Back to School DIY Treats


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It’s so hard to believe that Labor Day weekend is upon us already, signaling the unofficial end to summer. And if summer is wrapping up, that can only mean one thing…

It’s “back to school” time! Some of my friends’ kids went back weeks ago, while others aren’t starting for another week… crazy how the start times can vary so widely.

As I was browsing Pinterest for a few minutes hours, I kept coming across the cutest ideas for Back to School Treats… so I just had to gather them up & share them with you.

Regardless if your kiddos are in-session, or still enjoying the last days of vacay, these fun treat ideas will brighten anyone’s days – teacher or student!


Chalkboard & Apple Cake Pops by Cake Poppin’, featured on Pint Sized Baker


M&M “Glue Sticks” by Mirabelle Creations


Rolo “Pencils” by Hoosier Homemade

rolo pencils hoosier homemade

Rice Krispies Treats “Desks” by Kitchen Fun with My Three Sons

school desk rice krispies treats

String Cheese “Pencils” by Moneywise Mom


Pretzel Rod “Crayons” by The Girl Who Ate Everything


Ok, these next ones aren’t sweet… but COME. ON. I would eat every subject, lol. They are SO CUTE!

“School Book” Sandwiches by Hungry Happenings (Beth has a lot of great BTS sweet treat ideas at the bottom of her Rice Krispies School Bus post)


What will you make for back to school?

Beach Cake Pops Tutorial


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Living on the East Coast, summers at the beach are a must. The warm sand, the cool ocean – so many fun memories and adventures!

Beach cake pops are so fun & easy to make…

beach cake pops title

Make the “sand” by placing graham crackers in a food processor & running it until the crumbs are fine, but not powdery. You can also do this by placing the grahams in a Ziploc bag and going over them with a rolling pin.

If you’ve ever been on the beach, you know that sand is not just one color… to give your edible sand some depth, mix in copper disco dust (which will give it a nice twinkle as well).

graham cracker sand

Ready to take a dip? Well your cake pops should be!

The graham “sand” needs to be applied while the chocolate is still wet, so that it sticks. Prepare a “dipping” station like this to keep things running efficiently.

cake pops setup

After dipping your pops in melted blue candy, and tapping off all of the excess chocolate, lightly touch the top of your pop into the “sand” bowl – then place it in your KC Bakes cake pop stand to dry.

dipping cake pops

Next, we need some seashells!

I purchased this seashell mold from Lollicakes by Ella to make these starfish, seashells and sand dollars.

Just like sand, seashells aren’t usually monochromatic… after being tossed around in the sea, and washing up onto shore, they have various shades of color.

chocolate molds

I used both luster dust and petal dust to give some life to my seashells.

Luster dust is shimmery, which is a great way to give them some sparkle and shine. Matte dust has a flat effect, and is used to create more of a dirt-like smudge.

After dipping your brush in either dusts, tap or brush it on a plate to remove some of the excess powder… then add more as needed for your desired look.

luster dust petal dust

You can add as many shells as you wish to each pop, but usually 2 or 3 does the trick just fine.

Place a small dot of melted chocolate on the underside of your finished seashell to “glue” them to the sandy top of your pop. Be careful not to hold the shells for too long – since they are small, they will start to melt from the natural heat in your fingers.

beach cake pops

Ta da! Beautiful beach cake pops that are great for a beach-themed wedding or engagement party.

Add a twine/rope bow to give it a rustic, romantic look. Enjoy!

New York Cake Poppers Meet-Up

I don’t know about you, but summer is flying by me at warp speed this year, its already mid-August!

This past weekend, on Saturday, August 9th, I hosted my fifth event, the New York Cake Poppers Meet-Up, in Astoria, New York! Search #NYCPMU on Instagram for pictures from the event. 

We all gathered at The Astor Room, which is an amazing venue. Not only is it newly-renovated & simply gorgeous, with an amazing staff and delicious food – but it’s full of history as well! It was originally built as a commissary to a film studio that became Paramount Pictures & and major shows like Orange is the New Black and Sesame Street are filmed right next door.

NYCPMU Group SmallLisa (The Sweet Tooth Bar) styled and created this gorgeous (& delicious!) dessert table! Carolina (The Sugar Penguin) contributed her yummy sugar cookies, and Crystal (Lulu Popz) made the amazing mini cakes.


