 |
| Photo by Heavenly Cupcakes |
Bigger than most martini olives, but smaller than most bacon-wrapped figs, the newest trend in party fare is also skewered and bite sized.
From birthdays, graduations, wedding receptions and other events that call for sweets, "cake pops" are replacing slices as the must-have dessert.
Cake pops look exactly as they sound. They are moist, cake balls on a stick, coated in chocolate, that can be molded into anything.
The lollipop-sized treat was first conceived in the blogosphere and pushed out into national markets due to their infectious cuteness and the fandom they inspired.
 |
| Photo by Bakerella |
Angie Dudley first introduced cake pops to the world in 2007 through her blog, Bakerella. Dudley is the Jeno Paulucci of baking, the inventor of pizza rolls, in that the simplicity of her idea is what makes it great.
Dudley launched her blog to chronicle her baking pursuits and incited a nation-wide craze.
Starbucks caught onto the trend and introduced cake pops as part of its petite sweet series in 2011. Since the dessert's debut, several books have been published with instructions on how to make the dense pops, including one by Dudley herself.
I think Spencer and I should make a few of our own over winter break. What do you think? Would you try this trend?
No comments:
Post a Comment