How To Package Cake Pops?

Prepare and bake cake mix as directed on the box or use a homemade cake mix.

How to make cake pops?

If you had a cake fail and your cake turned out too dry, then that would also be perfect to turn into cake pops. You can also bake a cake from a cake mix or from scratch to make your cake pops. Whatever cake you use, you can use a food processor to crumble the cake.

What is the best way to store pre made cake pops?

The best way to store pre made cake pops is to place them in an airtight container with a paper towel lining the bottom of the container. Place the cake pops on top of the paper towel in a single layer then cover and store the cake pops in the fridge for five to seven days.

How do you coat a cake pop with candy coating?

Hold the cake pop upside down. In one motion, dunk it into the candy coating until you see the coating cover the entire ball and meet the stick. Then lift up the pop and encourage the excess coating to flow back into the bowl by making an up-and-down motion with your arm.

Can you freeze Cake Pops with lollipop sticks?

When you are ready to finish the cake pops, adding the lollipop stick and dipping them in the melted chocolate, simply take them out of the container and start dipping! If you do freeze the cake pop centers, you will want to move them to the fridge about a day in advance to let them thaw.

How do you store cake pops after dipping?

Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then continue with step 9. You can also freeze the finished cake pops for up to 6 weeks once the coating has fully set.

Should you freeze cake pops before shipping?

Keep them in the freezer until you’re ready to take them to ship (again, helps keep them colder, longer, which prevents any melting in transport, not because they need refrigerated). GOOD TO KNOW: Cake pops stay good for two weeks.

Should I wrap cake pops?

Wrap the Cake Pops

The first step is to wrap your cake pops. The best way to keep your cake pops fresh is by vacuum sealing them before placing them in the freezer. This will help them retain their moist texture without becoming soggy. But if you don’t have a vacuum sealer like this at home, no worries.

How far in advance should I make cake pops?

You can easily make cake pops as long as six weeks before the event, as long as they are frozen. Before dipping, let them thaw in the fridge. Before serving, they should be thawed on the counter.

Do you freeze cake pops after dipping?

After you have dipped the cake pops and have a nice finished product, avoid storing them in the freezer. The cake center will shrink in the freezer and, when brought back to room temperature, the pop will expand again, causing the candy coating exterior to crack.

How long do cake pops last once made?

Once the pops are completely cool, they’re ready to enjoy. Package them up in plastic goodie bags or serve them as is on a plate or platter. Cake pops stay fresh at room temperature up to 2 weeks. In the fridge, they will stay fresh for 3 weeks.

How much does it cost to ship cake pops?

Total Shipping Cost By Fed Ex Ground

Dozens Ground Shipping
1-6 $10-15
7-12 $20-25
13-18 $30-35

How do you pack a cake for shipping?

How to Ship A Cake

  1. Package the cake tightly in a fitted styrofoam mailer.
  2. Insert frozen cool packs around the cake to keep it fresh.
  3. Place the styrofoam mailer inside a sturdy cardboard box.
  4. Seal the box with high-quality shipping tape.
  5. Mark the outside of your box.
  6. Ship your cake.

Can u ship cake pops?

But cake pops are fragile little treats that must be shipped with extra care so they do not get smushed, smashed or trashed. There are two basic approaches to shipping cake pops (or any delicate treat for that matter): single box or double box.

Why are my cake pops cracking?

The most common reason why cake pops crack is because the temperature of the cake ball and the frosting you applied to it was too great. More often than not, the coating will have been too hot and the cake ball will have been too cold, although vice versa can happen.

How long do Starbucks cake pops last?

The good news is that you can store Starbucks Cake Pops for one week to ten days at room temperature. If you want to keep them for a longer time, they will last for up to two weeks in an airtight container. What is this? To keep cake pops fresh for even longer, you can refrigerate or even freeze them.

Why do cake pops fall off the stick?

If your cake balls are falling off your treat stick, they could be too heavy due to size or adding too much frosting. To help ensure your cake balls stay, be sure to dip the stick in melted candy before inserting it into the cake ball. This hardened candy coating acts as a glue to hold the stick in place.

How do you transport cake pops in a car?

Place a small section of tissue paper in the bottom of the box and lay pops (always in treat bags) in alternating directions. Depending on the size, I can get 3-4 in each box. When you close the box, the tissue they’re wrapped in will keep them secure. You just don’t want them moving around in the box.

How do you make easy vanilla cake pops?

How to Make Cake Pop Recipe

  1. Bake the vanilla cake, let it cool and remove the outer brownish layer with a knife.
  2. Crumble the cake into small pieces and mix it with the frosting.
  3. Form the crumbs into cake balls.
  4. Freeze the vanilla cake pops for 15 minutes.

How to make best cake pops recipe- easy?

  • First make the cake. Heat oven to 190C/170C fan/gas 5.
  • While the cakes are cooling,make the buttercream. In a large bowl or the bowl of stand mixer,beat the butter and icing sugar together until smooth,add
  • Melt the white chocolate in the microwave,blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl.
  • How to make cake pops with unique flavors?

  • Make the cake mixture. Make the cake mixture by combining cream cheese,butter and sugar with crumbled cake.
  • Roll individual balls. Roll the cake mixture into balls and put them on a parchment-lined sheet tray.
  • Melt chocolate. Take a handful of the chocolate chips and melt them in the microwave for 30 seconds.
  • How to store cake pops the right way?

  • Unfrosted Cake Layers. Wrap an unfrosted cake layer tightly in plastic wrap; be sure and secure the top,sides and bottom of the layers.
  • Frosted Cakes. A Southern cook can never have too many casserole dishes or pretty cake keepers.
  • Cut Cake.
  • When to Refrigerate Cakes.
  • How to Make Cake Pops: A Step-By-Step Tutorial

    • All activities should be supervised by an adult.
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    • It is possible that this content contains affiliate links.
    • Do you happen to have any leftover birthday cake?
    • Or have you ever baked a cake and it came out a touch too dry?

    So, what do you do with a cake that is no longer moist?Of course, you can make cake pops out of it!This tutorial on how to make cake pops is very simple to follow and can be used to turn any cake into cake pops.Children will like assisting with the preparation of these, but the best part will be eating them as a tasty reward!