The swag bags were hung by their chairs with care, and super fun raffle prizes were on display, waiting to be claimed.


Karyn of Pint Sized Baker led a really good session on Food Photography. She discussed elements like photo editing and staging, and also showed us how just the slightest changes in lighting and composition can make all the difference in getting a great photo, regardless of whether you are using an phone or DSLR camera.

She also brought her camera and hooked it up to her laptop to do a mock photoshoot right there in the restaurant, demonstrating how she takes pictures for her blogs Pint Sized Baker & Dieter’s Downfall.


I did a little presentation on Social Media Do’s & Don’ts… thankfully no one snapped my picture – I’d rather be behind the camera than in front of it, haha. Most cake poppers connect through social media, that’s how these meet-ups got started after all – so this session provides the bakers with ways to build their brand to create a positive experience for their followers.

We had a fantastic panel session too! (L-R): Lisa (Goodiebites), Dee (Diva’s Delights), Karyn (Pint Sized Baker) & Noel (The Cake Poppery). I can’t remember the specific comment that gave them all the giggles, but this portion of the event was so much fun… the bakers asked some great questions, and there were really informative discussions that followed – some of the topics included how to handle large orders, charging deposits and structuring order pick-up times. Noel also shared about his publishing experiences.


To wrap up the day, Noel did a book signing of his two books – The Art of Cake Pops & Amazing Cake Pops (find them here on Amazon).


Then we had one extra special raffle prize… a KitchenAid Artisan 5-Quart Stand Mixer! Bakers posted a pic of themselves on Instagram or Facebook to enter, which resulted in some really cute (& wishful) photos – baker Al D. was the lucky winner!

Al D


Speaking of prizes… the NYCPMU Swag Bag Giveaway!!!

One lucky KC Bakes reader will win…


And inside that BRP Box Shop portfolio…


Those boxes have minds of their own, though… I turned my back for one second, and they got into the NYCPMU photobooth props made by Jenae Creates!


NYCPMU Swag Bag Goodies:

  • Aardvark paper straws
  • All Beauty flavored water (2)
  • Bakery Charms cake pop keychain
  • BRP Box Shop boxes
  • Cake Play isomalt nibs
  • CandiQuik melting candy (vanilla & chocolate)
  • Chocolate Treasures mini pipettes
  • Confetti Couture sweets kit
  • Green Pan 9″ round bake pan
  • Hatch gift card
  • Jenetiqa skin care sample
  • JJ Pops homemade caramel
  • LorAnn Oils twin pack
  • Pfeil & Holing sanding sugar
  • Sweet Imaginations poppy stick sample
  • Sweet Life Cake & Candy Supply clear vanilla
  • Sweets & Treats Boutique cupcake liners
  • The Glitter Shoppe sample pack
  • ToGoSpa eyedews sample

PLUS – both of Noel’s books and a KC Bakes mini cake pop stand!!!

To enter the giveaway, answer this question in a blog comment:

What has been your favorite memory so far this summer? 

Was it a vacation? A party? A special moment with family? Share in a comment to be entered to win!

After you leave a comment, please navigate to our Rafflecopter to verify that you commented (link below). Be sure that you are signed into Facebook and it should only take you 2 minutes to earn 24 more chances to win all of these amazing prizes!

Click here to enter —->

Deadline to enter: Friday, August 15 @ 11:59pm EST – limited to US Residents Only

“Ice Cream” Cupcakes Bar


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I scream, you scream, we all scream for… cupcakes?


That’s right! Ice cream cone cupcakes have been a favorite of mine, ever since my mom made them I was younger. They are such a fun way to serve cupcakes, and I have a new twist to make them into an interactive activity for kids.

I was babysitting my niece and nephew, ages 6 and 9, who have grown used to the fact that every time I come over, we are baking something. We’ve made quite a few things over the years, from Tie Dye Cupcakes, to cake pops, cookies and more… so I wanted to do something different.

While I was in the grocery store, I spotted Duncan Hines Frosting Creations and had an idea – we could make an “Ice Cream” Cupcakes BAR, with different flavors of “ice cream”! *note: this post is not sponsored by Duncan Hines*

IMG_8712Pre-heat your oven to 350 degrees & prepare the cake mix as directed on the box. You can use any flavor mix, but I like using Confetti Cake because the cake looks more colorful when you bite into the cone.

