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THE MOST HANDSOME CHOCOLATE CAKEPOPS EVER


my co-worker asked me for some thoughts on what to do for her event. she has been preparing for her big launch party for her menswear brand, Fifth&Brannan, and i was flattered when she asked for my assistance in how to pull off her event. so, while we were playing with some ideas, she mentioned that in addition to the cheese pairings Cellar360 was offering with the Sledgehammer wines, she wanted something chocolatey and sweet. the first thing that popped in my mind were cakepops...they're easy, portable, fun, impressive favors! she asked if i was sure and i assured her that i would love to contribute however possible to help her with the launch. that meant a total of 200 cakepops, wrapped and finished with a tied strip of fabric straight from her line. these help make them look more distinguished and approachable for her target market...sophisticated, preppy men. if you ever want to attempt this, it takes 3 batches of cake and frosting.

CHOCOLATE CAKEPOPS
posted on the foodie & the family on july 30, 2010

chocolate cake
  • 2 c sugar
  • 1 3/4 c all-purpose flour
  • 3/4 c cocoa powder
  • 1 1/2 t baking powder
  • 1 1/2 t baking soda
  • 1 t salt
  • 2 eggs
  • 1 c milk
  • 1/2 c vegetable oil
  • 2 t vanilla extract
  • 1 c boiling water
preheat oven to 350°F. spray four 9" round cake pans with cooking spray.

mix together sugar, flour, cocoa, baking powder, baking soda, and salt. add eggs, milk, oil, and vanilla and beat together on medium speed for 2 mins. stir in boiling water and pour equally into pans.

bake for 25-30 mins or until inserted toothpick comes out clean. cool for 10 mins. remove from pan and cool on wire rack.

brown sugar frosting
  • 1/2 c butter
  • 1 c brown sugar, packed
  • 1/4 c milk
  • 2 c powdered sugar, sifted
in a saucepan, melt butter. add brown sugar. bring to a boil and reduce heat to medium low.  continue to boil for 2 mins, stirring constantly.

add milk and bring to a boil as you continue to stir.

remove from heat and cool to lukewarm.

gradually add powdered sugar and beat until thick enough to spread.

chocolate cakepops
  • 3-4 10-12oz bags of dark chocolate candy melts
  • 3/4 - 1 c vegetable oil
  • 70 4-inch lollipop sticks
  • rectangular foam block or cookie sheet lined with parchment paper
once cakes are cooled, crumble into large bowl.

add frosting and mix with a mixer until well incorporated.

scoop out about 1/2 T of mix and roll into quarter-sized balls and place on a cookie sheet lined with a silpat or parchment paper. place in the fridge for 30 mins.

melt candy melts in microwave per the directions on the bag (1 bag at a time). whisk in 1/4 c oil so that the consistency will evenly coat the cakepops.

dip lollipop sticks about 1/2 inch in the candy coating and stick into the cakepops. refrigerate for an additional 30 mins or overnight.

remelt the candy coating, dip completely until fully coated and remove quickly. either place onto a lined cookie sheet or stick upright into the foam block. place back into the fridge for 15-20 mins.

here are a handful of the cakepops with a well-dressed
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Location: 900 North Point St, San Francisco, CA 94109, USA

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