. Once the cake pops have completely cooled, they’re ready to be eaten. Package them in plastic treat bags or simply serve them on a dish or platter as-is for a festive touch. Cake pops may be kept at room temperature for up to 2 weeks before going bad. They will keep fresh for three weeks if stored in the refrigerator.
*You may alternatively use high-quality baking chocolate for this recipe. To make 8 ounces of chocolate, use a teaspoon of shortening. When it comes to cake pops, white chocolate does not react well with food or gel coloring, therefore candy melts are the best option if you want colorful cake pops.
The perfect pop is rich and moist. Find out how to store cake pops so you can savor every bite!
When you enter into a bakery or coffee shop or even a birthday celebration, it appears that you will see these cheerful tiny nibbles everywhere.I’d say that cake pops, such as this one, are a delightful, bite-sized delicacy that are appropriate for almost any occasion.The only drawback is that it isn’t free.
One batch of cake pops typically makes around 48 of them; that’s just too much dessert!Here’s what you should do with the leftovers.
How to Store Cake Pops
Determine how you want to keep your cake pops before you begin creating them (with the help of our professional guide).The pops can be kept either before or after they have been dipped in their respective coatings.If you want to coat them with chocolate or candy coating before baking them, make sure to allow the coating to dry fully before baking.
Psst!This raspberry truffle flavor is a personal favorite of ours.
Wrap the Cake Pops
The first step is to wrap your cake pops in a decorative paper.The most effective method of preserving the freshness of your cake pops is to vacuum seal them before storing them in the freezer.This will aid in the preservation of their moist feel and prevent them from getting soggy.
However, if you don’t have a vacuum sealer like this at home, don’t be concerned about it.Wrap each cake pop individually in plastic wrap, then wrap it again in aluminum foil.
Refrigerator or Freezer?
After that, place your cake pops in a jar with a tight-fitting lid.As a result, they will be less likely to be crushed by frozen vegetables and other freezer companions.Previously wrapped cake pops will keep for up to one week in the refrigerator and up to one month in the freezer.
If you were feeling very sophisticated and busted out your vacuum sealer, your cake pops will keep fresh in the freezer for several months.
How to Defrost Cake Pops
The most critical step has now been taken!What happens when it’s time to eat these beautifully preserved cake pops, you might wonder.This can be a little difficult because cake pops tend to become mushy after being removed from the freezer.
In order to soften your pops, store them in the refrigerator after they have been frozen.Using a paper towel folded in half, lay each cake pop on top of the towel to absorb any excess moisture and help them maintain their form.Remove them from the freezer and bring them to room temperature before putting the sticks in and waiting for the compliments to flood in!50+ Ingenious Recipes for Stuffed Food on a Stick
Spicy Lemon Chicken Kabobs
When I see Meyer lemons at the grocery store, I know it’s springtime. These simple chicken kabobs are a favorite of mine to make with them, but normal grilled lemons still have the distinctive smoky taste that I love. — Terri Crandall lives in Gardnerville, Nevada, and she is a writer.
Balsamic-Glazed Beef Skewers
These delectable kabobs are one of our favorite recipes since they require only five simple ingredients that can easily be doubled.We enjoy them best served with hot cooked rice and a tossed salad on the side.Wooden skewers should be soaked in water for 30 minutes before being threaded into the meat to prevent them from burning.
Toronto, Ontario resident Carole Fraser contributed to this article.
Pizza on a Stick
My daughter and her friends had a lot of fun creating these adorable kabobs out of sausage, pepperoni, vegetables, and pizza crust. Try our variation, or build your own using your favorite light pizza toppings and a little creativity. Charlotte Woods of Norfolk, Virginia, sent in this message:
Fruit and Cheese Kabobs
We came up with the concept for this refreshing and delicious summer snack. It’s simple to prepare ahead of time and transport to the stadium, beach, or playground, and the cinnamon-spiced yogurt dip adds a playful element that kids will enjoy. — Milwaukee, Wisconsin is home to the Taste of Home Test Kitchen.
