I recently purchased a handy-dandy CakePop maker... because everyone needs one of those. I am by no means a cook- my idea of gourmet is anything made in a microwave, or that requires little ingredients. Baking is even moreso not my thing. However, I love cake, and well cake on a stick-perfection.
The kit is legitimately easy to use, it required 4 minutes to make a dozen, and to be frank, I was like a kid in a candy store.
To make my CakePops I used the Duncan Haynes Devil's Food Chocolate Cake Mix (yes from a box), it required 1 1/2 cups of oil and 1 1/4 cups of water along with 3 eggs. Super easy to mix, and it only took 2 minutes in a mixmaster on medium speed to beat all the chunks out of the batter.
I followed the instructions of the CakePops maker- plugged it in and gave it a couple of minutes to heat up until the light turned green.
Once it was heated up, I poured around 1 Tablespoon of the mix into each of the little holes for the CakePops. I used an oven mitt (the instructions told me too!) to close the lid, put on a kitchen timer for 4 minutes and let the machine work its magic.
I used this little fork like instrument the kit came with to remove the baked pops from the maker, and put them on a cookie sheet to cool. I believe the one box of cake mix made like 5 or 6 dozen of them. Awesomely enough, Canadians have these things called Timbits- that we sell at Tim Hortons. CakePops not on a stick or dipped in icing, look and taste exactly like that! Silverlining to how many I made!
As I was getting to the bottom of the batter, I mixed 2 cups of Betty Crocker Chocolate Frosting (about 1 container) and 1 cup of Semi-sweet chocolate chips into a microwave safe bowl- and put the mixture into the microwave for 1 minute. This melted the frosting and chocolate chips enough to be smooth and creamy and good enough to dip the CakePops.
Dipping the CakePops was not NEARLY as easy as I expected. After many trials and errors I figured out that dipping the end of the stick into the melted chocolate about an inch or so down and then stabbing them into the side of the CakePop (not down the middle) and putting it in the freezer helped the icing stick to the inside of the CakePop.
After leaving the CakePop in the freezer for around 5 minutes I would dip the CakePop into the warm icing mix. You do have to reheat the icing for about 20 seconds. I did use my finger to get the frosting all the way around the CakePop (and who doesn't love eating frosting off your finger!?)
This is the finished product: Some of it dripped down the stick, but hey at least it's legitimately homemade. And my Nana liked them, which is the best part- and no one got sick, which I'm super proud of.