paper and cake: how to

To say Thanks to the teachers at my kids school this year, the parents put together a little end of the year "Appreciation" pot luck for them. And since I do not cook, I only had one option.

Cake pops!

Ever since I tasted Terri's cake pops, I've been a little obsessed, to say the least, with all things cake pops. I even have a Bakerella book that I've studied within an inch of it's life, although it hasn't helped my technique.

terri's cakeballs served up on an Art Party palette

Anyway, to match the color scheme of the luncheon (using leftover crepe paper streamers from our last school event), I purchased supplies in yellow, orange and red. Two sand buckets from the .50 cent bin at Michaels and some green floral foam bricks were the base of my cake pop centerpiece. Just trim the bricks to fit using a regular kitchen knife, leave them a little bit big for the bucket and really push them in so they are nice and snug. Use rice to fill up the rest of the bucket and to cover up the foam.

I followed the directions in the cookbook from Bakerella, and used 3 different length lollipop sticks to vary the height in my centerpiece.

I also made the cake pops with out sticks in them (technically cakeballs) and put them on square paper plates. Add a little print/cut/party magic, and these super cute little flags and signs hit my "thank you" message home.

What with Memorial Day, Fourth of July and Labor Day right around the corner, even my dreams have been in Red, White and Blue!

Let me take just a moment of your time to share a little cake I threw together. All you need: box of cake mix (plus the egg and so forth), cake pan (small medium or large will do), a batch of butter cream (although can of frosting would work just as well), and some Patriotic Nonpareils.

First, bake your cake layers - as directed - and after a bit of cooling time, you will want to slice off the top bump to make flat on the top. I find a long serrated knife works best. For this cake, I used a 6 inch round and I baked up three of them (still only 1 box of mix) I also used a 6 inch cardboard round as a base.

Next, after whipping up your batch of butercream frosting, use a bit to fill between layers, then do a crumb coat. That is, completely cover your cake in a thin layer of frosting to keep all the crumbs in. Refrigerate for 20 minutes.

Buttercream Frosting
    •    8 oz. unsalted softened butter
    •    4/5 c. powdered sugar
    •    2 T milk
    •    2 t. vanilla extract
    •    2 t. fresh lemon juice
In a stand mixer, fitted with a paddle attachment, add 1/2 the powdered sugar plus all of the other ingredients. Beat until moistened. Add the rest of the powdered sugar. If the frosting is still too thick, you can add a tiny bit of milk at a time until it reaches the desired consistency.

I do find that this next part works best if you are using some kind of rotating cake stand. Coat the sides and top of the cake fairly thickly with your remaining frosting, then, get out your Dritz EZY-hem guide (I know, right?). Hold it parallel to the side of the cake, lightly pressing into it, turning the cake at the same time - drag that hem guide and smooth the frosting out. Cool huh. Wish it was my idea.

And now? the FUN part! I ended up taking the cake outside, because I knew clean up would be super fast using the hose. You could certainly do this inside, but, I'm not coming over to pick up a zillion tiny red white and blue balls off the floor.