Authors: Kathy Moore and Roxanne Wyss
Suggested Retail: $24.95 US/$27.95 Canada
Publication Date: November 2012
227 pages total, 7″ x 10″, contains 32 color photo pages
Review: When purchasing my Babycakes Cake Pop Maker, I was under the impression that it would just make bite-sized morsels of cake that would have infamous possibilities when decorating. The Big Book of Babycakes Cake Pop Maker Recipes broadens the playing field by adding doughnuts, muffins, biscuits, scones, appetizers, meatballs, and more.
The authors share a run-down on how to use the cake pop maker, certain tools to make baking and decorating cake pops easy, what you can use to make displays, and then on to starter recipes and decorations in Part 1 (Getting Started). With each recipe, there is a section or tip provided on decorating, like how to add spirals, swirls, or lines. There are color photos at the end of the chapter that go over step by step instructions for decorating techniques. I hope to try making Easter eggs in the next few weeks with my daughters. They looks delicious and whimsical.
The Big Book of Babycakes Cak Pop Maker Recipes includes the following:
Part 2: Sweets and Treats
Chocolate Cake Pops
Fruity, Nutty, and Spirited Cake Pops
Trifles and Other Desserts
Glazes and Sauces
Part 3: Mealtime Sidekicks
Muffins and Breads
Tapas and Tidbits
Part 4: Gifts and Centerpieces
Theme Party and Special Occasion Centerpieces
Cake Pops Problem Solver
Internet Support and Mail Order Sources
The Big Book of Babycakes Cake Pop Maker Recipes gives a ton of ideas on how to use your cake pop maker at home for just personal enjoyment and even ideas to “wow” guests at a themed party or special events, like a baby shower. I wish all creations from Gifts and Centerpieces could have been pictured in this book, but otherwise contains many wonderful recipes to create, sample, and share. Try a few from this book below.
Excerpted from The Big Book of Babycakes™ Cake Pop Maker Recipes by Kathy Moore & Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.
Chicken and Mushroom Phyllo Tarts page 160 (image with Fig Wonton Bites, page 148)
Makes 14 to 16 tarts
How can a recipe made with cream cheese and phyllo go wrong?
Different brands of phyllo come in different-size sheets. For this recipe, we used sheets that are 14 by 9 inches (35 by 23 cm). If using larger sheets, cut them into quarters before folding as directed in step 2.
Thaw phyllo dough in the refrigerator according to package directions. Wrap any extra sheets tightly in plastic wrap and refrigerate for up to 2 weeks, or refreeze and use within 9 months.
2 tbsp unsalted butter 30 mL
1⁄2 cup finely chopped mushrooms 125 mL
1⁄4 cup finely chopped onion 60 mL
1 clove garlic, minced 1
Salt and freshly ground black pepper
4 oz cream cheese, softened 125 g
1 can (4.8 oz/127 g) white chicken, 1
7 to 8 sheets frozen phyllo dough, 7 to 8
thawed (see tips)
1. In a medium skillet, melt butter over medium-high heat. Add mushrooms and onion; cook, stirring, for 5 to 6 minutes or until lightly browned. Stir in garlic, salt and pepper to taste and cream cheese until cheese is melted. Gently stir in chicken. Remove from heat.
2. Cut each phyllo sheet in half crosswise. As you work with each half-sheet, keep the remaining half-sheets covered with plastic wrap and then a lightly dampened towel, to prevent them from drying out. Fold each half-sheet into fourths. Place about 1 tbsp (15 mL) chicken filling in the center. Gather all the edges up and pinch around filling to make a packet, using water to seal.
3. Place a packet in each cake pop well.
4. Bake for 5 to 7 minutes or until phyllo is crisp. Transfer packets to a wire rack to cool slightly.
5. Repeat steps 3 and 4 with the remaining packets. Serve warm.
If Baking in the Rotating Cake Pop Maker: Bake as directed in step 4, without rotating.
Cappuccino Bites page 61
Makes 22 to 24 cake pops
All the flavor of cappuccino packed into bite-size treats! It is especially fun to display these cake pops in a large cappuccino cup filled with chocolate-covered coffee beans.
Coat the cake pops in chocolate or vanilla candy coating.
Glaze the cake pops with Chocolate Glaze and dust with unsweetened cocoa powder or ground sweetened chocolate. Remember, if you plan to glaze your cake pops, leave them off the sticks.
1 cup milk chocolate cake mix 250 mL
1 tbsp unsweetened cocoa powder 15 mL
2 tsp instant espresso powder 10 mL
1 large egg, at room temperature 1
1 large egg yolk, at room temperature 1
3 tbsp vegetable oil 45 mL
3 tbsp milk 45 mL
Nonstick baking spray
1. In a large bowl, using an electric mixer on low speed, beat cake mix, cocoa, espresso powder, egg, egg yolk, oil and milk for 30 seconds or until blended. Beat on medium speed for 2 minutes.
2. Spray cake pop wells with baking spray. Fill each well with about 1 tbsp (15 mL) batter.
3. Bake for 4 to 6 minutes or until a tester inserted in the center comes out clean. Transfer cake pops to a wire rack to cool.
4. Repeat steps 2 and 3 with the remaining batter.
5. If desired, attach sticks to cake pops.
If Baking in the Rotating Cake Pop Maker: In step 3, bake for 1 minute. Rotate and bake for 2 to 3 minutes. Rotate back before testing for doneness. Continue with step 3.
Movie Night Popcorn page 200
Makes 1 centerpiece
When you’re hosting a movie night, chances are you’ll be serving popcorn. Continue the theme with this fun centerpiece.
When cutting the marshmallows into two pieces, cut pieces of various sizes. The cake pops will look more like popcorn if the marshmallows are not in perfect halves.
White candy coating wafers
8 White Cake Pops 8
40 to 45 mini marshmallows, each cut 40 to 45
into two pieces (see tip)
1 bag unpopped yellow popcorn 1
8 cake pop sticks 8
8 feet red metallic curling ribbon, cut into 240 cm
12-inch (30 cm) lengths
1 popcorn container (about 8 inches/ 1
20 cm tall)
1 Styrofoam block
(about 8 by 2 by 2 inches/ 1
20 by 5 by 5 cm)
1. Melt 1⁄4 cup (60 mL) white candy coating wafers (see page 19) and use to attach sticks to cake pops (see page 27). Freeze cake pops for at least 15 minutes to set. Reserve the remaining candy coating.
2. Add 1 cup (250 mL) white candy coating wafers to the reserved white coating and melt until smooth. Coat cake pops (see page 29). Immediately arrange marshmallow halves, cut side down, over cake pops, making them look like popcorn. Set in a cake pop stand to dry.
3. Tie a length of ribbon in a knot around each cake pop stick. Slide the knots up to just below the cake pops. Use a scissors blade to curl the ribbons.
4. Measure the dimensions of the popcorn container and trim the Styrofoam to fit snugly and be about 1 inch (2.5 cm) shorter than the container. Place Styrofoam in the container and cover it with unpopped popcorn. Push the cake pop sticks into the Styrofoam, arranging the cake pops decoratively.
Disclosure: I received The Big Book of Babycakes Cake Pop Maker Recipes to produce this review. No other compensation was received. The thoughts and feelings expressed are my own.