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Cake pops aren’t only cute Easter treats
I wasn’t so sure about these cake balls when they first came around.
Cake and frosting mixed together and then dipped in chocolate. That’s a lot of sweet, even for a sweets lover like me. Then I saw Kathy Phan’s cute — er, cake — balls on a stick, otherwise known as cake pops, that are just so darn adorable. (And strange: Here are her Conan O’Brien and Jay Leno pops.)
Cute can carry a dessert a long way (cough, Peeps, cough cough), so I asked Phan to teach me how to make spring-inspired cake pops. For today’s story, we met up last week with photographer Aimee Wenske to make these chick and bunny pops to go with the Faberge eggs Phan had already made. Here’s the step-by-step gallery of our cake pop session to help guide you if you’re making them for the first time.
(If you decide to whip up cake pops this week, e-mail or tweet me a pic so I can share your brilliant creations.)
If you’re more a chocolate Easter bunny person than a cake pop person, note Serious Eats’ chocolate bunny coverage this year, including a taste test and poll to see which part of the bunny people eat first.
Cake pop photos by Aimee Wenske for the Austin American-Statesman, dish photo from Batter Up Kids Cooking Shop.
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