The site focuses on fun and easy baking. It’s a place to explore recipes, desserts, decorating and even photography with a few giveaways sprinkled in along the way. You’ll find ideas for cupcake pops (a Bakerella creation), cakes, pies, cupcakes, cookies, brownies and more. You may even find yourself smiling from all the sweetness.
Heat oven to 325 degrees Fahrenheit. Grease and flour a 12 cup Bundt pan.
In a large mixing bowl, mix sugar and butter until light and fluffy. Add eggs, vanilla and almond extract and continue mixing until combined.
Add remaining ingredients and mix well.
Spoon batter into prepared pan.
Bake at 325 degrees for 55-60 minutes or until a toothpick inserted comes out clean. Cool for ten minutes and then remove cake from pan to cool completely. Dust top with powdered sugar or pour on chocolate glaze.
To make glaze: mix sugar, cocoa and butter together on medium until combined. Add vanilla. Gradually add milk until desired consistency and mix until smooth.
It’s the sweetest time of the year. And these adorable ice cream cone bears will surely brighten your Valentine’s Day.
I love these tiny cones! They make ice cream cake pops a lot easier. I usually just saw the ends of regular size ice cream cones off with a knife to get them small enough for pops. Like I did here. But no need with these. They are the perfect size. My friend Cupcake Julie found them in California at a store called Cake Box on Main.
Speaking of size. Here’s a visual to give you an idea how small they really are.
When rolling your crumbled cake and frosting together to make pops, the balls should only be around 1 inch in diameter to fit the nicely on the cones.
Here are my basic cake pop instructions if you need them. And instead of dipping with a lollipop stick, you can follow the instructions below.
First, prepare a styrofoam block to use as a stand for the cones so they can dry. You can use a lollipop stick to make a hole for them to fit into. Just stick into the styrofoam and rotate it in a circular motion to form an upside down cone shape for the cones to rest in.
For the first scoop, I used melted pink candy coating mixed with multi-colored nonpareils – but you can keep them solid pink, too. Also, for a lighter shade, I melted white candy wafers with the pink and mixed together.
Use a toothpick inserted into the ball to dip into the melted coating. Allow most of the excess to drip off and then place on top of the ice cream cone to dry in the prepared styrofoam block. When dry, gently remove the toothpick by twisting it out.
For the second scoop, insert jumbo confetti sprinkles into melted chocolate coating (I made a lighter shade here as well by mixing in white candy wafers with regular chocolate wafers) and place them into the top and side of the rolled balls for ears. Let dry.
Dip the second scoop into melted lighter color chocolate coating using a toothpick. Shake off the excess and place on top of the first scoop. Let dry completely and remove the toothpick.
When dry, use a toothpick to draw on an even lighter chocolate shade of melted candy coating for a nose and let dry. You can also fill in the ears with the same shade.
For the faces, attach black confetti sprinkles for eyes and pink confetti sprinkles for cheeks using a toothpick dipped in melted candy coating.
Finishing touches. Dot the eyes with the lightest chocolate coating used for the nose and ears. Use regular chocolate coating to add drips to the very top and cover up the toothpick hole. While the coating is wet, attach red sixlets for cherries and sprinkles for well, sprinkles. : ) You can draw on mouths with a black edible ink writing pen.
They’ll be beary cute! But now to figure out how to gift them to your sweetie.
I had these tiny cake pop boxes meant for displaying upside down. They are from BRPBoxShop and they’re so freaking cute. They seemed like a perfect way to display individual ice cream cones. Just use a 1-inch punch to remove circles from the top of the box so you can rest the cones inside.
Then fill the bottom with more sprinkles and insert a tall rectangular card into the box with your Valentine message. Beary cute! Beary Sweet! I like … or love you beary much! They all work. I just printed the messages on card stock or smooth bristol board and cut out the tall skinny rectangles (1 5/8 inch X 6.5 inch) with an x-acto blade.
Keep in mind the two scoops are a little top heavy so be careful transporting. Or simply make single scoop bears. They’ll still be un-bear-ably cute!!!
