If you're ever a Bakeralla fan, then you're no stranger to cake pops. They're essentially cake, mixed with frosting, and then shaped into whatever, dipped in candy melt and viola!
Her book is pretty awesome, but not having done one ever, it's a little hard to understand how she shaped some of their stuff.
In come the class at Sur La Table. It was definitely fun to do. You do get your hands dirty, and of course, you get to eat your success too.
One of the improvement we've had for the class was that they could've let us crumble our own cake, or give us a recipe to make our own frosting. The entire process, they suggest you use everything store bought. While I'm all for taking short cuts, everything store bought was way too sweet. And, let me tell you, I've got a sweet tooth.
While ours is nowhere as cute as the samples in the books or on her website, but for a first-timer, it's impressive enough to pass them out at any shower or party.
Here's our trick to making the cake pops, less sweet (I know, crazy, right?): use regular cream cheese instead of using cream cheese frosting with vanilla flavor. Alot of your cake is already sugar filled, and since the book recommend you to use boxed cake mix, they already have flavor in them. And instead of using candy melts, while they are definitely easily assessible and they're cheap, use decent chocolate. You can definitely color white chocolate, but the texture will definitely be skewed. 
A tip from class, I find it useful: if you do end up using candy melts and it's just too solid looking even after it's melted either via microwave or double boiler. Add some vegetable oil to soften things up to make it smooth.
I think that's our other issue, between the vegetable oil, the vanilla flavor cake, vanilla flavor cream cheese frosting, with vanilla candy melts. That's just alot of artificial sugar in one bite. So, while I'm all for it being cute, I was also hoping it tastes great. Here's to hoping.
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