And lets face it, life is full of distractions, so being able to bookmark my favorite techniques and return to them as often as I want is a huge plus! The Wilton cake pops instructor, Valerie Pradhan, walks you through every step during this FREE The Wilton Method®: Creative Cake Pops class. From making the base and placing the cake balls on lollipop sticks to dipping the pops and even adding embellishments like piping and candy clay. I’m already planning Elle’s first birthday - kind of early, I know, but I’m just super excited to put everything together for her special day. I’m pretty certain that a variety of cake pops will definitely be making an appearance on the dessert table. Disclosure: My Baking Addiction has partnered with Craftsy to share a variety of classes with our readers. This post is sponsored by Craftsy; however, the views and opinions expressed by Jamie Lothridge on My Baking Addiction are my own, and based upon my experiences with the The Wilton Method®: Creative Cake Pops class. This post may contain affiliate links.It’s also a good idea to protect your hands with cooking-safe, plastic gloves. Hold the template flat on the surface of the chocolate-dipped cake pop and evenly spray the black color mist. When you lift the template, the face pattern remains. Continue these steps, occasionally blotting your template dry with a clean paper towel. When the faces are done, you can fix any mistakes with a clean Q-tip and vodka. It effectively cleans off any color mist mistakes and quickly evaporates. I tied black polka dotted ribbon to each stick to dress them up. I stored these pops in a lined cardboard cake box overnight and served them the next day. The faces stay slightly tacky to the touch so I don’t recommend stacking them. When serving the Minecraft cake pops, you can use a cake pop stand to display them nicely. You can purchase a round cake pop stand or a square cake pop display.
Make sure to move the fondant around on the surface, adding cornflour as needed, so that it doesn’t stick. Gently lift the black icing and lay it over the small ball of cake. Use your hands to smooth the icing around the shape until it’s covered to the base. Use a sharp knife or pizza cutter to trim away excess fondant. If the trimmings are clean of buttercream, keep them in a freezer bag to use later. Dust a large clean surface with a small amount of cornflour. Knead the blue ready to roll icing until soft and malleable. Have your large iced cake nearby, then gently roll the icing loosely onto the rolling pin, then unroll it over the cake, making sure it’s centered. Use your hands to smooth the icing over the cake all the way down the sides. Trim away excess icing with a sharp knife or pizza cutter leaving a small border. Smooth the icing further with your hands or a cake smoother from the top down to the base of the cake to get rid of any air bubbles and lumps.
Once smooth, use a sharp knife or pizza cutter to trim away the small border right to the base of the cake. To decorate the spider, knead the white fondant until soft then roll it out and use a round cutter to cut out two circles for the eyes and use a sharp knife to cut out small fangs and teeth. Knead and roll out a small amount of the black fondant and cut out two smaller circles for the pupils. Re-knead and roll out the black fondant, use a sharp knife or pizza cutter to cut out diamond shapes. Re-knead the black icing, then use it to cover straws for the legs. Have ready 12 straws, cut 4 of them in half. Roll a piece of black icing into a thin sausage. Lightly wet one of the full length straws then press it into the icing. Close the fondant around the straw and roll it until smooth.
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