Rejoice and Repeat: Cake Pop Extravaganza!

I. Love. Weddings. I've always loved them...call me a hopeless romantic but there is just something magical in the air at these types of events. The Morcom/Sprinkle Wedding was no exception. I've grown to know and love these two over the last few years and their marriage was one that many called from early on. They are perfect for each other. God has joined two souls in a most beautiful union.

Leading up to this whimsical celebration of love, I had quite a task before me. I had the honor of making the guest favors for the reception. I've never taken on an order this large (with the exception of my camp cook days where a couple hundred of everything were always on the menu).

The process begins by making your favorite batter (homemade or boxed...whatever works for you). In this case, I made five flavors: Strawberry, Vanilla, Chocolate, Orange Crème, and Red Velvet. Once the cake is baked and cooled, I crumbled it into a gallon bag and placed it in the refrigerator.

After about 30 minutes I took out the cake and mixed it, along with about a 1/2c of homemade butter cream icing (yum!). It does not take much icing. Remember you can always add more, but you can't take away.

I used a melon baller to scoop out the cake to get uniform sized balls. Roll gently in your hands, making them as compact as possible. Set on a cookie sheet lined with wax paper. Stick them in the freezer for at least 30 minutes but no more than 45 minutes.

Right before you take the balls from the freezer, melt your chocolate. I used a combination of Almond Bark and Chocolate chips (about half and half). Melt for about 20 seconds and stir. Continue melting in 10 second intervals until the chocolate is smooth.

Have your dipping station ready prior to beginning your cake pops. This means, sticks, wax paper to set the pops on and any decorations you wish you use (unless you are icing decorations afterwards).

Take a stick and dip it about a centimeter into the chocolate. Immediately push it about 1/3 of the way into the cake ball. Quickly dip the whole cake pop, up to the stick, in the chocolate. Gently tap the stick on the side of the bowl while slowly swirling the pop several times in order to allow the chocolate to coat the pop evenly.

Place on the wax paper and decorate with sprinkles, colored sugar, etc. If you are icing the decorations, allow the pops to dry completely.