IMG_8714Portion 2 tablespoons of batter into each cone. It doesn’t sound like a lot, but trust me, it is just the right amount.

IMG_8716If you don’t have measuring spoons handy, any spoon will do… just let your kiddos know to fill the cones to just below the inner ridge of the cone (below the open squares/pockets that go around the top/inside of the cone).


In the oven they go for about 20 minutes.

IMG_8721She was mesmerized when the batter started to rise…


Keep an eye on them around the 18 minute mark. If the tops start to get golden brown, bring them out and test the cake with a thin knife or tooth pick… if the knife/pick comes out clean, then you’re all finished.


As the cones are cooling, begin to prepare your “ice cream” (aka various flavored frostings). One can of Duncan Hines Frosting Starter is all you’ll need; simply portion it out in equal amounts into smaller bowls.

Start by sprinkling in about a third of the flavor mix, stirring thoroughly. Using a separate spoon, taste a small amount to determine if you need more flavoring… this was the kids’ favorite part – somehow we kept needing to taste more & more!


Time for dessert! This would work great for a birthday party treat… everyone can add their own “ice cream” frosting and toppings for a DIY “Ice Cream” Cupcake Bar.


The pastel sprinkles I bought at Chocolate Treasures paired so nicely with the light colors of the frosting.


My favorite flavor was the Strawberry Shortcake frosting… it was so good! Enjoy!





Sharing Some Surprises


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Greetings friends!

I know it’s been a little quiet here on le’ blog… I’m surprised they didn’t hand me a feather duster when I logged in!

Life got a little busy there, as it tends to do. The great news is that I have quite a few tutorials lined up to share with you in coming weeks. But first, I want to share a little about what’s been keeping me busy.

As you know, I’ve planned four of my Cake Pop Meet-Ups so far, which have taken place in New Jersey, California, Florida & Texas… the fifth is happening next weekend in New York & I’m starting to brainstorm where to plan more for 2015. But since last December, I’ve also been working on something just a tad bigger than the meet-ups…

Cake Pop Con

Cake Pop Con is a national cake pop conference that will take place later this year on November 7-9 in Philadelphia, PA, for 150+ bakers.

We are 62% sold, and so far we have bakers coming from 17 different states – some as far away as Hawaii! We even have some international bakers attending from Canada, Germany, Brazil, the Dominican Republic & Australia!

If you like cake pops in any capacity, Cake Pop Con will be a weekend full of events that will surely knock your apron off :)

I am both super excited and incredibly honored that Angie Dudley, Bakerella, will be our keynote speaker! Here we are at her book signing just 8 months ago. Hearing her speak there was so inspiring, I can only imagine the excitement her keynote speech will create.

Bakerella & KC Bakes

We also have an amazing group of speakers lined up to share their expertise with Cake Pop Con attendees! There will be bloggers, cake pop book authors, cake pop business owners and product developers, social media experts and more. Learn more about each speaker on the Cake Pop Con Speaker website

Have you ever been to a conference, and you only get to know the people sitting around you? Not at Cake Pop Con! We have a fun activity planned for our Welcome Mixer that will enable every attendee to meet each other!

We will also be having optional Master Classes on Saturday evening.  O Pops by Angie, Creative Edibles by Yuki and Karyn of Pint Sized Baker/Dieter’s Downfall will be giving hands-on instruction, teaching valuable information showcasing their amazing skills. These women are masters of their crafts!

Now, I have a handful of surprises up my sleeves that attendees won’t know about until they experience them throughout the weekend. But – I am willing to kinda share one right now…

In addition to the Swag Bag that all attendees will receive on Saturday, there is a SECRET swag bag that they will be getting Friday night! I can’t share what company is behind it, BUT – the bag will contain cake pop products that aren’t even on the market yet!

OK! I’ve said too much. If you want to find out more about Cake Pop Con… you need to join us! :)

Eventbrite - Cake Pop Con

As mentioned, we are 62% sold… after August 6th, hotel room availability will be extremely limited, so don’t miss out on our special rate!

Our Master Class tickets are becoming limited as well… Angie’s class only has 10 open seats and Yuki’s class has 16 open seats remaining.

I hope to see you in Philly in November!

