Okay here’s what nobody will tell you: Bake Pops, or cake lollipops, are a ton of effort. Seriously, hours of your life will be covered in batter and then rinsed down the drain. Not only will the batter expand unevenly and beyond your expectation, coating soft cake balls with relatively heavy melted chocolate is not an easy task. That simple dunking maneuver they use on the website is an absolute sham; the easy white chocolate drizzle decoration a non-starter. Trust me when I say that you will waste a minimum of $6 Dean and Deluca pink sugar on these round little jerks. The best part of the whole experience was plucking the overexcited, overcooked batter droplets off the top of the pan and eating them in a shroud of depression and self loathing. Also, if you’re someone like me whose muffin tins have a constant layer of crumbs because you simply cant be bothered to scrub the inside AND the outside of 12 muffin cups, then scrubbing 36 cake pop holes is a real treat.
Rant over. In the end, my 36 cake pop pan yielded 27 edible/presentable cake pops. The inside is a raspberry cream cheese concoction, the outside a quick heavy layer of dark chocolate and mini-chocolate chips or pink sugar crystals. These better impress my coworkers, and that’s all I have to say about that.