    IN CONNECTION WITH: How to Make Gummy Bears

    How to Make Cake Pops: A Step-by-Step Tutorial

    It is not necessary for your cake pops to be bakery-perfect. Simply have fun preparing them and savoring their soft, gooey cores when you’ve finished. They are actually rather simple to do. Making these with your children will be a great experience for them, especially the dipping and decorating portions.

    How to Get Round Cake Pops

    If you want your cake pops to be round, you’ll need to hold them up on some foam board or use a cake pop mold to make them round. We don’t mind them being a touch flat on the bottom since it makes them simpler to store and because they are devoured so rapidly in our house! The cake pop mold, on the other hand, is ideal for presenting these as gifts to friends and family.

    What Cake to Use to Make Cake Pops

    • The nicest part about creating cake pops is that you can use leftover dry cake as a base.
    • If you have leftover cake from a birthday party or similar occasion, this is a fantastic way to transform it into something completely different!
    • If you’ve ever had a cake fail because your cake came out too dry, it would be an excellent candidate for turning into cake pops.
    • Making cake pops is also possible by baking a cake from a cake mix or from scratch and freezing it.
    • Whatever cake you choose, crumbling the cake in a food processor is a simple and convenient method.

    If you don’t have a food processor, you may alternatively use your hands to mash the ingredients together.

    How to Melt Candy Chocolate for Cake Pops

    • One of the most enjoyable aspects of preparing cake pops is repurposing dried cake. The following recipe is a terrific method to recycle cake from a birthday celebration or other occasion into something completely different. If you’ve ever had a cake fail because your cake came out too dry, it would be an excellent candidate for turning into cake pops as well. Making cake pops is also possible by baking a cake from a box mix or from scratch. Use a food processor to crumble your cake, no matter what kind you choose to make. The use of your hands can also be substituted in the absence of a food processor.
    • If you don’t have any leftover dry cake, you can bake a cake according to the package directions and let it cool before using it. Make the cake into a breadcrumb consistency by processing it in a food processor. If you do not have a food processor, you can crumble the cake by hand if you do not have one.
    • Combination of cake crumbs and frosting (we used around 3/4 of the jar, but you may need to add it gently to achieve the desired consistency). You want it to be nearly dough-like, but not too sticky from the frosting, like in a cookie. In order to make it less sticky, you may add a bit extra cake, and if it becomes too dry, you can add additional frosting.
    • Then roll the dough into balls and place them on a baking sheet. Place on a piece of waxed or parchment paper.
    • Refrigerate the cake balls for a few hours to allow them to firm up.
    • Prepare your candy melts by melting them in the microwave according to the directions on the package. This is the step in which you should use extreme caution. Adding some shortening to the pan will prevent it from being overheated. Reduce the microwave setting to the lowest available level and stir often between cooking cycles. Allow the heat of the candy melts to continue to melt on their own before placing them back in the microwave to avoid overheating them.
    • Once the candy sticks have been dipped in the candy melt mixture, they should be placed halfway between the balls. Allow for the hardening of the candy mixture on the cake balls.
    • Allow the extra chocolate coating to drop off to one side once you have dipped it in the melted chocolate coating. During this stage, you can optionally decorate with sprinkles before the chocolate covering is totally dry. For circular cake pops, place them on a foam board to dry once they have been cut out.

    If you want your cake pops to be round, you’ll need to hold them up on some foam board or use a cake pop mold to make them round. When you’re ready to create the cake pops, here’s a fun summary you can pin to your Pinterest board so you’ll always have this easy step-by-step reminder ready to go!

    Easy Treats to Make With Kids

    Make this simple gummy bear recipe for another quick and easy treat idea for the youngsters in your life. This recipe for genuine fruit popsicles is also a big success with kids, and they will have a blast helping to create them!

    How to Store Cake Pops (Before or After Dipping)

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    • If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.
    • Aside from that, I earn money as an Amazon Associate when people make eligible purchases.
    • They are a wonderful complement to any dessert table, a wonderful party favor, and a delight that everyone enjoys- after all, who wouldn’t want to eat cake coated in chocolate on a stick?!
    • Cake pops may be customized to match any theme, and they can be produced in any color or form that you can imagine.

    You can simply prepare them ahead of time, allowing you to devote more time to your event later on.Continue reading to learn about some simple methods for storing cake pops to guarantee that they remain fresh, tasty, and visually appealing for your party.

    How to Make Cake Pops

    • There are two primary methods for creating cake pops, both of which are simple enough to accomplish at home.
    • Using a cooked cake of any flavor and a tiny bit of buttercream frosting, the first method is to mash them together.
    • The cake will have the consistency of cookie dough at this stage, and you may shape it into whatever form you choose.
    • Alternatively, roll the cake mix into balls for a more traditional cake pop, or be creative by molding it into something amusing to match your party theme.
    • Once the cake pop centers have been formed, they should be allowed to cool in the refrigerator or freezer before being attached to a lollipop stick and dipped into melted chocolate or candy melts to finish.

    It’s not difficult at all!The alternative method of creating cake pops is to utilize a cake pop machine or mold that has been specifically made for this purpose.This is essentially just a pan in which you will cook cake batter in order to bake the cake in the shape of a round cake pop when it is through baking.Cake pops are made by baking the batter into beautiful, fluffy balls of cooked cake.

    You don’t have to worry about forming the cake balls into the shape of your choice because it’s all done for you!The cooked cake pops will still have a lollipop stick attached to them before being dipped in melted chocolate to create a stunning final result.This option appears to be rather straightforward as well!

    How to Store the Cake Pop Centers

    • You can keep your cake pop centers after you have fashioned them from a mixture of baked cake and buttercream or after you have baked cake pop centers in a cake pop pan at this point.
    • Using an airtight container, store the cake pop forms in the refrigerator for up to a week or in the freezer for up to a month after they have been prepared.
    • When you’re ready to finish the cake pops by attaching the lollipop stick and dipping them in the molten chocolate, just remove them from the container and begin dipping them right away!
    • When freezing the cake pop centers, place them in the refrigerator about a day before you plan to use them to allow them to defrost completely.
    • Using frozen pops will increase the likelihood of moisture seeping through the chocolate covering as the center cools.
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    During thawing and expansion, the chocolate may potentially fracture in the core.When the centers are cold from the fridge, it is best to dip them in the chocolate since they will not lose their shape in the heated chocolate and the chocolate will also solidify immediately on the cool pops.So, put the pop centers in the freezer for up to a month to ensure they stay fresh, then transfer them to the refrigerator the day before you want to dip them in the sauce.