And tasty too. I used the same cake and frosting mixture for these as I did for my recent birthday cake pops. But… if you decide to make some, you should totally use chocolate cake for the top scoop and strawberry cake for the bottom for maximum effect.
Hope you enjoy and have a Beary Sweet Valentine’s Day! xoxo
Cake Pops turned 10 years old this week (can you believe it?) and today is also National Cake Pops Day! YAY!!! So, to celebrate I decided to make what else but little birthday cake shaped pops.
On January 28, 2008 I posted my first round cake pops here on the blog and then a few days later on February 1 of that year, I posted the first shaped cake pops. These cute cupcakes! They’re the ones that started the cake pop craze and inspired me to teach others how to make them, launching a decade of these diminutive desserts popping up all over the world … at parties, in homes, bakeries, coffee shops, restaurants, churches, schools and more. They’ve been responsible for creating a lifetime of unexpected and wonderful memories for me and I hope they’ve brought you guys some extra happiness along the way, too!
Below is a quick little video with a bunch of the pops I’ve made over the past ten years. Soooo much dipping and decorating… it kinda makes my head hurt thinking about all the hours I’ve spent consumed by these tiny treats. Hope you like this little walk down cake pop lane and if you have a fave, let me know in the comments below. It makes me smile to hear which ones made you smile.
Okay, now let’s make some itty-bitty birthday cakes.
Cake poppers, you know the drill. Cake crumbs. Frosting. And mix. And if you’ve never made pops before, here are the full instructions for my basic cake pops. Follow the directions and then, just shape and decorate them into cakes using the instructions below.
Okay, first up are these little layer cakes. Oh my gosh. Adorable.
Shape cake balls into short cylinders. Roll, rotate, slide and shape them on a piece of wax paper to help get smooth and sharp edges.
Use an assortment of sprinkles to decorate your cakes.
Dip the pops into melted candy coating. (So white, totally makes them look like marshmallows. In hindsight, I might have switched the colors.)
To add confetti, carefully sprinkle tiny nonpareils on the bottom of the pop and over a bowl to catch any that fall off. Let dry.
Now add drips of melted pink candy coating around the top edge of the pop using a toothpick. Then while still wet, dip the very top of the pop in pink coating to create a seamless look between the two areas.
So cute. To add decorations, you can place confetti sprinkles on top using candy coating as glue or insert larger sprinkles into the top of the pop before the pink coating is completely dry.
Okay now for some cute overload. Check out these super tiny cake domes. I can’t stand it. These came from a store called the Cake Box on Main in California and are all of 3 inches tall.
Okay, cake slices are up next.
Shape balls into wedges for dipping.
I added the same tiny nonpareils into the candy coating to simulate confetti cake on the inside as well.
To decorate, dip the pops and let them dry.
When dry, dip the back and top of the cake slice in more melted white candy coating to create a distinguishable second layer for the frosting. Use the tip of a toothpick to clean up any wonky edges.
Add nonpareils onto the bottom and back side of the cake slice.
Then draw a line down the middle of each side of the slice to create the look of layers using a toothpick dipped in the melted white candy coating.
For the tops draw drips using a toothpick dipped in melted pink candy coating and then dip the tops while the drips are still wet to create a seamless look for the icing.
A piece of cake! I also cut slender candles into 1-inch sections and attached them to the tops with melted candy coating to help finish off the look.
Fun and freezer friendly! These crunchy french toast sticks from my sweet friend, the Pioneer Woman’s latest cookbook, Come and Get It are a perfect easy morning snack. And pretty delicious, too! Make and freeze a batch ahead of time and then just grab a few to pop in the oven whenever the mood strikes. I’d say breakfast, but these make a sweet late night treat, too.
Crunchy! That’s what we’re going for. So grab a box of Cap’n Crunch cereal. Crumble it up and use it to help coat these french toast sticks. That’s right… we’re breading some bread with cereal … oh and bread crumbs, too.
