Cupcake cake pops

1. cupcake pop.

prep time: 30min
makes: 48

Ingredients:

48 basic cake pops 900g chocolate candy coating
450g ounces pink candy coating
M&M’s or similarly shaped candy for the cupcake tops
Sprinkles

You will need:

Flower-shaped cookie cutter (11/4 inches wide by 3/4 inch deep)
Two deep, microwave-safe plastic bowls
48 paper lollipop sticks
Toothpicks
Styrofoam block

Method:

1. Take a chilled cake ball and roll it into a cylinder shape. Then slide it into the flower-shaped cookie cutter. The cake mixture should fill the entire cutter, with any excess forming a mounded cupcake top on one side. You can use your thumb to keep the shape flat on one side, allowing the rest to form a mound on the other. When you have the shape the way you like it, gently push the shaped cupcake out of the cutter from the bottom.
2. If the mixture is still firm enough, you should also be able to gently pull it out by holding the top mounded side.
3. Place the cupcake-shaped cake ball, right-side up, back on the baking sheet. Continue with the remaining cake balls. Once the balls are all shaped into cupcakes, return them to the freezer for 5 to 10 minutes to keep them firm.
4. While the cupcake shapes are chilling, melt the chocolate candy coating to use for the bottoms of the cupcake pops. Place the candy coating in a deep, microwave-safe plastic bowl. Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating.
5. Now you’re ready to dip. Take a few cupcake-shaped cake balls out of the freezer to work with at a time. Transfer the rest to the refrigerator at this point, so they stay firm but do not freeze. When you are ready to dip, set up another baking sheet.
6. One at a time, take a cupcake-shaped cake ball and, holding it by the mounded top, dip the bottom into the melted chocolate candy coating just to the point where the mounded shape starts.
7. Remove it from the chocolate, turn it upside down, and swirl your hand in a circular motion. This will cause any excess chocolate coating to slide down. When the coating reaches the bottom of the mounded cupcake top shape, you can stop. Have a tea towel handy to wipe off your fingertips, as it is highly likely that you’ll get some coating on them. Don’t use water to rinse your hands, as getting water in the coating can make it unusable.
8. Place the half-coated cupcake shape on the wax paper–covered baking sheet, chocolate candy coating side up, mounded side down.
9. Immediately dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the flat, chocolate- coated bottom of the cupcake while the chocolate is still wet. Push it no more than halfway through. Continue with the rest of the cupcake-shaped cake balls. Allow the chocolate to dry completely.
10. To decorate the tops, melt the pink candy coating in the same way that you melted the chocolate. Holding its lollipop stick, dip the top of a cupcake in the melted pink candy coating. It should completely cover the rest of the exposed cupcake and meet the edge of the chocolate coating. Remove the cupcake pop from the coating and turn it right-side up. If the coating is too hot, it will start to drip down the sides. If this happens, let the coating sit for a few minutes to cool and start to thicken. Then when you dip the tops, the coating will stay in place.
11. While the coating is still wet, use a toothpick to touch up any areas the coating may not have covered. Then place 1 M&M (M side down) on the top and add sprinkles for decoration.

 2. heart cake pop! 

Materials:
Cake pop mixture
Cocoa melting candy
Chocolate (brown) buttercream/frosting
Sugar sprinkles in pink
Rice paper
Pink modelling paste
Piping gel Edible lustre sprays in gold and pink
Lollipop sticks

Tools:
Polystyrene block
Disposable piping bag
No. 42c piping tube
Non-stick rolling pin 23cm
Heart cutter 3cm
Circle cutter 5cm
Blossom plunger 1cm
Non-stick board
Small scissors
Scallop tool/spoon
Greaseproof paper

Instructions:
1 Prepare some cocoa melting candy and secure the lollipop stick to the pop using the technique explained in the basic cake pop recipe. Make sure the stick is inserted into the middle of the flat base of the heart shape and be careful not to push it in too far. Chill flat on greaseproof paper on a baking tray in the fridge.
2 Dip each heart pop into the melted candy and return to the fridge to set.
3 Place a 5cm (2in) circle cutter on to a piece of rice paper and use a pencil to draw around it. Use plain or decorative craft scissors to cut out the shape and snip a small ‘x’ to create a hole in the centre, or use a hole punch. Spray the rice paper with a mixture of pink and gold lustre sprays and leave to dry.
4 Thread the coloured rice paper circle on to the prepared cake pop stick, through the ‘x’ or hole, and secure with a little buttercream.
5 Cut off the end of a disposable piping bag and place a no. 42c piping tube inside. Fill with a little buttercream of a medium consistency. Pipe a line along the top and base edges of the cake. Touch the piping tube to the pop, apply pressure to the bag, lift slightly and allow the line of icing to drop on to the pop, whilst turning the stick in the other hand.
6 Paint a little piping gel on to the top of the cake and transfer sugar sprinkles on to the gelled area using a scallop tool or spoon.
7 Roll out some pink modelling paste on a non-stick board and using a 1cm medium blossom plunger, stamp out a number of blossoms. Secure these on to the mini cake using a little buttercream. Pipe a buttercream centre in the middle of each one. Leave to dry in a polystyrene block. 

ΠΗΓΗ:http://www.travel-sweets.blogspot.gr/2013/02/cupcake-cake-pops.html