The Big Book of BabyCakes: CAKE POP MAKER RECIPES

The irresistible homemade morsels are back. Bake and decorate an even wider variety of treats! Homemade bite-sized fun!

I have always wanted to try and make cake pops. Sometimes I see coffee shops that sell them, but they are a bit expensive in my opinion. I've finally discovered a great recipe book that can show me how easy to make cake pops. Cake pops are so much fun to make, decorate and serve! These recipes feature brand-new flavors and unique applications for the amazingly versatile BabyCakes Cake Pop Maker.

This big book contains many pages of recipes and step-by-step color photos that provide inspirational ideas, teaching you to create beautiful and fun decorations. I love how it gives you fantastic ideas for gifts, centerpieces, and any occasion.

The mini doughnut balls (or doughnut pops) are my favorite. You can creat so much more than just miniature cakes, including doughnuts, muffins, brownies, not to mention breakfast bites, biscuits, meatballs and tapas. These are amazingly delicious!

ABOUT THE AUTHORS:

Kathy Moore and Roxanne Wyss are leading experts on small appliances, and they wrote the booklet that is packed with the BabyCakes Cupcake Maker by Select Brands. They are the founders of The Electrified Cooks (www.pluggedintocooking.com).

Book Details:
Paperback: 272 pages total
Publisher: Robert Rose (November 2012)

ISBN: 978-0778804185

WHERE TO BUY: The book is available at our local bookstores and online at www.robertrose.ca or on Amazon.com.

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Cappuccino Bites
Makes 22-24 cake pops


Ingredients:
 

1 cup milk chocolate cake mix (250mL)

1 tbsp unsweetened cocoa powder (15mL)

2 tsp instant expresso powder (10mL)

1 large egg, at room temperature

1 large egg yoke, at room temperature

3 tbsp vegetable oil (45mL)

3 tbsp milk (45mL)

Non stick baking spray

Preparation:

1. In a large bowl, using an electric mixer on low speed, beat cake mix, cocoa, expresso powder, egg, egg yolk, oi and milk for 30 seconds or until blended. Beat on medium speed for 2 minutes.

2. Spray cake pop wells with baking spray. Fill each well with about 1 tbsp batter.

3. Bake for 4 to 6 minutes or until a tester insterted in the center comes out clean. Transfer cake pops to a wire rack to cool.

4. Repeat steps 2 and 3 with the remaining batter.

5. If desired, attach sticks to cake pops.

Decorating tips:

Coat the cake pops in chocolate or vanilla candy coating. Glaze the cake pops with Chocolate glaze and dust with unsweetened cocoa powder or ground sweetened chocolate.




Disclosure: I received a complimentary copy of the mentioned book from the PR firm or publisher in exchange of my review. Any expressed opinions are my own and personal thoughts. No other compensation was given.