Texas Cake Poppers Meet-Up


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Last weekend, I hosted my fourth Cake Poppers Meet-Up… number 4! I never imagined them catching on like this, but I’m so glad everyone is enjoying them.

On Saturday, June 14th, the Texas Cake Poppers Meet-Up was held in Austin. We did things a little different in Texas, and it was so much fun… we had activities at two venues! Search #TXCPMU on Instagram for pictures from the event. 

At check-in, each attendee received a name tag, event program and a swag bag FULL of goodies! See the end of this post for your chance to snag some swag!


We started the day at Star Bar, where we kicked off the event with a fun icebreaker activity that got everyone moving around and interacting with one another. There were fun table topic questions to get people chatting, like “If you could be any cereal box cartoon for one day, who would you be and why?”


For lunch, Valentina’s Tex Mex BBQ provided some of the most amazing food I had while I was in Texas – seriously, it was amazing. Miguel created a delicious taco bar with various meats, toppings & sides, as well as incredible handmade tortillas that everyone was raving about.

For dessert, our TXCPMU planning committee created a super yummy dessert table with Texas-themed treats – cookies and cake pops by Modesty, chocolate covered pretzel rods and Oreos by Sheri & red velvet whoopee pies from Julie. There was also fudge, and peaches picked right from one of the attendees’ trees!


Karyn of Pint Sized Baker presented Photography 101, sharing valuable information about lighting, composition, editing & more. Everyone was jotting down notes, because her tips are simple, yet so useful! The littlest changes can make all the difference for an incredible photo.


Next, I led a discussion Social Media Do’s & Don’ts. We talked about ways to improve your social media accounts, ways to be more efficient in posting, goal-setting and more. My favorite part of this portion is the open forum we have on the topic of what it means to be a good “social citizen” on social media. The bakers had great feedback and suggestions such as leaving good feedback if you like someone’s photo, giving credit where its due and supporting others.

Our raffle table was overflowing with really awesome prizes – from cupcake liners to books to artwork, we had a little something of everything. Check out our TXCPMU Raffle Winners so see all if the different goodies.


Then we had one extra special raffle prize… a KitchenAid Artisan 5-Quart Stand Mixer! Bakers posted a pic of themselves on Instagram or Facebook to enter, which resulted in some really cute (& hopeful) photos. Lucky ducky Karol was the big winner!


Afterwards, we all packed up and headed over to Make It Sweet for Part 2 of the Meet-Up. We had a little bit of time before we headed into the instructional room, so everyone spread out to shop. This store is 4,000 square feet of bakers paradise – it has everything! I could’ve spent all day just standing at the wall of sprinkles.

Once in the group room, owner Jennifer shared great information about disco dust, luster dust and petal dust – the differences between them and best practices on how to use them.

IMG_2455Jennifer was so incredibly sweet and provided snacks & drinks for everyone! Each table was also given some cake dough, melted chocolate and various decorative supplies; attendees took turns sharing various techniques and tips – it was so rewarding to see everyone teaching and learning from each other!

IMG_2456 (1280x853)

It wasn’t until everyone had gone that I realized we forgot to take a group picture – d’oh! I did manage to snap a pic of my TXCPMU planning committee – (L-R) Julie (@jewelz51), Sheri (@blondiestreats) & Modesty (@mocakes). These lovely ladies were my local helpers that helped me plan such a great event all the way from New Jersey. They’re all so sweet, and really talented to boot!


Now… the TXCPMU Swag Bag Giveaway!!!

One lucky KC Bakes reader will win…


Here’s a close-up of some of the smaller goodies…


And can you believe all of the boxes that fit into the BRP Box Shop Swag Portfolio?


The winner will also get their choice of cake pop earrings from Bakery Charms – chocolate or rainbow?


TXCPMU Swag Bag Goodies:

  • Aardvark red striped paper straws (2)
  • Bakery Charms cake pop earrings
  • BRP Box Shop swag portfolio
  • Caljava glam stick kit
  • Candiquik candy coating
  • Chefmaster candy dye
  • Hatch gift coupon for $25 off
  • Hoffmaster cupcake liners
  • Lorann Oils flavor dram
  • Lucks chocolate transfer sheets
  • Perfectly Posh samples
  • SpinningLeaf single cavity mold (2)
  • Sweet Life Cake & Candy Supply vanilla sample
  • Sweets & Treats Boutique party bags (2)
  • The Great Texas Pecan Candy Company candy sample
  • TLC Farms Texas-shaped goat’s milk soap

To enter the giveaway, answer this question in a blog comment:

Where should I host Cake Poppers Meet-Ups next year?

