I have an order for 60 cakepops for the 18th. I was making round, pumpkin and candy corn cake pops. I want to do a trial run before the time is over. I am trying to use the brownie pops silicone mold, but for some reason there isn't that much of a point and they are way to soft. I have thought about maaking a sheet cake and using a triangle cookie cutter to make the candy corn shape. What do you ladies think? Any ideas or help would be greatly apprieciated...
If you make a sheet cake, they'd be cake "balls" instead of cake "pops" which would work fine unless you plan on putting a stick in them. You need the density of a cake pop to put a stick in them. Without a stick, they'd be cute little petite fours, which would be fine if that's what you're going for.
I am going to place a stick in them. I did a trail run with crumbling of the cake and adding a little bit of frosting to make it thick. But doing it that way the chocolate cake taste like a Fudge Brownie. Is there anyway to change that, so it'll taste more like cake and not a brownie.
Use less frosting
Or maybe vanilla frosting instead of chocolate
Vanilla cake + chocolate buttercream
Chocolate cake + vanilla buttercream
Cake + buttercream and extra vanilla or liqueur of choice
Cake + buttercream and orange essence
Do not use frosting in a can, it is vile and will destroy your work.