Cake Pops

I've been inspired by Bakerella's cake pops for months now!  And I had been looking for any excuse to make some.  And my "excuse" finally came this past Saturday when we celebrated my daughter's Baptism.

I had made these yummy cake pops before using store bought icing- but found it much tooo sweet.  So I decided to change the recipe a little.

First, I made Duncan Hines Devil Cake and added a couple of tablespoons of instant espresso powder.  Then, I followed Bakerella's instructions for cake pops [click here for video] with the exception that I made my own icing-kinda.

I bought a non-dairy ready to whip vanilla flavored frosting by Pastry Pride that I purchased at Smart & Final.  Since most of my guest were adults, I added some more espresso powder to half of the Icing.  And mixed a couple of tablespoons with the cake mix [instructions].

 Here are my results



I got the presentation idea from a different blogger.  I really wanted to give her credit for the clever idea- but I couldn't seem to find her blog anymore.

The pink ones were mocha cake pops covered in pink chocolate melts. And the white ones (my favorite) mocha espresso cake pops covered in white chocolate. YUM!

It was my first time using paramount crystals to thin out the chocolate.  It made a big difference! They were so nice and smooth.

I really enjoyed making these.  I plan to make some more soon. Can't wait!