    How to Store Dipped Cake Pops

    • Whether you’ve already completed your cake pops by dipping them in chocolate or candy melts and decorating them exactly as you imagined, you’ll be able to keep them successfully for many days.
    • Using a paper towel to line the bottom of an airtight container is the best method to preserve pre-made cake pops for the longest period of time.
    • Place the cake pops on top of the paper towel in a single layer, cover with plastic wrap, and keep in the refrigerator for five to seven days.
    • Remove them from the refrigerator about an hour or two before you want to serve them to allow them to come to room temperature (cake tastes best when served warm!).

    Storing Cake Pops at Room Temperature

    • After you have completed your cake pops, dipping and decorating them to your heart’s content, you can simply store them at room temperature for 1-2 days.
    • When cake pops are stored at room temperature, they will really look the nicest (since there will be no danger of condensation collecting on the chocolate).
    • Make sure to keep the chocolate-dipped cake pops away from direct sunshine or extreme heat, as the chocolate may melt.
    • If you intend to keep your cake pops at room temperature, be sure that the flavor you chose is compatible with this method of storage.
    • Typical tastes such as vanilla and chocolate, for example, are excellent for storage at room temperature.

    However, if any of the ingredients in the pop require refrigeration (for example, a cake pop prepared with lemon curd), you should not store the pop at room temperature and instead follow the directions above for storing cake pops in the refrigerator.

    How to Prevent Cake Pops from Cracking

    • After you have dipped the cake pops and have a wonderful final product, you should avoid storing them in the freezer for long periods of time.
    • As a result of the freezing process, the cake center will shrink, and the pop will expand when brought back to room temperature, causing the candy coating on the outside of the cake to fracture.
    • Furthermore, the moisture from the frozen cake will most likely cause the chocolate pop to become wet, resulting in the ruined appearance of your exquisite pop.
    • After the cake pops have been dipped, avoid storing them in the freezer and instead keep them in the refrigerator or at room temperature.
    • If you want to make excellent cake pops for your next large party or event, you don’t have to wait until the last minute.

    You may start baking right away!Make your cake pop centers well in advance of your event, dip them in chocolate a few days before the event, and revel in the knowledge that you have gorgeous, handmade cake pops ready to serve your friends and family!Best of luck with your baking!

    Tips and Tricks for Coating Cake Pops!

    • A cake — any cake — was never met that we didn’t adore.
    • Cake pops, on the other hand, have a particular place in our hearts.
    • From children’s birthday celebrations to elegant wedding receptions, these little cuties are the bite-sized life of the party everywhere they go.
    • And, apart from being lovely, they’re also really practical, due to the fact that they’re so simple to show, serve, and consume.
    • Plus, because they’re coated in a durable candy coating, they’re completely failsafe when it comes to creating them ahead of time and transporting them.

    Continue reading for some helpful hints on how to dip your cake pops.

    Candy Coating 101

    • A cake — any cake — was never met that we didn’t adore and eat in large quantities.
    • Our affection for cake pops, on the other hand, is unique.
    • From children’s birthday celebrations to elegant wedding receptions, these little cuties are the bite-sized life of the party wherever they may appear!
    • Apart from being lovely, they are also functional, due to the fact that they are simple to prepare, serve, and consume.
    • They’re also completely failsafe to make ahead of time and travel because to the robust sugar covering.

    For more information on how to dip your cake pops, continue reading this article.

    Candy-Coated Cake Pops

    Level: Easy

    What You Need

    • Cupcake pop dough
    • Cookie scoop
    • Toothpicks
    • Cake pop stand or styrofoam block
    • Candy melts
    • Microwave-safe dish
    • Microwave
    • Lollipop sticks
    • Lollipop sticks with candy melts
    • Microwave

    Instructions

    1. Make the Cake Pop Dough

    • Combine a cooked cake (you may use any recipe you choose) and buttercream in a mash-up bowl.
    • Advice from the pros: For every two cups of cake, use one spoonful of buttercream.
    • To get a doughy consistency that can be rolled into a ball, adjust the ratio until it reaches the desired consistency.
    • As soon as you’re finished, use a cookie scoop to make similar cake balls and put them in the refrigerator to cool for approximately 10 minutes.

    2. Melt the Wafers

    • Fill the basin halfway with candy wafers to melt them.
    • Microwave for 1 minute at 50% power, then mix well to combine flavors.
    • It’s important to stir even if it doesn’t appear that anything has happened in order to prevent the wafers from becoming scorched.
    • Stir and microwave for another 30 seconds at 50% power for a total of 1 minute.
    • Repeat at 50 percent power for 30 second intervals until the wafers are totally melted and no longer brittle.

    If necessary, add additional wafers to completely fill the dish, but remember to stir after every 30 seconds interval.

    3. Thin the Coating, if Needed

    • Pour in some paramount crystals, which are manufactured from the same oils that are used to make candy wafers, if the candy coating appears to be too thick.
    • This will thin down the candy coating.
    • To the warm candy coating, add a spoonful of paramount crystals at a time, stirring constantly, until the crystals are completely melted.
    • You want the viscosity of your melted candy melts to be loose and fluid, similar to the consistency of a can of paint.
    • Because different colors and brands of candy wafers behave differently, you may need to do some experimenting to find the best combination.

    Simply keep playing with it until it seems perfect!

    4. Pause

    It’s normally advisable to let the candy coating cool for around 5 minutes after heating and before dipping in order to avoid cracks in your completed pops. The coating performs best when it is as near to ambient temperature as possible.

    5. Insert the Stick

    • After covering around 13% of the length of the lollipop stick in the melted candy coating, push the stick into a cake ball until it is almost halfway inside the ball.
    • Dipping the stick in candy coating first helps to ″glue″ the cake ball and the stick together and also prevents the cake ball from slipping down the stick later on in the process.
    • Before moving on to the following stage, make sure that all of the cake balls have sticks in them.
    • If your kitchen is very warm, place the ″naked″ cake pops in the refrigerator for a few minutes before continuing.

    6. Get Dippin’

    • Okay, now comes the truly enjoyable part: dipping your cake pops!
    • The cake pop should be held upside down.
    • Dunk the ball into the sugar coating in a single motion until the coating covers the entire ball and meets the stick, then remove the ball.
    • By making an up-and-down motion with your arm, you may encourage the extra coating to flow back into the bowl after you have lifted up the pop.
    • Turn the pop right side up and give it a small twist, twisting the pop at an angle to let the coating settle evenly around the cake ball.

