All posts by Amber

Full-time married student, part-time artist, soon-to-be mom, moonlighting chef, and happily married.

Red Velvet Cake Pops

If you keep up with any sort of baking blog whatsoever or just regularly visit Starbucks, then you know what cake pops are–they are little cake balls on top of a stick. They not only look really pretty, but they taste sweet and wonderful AND they’re in little serving portions so it doesn’t feel like a sin to eat one. So it’s no wonder this fun little creation has gone viral.

~Fun fact: the Cake Pop craze was started by Bakerella.~

Another fun thing with cake pops is that they make wonderful gifts and they are a lovely addition to any dessert bar…essentially, these things are awesome and we’re going to make some! Be warned though, these take quite a bit of time (mostly for cooling).

Red Velvet Cake Pop Recipe”

  • 1 Red Velvet Cake, baked in a rectangular pan, and thoroughly cooled. (You can use a box mix for time, or the lovely recipe at bakerella’s.)
  • 1 can of Frosting, any type
  • 1 package of Wilson Candy Melts, any color (I used white.)
  • 5in-long Lollipop Sticks
  • Wax Paper
  • Styrofoam Block for the pops to dry. (This is important.)
  • 1 Candy Writer, any color (I used black.)

Note: All of these things can easily be found at a craft store.

Part One: Make the Cake Balls. To start, take the cooled cake and cut it into large blocks. Turn it out into a large bowl and turn the cake into crumbs. (Yes, that’s right, crumble it all! If you have a destructive streak in you, this can be quite fun. It also can be devastating if you have a pretty cake.)

Then stir in ¾ of the can of frosting into the crumbs until evenly distributed and form little cake balls. (You won’t need the rest.) Put these balls onto a cookie sheet lined with wax paper and put them in the refridgerator for at least 1 hour to set the cake balls for dipping. It won’t work if they’re room temperature.

My cake turned out REALLY red, it was awesome. Almost the same color as my bowl.

Part Two: Candy Coating and Decorating. Melt the candy coating in a heatproof plastic bowl so that the coating is at least three to four inches deep for easier dipping. Melt in the microwave in 30-second intervals on low, stirring in between. Repeat until melted and smooth. When the cake is chilled, remove a couple of cake balls from the refrigerator at a time to work with.

Dip the tip of a lollipop stick into the melted white candy coating, about a half-an-inch and insert stick into the bottom of the cake ball, a little more than halfway (don’t go too far though). Then, dip the entire cake pop into the bowl of melted candy coating. Dip and remove in one motion without stirring. Make sure the entire cake ball is covered. (If your coating is too thick, you can add a little vegetable oil or shortening to help thin it and make it easier to work with.) Allow any excess to fall back into the bowl, then set into your styrofoam block to dry.

(Once the candy coating has dried, repeat the dip process if needed until you can no longer see any red through the coating.)

When the candy coating is thick enough and thoroughly dry, use the candy writer to make some pretty designs, write names, and whatnot. You can wrap in treat bags and tie with a ribbon to make them fun party favors/gifts. Be sure to store in an airtight container.

P.S. I gave the heart one to my husband, if you’re wondering.

Keep up-to-date on my new postings by following Lace Lollipops on Twitter. You can also contact me through the website here, or email me at amber@lacelollipops.com. Thank you!

Pear and Gorgonzola Pizza

Hi! Meet my sister Amber! She’s a fantastic chef and we’re lucky enough that she’ll be posting recipes for us to salivate over every Friday!

I love food. Every now and then, I like going out to eat at nice places and trying new combinations that I would otherwise never do. Then, I like to go home and figure out how to make it. And so, one day I went to the California Pizza Kitchen with my husband, tried this pear and gorgonzola thing on their menu, and was instantly transported to flavor heaven. I decided I was going to recreate this, and here is the resulting recipe! (With a few changes that really helped enhance the flavor.)

Pear and Gorgonzola Pizza” Ingredients

  • 1 pizza crust (uncooked)
  • 3-4 bosc pears
  • 2 tbsp butter
  • 1 large sweet onion (cut from top to base…think the opposite way from onion rings)
  • 2 tbsp balsamic vinegar
  • 4 1/2 tbsp brown sugar
  • dash of salt and pepper
  • 2 Tbsp. olive oil
  • 1/2 cup grated fontina cheese
  • 1 cup mozzarella shredded
  • 1-8 oz. tub of Gorgonzola cheese (the crumbly kind)
  • 2 oz. chopped hazelnuts or walnuts optional (in my opinion, hazelnuts are better, but walnuts are definitely easier to find and a good substitute)
  • 1 bag of spring mix salad
  • ranch dressing

Step 1: Caramelize the onions. This takes the most time to finish, so you can get started on this and then get started on prepping other things while they finish. Heat the  2 tbsp of olive oil in a large skillet on medium-high heat. Put in the sliced sweet onion with a dash of salt and let cook for about 10 minutes, or until the onions are soft. Add 1 tbsp of brown sugar (save the rest for the pears), 2 tbsp of balsamic vinegar, and a dash of pepper. Reduce heat to a low-medium and cook gently, uncovered, for about 20-25 minutes. Be sure to stir occasionally–the sugar and vinegar will reduce and give these onions a beautiful candy-like coating on the outside. Once finished, set aside to cool.

Step 2: Prep ingredients. While the onions are cooking, get a 10×14 baking sheet and spray with non-stick cooking spray. Lay the pizza dough on top, stretching to the corners. Using a basting brush, coat the whole top layer with about 2 tbsp olive oil and set aside. (If you haven’t already shredded your cheese, now is also a good time to do so.) Pre-heat your oven to 425′F.

Thinly slice the 3-4 bosc pears to about a 1/4 inch thick. Heat the 2 tbsp of butter in a large skillet on medium-high heat and layer the pears into it. Sprinkle with the remaining 2 1/2 tbsp of brown sugar and let them caramelize for about 4-5 minutes or until the pears are soft. Avoid over cooking and having them fall apart. Pull off the heat and set them aside to cool.

Crust, pear, onion, then cheese.

Step 3: The Assembly. This is probably the easiest step. All of your ingredients are done for the pizza and you just need to put them on the dough. So! Layer the pears on first, being sure to cover as much of the dough as you can, leaving about a 1/4 inch of dough on the outside. (In this trial run, I only had 2 pears–it definitely needs more!) Follow with the onions, making sure they’re evenly distributed among the whole pizza. Sprinkle the 1/2 cup of fontina, 1 cup of mozzarella, and about 5-6oz. of the gorgonzola onto the pizza and top with the hazelnuts or walnuts. Then throw it in the pre-heated oven for 15-20 minutes or until the cheese is bubbly and the crust is golden.

Step 4: Prepping the salad and Serving. While the pizza is in the oven, grab your bag of mixed greens, wash them, and pat them dry. In a large bowl, add a little ranch dressing–just enough to coat–and then toss until the dressing is evenly distributed. Once the pizza is out of the oven, cut into desired slice size and top with the greens and some gorgonzola (and some extra nuts if you’d like). The pizza easily serves 4 and can be used as a dinner main course or a fun little appetizer with smaller slices.

Enjoy!

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, or email me at amber@lacelollipops.com. Thank you!