Bourbon Brat Skewers
When the executive decision was taken to marinade vegetables in a delicious bourbon sauce and serve them with grilled bratwurst, this dish quickly rose to the top of our most wanted recipe list. • Mary Marlowe Leverette, of Columbia, South Carolina, says
Spicy Shrimp & Watermelon Kabobs
My three sons can consume a whole watermelon in a single sitting. I saved aside a few slices of the bread before serving it to them so that I could create these spicy shrimp kabobs. — Jennifer Fisher, of Austin, Texas, submitted this entry.
Teriyaki Shish Kabobs
As a youngster, my father worked for an airline and my family resided on the island of Guam, which is located in the South Pacific. This tangy-sweet dish was given to my mother by a friend, and we ate it on a regular basis. Currently, I cook it for my family, who are also great admirers of the dish. Ocala, Florida resident Suzanne Pelegrin shared her thoughts.
Italian Sausage and Provolone Skewers
When we didn’t have enough buns to create classic sausage bombers, my husband improvised using sausage and vegetable kabobs. Grill them until they’re crispy, then top with cheese cubes. CINDY HILLARD, of Kenosha, Wisconsin —
Curried Pork & Orange Kabobs
The sweet flavor of red, yellow, and orange peppers is one of my favorites. This is something I always go for during the summer months when they are affordable and plentiful. I believe they are far superior to green peppers in terms of flavor. — Liv Vors, a resident of Peterborough, Ontario
Chicken Skewers with Cool Avocado Sauce
I’m constantly on the lookout for lighter meals to bring along to tailgate parties, and this one is especially good for grilling. Simply prepare the marinade, combine it with the chicken, and bring it along to the pregame festivities. [by email] Veronica Callaghan from Glastonbury, Connecticut
Caramel Apple and Brie Skewers
I work as a caterer, and this is one of the most popular appetizers I make. The use of pre-made caramel makes assembling these little apple skewers a breeze thanks to the time-saving shortcut. — Camille Ellis, a resident of Tampa, Florida
Ravioli Appetizer Pops
Having ravioli on a stick is a delicious appetizer that everyone raves about. They’re quick and easy to create, and they’re delicious to eat. Make your own dipping sauces or use those that are already prepared. My recipes may be found on my website, thehopelesshousewife.com. The writer, Erika Monroe-Williams, of Scottsdale, Arizona
My favorite way to prepare chicken and broccoli is to serve them over rice with a side of pineapple or other fresh fruit. Using the leftovers in a salad or wrapping them in a flour tortilla with some mayonnaise the next day is a terrific idea. Betsy Seeley, a resident of Warwick, Rhode Island
Grilled Sirloin Kabobs with Peach Salsa
One of the many advantages of this quick and easy dish is the opportunity to experiment with different salsa recipes. Fresh peaches, peach preserves, and peach salsa are the stars of these beef kabobs, which are a combination of spicy and sweet tastes. — Beth Royals is a neighborhood in Richmond, Virginia.
Shrimp Skewers with Asian Quinoa
Quinoa contains a more comprehensive protein profile than the majority of other cereals. We expect to see more requests for this tasty Asian-inspired cuisine in the coming weeks and months. — Test Kitchen for Taste of Home
Deep-Fried Candy Bars on a Stick
Why would you want to stand in line for deep-fried candy bars at the state fair when you can satisfy your inquisitive taste buds in the comfort of your own home? Make a bunch of these since these novelty items sell out quickly! —Taste of Home Cooking Demonstration Kitchen
Skewered Shrimp & Vegetables
This bright and savory kabob dish may be served as an appetizer or as the main course; your guests will like it either way. — Sharon Wilson of Afton, Virginia, is a writer.
Chicken & Vegetable Kabobs
My husband and I enjoy grilling out in the summer, especially when it comes to veggies. In addition to tasting fantastic, these kabobs look very stunning! — Tina Oles of Nashwauk, Minnesota, is a writer.
Asian Tuna Bites with Dijon Dipping Sauce
This nutritious recipe is quick, easy, and fresh, and it has large, strong, and bright tastes. It is also lovely to serve since it is made with big, bold, and bright flavors. It is possible to prepare it up to 8 hours ahead of time, which is handy for entertaining. — Jamie Brown-Miller is a resident of Napa, California.
