Patriotic Cake Pops

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By Catherine Holland By Catherine Holland

PHOENIX -- If you're looking to a great holiday dessert that's relatively easy to make, fun to decorate, and very cool to eat, you might want to give cake pops a try.

Joan O'Connor from Honey Moon Sweets showed us how to make them.

Ingredients

Mocha
2 lb. chocolate cake crumbs
1 1/2 cup (15.3oz) fudge icing (You can use ready-made icing.)
1/2 cup (4.75oz) Ganache
1 Tbsp. coffee liquor
2 Tbsp. strong coffee
Chocolate jimmies, sprinkles, nuts or other decorations

Ganache Recipe
2 cups heavy cream
1 lb. semi-sweet chocolate

Instructions
Throw all the ingredients in a bowl and mix until it all comes together. Scoop and form into balls, slightly smaller than a golf ball.

Take a lollipop stick and stick it into the center of your dough ball; place on a tray or platter and place in the freezer until cool throughout.

Keep the leftover ganache warm, but not hot or it will break. Dip the pop into the ganache; let excess drip off and then dip or sprinkle your toppings onto the pop quickly before it solidifies. Place in a small decorative liner and serve.

ABC Baking Supply on Indian School and 29th Street has a wide variety of decorations, chocolate and white chocolate, as well as decorative liners.

Honey Moon Sweets is located at 606 W. Southern Ave., Tempe. For more information, visit www.HoneyMoonSweets.com or call 480-517-9520.