    Repeat the process with the second pop.

    7. Tidy Up

    If necessary, use a toothpick to assist guide any extra coating off the cake pop towards the stick, as seen in the picture. Alternatively, a toothpick can be used to puncture any visible air bubbles in the coating.

    8. Let Them Dry

    • Place the completed pop in a cake pop stand or a styrofoam block, and then repeat the process until all of your pops are covered with chocolate.
    • Now, take a step back and appreciate those works of art till the coating is entirely dried and hardened.
    • Although the length of time required will vary depending on the kind of candy melts you use, it is normally between 10 and 30 minutes in most cases.
    • If you’re in a rush, you can always put the pops in the refrigerator.

    How to Ship Cake Pops

    • Cake pops are the most recent dessert trend to hit the scene.
    • It is absolutely possible to make these popular snacks on sticks by combining cake crumbs with icing, shaping them into balls (or other creative forms), and inserting them onto sticks.
    • After that, they are dipped in a particular icing or coated with fondant and decorated in a variety of different ways.
    • Cake pops are a terrific addition to any party since they are available in a range of flavors, shapes, and decorations.
    • Children adore them, and adults like them since they eliminate the need for plates and utensils in order to enjoy themselves.

    Because of the tremendous demand for these glitzy delights, several innovative individuals have decided to start their own cake pops manufacturing and selling businesses.However, due of the perishable nature of cake pops and the fragile nature of their composition, many new cake pops suppliers are wary about exporting their wares.While it is not exactly a piece of cake, it is reassuring to know that these adorable and scrumptious delicacies can be transported securely as long as the right packaging procedures are used throughout the shipping process.In order to guarantee that your cake pops arrive looking and tasting great, here are some pointers on how to properly package and transport them: Wrap each cake pop in a transparent plastic bag to prevent them from falling apart.

    To keep the plastic in place, you can use bright ribbons to tie it in place.This will help to keep the pops from becoming infected or otherwise harmed.The ribbons also help to make them appear more attractive.Cake pops with protruding decorations should be wrapped extensively with bubble wrap to ensure that they remain intact throughout transport.When shipping cake pops, be sure you use a strong cardboard box.

    Tissue paper should be used to line the inside of the box, and it should be long enough to extend to the box flaps.Then, using a couple of layers of bubble wrap, line the bottom of the box with the contents.Using your hands, arrange the pops on top of the bubble wrap, ensuring sure that the sticks are tucked under and that no pops are sitting on top of one another.The pops should be arranged in a layer that is flat.Before putting the second layer of cake pops on top of the first, lay down another piece of bubble wrap.

    • Continue in this manner until all pops have been placed in the box.
    • Finish by placing a sheet of bubble wrap on top of everything.
    • Extra tissue paper can be folded over the top of the bubble wrap if there is any leftover.
    • Tape the opening shut.
    1. Shake the box gently once it has been closed.
    2. If there is any movement, fill in any empty places with additional bubble wrap until the contents are no longer shifting.
    3. Packaging tape should be used to seal and fasten the box.

    Addresses and labels should be attached.You might wish to make a distinction between which side is up.You may take the item to your local post office or shipping firm and get it sent overnight or via expedited shipping service.

    How to ship / post cake pops (the Cake Pop Princess way)

    • I am frequently asked how to send cake pops, and I thought that rather than spelling it out every time, why not provide the most comprehensive guide possible?
    • That being said, please feel free to make any further comments in the section below and I will incorporate them into this post.
    • For me, this is the only strategy that works since it is the only way I know how to do things.
    • There have only been three breakages in the mail in the last 18 months of poppery, and almost a thousand parcels – one where the box was crushed on one corner (2 pops out of 20 were damaged), which I assume was caused by the pops being dropped onto a corner, and two where the pops had things that overlapped the edges – fondant in both cases.
    • I believe we have a very excellent track record:) Before I begin, let me provide some background information: I currently reside in the United Kingdom.

    I ship my cake pops all around the United Kingdom and even Europe.They’ve traveled as far as Brazil, Japan, and the United States on occasion (including Arizona and Florida).They aren’t especially pleased when it is extremely hot.Although my father managed to make it in the 35 C heat at my end, it was a close call.

    You might want to consider only taking your pops to the post office shortly before closing time, and sending them through overnight or expedited delivery if you reside in a very hot climate.First and foremost, if you’re planning on mailing your pops, you’ll want to make sure they’re as robust as possible.You should avoid placing several items on top of the sugar coating – I always place mine beneath.If you’re using delicate fondant – for example, for wings – don’t let it overlap the edge; instead, press everything down firmly.This will result in fewer items falling off or breaking in the mail.

    Let’s start with the boxes and see what happens.Single wall cardboard boxes measuring 9x6x6 inches and 9x6x3 inches are used.I purchase mine on eBay for around £17 per hundred.I could purchase in greater numbers, but space is at a premium in my house, and I get chastised by my husband if I have too many boxes sitting around (he’s also not a fan of the 5 enormous rolls of bubblewrap I buy for approximately £30 at a time, but that’s another story!).9-inch boxes are ideal for 6-inch cake pop sticks, but they will also accommodate 7.5-inch sticks as well.

    • If you use longer sticks, you’ll need larger bins to accommodate them.
    • Tissue paper is used to line the inside of my boxes.
    • Not only is it visually appealing, but it also serves to hold the pops in place more effectively.
    • If the contents do settle during transportation, the paper will maintain them moving as a cohesive unit rather than crashing into one another.
    1. But partly because it’s beautiful, and I’m a sucker for anything that’s beautiful.
    2. After you’ve lined the box with newspaper, you’ll need to cover it with bubble wrap to protect your valuable cargo.
    3. Keep in mind that once your box has been placed in the postal system, it will not be held upright by the postal service.

    It’s more probable that you’ll be kicking it about the sorting office, so keep an eye out for your babies!If you’re just sending simple pops without any delicate embellishments, you don’t have to worry about separately packaging them.6 inch sticks will allow you to receive 8 pops each layer, however 7.5 inch sticks will only allow you to get 6 pops per layer.Remember to tuck all of your sticks beneath and to the side of your other pops – the last thing you want is a stick sitting on the face of your pops, which might result in them being crushed during transit.At the very least, the back has been injured, but the face is unharmed.Don’t spoil their beautiful appearances!