Teriyaki Glazed Pork & Vegetable Kabobs
Here’s a tasty, visually appealing, and entertaining entrée to serve. Don’t forget to simmer down the Asian-style marinade you set aside and serve it alongside the kabobs as a dipping sauce—delicious. it’s — Jane McMillan of Dania Beach, Florida, sent in this photo.
S’mores on a Stick
My children like bringing them with them as a treat everywhere they go. That’s fortunate for me since they’re quite simple to manufacture. In addition to sprinkles, small candies can be used as garnishes. Randy Weirich of Plains, Kansas sent this response.
Grilled Beef Kabobs
It happens to me all the time that I have to come up with dishes that use just things that I already have in my cupboard. This is an example of one of them. My husband’s favorite beef meal is this one. —Dolores, Lueken, Ferdinand, Indiana, and many more
Skewered Chicken with Peanut Sauce
Sate-style chicken is usually a great choice for a dinner party. The golden brown chicken is served with a delectable peanut sauce that is created from scratch. You’ll notice that these will be consumed in a short period of time. Nancy Stec of Upperco, Maryland, sent this response.
These kabobs are entertaining, unique, and delectable, and they pair wonderfully with any egg-based dish. Bo Bi Raab, a resident of St. Paul, Minnesota
This is a recipe that I find myself cooking again and over again. When it comes to gatherings and potlucks, it is a hit. — Tyler, Texas resident Mary Beth Harris-Murphree
Marinated Chicken & Zucchini Kabobs
These delectable (and nutritious!) kabobs are a family tradition. You may make them more interesting by using turkey tenderloins and other vegetables, such as summer squash or sweet bell peppers. • Tammy Slade lives in Stansbury Park, Utah.
Teriyaki Steak Skewers
Everybody in the vicinity stops what they’re doing and comes over to check what’s cooking when these tasty skewered steaks are sizzling on the grill. The flavorful marinade is simple to prepare, and these little steaks are quick to cook and enjoyable to eat. —Jeri Dobrowski from Beach, North Dakota
Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce
Guests will be able to nibble on these fresh skewers and delicious sauce all night long! Cacie Biddle, of Bridgeport, West Virginia, sent this message.
Summer Steak Kabobs
Besides satisfying my desire to cook outdoors, these beef kabobs are also deliciously marinated in a scrumptious marinade. It’s delicious with chicken and pig, but I like it with beef since it tenderizes surprisingly nicely when cooked with beef. Christina Ross of Guthrie, Texas, contributed to this article.
This simple and enjoyable supper is made even better by the burst of flavors and textures that these kabobs provide. Chris Anderson of Morton, Illinois, is the author of this article.
Cilantro adds a burst of freshness, while sesame oil and Thai chili sauce infuse the dish with Asian tastes that complement peanut butter to perfection. —Taste of Home Cooking Demonstration Kitchen
Greek Deli Kabobs
For a quick and easy appetizer in the Mediterranean style, marinade broccoli and mozzarella and skewer them with delicious red peppers and salami. Everyone like eating food on a stick! Vicki Spengler of Ocala, Florida, sent in this message:
Turkey Pepper Kabobs
This is a family favorite throughout the warm months. As a delightful change of pace, the turkey is delicious when combined with the sweet basting sauce and pineapple; but, the dish is also delicious when made with cubed chicken or pork. •Traci Goodman from Paducah, Kentucky
Barbecued Shrimp & Peach Kabobs
Peaches and green onions are grilled with shrimp, and the combination is amazing! Even in a county fair, the spicy spices assisted me in winning first place in the cooking competition. Jen Smallwood of Portsmouth, Virginia, submitted this entry.
PBJ on a Stick
With these skewers, you can take the iconic peanut butter and jelly sandwich with you everywhere you go. They’re also a quick and easy snack. Sara Martin of Brookfield, Wisconsin, sent in this message.
Tropical Island Shrimp Kabobs
At events, skewers of shrimp, mango, and pineapple provide a bright and cheery display. We make a marinade using coconut milk, lime juice, and cilantro to give it a boost in taste. — South Carolina’s Mary Marlowe Leverette lives in Columbia.
