Valentine’s Day isn’t even here yet and I’m already feeling kinda burned out with this holiday. The problem is I’m still in a bummy mood about my birthday. But Miss Emma, she’s just plain excited. We’ve started working on the V-Day cards for her sister to take to school and since Emma doesn’t get to start preschool until next month she’s feeling a bit left out of the festivities. The remedy? Emma wanted to make cake pops for her brother and sister before they came home from school.
How can I say no to that request?
So together we went through the pantry and found my favorite boxed cake mix, Betty Crocker’s Cherry Chip. The only thing I changed on the box mix recipe was reducing the 1 cup of water to 3/4 cup.
My best tip for making cake pops … get yourself a disposable pastry bag and a really tall cup. I fold the bag over the rim to fill it with cake batter and tie it off with a rubber band. After you cut the tip it’s easy for the cake batter to just run out and make a mess. What I do is turn the bag upside down (point up) and place it back in the cup when I’m not using it.
Emma, my brilliant little 3 year old, thought the jar of maraschino cherries in the fridge would be perfect to use so we cut them in half and got the Babycakes cake pop maker heated up.
The easiest way to make a stuffed cake pop is the fill the well about 1/3 full with batter, drop the cherry in and add a little cake batter to the top to cover it up.
Then we used the Betty Crocker Cherry frosting to dip the pops. If you put the tub in the microwave for about 20 seconds it makes the frosting the perfect consistency for dipping.
When you bite into one you get a juicy, cherry surprise!