After you leave a comment, click on the link below to earn 16 more ways to enter this giveaway!

Click here to enter —-> TXCPMU Swag Bag Giveaway Rafflecopter

Super Smooth Cake Balls


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I love posting pictures on Instagram as I’m baking, like this one, and I often get asked how do I get my cake balls so smooth?


It’s easy peezy, and I’m happy to share my tips!

Tip 1: crumb your cake using a food processor. Don’t pack it in too tight… the pieces of cake need some room to move around. If you jam it in there too tight, the blade will just spin around and could affect the texture.


The cake should be finely crumbed – no large chunks of cake…


Tip 2: use frosting sparingly. I usually just “eyeball” it, but it’s equal to about 1/4 cup. If your cake dough is too wet, the cake balls won’t hold their shape and will have issues being dipped.


Tip 3: to incorporate the frosting, use a spatula to press it down into the cake crumbs, almost like you’re smearing it against the sides of the bowls. Press the spatula down, and while applying pressure, drag it backwards… Does that make sense? It’s tricky to describe… I keep acting it out as I type this.


Rotate the bowl as you press into the cake mixture with the spatula… see how it’s starting to look fudgy?


As you do this, the cake will form into a dough. Notice that there are no crumbs left around the side of the bowl? Because they are so fine, they are easier to absorb into the dough, and won’t cause lumps or bumps.


Tip 4: use a 1.5″ cookie scoop to evenly portion your pops. I use the same technique as if you were measuring brown sugar – packing the dough in nice and tight, then leveling off the scoop.


After you eject the dough from the scoop, I squish it in my hands a few times, then roll – roll – roll. Ta da!


If the cake balls fall apart, then they are too dry and could use a little more frosting. Your hands should also stay clean – if they are the color of your cake, you’ve added too much frosting. Unfortunately there is no recovery if you’ve added too much frosting… that’s why it’s important to use it in small amounts.

I usually average 36-38 cake balls per cake. There’s usually more if someone isn’t in the kitchen sneaking samples.


Top the dipped cake pops with a simple drizzle or dunk them in some sprinkles… can you ever have too many sprinkles? I didn’t think so.


Cake pop stand from

Behind the Scenes Tour of BRP Box Shop


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A few weeks ago, I had the opportunity to visit BRP Box Shop – it was an awesome experience that I’ll never forget.

I’ve been a big fan of BRP ever since discovring their boxes through their participation of my OCCPMU meet-up. Not only are the boxes incredible, but the people behind the scenes are some of the nicest, funniest, most genuine people. You’ll meet them, too, throughout this post.

I flew out to Chicago, met up with my friend Bob of Takes The Cake, and we drove a few hours to Clinton, Iowa – it was my first time seeing the Mississippi River in person! Sing it with me… M-i-s-s-i-s-s-i-p-p-i!

I was so excited to see how their amazing boxes are made, so we jumped right into a behind-the-scenes tour.


When there’s an idea for a new box design, the concept goes through quite a few phases before it can go into production. First, Kip showed us how they design items on the computer. He made a swirly design – much harder to create than you’d think, actually.


The design is then sent to this sample plotter, which has unique way of cutting out the pattern that was just mocked up in the computer. The picture is a little blurry because it moves so fast as it works! Do you see the swirls?


Here’s Bob showing off our newly-cut swirly design.


This process allows BRP to take ideas, design and cut them, then be able to hold the actual item and determine if it’s something that can go into production and become part of their product line. Such a neat process!

Next, we went out into the factory…

Connie showed us how the whole process starts. The box material comes in these huge, HUGE rolls – so big, they’re delivered by train.


As you may know, BRP offers quite a variety of box colors – red, blue, pink, yellow, green, black, etc. Ready for this fun fact? BRP dyes the box material themselves!

Using the machine below, they place a large roll of white paper on the right and its looped through different feeders to go through the ink process. This job was making black paper – see the vertical strip on the left next to Box Maker Brad? Pretty cool, right?


After the paper is dyed, it needs to be cut into the various box designs. For this job, they had loaded in a large roll of kraft paper (on right).


