by

SPRING CHICKS

includes Sticks, Bags, Ribbon, and Gift Tags to Make 24 Adorable Pops!

SINGLESCAKE POPSCAKE POPS

COPYRIGHTED:

NOT AUTHORIZED

FOR DISTRIBUTION

by

SPRING CHICKS

includes Sticks, Bags, Ribbon, and Gift Tags to Make 24 Adorable Pops!

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by byDISCOVER THE SWEET WORLD OF CAKE POPS

WITH BAKERELLA AND ONE OF HER FAVORITE

DESIGNS—ADORABLE SPRING CHICKS. Perfect for tucking into an Easter basket or displaying at a baby shower, you’ll have just as much fun making and decorat-ing the chicks as you will giving them away. Nothing says love like a cute little cake pop.

ANGIE DUDLEY IS BAKERELLA,

the creator of the wildy popular blog chronicling her adventures in baking and the originator of the cake pops phenomenon that has taken the world by storm. Her books include Cake Pops

Holidays, the Cake Pops Kit and the New York Times bestselling Cake Pops by Bakerella (all published by Chronicle Books).

Copyright © 2010 and 2011 by Angie Dudley.

All rights reserved.

Manufactured in China. Designed by TK

$19.95 U.S./£13.99 U.K.

THIS KIT INCLUDES:

24 cake pop sticks 24 clear cellophane treat bags Coordinating ribbon 24 gift tags that attach to the sticks

COPYRIGHTED:

NOT AUTHORIZED

FOR DISTRIBUTION

YOU’LL NEED:

Spring ChicksThese baby chicks are adorable and are perfect for Easter baskets, baby showers, or just celebrating Spring.

• 18.25-oz/520-g box cake mix

• 9-by-13-in/23-by-33-cm cake pan

• Large mixing bowl

• 16-oz/455-g container ready-made frosting

• Large metal spoon

• Wax paper

• Two baking sheets

• Plastic wrap

• Flower-shaped cookie cutter (1 1/4 in/3 cm wide by 3/4 in/2 cm deep)

• 2 lb/910 g chocolate candy coating

• Two deep, microwave-safe plastic bowls

• Dish towel

• 24 paper lollipop sticks (included in the kit)

• 1 lb/455 g pink candy coating

• Toothpicks

• M&M’s or similarly shaped candies

• Sprinkles

• Styrofoam block

INSTRUCTIONS:

1. Bake the cake as directed on the box, using a 9-by-13-in (23-by-33-cm) cake pan. Let cool completely. (A)

2. Once the cake is baked, get organized and set aside plenty of time (at least an hour) to crumble, roll, and dip 2 dozen cake balls. (A)

3. Cut the cake in half. Crumble one of the halves of the cooled cake into a large mixing bowl. You should not see any large pieces of cake. Wrap the remaining cake in plas-tic wrap and freeze for another use. (A)

4. Add the frosting and mix it into the crumbled cake, using the back of a large spoon, until thoroughly combined. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper–covered baking sheet. (A)

5. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen. (A)

6. Melt the candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 in (7.5 cm) deep for easier dipping. I usually work with about 1 lb (455 g) of coating at a time. (A)

7. When you are ready to dip, remove a few cake balls from the refrigerator at a time, keeping the rest chilled. (A)

8. One at a time, dip about 1/2 in (12 mm) of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating. (A)

9. Let dry completely in a Styrofoam block. When dry, use a toothpick to dot a small amount of melted candy coating in position for the beak, and attach an orange rainbow chip sprinkle. Use the same technique to attach 2 yellow rainbow chips for wings on either side of the cake pop and 2 orange flower sprinkles at the bottom for feet.

10. Draw eyes with a black edible-ink pen, and let dry com-pletely in the Styrofoam block.

11. Once they are completely dry, wrap up each Spring Chick in a cello bag and tie with ribbon. Slide a gift tag onto the stick and your cake pops are ready for gifting!

Tips

1. Try ditching the sticks. They’re pretty cute with-out them. Just form a cake ball into a pear shape and drop it into a bowl of melted candy coating. Cover it with the coating without moving or stirring it around in the bowl. Then lift it from the coating with a spoon. Tap off the excess coating and slide the little chick carefully off your spoon onto wax pa-per to set. If the coating pools at the bottom, use a toothpick to draw a separation line. That way, once it dries completely, it will be easier to break off the part you don’t want. Wrap each Spring Chick in a cello bag and tie with ribbon. Thread the gift tag through the ribbon for a pretty presentation.

COPYRIGHTED:

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FOR DISTRIBUTION

Published in 2012 by Chronicle Books LLCPreviously published by Chronicle Books in Cake Pops by Bakerella (copyright © 2010 by Angie Dudley)

All rights reserved. No part of this may be reproduced in any form without written permission from the publisher. Manufactured in XX Design by TKTypeset in TK

Chronicle Books endeavors to use environmentally responsible paper in its gift and stationery products.

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A D G J

B E H K

C F I L

SPRING CHICKS

by

SINGLESCAKE POPSCAKE POPS

includes Sticks, Bags, Ribbon, and Gift Tags to Make 24 Adorable Pops!

COPYRIGHTED:

NOT AUTHORIZED

FOR DISTRIBUTION