So, it should be no surprise that I own A LOT of silicone molds! I just can’t seem to resist buying cute molds, but I am usually disppointed when I try to make something in them. I have tried making tons of things in silicone molds, and they just haven’t been as useful as I’d hoped. (not that this has kept me from buying cute ones whenever I see them!)
However, I had an idea the other day to use them to make cake pops! Have you ever made cake pops before? (I have!) I have a really hard time getting them to be even, perfect balls.
It occurred to me that I could use my silicone mold to make perfectly shaped balls – and it worked like a charm!!
I actually used them this time to make cookie butter truffle pops (I had cookie butter on hand and it seemed simpler than making cake balls, but the technique is identical for whichever you make)
After you press your cake mixture or truffle filling into the molds, freeze to firm them up.
If you don’t allow them to freeze thoroughly, they will not pop out cleanly. If they are too frozen to get your lollipop stick in neatly, let them thaw a little bit (after you have popped them out)
If you have made cake pops before, you know that a good trick is to dip the stick (I used paper straws for mine) into the melted chocolate first and then put that into the cake ball. This helps it to stay on your stick while you dip the rest.
I can’t stress enough how much I love the Ghirardelli chocolate wafers when it comes to dipping – it melts so much runnier than the Wilton brand and makes for easy dipping and coating. (although if you are piping shapes, go with Wilton!)I wrapped mine with the same bags I use for my homemade lollipops, and then tied them with a cute valentine ribbon.
I can’t wait to do this with my little tree molds that I have for Christmas or little flower shapes for Easter!