    Each layer should be separated with a double layer of bubblewrap.It’s possible that you have more delicate pops to convey.For such occasions, I keep a variety of bubblewrapping materials on hand (yes, this is the exciting life I lead).

    Because the body of this butterfly is made of sweet clay, it is protected with a double layer of bubblewrap to prevent it from getting crushed.Double it over, being sure to leave a little space at the top.It’s now time to put it in the box!A few of the pops on layer two are larger, but there are only six total on this layer.The number of pops each layer is absolutely and wholly depending on the content you transmit.If you’re concerned, remember that less is more!

    This small guy’s head is full with items that protrude from it.The last thing I want is for those items to come into contact with the edge of the box while in transportation, so I’ll be sure to wrap him with plenty of overlap.Layer Three features eight pops once more, but they’re a little more delicate this time around since they have mexico paste wings.I’m going to cover them in a single layer of bubblewrap just in case, just in case.Between this and the next layer, add another double layer of bubblewrap to protect it.

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    Then, using tape or a sticker, attach your tissue paper in place.Isn’t my sticker a charming little thing?Isn’t it true that it’s true?:) Close the lid of the box.Give it a little shake.Is there any movement you can pick up on?

    1. If you are able to do so, you will require additional bubblewrap (or packing peanuts, or shredded paper).
    2. YOUR ENEMY IS THE MOVEMENT!
    3. I sometimes stuff a wad of cardboard below the tissue paper at the bottom of the package to save money because my courier does not charge for weighing their packages.

    Assuming I have cardboard on hand (which I almost always have because I am a cardboard hoarder).You may finish taping up your box after all is calm on the Western Front.And, because you’ve gone to so much bother on the inside, you should make it clear which way is up so that the receiver may reap the benefits when they open the box.You may use an address label or another sticker to do this, as I have done.My small stickers are a favorite of mine.Perhaps a little too much.

    • It was just a few minutes ago that I mentioned how little I get to do outside of the house.
    • You’re now ready to submit your message!
    • Here are a few things to keep in mind: Are you sending in hot weather, or are you sending to a hot location?
    • Wrap each pop in bubblewrap, regardless of how fragile it is, and chill your box before sending it for as long as possible if it is hot where you are (or keep your wrapped pops in the fridge until you box them – remember not to put unwrapped pops in the fridge as they will sweat).
    • Air is the most effective kind of insulation.

    Those freezer bags you can get at the supermarket?They’re bubblewrap wrapped within a glittery covering to make them appear more appealing.Don’t stack pops on top of one other!If they rub against one other, they will mark or dull each other’s surfaces, especially if they are dropped from a great height.

    Using butterfingers, for example, a postal worker can deliver letters efficiently.Bubble wrap can be used to separate layers.Make sure to individually wrap your pops in cellophane bags; never leave them out in the open since they will mark against one another.Do you have anything you want to stick on your pop?What about spots or eyes?

    1. Use a dab of candy melt at the moment of dipping rather than after it has dried to prevent it from cracking.
    2. This indicates a more stable bond.
    3. Was it impossible to connect it before the pop dried?

    Apply heat to the surface on low heat (it will become glossy) and pick up your sprinkling with a moistened cotton bud – this is far more accurate than using your finger.Please remember to visit the UK Cake Pop Forum if you want assistance with any area of cake poppery.I hope this information is useful to you in your posting endeavors.We won’t even care if you’re traveling from another country.

    • No, seriously, we are huge fans of foreigners!
    • If you’d like to view more of my work, please visit my website at www.cakepopprincess.co.uk or join the amazing popfans on my Facebook page at www.facebook.com/cakepopprincess.
    • On Twitter, you can find me at @cakepopprincess, where I witter on about strange stuff from time to time.

    Homemade Cake Pops

    • It is possible that this content contains affiliate links.
    • Please take the time to read my disclosure policy.
    • How did you spend your weekend?
    • The majority of the time was spent celebrating my friend’s birthday.
    • Among the things I prepared were this cake (which I baked as cupcakes), these cookies, and these cookies again– it had been much too long since I’d made a batch of them in particular!

    Chocolate, peanut butter, and caramel are all favorites of the birthday girl, so selecting these three items was a no-brainer.When it comes to celebrating a joyous event, there’s nothing better (get it?better?) than a birthday, shower, wedding, or whatever else you can think of.I had my baby shower last month, and one of the surprises was a massive display of cake pops, which my mother and sisters prepared as a surprise for me.

    Cake pops are one of my favorite treats, but I seldom take the time to create them.A batch for each of my sisters’ bridal showers in the last three years, however, was a labor of love on my part.(Do you remember the cake pops in green and pink?(They were for a bridal shower, after all!See?

    Special events need the consumption of extra-special food.The difference between these cake pops and others you may have tried is that they are created from scratch completely from start to finish.No box cake mix or canned icing are used, resulting in a cake pop experience that is completely different from the norm.In fact, the prepared food may be TASTEED.There’s a lot of love, passion, and consideration that goes into each and every gorgeous pop.

    • Moreover, guess what?
    • Do you want to witness the entire procedure from beginning to end?
    • Follow along on Facebook or Instagram LIVE on Wednesday at 1 p.m.
    • Eastern Time.
    1. It’s during that time when I’m LIVE every week!
    2. I’ll prepare a batch and answer any questions you have about cake pops as we move along together!
    3. So, whatever!

    When I was writing Sally’s Candy Addiction, I was inspired to start producing handmade cake pops.In fact, this dish may be found in the book itself!I’d want to post it on the blog as well because I’ve had a lot of requests on how to make cake pops from scratch in the past.To begin, I’ll go over the steps I took to create the peeeeerfect pop, as well as the vanilla cake and vanilla buttercream that were utilized to make the pop’s cake and buttercream.Now that we have established that there is a lot of terrain to cover, let’s get started.(I’m not going to quit with the nerdiness just yet.) It will take a bit more time to prepare the cake from scratch because we will not be using box cake mix or canned icing.

