Wafer Paper Cakepop
Hey baker friends!
I’m back! Finally getting in the groove of getting material to post. This is one of my favorite ways to make a cakepop. I am using a 1.5″ cookie cutter. This is a great way to use when you don’t want to shape a cakepop. Enjoy!
Keep on BAKIN!
Last night my son and I make this cake. It didn’t turn out exactly how we wanted it to but, it sure was delicious even if it was 11pm lol. First and foremost I apologize for the horrible lighting in my pictures.
You can make too for this weekend!
We started off with a regular cake box…yes I said cake box. I used the White cake mix. This will help maintain my colors when baked.
We used 5 different pans. I suggest you only use 2-6″ and another for the white.
We separated about 1/2 C. of batter and baked a thin layer to use for our stars inside. This has to be baked first.
Once baked, we allowed it to chill and even put it in the freezer for a short period of time to be able to cut the little stars out.
The rest of the batter was divided into 2 bowls and dyed them blue and red.
Add a little bit of batter at the bottom of your pan to hold your little stars up.
Use the rest of the batter to cover the stars and bake.
I wish I would have cut more stars out and only have done 1 of each layer. Next time, next time……
I wasn’t too sure where to cut to find my stars. I found 2! Let me know if you make it or if you try different cookie cutters. For more tutorials check out our YouTube Channel.
Shop in store or Online!
Keep On BAKIN’!
I know I know…it’s been awhile and I promise I will get better at scheduling this in. Running a business alone and being a mom is not an easy task. With that said, I wouldn’t change for anything else! I have so many ideas of what to write about. I really wanted to share a tutorial I did for some wafer paper feathers and I have spent the last 4 hours looking for the file without any luck.
Here is my update Royal Icing Recipe. Let me tell you why ….
1. Doesn’t separate like my old recipe.
2. Less Meringue Powder used… SAVE $$$
3. I can make 2lbs. at a time 🙂
2lbs of Powdered Sugar.
1/2 to 3/4 of Warm Water
2 to 3 T. of Meringue Powder ( I prefer CK.)
Flavor of choice!
Mix your Meringue with your Powdered Sugar with mixer.
Add your wet ingredients.
Mix until you reach stiff icing.
Add more water as needed.
I usually leave it at stiff consistency and in white unless I will be using it all in one color and consistency.
Let me know what you think when you give it a try!