So, I’ve been buying this thick Sara Lee Artesan bread lately. I don’t really use it for sandwiches, but for buttered toast it’s awesome and I thought it would work great for these french toast sticks, too. Use a serrated knife to gently saw through the bread. If you slice and press down with your knife, the bread will kind of cinch together along the cuts and lose their squared off edges. This is purely aesthetic, though.
Okay, let’s get going. In a shallow dish, whisk together eggs, half and half, sugar, cinnamon and vanilla.
And in a second dish (I’m using one of Pioneer Woman’s pretty little pie plates here btw), add cereal crumbs and panko bread crumbs. That’s right! Double crunch.
Then add more sugar and cinnamon and mix it all together.
Now, get your work area set up. Bread, check! Egg mixture, got it! Crunchy coating, okay! And have a rack ready on a baking sheet. Now this would have been a lot less messy with a helper on hand. Get one if you can so one person can dip and the other can coat.
Dunk and coat with on all sides with egg mixture and then with crumb coating.
Place sticks on a rack set in a baking sheet. This recipe makes 36 sticks … which is a lot for one sitting. So unless you’re feeding a big group, go ahead and place them in freezer bags for a perfect easy-going breakfast.
Or bake a few right away like I did.
Yes and yum yum yum!!! Sprinkle them with powdered sugar and dip them in maple syrup.
Or just stack up some sticks and pour the syrup on top. Either way, you’ll enjoy these sweet sticks!
1 1/2 cups Cap’n Crunch cereal, crushed into fine crumbs
4 tablespoons butter, melted
powdered sugar and maple syrup for serving
Cut bread into three strips each.
Crack eggs into a pie plate or similar size dish. Add the half-and-half, vanilla, 1/4 cup of the sugar and 1/2 teaspoon of the cinnamon. Whisk until combined and set aside.
In a separate pie plate, stir the breadcrumbs, crushed cereal, remaining 1/4 cup sugar and 1/2 teaspoon cinnamon until combined. Using a fork, stir in the melted butter until the crumbs are slightly moist.
One by one, quickly and gently dunk the bread strips in the egg mixture, turning to coat on all sides. Then lay them in the dish with crumbs turning and pressing to completely coat on all sides.
Place the sticks on a rack set inside a baking sheet and freeze for 30 minutes to allow the coated surface to set. The transfer them to freezer storage bags in groups and place in freezer.
To bake the frozen sticks, preheat oven to 425 degrees F and place sticks on rack set over a baking sheet. Bake for about 15 - 18 minutes or until the edges are golden brown. Sprinkle. with powdered sugar and serve with warm maple syrup.
If you want to bake them right away, try them at 375 degrees for 18-20 minutes.
Who’s ready for this cold weather to go away? Me. Me. Me! I need warmth and sunshine and sandals. I could definitely be a warm weather girl all year long … But since we still have many more weeks of frosty temperatures before spring is here I thought I’d share some of my favorite snowy themed sweets. Check out these snow cute cookies, cupcakes and cake pops … they might even make you feel all warm and happy inside.
I made these snow globe cupcakes way back when using round plastic bottles. To help with the snowy effect, I coated the inside with a little sugar water spray and then sprinkled them with granulated sugar to help make it stick.
I want to squeeze the cheeks on these petite polar bear cupcakes. (Wait. That might not be a good idea.) They’re super easy to decorate and I’m pretty sure they’ll warm someone’s cold heart with their sweet little faces.
I made these candy cane tree cupcakes for the holidays several years back. They are kind of Christmas-y, but tweak them a little and they would go perfectly with a winter wonderland theme.
The College Football Playoff National Championship is Monday night right here in Atlanta and the Georgia Bulldogs are playing!!! YAY! Go Dawgs! It’s been like 37 years since Georgia has claimed a National Championship title, so needless to say, folks around here are pretty freaking excited about the game. Atlanta businesses are even shutting down early to make way for all the traffic and craziness to come. Now, I’m not really a big football follower, but I have a ton of friends that went to the University of Georgia and even more that are super fans, so I was excited to make these dawg treats to celebrate making it to the Championship game.
They start with this bulldog candy mold. I think I’ve had this thing for at least eight years and never used it until today. But oh what a good reason.