    I always start with the cake the night before and finish with the cake pops the following morning.The overall procedure is as follows:

    1. Make your own cake and frosting
    2. make your own icing
    3. Make a homemade frosting by crumbling the cake.
    4. Form into little balls
    • Recipes for both the vanilla cake and the icing are really simple, although I do recommend that you use the appropriate size pan for the cake.
    • Using a standard 9-inch cake pan will result in an unwieldy cake.
    • A 9-inch springform pan will be required because the cake is rather tall when baked.
    • Alternatively, an 11-inch pan can be used.
    • A 10-inch springform pan may also work nicely for this recipe.

    The components for the cake are basic.The bare essentials, such as flour, butter, sugar, vanilla, and milk.The same applies for the vanilla frosting, which consists of butter, confectioners’ sugar, vanilla extract, and milk (or cream).The flavor difference between this and what you get out of a box is the texture of the ingredients.

    You can definitely tell that these cake pops are unique, and it’s all down to the fact that you started with components that were made from scratch.IT WAS WORTH IT!Once the cake is crumbled, it’s time to combine it with the frosting mixture.The idea of crumbling a cake into icing seems a little strange when you think about it, and that’s precisely what cake pops are– they seem a little strange when you think about them.It’s made of cake and icing that have been combined to make a truffle-like ball.

    Insert a stick through the hole and immerse it into the coating.True to its strange and delectable nature, it is also fantastic, and you should embrace it.The cake broke into the dish of icing in the left shot.The right shot shows the two elements together.Once the two ingredients have been combined, it is time to form the mixture into balls.

    • And here’s how I go about accomplishing this.

    My Rolling Trick

    • When the cake and frosting combination is cool, it is much simpler to roll them into perfectly round balls.
    • And what I do is roll the balls up immediately after the two ingredients have been combined.
    • They’re a little deformed because the cake and frosting recipe is quite moist– and because they were baked at room temperature.
    • So I place the balls in the refrigerator for at least 2 hours to allow them to firm up.
    • After that, I give them another tiny roll to help level out the sides a bit more.

    When they’re cold, it’s much easier to smooth them out and mold them into precisely spherical forms.As a result, (1) roll (2) chill (3) roll again to smooth out the sides of the roll Because the cake balls need to be extremely cold before dipping, this approach accomplishes both tasks at once!Let’s get this party started.Alternatively, you may dip the cake balls in pure white chocolate, which is what I prefer for the nicest flavor, but that stuff can be rather pricey.

    And you’ll need a substantial quantity to make all 40 cake pops!Candy melts/candy coating can be substituted for the chocolate.I’ve included both possibilities in the recipe below, along with some more information on each option.Yet another tip: to guarantee that the cake ball is securely attached to the lollipop stick, dip it briefly into the coating before placing it on the stick.After that, insert the stick into the middle of the cake ball.

    Take a look at the photo above!Another tip: placing the cake pops right side up in a large styrofoam block or even a box is the ideal method to enable the coating to dry and harden without compromising the beautiful round shape of the cake pop.For this batch, I utilized a box, as shown in the photo below.I just pierced it with really little holes.It’s simple and inexpensive.

    • Cake pops will be completely dried in about an hour.
    • Cake pops are a brilliant celebration-worthy delicacy that can be made ahead of time and stored in an airtight container.
    • After they’ve been allowed to dry completely, I just place them in a large freezer bag with a zippered top.
    • They last for up to 6 weeks in the freezer, after which they should be thawed overnight in the refrigerator.
    1. I’ve got a couple additional pointers for you!
    2. I went through them in detail in Sally’s Candy Addiction since they’re really crucial to understand before you start playing the game.

    Cake Pop Tips

    1. Isn’t frosting the most delicious portion of a cake? Cake pops, on the other hand, are an exception. Too much frosting results in a cake pop that is very wet and oily, rather than the beautifully moist pop you were expecting. This frosting recipe makes *just enough* frosting to wet the cake crumbs on the bottom of the pan. The correct ratio is critical here, and the cake balls must be absolutely cool before being dipped in the chocolate. Check to see that you have adequate space in your refrigerator or freezer for them before you buy them. Cake pops are best chilled on a large baking sheet coated with parchment paper
    2. a 2-cup glass liquid measuring cup is the right depth for dipping the cake pops
    3. tinting the coating adds a delightful splash of color! I normally stick to a color scheme consisting of white and one additional color. Alternatively, a maximum of two colors may be used. (For example, these.) The teal hue I’ve used here is Americolor gel food coloring in the shade teal
    4. of course, sprinkles are a need. However, you were previously aware of this.

    With the exception of lollipop sticks and the appropriate size cake pan, there isn’t much else you need to get started! Print

    Description

    • Recipe for homemade vanilla cake pops with homemade vanilla buttercream prepared from scratch (no cake mix or commercial icing used) 1 and 2/3 cups (209g) all-purpose flour (spooned and leveled)
    • 1 and 2/3 cups (209g) sugar (spooned and leveled)
    • 1 cup (200g) granulated sugar
    • 1 large egg, at room temperature
    • 2 teaspoons pure vanilla extract
    • 1 cup (240ml) whole milk (or buttermilk)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup (115g
    • 1 stick) unsalted butter, softened to room temperature
    • 1/2 cup (115g
    • 1 stick) unsalted butter, softened to room temperature
    • 1/2 cup (115g
    • 1 stick) unsalted butter, softened to room

    Frosting

    • One and a half cups (210g) confectioners’ sugar, 2–3 teaspoons heavy cream or milk, 1 teaspoon pure vanilla essence, 7 tablespoons (100g) unsalted butter, warmed to room temperature

