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May 5, 2011

In honor of Cinco De Mayo this week….MARACA & SOMBRERO CAKE POPS!!!

Or, as my co-workers affectionately referred to them when I proudly stepped off the elevator with them this morning: nipples and penises. (*Sigh*). Oh well…while the maracas may need some work, and they were nothing like my angry birds cake pops, we all agreed that I made some pretty damn good sombreros! And thank you, Bakerella, for ruining me – you weren’t kidding when you said that cake pops were addicting to make!

Scroll down for directions if you want to attempt these guys…or just check out the post, have a margarita and enjoy the day. Happy Cindo de Mayo!

You will need:

1 box cake mix (along with ingredients needed for mix). I used Pillsbury golden yellow cake.

3 bags of candy melts: yellow, green, red (available at any craft store)

1 bag of lollipop sticks (also available at craft store)

2 or 3 foam blocks, to put cake pops into after dipping (also found at craft store)

1 can of frosting

1 yellow icing pen (also found at craft stores)


Bake cake as directed, allow to cool. Once cooled, crumble cake up entirely (you can use a food processor.) Add almost the whole can of frosting – you will probably not need the whole thing, but add more if you need to. Mix frosting completely into the cake crumbles with the back of a spoon.

Next, start molding your shapes. It helps to wear gloves (it can get very messy!) and to start first by rolling the mix into balls, and then molding it into the shapes you want – in this case, sombreros and maracas. Place shapes on a cookie sheet lined with wax paper as you go. When you are done, freeze these for about 15 minutes, or leave in the fridge overnight if you plan on finishing the next day.

Next, it’s time to get these guys on the sticks. For the maracas: I first melted the yellow chocolate down, and dipped the ends into it before inserting the sticks. Once all the maracas had their bottom halves dipped in the yellow chocolate, I dipped the end of the sticks into the chocolate and inserted them into the side of the maraca. Once this was done, I melted the green chocolate down and dipped their top halves.

*Tip: you want the chocolate to be thin, so that when you dunk it doesn’t pull these guys off their sticks. A little vegetable oil mixed in should do the trick.*

When you are finished with the maracas you can put them in your fridge. Now, onto the sombreros. Melt some red chocolate, and start putting the hats on the sticks. Once you have that done, you can start to dip them into the chocolate.

Once the hats are dipped, you can go back with a yellow icing pen and add swirls or whatever pattern you choose.

Next, bring them into work and watch your co-workers giggle as they tell you what they remind them of. Enjoy! 🙂

Maraca & Sombrero Cake Pops!

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