Cake Pops

In the 60s it was all about the jello molds. At every family gathering, every group picnic, every Church event; someone would bring some scary gelatinous creation that would wiggle its way onto the table. But when people began to create gelatin dishes that where comprised of cooked meats, canned peas, and steamed carrots (no joke! I've seen that recipe before!), luckily the trend went down the drain. In fact, I'm sure it went down the drain quite literally as everyone ran to call Ralph on the big porcelain telephone, if you know what I mean!

In the early 2000s low-carb diets washed over the nation, pegging bread as the enemy of all who wished to lose their unwanted weight. The king of all low-carb diets was the Atkins diet which promoted the idea that protein equals good whereas carbohydrates equal bad. --No thanks, I won't have that piece of toast, but please pass me some more bacon!-- Soon, fast food restaurants offered "healthy" options where you could order a cheese burger without the bun. And many grocery stores began to stock their shelves with new "low-carb" breads that tasted just about as good as a toasted piece of shoe. The irony that Dr. Atkins, the founder of the popular diet, died of a heart attack was not lost amongst his many followers. The diet quickly followed its creator, never to be seen again.

As each year goes by, new food fads take hold of our nation's insatiable hunger. Some are good, and some are bad. And although I happen to like this year's current food trend, I'm afraid that some day I will look back on it with a hint of remorse. This year's popular treat is not only far from healthy, but its high sugar content could probably send a diabetic into a nice frothing coma. I am, of course, speaking of none other than the sinfully delicious and dangerously trendy Cake Pop. This dessert has quickly become one of the hottest dessert items out there, tantalizing many people with its simple sweet design that comes in a convenient single serving on a stick. With Cake Pops resembling another timeless sugary favorite, the lollipop; people everywhere are attempting to make these popular creations for every special event. I am embarrassed to say that I am no exception. In fact, I was quite giddy to finally be in the "in crowd" when it came to this year's food fad. I've never been one to follow the masses, but this time, I am rolling along side with the best of them. And although we may look back on this trend like the once popular jello molds of the 60s or the crazy diets of the 2000s, I will enjoy the sugar overload and ride the trend until the next one takes hold.

This recipe, though it sounds really easy, does take a lot of time and patience. But when all is said and done, the end result is quite delicious. Of course, it's just about one of the richest desserts I've had in a long while (which is really saying something considering how many sweets I consume), so come prepared with a glass of milk or water when you are ready to try one of these little pops. Although they are small in size, I'm pretty sure their sugar content could easily match, if not surpass, a large piece of cake. So enjoy this trendy dessert along with the inevitable sugar high that is sure to follow.

Cake Pops

Ingredients:
1 box cake mix
1/2 of a 12oz container of frosting
White chocolate for dipping (make sure NOT to use white chocolate chips. They wont melt correctly. Be sure to use white chocolate that is specifically for melting and dipping such as Baker's chocolate!)
Sprinkles
Lolly sticks (I just used bamboo skewers that I cut in half)
Styrofoam or other support base for drying the cake pops on

Bake the cake according to the package. Set aside to cool.

Once the cake is cool, crumble it finely with a fork. Scoop the frosting (only half of the container) into the cake and stir until it starts to combine. Add more frosting as needed. The mixture will begin to feel soft like dough.

Using an ice cream scoop, or your hands, make round shapes about the size of a golf ball. Line on a baking sheet and freeze for 20 minutes. After 20 minutes, stick a lolly stick into each ball and freeze over night. Be sure to dip the tip of the stick into the melted chocolate BEFORE you stab into the cake ball. This will help secure the cake ball onto the stick, preventing it from sliding down the lolly stick later on.

Once the pops are firm, melt the chocolate in the a microwave safe bowl for about 1-2 minutes, or until thoroughly melted. Dip each pop in and gently shake off the excess chocolate. Top each one off with sprinkles right after dipping in chocolate before the chocolate sets.

Using a piece of Styrofoam or other support base, stick each cake pop upright so the chocolate can drip down over the cake pop as it sets. Store in an airtight container in the fridge or freezer until ready to serve.