    Coating

    • Sprinkles
    • candy melts or coating (or white chocolate, if desired)
    • 40 ounces confectioners’ sugar
    1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 9-inch springform pan with cooking spray
    2. Make the cake by following these steps: In a medium-sized mixing basin, whisk together the flour, baking powder, baking soda, and salt. Make a mental note to put it away. In a large mixing basin, cream together the butter and sugar until light and fluffy, about 2 minutes, using a handheld or stand mixer fitted with a paddle or whisk attachment. In a separate bowl, add the egg and vanilla extract and beat on high speed until well incorporated. Scrape the bottom and sides of the bowl as often as you need to.
    3. Add the dry ingredients and milk to the wet components while running the mixer on low speed until everything is well blended. Manually whisk the mixture to check that there are no major lumps at the bottom of the bowl before proceeding. The batter will have a small thickness to it. Pour the batter onto the prepared pan in an equal layer. Bake for 30 to 36 minutes, or until a toothpick inserted in the center comes out clean, depending on your oven. If the top of the dish begins to brown too rapidly in the oven, loosely cover it with a piece of aluminum foil.
    4. To finish cooling the cake in the pan on a wire rack, let it cool fully.
    5. Make the icing by following these steps:
    6. Using a handheld or stand mixer with with a paddle attachment, cream the butter on medium speed for about 2 minutes, or until it is light and fluffy. While the mixer is running on low, slowly add the confectioners’ sugar, heavy cream, and vanilla extract. Increase the speed to a high level and continue to beat for three full minutes.
    7. Place the crumbled cake on top of the frosting in the mixing bowl when it has cooled. Make sure there are no huge lumps in the soup or stew. On a low speed, beat together the frosting and the cake crumbles until they are fully incorporated.
    8. 1 tablespoon of the moist cake mixture should be measured and rolled into a ball. Place the balls on a baking sheet that has been lined. Put it in the refrigerator for 2 hours or the freezer for 1 hour. If necessary, re-roll the chilled balls to smooth them out. As you’ll only be working with a few at a time, put them back in the refrigerator.
    9. Melt the coating in a 2-cup liquid measuring cup (which is ideal for dunking!) over low heat. You can use a double boiler or a microwave to prepare this dish.
    10. Coat the cake balls with the following ingredients: Only 2-3 cake balls should be removed from the refrigerator at a time. The center of the cake ball should be poked with a lollipop stick that has been dipped about 1/2 inch into the coating. Make sure you only push it halfway through the cake ball. Toss the cake ball in the coating until it is completely covered. (See note below) In order to ensure that the cake ball’s base is completely covered with coating, place the cake ball on a lollipop stick. Allowing the excess coating to fall off is accomplished by tapping the stick against the edge of the measuring cup very gently. Using sprinkles, decorate the top of the cake and place it upright in a styrofoam block or box (as explained above). Repeat the process with the remaining cake balls, only working with a few at a time that have been taken out of the refrigerator. When dipping the cake balls, they must be extremely cold
    11. the coating will set within an hour. Alternatively, cake pops can be stored in the refrigerator for up to 1 week.
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    Notes

    1. Instructions for making the cake ahead of time: I always bake the cake one day ahead of time. Cover with plastic wrap and let aside at room temperature. The cake balls can be kept in the refrigerator for up to 2 days or frozen for up to 6 weeks if they are not dipped in chocolate. After allowing the frozen meat to defrost in the refrigerator, go to step 9. Once the coating has completely hardened, you may store the completed cake pops in the freezer for up to 6 weeks. Refrigerate overnight to allow for thawing.
    2. The following are the special tools: KitchenAid stand mixer, KitchenAid hand mixer, glass measuring cup, springform pan, Silpat baking mat, half sheet baking pan, lollipop sticks, and Americolor food coloring
    3. the following are the special tools:
    4. Various types of coatings are available, such as candy coating/candy melts, almond bark, and pure white chocolate. If you’re using almond bark or pure white chocolate, cut it up first before melting it in the microwave. Make a thin coating by melting it down with 1/2 teaspoon vegetable oil to make it easier to apply as a coating. Semi-sweet, bittersweet, and milk chocolates are all acceptable substitutes. Chop coarsely and heat in a saucepan with 1/2 teaspoon vegetable oil to thin it down. Maintain a heated temperature over a double boiler

    Baking Made Simple has a newsletter subscription option. Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a few of my most popular recipes and explain why they’re so effective in the process.

    How to Ship Cake Pops

    1. You may recall reading about our lemon cake pops on this blog.
    2. These were built in Akron, Ohio, then sent to Lawrence, Kansas, where they were used.
    3. Because this was a first for La Hoot, I looked up ″shipping cake pops″ on Google to gain some inspiration.
    4. With the exception of one site that was really useful, I was unable to locate much material that was extremely thorough.
    1. I created this guide to be of assistance to anyone looking for advice!
    2. Each pop was individually wrapped, and I also purchased the following supplies: a 10x10x5 cake box, a roll of?bubble wrap, two Coleman Ice Chillers, and white tissue paper to finish the project.
    3. (Please keep in mind that I was delivering 35 pops and they wouldn’t all fit in one cake box.

    As a result, I mailed two boxes.Depending on how many packages you are delivering, you may not require or be able to accommodate two chillers.If possible, combine the two to ensure that the pops remain cooler for longer.) IN THE END, you want to package the pops as snugly as possible to avoid any movement during shipping, but not so tightly that the pops are crushed.This entails the use of bubble wrap and a filler of some kind.

    Do all of this the night before sending, and place the box(es) of pops, which are all ready to be packed for shipment, in the freezer for the night before shipping.You should store them in the freezer until you are ready to send them out (again, helps keep them colder, longer, which prevents any melting in transport, not because they need refrigerated).IT’S IMPORTANT TO KNOW: Cake pops are good for up to two weeks.The steps are as follows: 1.

    1. I used a 10x10x5 cake box and strengthened the bottom and all four sides with cardboard that I cut from other boxes I had on hand.
    2. 2.
    3. (Rather than fortifying a box that is already sturdy, you may just use a box that is already sturdy; I used a cake box because it was a client order, though).
    4. 2.

    I put one cooler on the bottom and covered it with another piece of cardboard.Then, I folded three pieces of tissue paper in half lengthwise and let the edges come up and drape out (this was a blog suggestion, so that after you’re through packing your items in, the tissue paper may lay over the top and look very pleasant to the buyer when they receive it).In the same manner as the tissue paper, I tore off a three-sheet-long strip of bubble wrap (my roll was perforated) and inserted it into the box.As an example, here’s what it looked like at this point: In the box, I arranged the cake pops top to bottom, putting the pop ends against the left and right edges of each cake pop, and then placed crumpled up newspaper in the spaces between them.

    For a more professional appearance, I recommend using filler such as packing peanuts or shredded paper.Because it was a friend’s newspaper, I felt fine with utilizing it.6.I tore a piece of bubble wrap and placed it over that layer, and then I added another layer of pops, alternating sides from left to right, with the pop ends against the top and bottom edges of the box, as seen in the picture (pic below is of 2nd layer).It’s only that I thought they looked better when I varied the ways they were positioned.7.