Chicken Skewers with Sweet & Spicy Marmalade
This chicken dish is just amazing! My father-in-law adored it, saying that it reminded him of his childhood in Southern California, where he grew up. What a wonderful method to bring summer light into the bleakest of winter days! —Laurel Dalzell, Manteca, California Laurel Dalzell
Cookies on a Stick
As people enjoy these peanut butter cookies, they will be pleased to discover the candy bar surprise that has been concealed away inside them. • Delores Wallace from Jacobsburg, Ohio
Grilled Shrimp Appetizer Kabobs
The straightforward mix of pineapple, onion, and marinated shrimp has converted me into a devotee of seafood appetizers in general. The writer, Michele Tungett, of Rochester, Illinois
Greek-Style Chicken Skewers
This is the only chicken meal that my son would not eat with ketchup. You may also use smaller skewers to create them. • Kathy Martinez from Spring Valley, California.
Mini Shrimp & Sweet Potato Kabobs
Roasted sweet potatoes and marinated shrimp come together to make a delectable party starter—especially when threaded onto skewers and grilled on the grill! — Paul Wargaski is a resident of Chicago, Illinois.
Fruit ‘n’ Cheese Kabobs
This brightly colored concoction was created by the home economist who worked in our test kitchen. It’s a simple, healthful snack that comes ready in minutes, much to the joy of holiday cooks on a tight schedule! — Milwaukee, Wisconsin is home to the Taste of Home Test Kitchen.
Lemony Shrimp & Tomatoes
My family like grilled shrimp, so I prepared this dish specifically for them. It’s one of my favorite meals since it’s quick, delicious, and excellent for us. • Lisa Speer (Palm Beach, Florida) says
Peppered Tuna Kabobs
We prefer to wow our visitors when we grill, therefore dogs and hamburgers are off the menu! We create tuna skewers with salsa on top, which is a quick and easy meal. My five children like assisting me in putting them together. Jennifer Ingersoll, of Herndon, Virginia, sent this message.
Stuffed PB&J French Toast Kabobs
I used peanut butter and jelly to make French toast for breakfast. Cut up the sandwiches and skewer them for a unique presentation. You have been awarded the title of ″most inventive parent of the year.″ See my blog, nibblesbynic.com, for more fun food ideas and inspiration! • Nicole Meyer, a resident of Roslyn, New York
Swiss Ham Kabobs
It’s no wonder that my daughter wants my kabobs for her birthday in May, given the combination of melty cheese, juicy pineapple, and salty ham. Grilling season has officially begun with these delicious appetizers. • Helen Phillips of Horseheads, New York
Meal on a Stick
It was a wedding present from some church friends that my husband and I were overjoyed to receive: a gas barbecue! Grilling these substantial meatball and vegetable kabobs is a favorite of ours. Barbecue sauce imparts a somewhat sweet taste to the meat. —Sundra Hauck of Bogalusa, Louisiana, who sent this article
Fruit ‘n’ Cake Kabobs
These kabobs were served at a family picnic by a neighbor, who generously brought some over for us to try. Pleasantly astonished by the delicious toasted cake and the luscious grilled fruit, I ate the rest of it. — Mary Ann Dell of Phoenixville, Pennsylvania, submitted this entry.
Spicy Peanut Chicken Kabobs
With a little sweetness, a little tartness, and an abundance of taste! A delicious complement to any party or get-together, these kabobs were created by Nancy Zimmerman of Cape May Court House, New Jersey.
This is our go-to barbeque recipe, and it’s really delicious when served with a side salad. This dish dates back to the 1930s and was created in my hometown. The meat of choice for speidis is deer, however when it is not available, we use chicken or beef instead of the venison. New York City resident Gertrude Skinner shared her thoughts on the subject.
Dogs in a Sweater
Try these skewered hot dogs that have been wrapped in breadstick dough and baked for a unique take on an old classic recipe. Using ketchup, mustard, or ranch dressing on them is a lot of fun. The National Hot Dog and Sausage Council developed a recipe for a dressed-up dog that has been kid-tested. —Taste of Home Cooking Demonstration Kitchen
Meat ‘n’ Potato Kabobs
These kabobs are light and airy, yet they pack a punch when it comes to flavor. The potatoes are quickly cooked in the microwave, allowing for grilling to be completed in a jiffy.