The mold is super easy to use, especially if you are just filling it with melted candy coating. You can use a squeeze bottle to fill the cavities and a toothpick to coerce the coating into tighter areas like the ears. Once filled, tap or wiggle the mold gently on the counter and then place a lollipop stick in position. Place the mold in the freezer to set and when dry, gently lift them out by the lollipop sticks.
You can also turn these into cake pops with a little more effort. They say bulldog fans bleed red and black, but in this case red velvet will have to do. Fill the cavities completely with melted coating and then turn the mold upside down and let all the excess coating fall out onto some wax paper. Shift and tilt the remaining coating to generously coat the inside of the mold cavity and let dry. Then fill the area that’s hollow with cake pop mixture. (I didn’t need much so I just used a couple of bakery red velvet cupcakes with a little bit of their frosting to mix together and press into the heads.) Once the cavities are almost full, press in a lollipop stick and then fill the remaining area with more melted white coating, making sure to cover the lollipop stick. Place in the freezer to set and that’s it.
When dry, they’ll easily pop out and look like this. Okay, let’s be real – these don’t look much like Georgia Bulldogs yet but, keep reading to see how they come together.
Sidenote: Really talented candy makers and candy mold users would probably treat these differently, but I’m not that good. Typically, you would paint the inside of the candy mold with other colors of coating before filling with the base color. For instance, paint or dot on the eyes and nose, let them dry and then fill the rest of the cavity with white. I knew I couldn’t get in those tight spaces or even see them that well, so I took a different route.
I painted on top of them with a very thin brush and black edible food paint to try to capture the very graphic look of the Dawgs mascot logo. Much much better than all white! logo
The paint dries quickly and if you mess up, now worries. You can easily remove or straighten lines by gently scraping off the black with a toothpick. To finish the team mascot look, use a toothpick to apply a “collar” of red candy coating around the bottom half of the head. Then for spikes, place tiny heart sprinkles upside down into the red coating. If you want them to look metallic, paint the tops with a light coating of silver luster dust.
Oh what fun is right! I made sweet sayings for the holidays using the cutest alphabet cookie cutters and just three royal icing colors to decorate chocolate sugar cookies four different ways.
The cutters are from my friend Sweet Sugarbelle’s product line and I love all the lowercase letterforms.
They make an adorable alphabet.
The sugar cookie and royal icing recipe I used is right over here. But, I made the cookies chocolate to accentuate the first design that’s below. Just substitute a 1/c cup of flour for 1/2 cup of unsweetened cocoa in the linked recipe.
To decorate these cookies, pipe white royal icing to outline the shapes of the letters and then pipe drips on the tops of the letters. Fill in the dripping area using a more fluid/flood consistency of the royal icing.
To make the cookies look like they have a light dusting of snow on them, I used a cheesecloth filled with a small amount of this non-melting sugar and shook it over the cookies. This gave me more control on the amount and evenness of the sugar that covered the cookies. Once the tops were dry I also added a few dots of royal icing on each letter.
Oh yeah, the holly. I made red and green royal icing decorations to attach to the cookies. Pipe green holly leaves on wax paper and when somewhat dry, pipe berries on top. Let these dry overnight before removing them from the wax paper so they don’t break. And if you save a little royal icing in an airtight container, you can use it to glue the holly to the cookies.
These jolly cookies were inspired by Christmas tree branches. I used a stiffer piping consistency of royal icing for the branches and tinted it green. The bows were piped on wax paper (like the holly decorations above) and attached to the cookies the next day once the bows were completely dry.
To pipe the branches, layer lines of thicker consistency royal icing all around the cookies. Let layers dry a little before adding the next helps the icing not blend together into a blob.
Dust the tops of the cookies with non-melting sugar wrapped in a cheesecloth like the “oh what fun” cookies above and then attach white sugar pearls to decorate.
For the this easy design, I just used alternating white and red royal icing to look like candy canes and then dotted the J with a peppermint candy.
