Coconut Cake Pops

Ingredients:
*1/2 of a 9x13 cake or one 9 inch or one 8 inch cake, baked and cooled. (Or half of what ever size cake you make out of one batch of batter.)Bakerella (cake pop creator http://www.bakerella.com/) likes to use box cakes, but I prefer scratch cakes. I used the Silver White Cake recipe below

*Frosting about 1/2 cup of frosting needed, but have a little more just in case your cake balls are to dry.  I used this buttercream recipe

Creamy Buttercream

Here is the recipe for the Creamy Buttercream.
Ingredients:
1 cup shortening
3 Tablespoons of Non-dairy Creamer
1 tsp vanilla
1 pinch of salt
3 1/2 cups of powdered sugar
Cream the shortening, creamer, and vanilla together until the liquids are incorporated and it is fluffy. Add the pinch of salt and powdered sugar and mix until fluffy. If you need a stiffer consistancy add more powdered sugar, and if you need it to be thinned then add a little creamer to thin.

*Coconut: 2 1/2 cups divided, 1/2 cup for mixing in the cake pops and 2 cups for decorating the outsides.

Makes about 40 cake pops (depending on what size you make the balls).

Step #1: Crumble cake

take your cooled cake (half of a 9x13 or half of what ever size you baked with a full batch of batter) and crumble it into a bowl into small pieces. I like to take too pieces of cake and rub them together. Or you can take a piece in your hand and crumble it into tiny pieces.

Step #2: Add 1/2 cup of coconut and mix them together.

Step #3 Add 1/2 cup of your favorite frosting. (If when you are mixing and making the balls if they don't stick together and are really dry then add a tiny bit more frosting, but not too much or it will make them supergooey and mushy.)

Step #4: Mix together until it sticks together. Then roll it into balls. If you want to be precise you can use a measuring spoons so when they are rolled the balls are all about the same size. You can choose which size you like best. My preference is just to eye it rather than use measuring spoons. I like mine to be 1 to 1 1/2 inches in diameter. Place the balls on a cookie sheet that is covered in parchment paper so they don't stick. Chill them in the fridge for about 2 hours. (You want them chilled not frozen so if you are in a bind and need them done sooner you can stick them in the freezer, but no more than 20 minutes or your chocolate will crack when you cover them)

Step #5: Once they are chilled you need to prepare your chocolate to cover your cake pops. I prefer coating chocolate, but you can use chocolate chips, or other types of chocolate (but you need to temper them). The best brand of coating chocolate is Merkins. I really don't like the Wilton brand, but it is doable if that is all you have access to. Just make sure you don't buy packs that the chocolate seems like it is stuck together, and you want to buy it when you need it because old chocolate doesn't melt well.

This is Merkins chocolate. You can buy it at party stores. It is sold in bins and you scoop out the amount that you need.

To melt the chocolate pour the pieces in a microwave safe bowl and microwave on high for 30 seconds and stir. You will need to microwave it again for 2o more seconds and then stir again. Repeat this process until the chocolates have melted, making sure to stir every time (And don't microwave for more than 20 seconds after the first time because if the temperature of the chocolate gets too hot then it will seize and you will have to throw it away. So be patient so your chocolate isn't ruined. ) If you don't use coating chocolate then your chocolate might be too thick for dipping. If you find you have this problem then melt about a tablespoon of shortening in the microwave in a separate bowl and add into your chocolate once melted and stir it in.

Step #6: Dip lollipop sticks in the chocolate and insert them in the cake pops a little less than half way in (no more than that or the ball might break). Once you have inserted them in quite a few pops then the first few should have hardened and are ready to dip. I like to put sticks in half of them and move them to new parchment and stick the other half back in the fridge to keep chilled. If they get too soft then they can break in your chocolate and make a big mess.