    I was able to put around 26 pops in this box, 13 on each layer.After that, I added a bit extra newspaper to fill in the gaps, folded the bubble wrap in, and then folded the tissue paper in over the top of everything.It was quite well-constructed and presented itself beautifully.To save time, I cut approximately 6 inches off one of the sides, held down the last couple of inches, then folded over the sheet from the other side and tucked it in.(For those who are as meticulous as I am, when I folded both sides of bubble wrap in, it was too much on top.) This box was completely packed and ready to go.?I had 10 extra pops, so I used the same packaging method as before, but in a smaller box with no chiller because it didn’t fit.

    My additional chiller and both boxes of cereal were stored in the freezer overnight.The next day: 8.I discovered a box in which both of these boxes would fit perfectly without taking up a lot of extra room.

    9.I placed both boxes in the room and then positioned the additional cooler against them, where it would be most convenient for me.10.

    After that, it was time to put everything away.It was imperative that the crates be completely immobile, so I stuffed them completely full of crumpled newspaper.I closed the box and attempted to shake it to make sure everything was in working order.11.1 I carefully packed the package in brown mailing paper before delivering it to UPS for basic ground shipment.They sent everything on schedule and in the precise format that I requested.

    WIN!Here’s some further information about delivery methods: Consider utilizing one of the priority flat rate shipping boxes from the United States Postal Service (which would also save you the cost of a cakebox, cardboard, and so on).If you don’t already have boxes, you can get them for free from a local store, and if you don’t want to ship it through the USPS, you may wrap it in brown paper.I enjoyed the UPS service, and it cost roughly $15 to transport a 10 pound box halfway across the nation using their services.

    1. The substantial flat rate Because USPS boxes measure 12x12x5, it is likely that 35 pops will fit into a single box.
    2. Shipping is presently $15.45, with tracking added for an additional 75 cents.
    3. It will arrive in three days thanks to the UPS service.
    • According to the Priority flat rate USPS website, it will arrive in 2 days ″in most circumstances,″ which means it will arrive in 3 days at the very latest.
    • On the whole, it’s roughly equivalent, except that using UPS’s two-day service boosts the delivery cost by almost $50.
    • There is a great deal of discussion about the legality of mailing perishable food on the internet.
    • According to the USPS website, you are unable to ship perishable food if you do not select a delivery mode that permits it to be delivered before there is a risk of it being spoiled (see link below).
    • Otherwise, everything is OK.
    • When UPS inquired what I was transporting, I replied that it was chocolate cake pops, which they accepted, and everything went well.

    Here is a link to the United States Postal Service’s regulations as of May 2012.You may also look through the index and read Section 53 for a more comprehensive explanation.I hope this has been of assistance!

    The perfect pop is rich and moist. Find out how to store cake pops so you can savor every bite!

    1. When you enter into a bakery or coffee shop or even a birthday celebration, it appears that you will see these cheerful tiny nibbles everywhere.
    2. I’d say that cake pops, such as this one, are a delightful, bite-sized delicacy that are appropriate for almost any occasion.
    3. The only drawback is that it isn’t free.
    4. One batch of cake pops typically makes around 48 of them; that’s just too much dessert!
    1. Here’s what you should do with the leftovers.

    How to Store Cake Pops

    1. Determine how you want to keep your cake pops before you begin creating them (with the help of our professional guide).
    2. The pops can be kept either before or after they have been dipped in their respective coatings.
    3. If you want to coat them with chocolate or candy coating before baking them, make sure to allow the coating to dry fully before baking.
    4. Psst!
    1. This raspberry truffle flavor is a personal favorite of ours.

    Wrap the Cake Pops

    1. The first step is to wrap your cake pops in a decorative paper.
    2. The most effective method of preserving the freshness of your cake pops is to vacuum seal them before storing them in the freezer.
    3. This will aid in the preservation of their moist feel and prevent them from getting soggy.
    4. However, if you don’t have a vacuum sealer like this at home, don’t be concerned about it.
    1. Wrap each cake pop individually in plastic wrap, then wrap it again in aluminum foil.

    Refrigerator or Freezer?

    1. After that, place your cake pops in a jar with a tight-fitting lid.
    2. As a result, they will be less likely to be crushed by frozen vegetables and other freezer companions.
    3. Previously wrapped cake pops will keep for up to one week in the refrigerator and up to one month in the freezer.
    4. If you were feeling very sophisticated and busted out your vacuum sealer, your cake pops will keep fresh in the freezer for several months.

    How to Defrost Cake Pops

    1. The most critical step has now been taken!
    2. What happens when it’s time to eat these beautifully preserved cake pops, you might wonder.
    3. This can be a little difficult because cake pops tend to become mushy after being removed from the freezer.
    4. In order to soften your pops, store them in the refrigerator after they have been frozen.
    1. Using a paper towel folded in half, lay each cake pop on top of the towel to absorb any excess moisture and help them maintain their form.
    2. Remove them from the freezer and bring them to room temperature before putting the sticks in and waiting for the compliments to flood in!
    3. 50+ Ingenious Recipes for Stuffed Food on a Stick

    Spicy Lemon Chicken Kabobs

    When I see Meyer lemons at the grocery store, I know it’s springtime. These simple chicken kabobs are a favorite of mine to make with them, but normal grilled lemons still have the distinctive smoky taste that I love. — Terri Crandall lives in Gardnerville, Nevada, and she is a writer.

    Balsamic-Glazed Beef Skewers

    1. These delectable kabobs are one of our favorite recipes since they require only five simple ingredients that can easily be doubled.
    2. We enjoy them best served with hot cooked rice and a tossed salad on the side.
    3. Wooden skewers should be soaked in water for 30 minutes before being threaded into the meat to prevent them from burning.
    4. Toronto, Ontario resident Carole Fraser contributed to this article.

    Pizza on a Stick

    My daughter and her friends had a lot of fun creating these adorable kabobs out of sausage, pepperoni, vegetables, and pizza crust. Try our variation, or build your own using your favorite light pizza toppings and a little creativity. Charlotte Woods of Norfolk, Virginia, sent in this message:

    Fruit and Cheese Kabobs

    We came up with the concept for this refreshing and delicious summer snack. It’s simple to prepare ahead of time and transport to the stadium, beach, or playground, and the cinnamon-spiced yogurt dip adds a playful element that kids will enjoy. — Milwaukee, Wisconsin is home to the Taste of Home Test Kitchen.

    Bourbon Brat Skewers

    When the executive decision was taken to marinade vegetables in a delicious bourbon sa

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