Before decorating, you can use a black edible ink pen and an offset spatula as a guide to draw evenly spaced stripes on top of the cookies. Outline the cookies in red royal icing and then pipe the diagonal lines. Fill with red flood consistency icing first and then fill in the alternating areas with white.
Sweater Letters! These cold weather cookies look cute and cozy.
Pipe and fill the cookies with white royal icing and let them dry completely. Once dry, pipe parallel lines, criss crosses, dots and loops on top to imitate the look of a big bulky sweater.
That’s it! Four fun ways to decorate letter cookies with just a few colors.
Hoot Sweet! These cupcakes are owl-out adorable with their oreo eyes and plumes of buttercream.
And these cinnamon sugar cupcakes don’t hurt either. They’re the perfect canvas to decorate with just buttercream and a few edible add ons to make little owls. Want to see?
Start by using a small round #10 decorating tip. Pipe about 5-6 big dots of buttercream around the bottom edge of the cupcake top. Pipe and pull the frosting into a thin layer. Then pipe another row on top of the first row. Continue piping rows of dots into somewhat of a triangular shape.
For the wings, use a #18 tip to pipe frosting on either side of the owl’s chest (covering the rest of the cupcake surface) and then sprinkle cinnamon sugar over the wings for texture.
Now it’s time to put the faces on. Yep! We need some big eyes.
They’re made using Oreo Minis. And if you’ve ever opened a bag of these and separated the cookies, then you know they are dappled with cookie crumbs. To fix that, you can chill the cookies and then use a toothpick to gently brush or scrape off the crumbs.
Much better! Use black candy gems or M&M’s for the owl’s pupils. Just press one into the middle of each cookie creme center.
To bring it all together, use the round decorating tip again and pipe a line of frosting down the center of the cupcake, starting from the top row of chest feathers toward the top of the cupcake. Then press the cookie eyes in position on either side of the piped line and add a black sunflower seed for the beak. Finally pipe a buttercream brow over the top of the two cookie eyes and use a toothpick to add texture.
Preheat oven to 350 degrees Fahrenheit and line cupcake tray with paper liners.
Sift flour, baking powder, cinnamon and sugar together in a medium bowl and set aside.
Using a mixer, cream butter and sugar until light and fluffy.
Add eggs, mixing each until just combined. Add vanilla extract and mix.
Slowly add flour mixture in three additions, alternating with milk in two additions.
Divide batter into prepared paper liners and bake for 18-20 minutes. (Sprinkle a little cinnamon sugar mixture on top of the warm cupcakes if desired.)
For cinnamon sugar frosting: Beat butter and cinnamon on medium speed until combined. Add confectioners sugar in several additions starting on low and then increasing speed to medium. Scrape down sides in between each addition. Add vanilla and mix until combined. Add 1-2 teaspoons of milk until desired consistency.
This is what happens when I buy too many bags of Reese’s peanut butter cups to hand out for Halloween. So instead of stuffing my face with those leftover little cups of peanut butter comfort, I’m stuffing them into these jumbo chocolatey chocolate chip cookies to share with friends.
Oh my! oh my! Look at these beauties.
Cookie dough ingredients! The dough also has a 1/2 cup of peanut butter mixed inside for extra yum.
And let’s not forget the main attraction. You’ll need a dozen regular size Reese’s peanut butter cups.
Mix the cookie dough and stir in half of the semisweet morsels. Save the other half to press into the cookies before baking.
Get the scoop. A 1 1/2-inch cookie scoop that is. Place one scoop of dough on top of the candy cup and one on the bottom. Then press together and press the seams together around the edge. Oh yeah, chill the dough for about 30 minutes first to make it easier to work with.
Then take each cookie dough covered candy cup and press into a cup filled with the rest of the morsels. If you have any remaining morsels, press a few onto the sides and bottoms as well.
Sitting pretty and ready to bake.
Bake for about 15 minutes and you’ll end up with these jumbo stuffed surprise-inside chocolate cookies.
1 1/2 sticks butter (I used salted), at room temperature
1/2 cup creamy peanut butter
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla
2 cups (12 oz pkg) semisweet chocolate morsels
12 Reeses peanut butter candy cups (regular size)
Sift flour, cocoa, and baking soda together in a medium bowl and set aside.
