kalamansi's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
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Website: The Kitchn
I was in search of a cake pops recipe that started with cake and frosting from scratch rather than cake mix and canned frosting. I mechanized the process where possible (e.g. using a mixer, first with the paddle and then the dough hook) to combine the cake crumbs and frosting) but of course most of the labor is in shaping and dipping the pops. I was expecting to make about 50 pops, which is Bakerella's yield from a 9x13 cake, but my yield from two 9" rounds was 117 cake balls; I used a tablespoon cookie scoop. (Someone in the recipe's comment thread posted a yield of 54 pops, so your mileage may vary. Widely.) Because I had so many pops, I melted another 12 oz of chocolate chips, and then had enough chocolate left over to dip odds and ends such as mini pretzels. I used 1/3 of a cake of paraffin with each 12 oz of chocolate too (one paraffin cake=1/4 pound); that's the proportion that my husband's family's recipe for buckeyes has for chocolate coating. The recipe says refrigerating the dipped pops will lead to weeping chocolate, but I haven't found that to be the case. (Our dipped buckeyes don't weep either; maybe the wax helps?) Anyway, there's uncooked cream cheese in the pops, so I didn't want to leave them out at room temperature for too long, much less outdoors in the mid-80s for a Labor Day weekend picnic.
The recipe posted links to Bakerella's and Pioneer Woman's cake pops recipes. Bakerella prefers to put her pops stick-side down in a stand, and the Kitchn prefers putting the pops head down on a pan. Pioneer Woman likes to lay hers flat; I took that option because that fit best in my freezer.
The pops were good--definitely a treat, but not overly sweet. I would keep some milk nearby for a chaser after eating a couple, though! Our guests, both children and adults, enjoyed them.
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I love making these biscuits because I don't have to take out the pastry blender or food processor. The biscuits are very tender, and you have to be careful not to pat the dough too thick or the middles won't be cooked through by the time the bottoms are brown. The instructions say to cut the dough into eight biscuits but those are a little too generously sized for my family, so I cut twelve instead. I've done substitutions such as swapping in 1/4 c. whole spelt flour and mix-ins such as lots of shredded cheese and they've turned out great. The instructions also say to bake for 15 minutes at 425F but they're done at eight minutes in my oven.
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