life & style // no. 16 theotherpress.ca eee < Q ~BaLL-SHat > Spherically satisfying an Morgan Life & St ound foods are seriously fun! | don’t quite know what it is, but making simple spherical snacks is supremely satisfying. Here are three recipes you can try out at home—they’re super quick, sustaining, and scrumptious! Illustration by Anastasia Simonovich Cake POPS Ingredients: - 4 cups cake crumbs (about 14 ounces) - 1/4 cup frosting (not whipped cream frosting) at room temperature - 1/2 cup fine sprinkles - 8 ounces Candy Melts - vegetable oil as needed - 16 (6-inch) lollipop sticks Because someone somewhere said “Nah, cake isn’t good enough. We've got to make portable poppable cakes!” Thus, the cake pop was born. For this super simple and easy recipe, you'll need to purchase a couple of key ingredients which can conveniently all be found at your local craft store (Michaels for example). For the cake itself, we won't tell if you want to use a box mix. Start by lining a baking sheet with parchment paper. Set this aside, and move onto mixing and mashing those cake crumbs and icing into a bowl. Make sure everything is dense and moist. Then form balls out of the dough that are roughly the size of ping pong balls, line them on the baking sheet, stick them with lollipop sticks, and put ‘em all in the freezer for around a half hour. When the cake balls are solid, microwave the Candy Melts in a medium-sized bowl, stirring every 30 seconds until smooth. If the consistency isn't smooth like whipped cream, you can add vegetable oil at half a teaspoon at a time. At this point, you're also going to want a bowl or plate full of sprinkles. Using the lollipop sticks, dip the cake balls into the melted Candy Melt, gently tap and twirl the stick several times on the edge of the bowl to form a thin and even coating—letting the excess drip off. Then roll the dipped pop into the sprinkles and hold the pop upright until the coating starts to set. These spherical treats store at room temperature in a container for up to one week.