In a stand mixer, cream butter, peanut butter and both sugars until light and fluffy.
Add eggs and vanilla to butter mixture and mix until incorporated.
Slowly add flour mixture in three additions, mixing each until combined. Scrape down sides of bowl and mix again to incorporate.
Stir in 1 cup of the chocolate morsels, reserving the rest.
Chill dough and peanut butter candy cups for 30 minutes.
Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.
When dough is chilled, scoop mounds of dough on to the top and bottom of each chilled candy cup.
Press dough together and make sure the edges are sealed. Then press the tops of the cookies in a small bowl containing the remaining morsels. When done, adding morsels to the tops, press any remaining morsels on the sides and bottoms of cookie dough balls.
Place 3 inches apart on prepared baking sheet. Bake for 13-15 minutes. Cool for about 10 minutes (if you can wait that long) before stuffing your face. Note: I baked the cookies in two groups to make sure I had enough room on the baking sheet for them.
Oh and here’s a pic for a little cookie-to-candy cup reference. The peanut butter cups melt and flatten just a bit, helping make these some big beautiful chocolate cookies.
Hip Hip Hooray! I’m celebrating ten years of tiny treats today. That’s right TEN YEARS of baking and blogging and Bakerella. I can hardly believe it. I mean when I started this blog a decade ago, I had no real intentions of doing anything other than keeping track of some baking attempts. The excitement I felt for decorating desserts kind of took over my entire being though. It was all I could think about and all I spent my spare time doing. I say spare time, because I’ve been doing everything over the past ten years while also working a full-time job. My excitement for creating and desire to make others smile has kept me inspired and ultimately led to some pretty unexpected adventures and experiences along the way that I will cherish forever. Want to take a stroll down memory lane with me? Okay, let’s go!
The First Cake and Cupcake Pops
That following January, I posted my cake pops for the first time. And then my cupcake pops. I didn’t know it then, but these two posts would completely change the course of my life in ways I could never imagine.
Baking with Martha
… Like appearing on the Martha Stewart Show less than six months after my first blog post. This was completely crazy! Oh my gosh I have never been more nervous about anything in my life. The funny part back then was that at the time I had not told anyone I had started a blog or was even baking treats. So for friends and family it came as quite a surprise when I told them that I was going to go to New York to be on the show.
Visiting the Pioneer Woman
In 2009, the Pioneer Woman invited me to her ranch for a few days to bake and have a cake pop party. It still feels like yesterday and remains one of my favorite experiences. I can remember people who weren’t familiar with Ree or blogging that much at the time being confused that I was going to go to Oklahoma to stay with a woman from the internet that I had never met – in some house on her land. But it’s the Pioneer Woman I would tell them. You need to go read her blog! Here’s all the fun we had.
A Surprise Wedding Proposal
Say hi to Melissa and Rich. Okay, this just makes me all happy inside. Years ago, Rich, someone I had never met, emailed me and asked me to help him propose to his girlfriend. We planned and plotted and popped the question through one of my blog posts. Being a part of someone’s biggest moments in life is incredibly humbling. Here’s the proposal,her answer and a year after. Hugging you guys!
Friends, food and fun
Over the years, blogging has given me more than a bunch of baked goods. It’s given me the opportunity to travel, meet talented people and make some of the sweetest friends.
One of the trips I went on was this Emmy’s Red Carpet experience. OMG, this was soooo fun. The night before the red carpet was a party with some of that year’s nominees. Watching the red carpet festivities the following day with all the celebrities as they walked by was pretty exciting, too. This was so not my average day. (Neither was this trip to Betty Crocker Headquarters to be featured on one of their magazine covers.)
Cake Pops by Bakerella – The book!
In September of 2010, Cake Pops by Bakerella was published by Chronicle Books. It’s funny now, because before blogging, I had never, ever thought about writing any kind of book, being an author, or anything like that. But, as I kept posting my cake pop creations on the site, I had tons and TONS of questions, inquiries and interest from all over the world. It was overwhelming. My nights were spent answering emails and trying to help people make their own pops, too. It was a natural progression to put a book together. A ton of work, but so worth it. The book even made the New York Times Bestsellers list. Again, not real life.
