butter top bar

butter top bar

Saturday, January 15, 2011

Katie's Candy cup CAKES

I wanted to make these, thinking they would be the cutest thing I've ever seen, not thinking that they would taste great. But they actually taste pretty good (according to my husband and father). I'm sick today, and can't taste much, so blah. But I did get one nice whiff of the cake while it was baking, which made me happy!
Make sure you wait for this cake to cool completely before crumbling it in the bowl.
This is very time consuming. But still fun.
Doesn't this look tasty (cough cough). Ugh. I hate having a cold. I'm congested, coughing, blah. But looking at these pictures makes me happy.

Red velvet cake balls mixed with icing really is as delicious as it sounds!
The first bunch I made, I think I used too much chocolate in the candy mold before putting the ball of cake in. So I would recommend not using too too much.
I loved getting creative decorating these! A girls dream come true.


So, if you’re a first-time cake baller/cupcake popper, you may want to start with a cake mix and ready-made frosting. (These proportions work right for me everytime.) Then, you can try with your favorite cake and frosting recipe once you see how the proportions and texture should come out. Here’s what you do:

Katie's Candy cup CAKES

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)

1 package chocolate bark (or candy melts for cupcake bottom)
Colored Candy Melts
(for cupcake top)
Candy Cup Mold (like this one)
Sprinkles and m&ms for decoration

After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)

Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.

Chill in the freezer for a few minutes, until they are slightly firm, not frozen.

Melt chocolate bark and candy melts in microwave per directions on package.

Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn’t think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.

Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.

Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.


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