Last week, we held a program based on simplified versions of blogger Bakerella‘s popular desserts. Instead of the “cake ball” recipe she provided in her book, Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats, we used munchkins from Dunkin Donuts and large marshmallows.
List of ingredients (for 5 teens):
- Candy melts — 1 bag each of white chocolate & milk chocolate
- Sprinkles (we used red, yellow, green, blue, rainbow & hearts)
- Lollipop sticks
- 25 count box of plain donut holes
- Bag of large marshmallows
- Styrofoam block (for drying)
- Cellophane bags (to bring home as gifts)
- Plates & napkins
The program was scheduled for two nights and lasted about an hour each session. We handed out the original cake pops recipe to take home. The microwave in the staff area was used to melt the chocolate, but a crock pot or fondue set would work as well. We also have a small refrigerator that we used to allow the cake pops to dry more quickly after being coated in the candy shell.
Everyone had a great time, and they even brought some of their sweet creations home to give to friends and family.
Kara Berglund & Kathleen Hart – Canterbury Public Library