Step #7: Prepare something to hold your dipped pops. You can useStyrofoam that you have previously made holes in with a lollipop stick, or Wilton makes a cake pop holder you will see in my pictures down below (but it is really cheap cardboard and not worth what they ask for it so make sure you use the 40% off coupon from Michael's). Or if you are going to put them in mini muffin liners when they are finished or cake balls instead of cake pops then just put them back on the parchment after dipping them. You might need a little more parchment since the dipped ones can't be as close as non dipped ones.


Step #8 Dipping

To dip you want your chocolate to be deep so if needed move to a smaller bowl so the chocolate is deeper than the cake pop. Dip the cake pop in the chocolate and pull out straight up. DO NOT twist in the chocolate or the stick might come out. If your chocolate isn't quite deep enough just tilt the stick of the cake ball gently to each side until the chocolate covers the entire pop and pull out vertically.

Step #9: Remove excess chocolate

I turn the cake pop on it's side between my thumb and fingers and slowly spin the cake pop and use my other arm to tap the arm holding the cake pop (it helps the chocolate drip off).

Step #10: Toppings

Depending on how much you like coconut you can decided how you want to do your toppings. You can simply leave the cake pop blank with the chocolate if you don't like lots of coconut, or you can dip just the top of the cake pop in coconut, or dip all of the sides in coconut. You need to do it right away before the chocolate sets.

Step #11: Drying

Let the cake pops set up until the chocolate has set completely beforearranging it in what you are going to display them in. (As you can see the Wilton brand holder is kind of a tight fit some of the cake pops that are next to each other touch and solidify together so it doesn't really hold 40 since you need to spread them out.)

Here is an arrangement that I made with the Coconut Cream Cake Pops and Smore Cake Pops.

This is another way you can serve/display your cake pops. After dipping your cake pops then just place them back on your parchment paper and sprinkle the coconut on top of them or your can dip them in the coconut and then put them on the parchment, but make sure you sprinkle a little more on top so the part by the stick is covered. I put them in mini cupcake liners

Or if you want you can skip the stick entirely and make Cake Balls. When dipping either use chocolate dipping tools or a fork to help shake he ball to get the excess chocolate off and dry on parchment paper. Don't worry if there is a little excess chocolate that puddles around it. You can break that off after it has set.

The inside view of the Coconut Creme Cake Ball.

Cupcakes in a Jar

Usually when I make cupcakes I like to use paper liners and 

only make 18 per box because bigger cupcakes are better, right?

But for the mason jars, I skip the liners 

(then I don't have to take them off and there 

are no ridges showing in the jars) 

and I spray the cupcake pans with Pam.

I also make 24 cupcakes which work perfectly for the dozen jars 

that I am using, as well as the size that fits best inside.

While the cupcakes were baking I made the frosting.

Here is the C&H 5 minute buttercream recipe I use:

1 box powdered sugar

1 stick salted butter at room temp.

1/4 cup milk

1 tsp. vanilla

Combine and beat until creamy.

Now you have no excuse to by frosting at the store again!

When the cupcakes have cooled, place one with the bottom side down, into each jar.

I have found it easiest to put the frosting in a ziploc bag, 

snip a hole and pipe it into the jars.

Put another cupcake on top of the first layer of frosting,

add even more frosting,

screw on the lid.

Caramel Apple Cupcakes in a Jar

• Duncan Hines Apple Caramel Cake mix, follow directions right on the box for making cupcakes. (You can either spray your pans and bake with out liners, or remove liners later .)
• Cinnamon Butter Cream (recipe below)

Cinnamon Buttercream

• 1 cup (2 sticks) butter, softened
• 2 Tablespoons whipping cream (you can use milk, I just like whipping cream)
• 1 teaspoon Vanilla or Almond Extract
• 1 teaspoon cinnamon
• 4 cups powdered sugar
• 2 Tablespoons light corn syrup

1. In a large bowl, beat butter, milk and vanilla on medium low until smooth and combined (about 1-2 min), scrapping sides of bowl as necessary.
2. Add cinnamon, then slowly add powdered sugar one cup at a time on low until combined, scrape sides of bowl.
3. Increase speed to medium, and beat for 1 min.
4. Add corn syrup and beat on med high for about 30 seconds, then increase speed to medium high and beat for about 1 minute.