Book Signings – THE BEST!!!!!!!!
When the book launched, I started out on a book tour at Williams-Sonoma stores. The book signings are by far some of my absolute favorite memories. I laughed and cried, hugged and spent time with so many sweet and happy people. I wish I could bottle up the feelings and happiness I felt during those weeks and share it with each of you. Euphoric. During the signings, I tried to take pics with everyone that attended because I wanted to remember every bit of it. Here’s a link to all the signings if you attended one and want to check out your photo.
Baking with the VERY sweet Blake Lively
In the middle of my book signings, I had an unexpected adventure pop up. Blake Lively invited me to spend time with her in NYC while I was there on my book tour. We had dinner one evening and the next, my mom and I went over to her place and we spent the evening making cake pops. So surreal! Blake is completely charming and makes you feel like the most important person in the room. Whenever I’m around my mom and she happens to come on the TV, we just look at each other, smile and shake our head – like did that really happen.
Okay, this is a big one. I would have to say that 2011 was my most important year. You see, I had started to get sick. Again. I have kidney disease and received a transplant in 1992. During 2010, my kidney functioning had started to deteriorate again and it was looking like I would need a new kidney. In March of 2011, I got really sick and went into the hospital. I came out eighteen days later on dialysis and hoping that my mom would be a donor match. Thank God she was and in June we both underwent successful surgeries. (I love you Mom!) 2011 was a really hard year, but I’m so grateful for my mom and thankful for all of you guys, too. I still think about all of your wonderful comments on this post. Your thoughts, prayers and concern made me feel so much better. Below is a recap of that time.
Cake Pops Holidays
The next year I worked on my second book, Cake Pops Holidays. This one was so fun to do. I instantly fell in love. But probably because I had gotten a lot better at making cake pops over the years. Here’s a cute video promo for the book, too. I filmed it in San Francisco at my publisher’s offices and we all had a blast.
Cake Pops – The Toy!
Did you guys know I once had a Cake Pops toy… I know, I wouldn’t believe it either if I didn’t see it at Toys R Us. This project was a huge learning experience and so different from anything I had ever worked on before. The set included lollipop sticks, a cake crumbler, dipping bowl, mixing bowl, cake pop stand, cake pop tray and presses to make four different cake pop shapes.
Cake Pops Halloween
The last cake pops book I wrote was for Halloween in 2014. The pops in this book are spooky cute and some of my faves. It’s funny, I look back at my first book now and there are so many I wish I could redo because I know I could do them better. My first book will always have my heart though, even if the ones in Holidays and Halloween are cuter.
Cake Pop Con
In November of 2014, I spoke at the very first Cake Pop Conference in Philadelphia. (Here’s an instagram slideshow from the event.) This was such an amazing event devoted to these tiny treats. Being around so many people with the same love for creating, learning and and making others happy is an incredible experience. A big shout out to KC Bakes for putting it all together.
Bakerella for Make’n Mold
This is cool. I worked with a brand called Make’n Mold to develop a Bakerella product line. Make’n Mold is the candy wafer company that I used when I first started making cake pops. We had colorful candy wafers, cute molds, decorates, candy eyes, cute lollipop sticks and more. You can still find some items on their website here.
Being on Jeopardy! Sorta. What?!?!
Oh yeah… this little nugget is pretty fun. Did you know I was an answer on Jeopardy!?!?!? Crazy town!
Those are just some of the highlights that stick out in my mind over the years – outside of all the cute baked goods on the blog. If you’re a new reader or long-time follower, thank you so much for being a part of the fun with me. I wouldn’t have been able to keep things going over the years without you guys and your same love for little treats. Big. Giant. Hugs!!!
Read Full Article
Read for later
Articles marked as Favorite are saved for later viewing.
Scroll to Top
Separate tags by commas
To access this feature, please upgrade your account.