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Join me as I venture into unknown territories with cooking and baking. Here you'll find the latest and greatest mishaps and accomplishments! 

Not-So-Halloween Cake Pops

Not-So-Halloween Cake Pops

These aren't Halloween cake pops! Let me explain...for this baking session I was really inspired to make some Halloween cake pops. Maybe some cute bright striped color pops, pumpkins, frankensteins, etc.

Of course once I pulled my candy melts out I realized that I only had black and white colors. That was not going to do for my bright orange, green and black cake pops. So, I used the colors I had to at least get some practice in. 

Looking at the pictures now I realize I could have totally done a skull, mummy or bat inspired cake pops, jeez! I guess was really stuck on those other colors at the time. But! These red velvet cake pops with a vanilla shell were absolutely delicious in the end!

Every time I think I've mastered candy melts I quickly see how silly that thought is! I tried the double broiler method and still overheated them. I turned the heat off once the melts were at the consistency I wanted, but next time I'm going to take the bowls off the pots. I thought keeping them on the pot would let them sty at a nice warm temperature, but it looks like it just overheated them. Elephant skin in the pictures ahead!

Just gonna put some stripe designs over the cake pops and those wrinkly imperfections will be gone from sight! Mostly.

I need a set place I can take pictures, as well as a cake pop stand (or a few!)

Lessons Learned:

• Once candy melts have reached desired melty consistency take the pan or bowl off the heat source
• Check available candy melts before getting really excited about making orange cake pops

Yellow Curry Sauce

Yellow Curry Sauce

Super Duper Sugar Truffles

Super Duper Sugar Truffles

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