How to Make Cupcakes in a Jar

What you need:

• 1 pint jar
• 3 Apple Caramel cupcakes 
• Cinnamon Buttercream
• start with dropping one cupcake inside the jar, then using your icing bag and tip, squeeze buttercream on top of cupcake.........repeat until you have 3 layers.  I have also used smaller jars and cut the cupcakes in half. * I sprinkled a little cinnamon and sugar on the last layer of buttercream.

Cake Pops-how to

1 batch Dark Chocolate Cake
8 ounces cream cheese, softened
2 cups confectioner's sugar
4 tablespoons butter
1 tablespoon milk (or more, as necessary)

Bake the cake and let it cool completely on a rack. This is a very moist cake, which is ideal for this recipe. It's best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs.

In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.

When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.

Making Cake Pops

What you need
Lollipop sticks (found at Michael's, JoAnn's, or other craft stores)
12 ounces chocolate chips or almond bark
12 ounces white chocolate bark
Colored sugars, candies, and other decorative sprinkles

How to make the balls
Prepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you've used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden.

How to decorate the cake pops
Melt chocolate or white chocolate in a double boiler on the stove. If you want to make the coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered.

Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with. Put it back on the sheet to harden.

Don't refrigerate these; it will cause the coating to weep or melt. They can be frozen, however.

With thanks to:
• Cake Pops at Bakerella

Brown Sugar Tip

Just a suggestion to keep brown sugar soft--

10 Cupcake Tips

10 Tips for Baking a Perfect Cupcake

Follow these tips for baking perfect cupcake treats for your friends and family.

1. Fill your cupcake wells 1/2 to 2/3 full. Any more and you will get a gooey mess instead of a beautiful cupcake. If you use less than 1/2 a well of batter, then you will get wimpy cupcakes and will have to use extra frosting to make them look larger.

2. Choose the right cupcake pan. Good cupcake pans are shiny and on the heavy side. They will cook 6 to 12 cupcakes at a time. Large muffin pans don't work well for baking precious little cupcakes. Make sure you have 2 pans available because then you won't have to cool a pan before you finish baking your cupcakes. Two 12 well cupcake pans should be enough for one batch of cupcakes.

3. Make it easy o remove the cupcakes from your pan. Either use paper or foil wrappers or spray the individual wells with a nonstick spray. If you are using the new silicone pans, wrappers or nonstick spray work fine in these also.

4. Don't overmix your batter. This will cause your cupcakes to be rather chewy instead of perfectly moist. Follow the directions in your cupcake recipe. If your recipe calls for a hand mixer and you are using a stand mixer, you will need to reduce you mixing time. Stand mixers mix batters faster than regular hand mixers. Consult your owners manual for mixing time adjustments.

5. Bring all ingredients to room temperature before mixing your cupcake batter. The items will mix evenly, and the result will be a wonderful cupcake batter. By mixing cold items into your batter, you risk having a lumpy batter which might cause you to overmix your batter. GASP! What a No No!

6. Bake your cupcakes at the proper temperature. Preheat your oven to the correct temperature BEFORE you put your cupcakes in the oven. An oven thermometer would also be a great idea to make sure your oven is set to the right temperature. If your oven cooks food faster at the rear of the oven, then make sure you rotate your cupcake pan halfway through the baking time.

7. Use your favorite cake batter to make cupcakes. Batter for an 8 inch layer cake usually makes 20-24 cupcakes. Just make sure you have mixed the batter well, and only fill the cupcake liners 1/2 to 2/3 full. Bake approximately 20 minutes, and check for doneness using a toothpick or cake tester inserted into the center of the cupcakes.

8. Test for doneness after the minimum cooking time. If the cupcakes aren't finished cooking after the minimum time, then place them back in the oven for some additional cooking time. Cupcakes are done when a toothpick inserted in the center comes out clean.

