Sunday, January 30, 2011

Valentine's Day Specials...finally!

Sweet Cheeks Tasty Treats
Valentine's Day Specials
Taking preorders NOW! Be sure to get your order in before my baking roster fills-up!
All orders will be available for pick-up on Friday February 11th.
Cake Ball Sampler
1 dozen assorted Cake Balls, boxed
-4 Double Chocolate Cake Balls
-4 Red Velvet Cake Balls
-2 Chocolate Covered Strawberry Cake Balls
-2 Strawberries and Cream Cake Balls

Cake Pop Sampler
1 dozen assorted standard Cake Pops, Valentine-inspired decorations
-4 Double Chocolate Cake Balls
-4 Red Velvet Cake Balls
-2 Chocolate Covered Strawberry Cake Balls
-2 Strawberries and Cream Cake Balls

Rose Cake Pops
$18 for 6, or can be purchased individually for $3.50
-Chocolate Cake Pops covered in hand-formed petals made from modeling chocolate

Contact me to order TODAY!

Sunday, January 9, 2011

Rose Cake Pop Tutorial!

I had TONS of inquiries about the Rose Cake Pops I posted last week, so it seemed only logical that a proper tutorial should follow!

I plan on including these in my Valentine's Day Specials for those of you that don't want to attempt to make them yourself...but for the rest of you....enjoy!

If you've never made Cake Balls or Cake Pops, head straight over to Bakerella's website for a crash-course! Once you have the basic concept and recipes down you can apply them to SO many fun custom creations.

Rose Cake Pops

You'll Need:
Prepared Cake Balls
Lollipop Sticks
Melted Almond Bark or Candy Melts
Prepared Modeling Chocolate

      Quick Modeling Chocolate Recipe: Melt 8 oz of Chocolate or Almond Bark. Once melted, combine with 1/3 Cup Corn Syrup until well mixed. Spread mixture on clear plastic wrap and cover.
Refrigerate until hardened and ready to use.
For the roses, I used a combination of Red Candy Melts and White Almond Bark.

To start, you'll need to form your Cake Balls into tear drop shapes.
I like to roll them in varying sizes so I can have large and small roses.

Dip the lollipop stick into melted almond bark, then insert the dipped stick into the formed Cake now officially have a Cake Pop...ready to be dipped! 

Dip the Cake Pop, be sure to completely coat the tear drop shaped ball and gently tap off the excess almond bark.

I use a chocolate melter for super easy melting and dipping!

Put the Cake Pops in a Styrofoam block to set.

Cut a 3-4 inch piece off of your Modeling Chocolate.

Roll until the piece is smooth and workable.
Be careful not to over-handle the Modeling Chocolate.
If it gets too soft and sticky, put it back in the refrigerator for a bit.

Cut the rolled Modeling Chocolate into 8 equal pieces.

Using a spoon, or whatever method/utensil you prefer, flatten each of the pieces to form the individual petals for your rose.

I also used a small amount of Modeling Chocolate to cover the tips of the Cake Pops after they were dipped.
If you are working with a dark colored cake this may be necessary so the color of the cake doesn't show through.

Start wrapping the petals, around the Cake Pop.

The Modeling Chocolate is workable, so after you place each petal you can smooth the edges.

Repeat until all of the petals have been used. I like to vary the amount of petals I use so some of the roses appear to be in full bloom, and others look like rose what makes you happy ;)

After all of the petals have been placed you can carefully roll them back for a more "in-bloom" look.

That's it...I know it seems like a lot, but really (I SWEAR) it's not!
Have fun!


Sunday, January 2, 2011

Everything's coming up roses!

With every New Year comes the obligatory resolutions. I have a few on the roster for 2011, one of which is to focus on the positive and run with it! Sometimes, amidst the rush and bustle of my day-to-day, I lose sight of all the incredible blessings that surround me. So this is a big goal...stay positive...stay focused.

I've found such joy in making Cake Pops. Making these little, edible, pieces of joy on a stick has given me the outlet I needed for some true creativity. It's so rewarding to create something that other people enjoy! I feel truly honored that my treats are considered cute enough to be included in important celebrations in my customers' lives! I love it when people tell me, "These are almost too cute to eat!"

Almost....everyone manages to get over the cuteness and get down to the eating...which is what it's all about in the end ;)

This week I was looking toward the next big holiday on the calendar....Valentine's Day! I'm working on some special items that I think Cupid himself would swoon over. First on the list, Rose Cake Pops! I don't know about you all....but although I can appreciate receiving flowers on special occasions, wouldn't it be even better to receive EDIBLE flowers!??!? Well here they are! UPDATE: I was going to save this as a surprise week's post will feature a ROSE CAKE POP TUTORIAL! So stay tuned ;)

I also tried out a new cupcake and frosting recipe for the Cupcake of the Month Club. I took a break from the CCMC in December, but I think the January cupcakes will be worth the wait! I made Hot Cocoa Cupcakes topped with Marshmallow Frosting. And case you're wondering...they are as good as they look! The frosting-to-cupcake ratio may be a little off...but I've always been a more-is-more kind of girl myself.

Finally, here's a sweet order I worked on this week for a very generous Mom-to-be. She contacted me a few weeks ago wanting treats to give out to visitors when her little-one arrived. Isn't that too cute?!?! I was barely coherent in the days following the arrival of both of my kiddos....maybe if I had handed out sweets our visitors wouldn't have noticed ;) Congrats Nelson Family!!!

Thank you all for the amazing support in 2010! I hope I can continue to win you all over in 2011!