As it runs through the center of the machine, it cuts out the individual box layouts at high-speed.


In addition to making a sample on their prototype machine, a big step in the new-design process is to consult with the engineers out in the plant who run the machines, to see if its something they are equipped to produce.

Remember that swirly we made? Kip showed our new ‘design’ to Gary to see what he thought. He wasn’t so sure at first, but I think we won him over.


As the boxes are cut out, the remaining scraps are sucked up into a tube that goes to the adjacent room. The scraps travel up a conveyer belt and are baled into these huge bundles. I saw nothing but craft-project potential, but they are busy bees at BRP – so off to recycling it goes.


If you get any BRP Boxes that have windows on them, like these cool cupcake boxes, they go through this machine – don’t stand on it. The boxes zoom through and get little strips of glue applied to the edges of the window area.


Then they come out this end with the window attached. Can you see that purple glow around the edges? They use UV light to make sure it was glued just right. Pretty fancy!


Some of BRP boxes are shipped to you flat. But some of them, like the pie boxes below, arrive already folded. Box Maker Dave showed us some pretty cool machines that do all of the folding – it was so interesting to watch. They go in as flat boxes as he’s showing below, then come out on the other end as complete boxes!


Once all of the dying, cutting, gluing and folding is complete, there are huge stacks of final products ready to be packaged up.


Afterwards, they are boxed and stored in their assigned areas in the warehouse. Can you hear the choir of angels singing? Ahhhh :) Look at all of those boxes, stacked quite literally from floor to ceiling!


Beep beep! Eddi showed us how she maneuvers the forklifts to retrieve boxes from up on the high shelves. The dexterity she had with that big machine was incredibly impressive.


Now, have you ever shopped online for something new, but the item only came in high quantities – so you have to debate whether or not you want to risk buying a lot of something, that you’re not sure if it will work right for your project? BRP solves that problem by allowing customers to Order Samples! For just $10, you can select up to 5 different box samples.

Here in the Sample Room, Jane & Madonna put all of the sample orders together and send them out to you bakers, while listening to their favorite tunes (slow country) on their radio. They surprised Bob & I with a Welcome sign, decorated with cupcake and cake pop stickers. We were so touched!


Back in the offices, we got to meet Sue – if you call BRP, chances are you’re talking to her!


We also met Linda, who processes all of your orders. She was showing me all of the pins on the world map where they’ve shipped orders.


Then we spotted Ann up on the ladder in their photography room, where they take all of the amazing website pictures. Ann also runs BRP’s Facebook, Twitter and Instagram accounts. Be sure to tag @brpboxshop or use their hashtag #brpboxshop when sharing on social media, she loves reposting customers’ photos!


And there you have it!

Did you have any idea just how much work goes into making a box? I certainly didn’t. I was honestly so impressed by the incredible box-making process, as well as the fantastic box makers themselves. It’s such a special place – you can actually feel the love they put in those boxes!

All good tours have a prize at the end, and this one is no exception…



Florida Cake Poppers Meet-Up


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This past weekend, I hosted my third Cake Poppers Meet-Up! I can’t believe it’s already over… it feels like yesterday when my Florida girls & I were setting up swag bags and prepping for all the bakers.

On Saturday, April 5th, the Florida Cake Poppers Meet-Up was held at Crave in Orlando, Florida. Search #FLCPMU on Instagram for hundreds of pictures from the event. 

At check-in, each attendee received a name tag, event program and a SWAG BAG full of goodies! See the end of this post for your chance to snag some swag! Florida Swag Bag Being the third event, I’ve been able to keep up fun traditions (like the photobooth idea that started in OC) and bring on new ones like the Cake Pop Question Icebreaker we did at this meet-up for the first time.

There were questions like “What was the first cake pop you ever made?” and “What was your biggest baking fail?” The icebreaker game really helped everyone move around and get to know each other before settling in for lunch.