9. Cook only one pan of cupcakes at a time. Place your cupcake pan in the very center of your oven. If your oven tends to cook items more that are towards the back, then rotate your cupcake pan halfway through the cooking time. If you absolutely have to bake 2 pans of cupcakes at one time, make sure you switch cupcake pans halfway through the cooking time. By this I mean put the bottom pan on the top and move the top pan to the bottom.

10. Cupcakes are best eaten the same day they are made. Undecorated cupcakes can be frozen up to 3 months.

Why don't you bake your favorite cupcakes now? Enjoy one as soon as it's ready and then either share the rest with friends or freeze them for your future enjoyment!

Some Kitchen Tips for Cooking

Unless specifically instructed not to do so, always preheat your oven to the temperature required.
Always beat eggs before adding sugar.
Combine dry ingredients together when baking.
Add flour and milk to egg mixture alternately, beginning and ending with the flour mixture. This will make for a lighter cake, muffin or biscuit.
To eliminate the odor from Collard Greens being cooked, add one washed, unshelled pecan to the collards pot before turning the stove on.
To see if an egg is fresh, place the uncracked egg in a glass of water. If it sinks to the bottom, it is fresh. If it floats, throw it out!
To make fluffier scramble eggs, beat in a small amount of water, instead of milk.
When baking a double-crust pie, brush the top layer lightly with milk for a shiny crust; for a sweet crust, sprinkle with granulated sugar or a mixture of sugar and cinnamon; for a glazed crust brush lightly with a beaten egg. If you place the pie on a hot cookie sheet in the oven during preheating, it will ensure that the bottom crust will bake through.
You can always substitute 1 2/3 cups all-purpose flour for 2 cups cake flour.
For muffin tins, if you don’t have enough batter to fill all the cups, pour a little water in to the empty cups. This will prevent the pan from scorching.
To sanitize cutting boards and countertops, use a mixture of 1 tablespoon bleach to 1 gallon of water.
Don’t throw away stale bread, cut it into cubes and bake for croutons, or throw it in the food processor and make breadcrumbs.
When picking crabmeat free of bits of shell, spread the crabmeat in a thin layer on a baking sheet and place in a 350 degree oven for about 10 minutes. This will make it easier to see the bits of shell.
When making meringue, always have the egg whites at room temperature, and be sure they’re free of any yolk. Make sure the bowl and beaters are spotless and free of grease.
If soup is too salty, drop a raw, whole, peeled potato into the soup. Serve from around it.
To get more juice from a lemon, pop it in the microwave for 30 seconds on high power.
When boiling crab, shrimp, or any other shellfish, add 1 tablespoon of vinegar to the water. This helps to loosen the meat from the shell.
Store eggs tapered side down for a longer shelf life.
Soak chicken in 1 tablespoon of baking powder with enough water to cover the chicken. Soak for 10 to 15 minutes to discourage bacteria. Rinse chicken and cook thoroughly.
When sautéing, always heat your pan before putting in the fat. This will temper the pan and reduce sticking.
When deep-fat frying, try adding 1 tablespoon of vinegar to the fat before heating. This will keep the food from absorbing too much of the fat.
Add 1 tablespoon of vinegar to beef stews to tenderize the meat.
When cooking green vegetables, add 1 teaspoon of lemon juice to the pot to help retain their color.
Don’t salt fresh corn during cooking; salt will toughen it. Salt the corn to taste after cooking.
Add a little oil to pasta water to keep the water from boiling over and the pasta from sticking together.
No buttermilk? Add 1 teaspoon distilled white vinegar to 1 cup fresh milk, let sour for 5 minutes.
Out of sweetened condensed milk? Make your own: Mix 6 cups whole milk with 4 1/2 cups sugar, 1 stick of butter, and 1 vanilla bean ( or 1 tablespoon vanilla). Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Cool. Yields 4 1/2 cups. This can be stored covered in the refrigerator for several weeks. Cut recipe in half for immediate use.
Don't have any eggs for a baking recipe? Use 2 tablespoons of corn oil plus 1 tablespoon of water as a substitute.