Tyler (in red) and his staff at Crave were fantastic and so incredibly accommodating. And the food was amazing! We had chicken parm, mahi mahi tacos and chicken fettuccini. Crave Staff For dessert, Jessica of Sugar & Spiked and Angie of O Pops by Angie teamed up to create a sweets table and created the “Love is Love” theme. The rainbow colors were carried throughout the entire event, and the bright colors were so pretty! IMG_2201 There were so many colorful treats! Please see the end of this post for full credits. IMG_2202 Look at these cookies by You Can Call Me Sweetie… it’s edible art! IMG_2203 Angie & Jessica jazzed up their cake pops with bling sticks from & Bella’s Bakery & Bowtique… IMG_2209 Then, my favorite part, the sprinkle cake from Cakes by RC! I really just wanted the sprinkle-coated frosting, lol, but it was all delicious! IMG_2234 At the other end of the dessert counter, we had all of our amazing raffle prizes! Check out our Raffle Winners FB Album. Raffle Prizes Karyn of Pint Sized Baker was there to share her amazing photography wisdom. It’s so neat to hear the bakers go “ohhhh” when she shares a cool tip. She’s such a smart cookie! IMG_2224Next, I led a discussion Social Media Do’s & Don’ts. We talked about a lot of hot topics such as giving inspiration credits, watermarking photos, managing multiple social media accounts & more. I really enjoy the open forum because everyone has such great insight to share. (But no one told me to pose for the camera, haha)

photo credit @productosmitierra (IG)

photo credit @productosmitierra (IG)

We wrapped up the event with our panel of cake pop experts: Dee (Diva’s Delights), Angie (O Pops by Angie), Jessica (Sugar & Spiked), Jennie (The Cake Pop Shop) & Karyn (Pint Sized Baker). Everyone had great questions for the ladies who were happy to share their tips. I think we could’ve closed the restaurant if we talked as long as we wanted to, but all good things do come to an end, after all. photo Then we surprised the bakers that BRP Box Shop had sent Swag Boxes for them! BRP Boxes Before it was time to go, we squeezed together for a group picture. Doesn’t everyone look so nice? IMG_2253 I’d like to send big hugs out to Brandi, Dee A., Dee R. & Karyn for all of their amazing help with set-up and assembling the swag bags on Saturday morning – you girls rock!

Oh… and BIG NEWS… click here to find out where the next meet-ups will be!

Now… the FLCPMU Swag Bag Giveaway!!!

Two lucky KC Bakes readers will win… IMG_2290

  • Aardvark red striped paper straws
  • BRP Box Shop variety pack
  • CandiQuik Easter candy kit
  • Florida Citrus items – recipe book, ruler, lip balm & silly putty
  • Layer Cake Shop orange sprinkles
  • Make’n Mold lollipop accessory kit & candy mold
  • My Little Cake Pop heart mold
  • OXO mini beakers measuring set
  • O Pops by Angie acrylic stick sample
  • Pick Your Plum popcorn boxes
  • Spinning Leaf single cookie mold
  • Susypops Easter treat tags
  • Sweets & Treats Boutique cupcake liners & treat bags
  • Sweet Life Cake Supply vanilla sample & sanding sugar

To enter the giveaway, answer this question in a blog coment:

Where are you located? And what is your favorite thing about your state? :-)

Then visit the RaffleCopter Widget on KC Bakes’ Facebook page to verify your comment & earn 20 more ways to win!

Sugar & Spiked and O Pops by Angie Dessert Table vendors:
1. Treats by Sugar & Spiked:
– Cake Pops
– Push Pops
– Dipped Marshmallows
– Dipped Oreos
2. Treats by O Pops by Angie:
– Cake Pops
– Rice Krispie Treats
– Merenguitos
3. Rainbow cake & cupcakes by Cakes by RC
4. Cookies by You Can Call Me Sweetie
5. Bling sticks by and Bella’s Bakery & Bowtique
6. Push pop & paper straw stands by KC Bakes
7. Banner & dessert labels by Jenae Creates
8. Custom confetti by The Confetti Bar

Amazing Cake Pops

If you live in the Midwest or Northeast, you know this winter has been a cruel one. Single digit temperatures and endless snow. But I have something super exciting to brighten up your day… a giveaway!

One lucky KC Bakes reader will win The Art of Cake Pops, the latest book by Noel Muniz of The Cake Poppery!

Summary: In this follow-up book to The Art of Cake Pops, Noel Muniz brings you even more challenging and fun designs for the little treats that are still the hottest confections in bakeries everywhere. From football helmets to corn dogs, polar bears, party hats, meatballs, beehives, and castles, Amazing Cake Pops is jam-packed with incredible designs that will spruce up any party or occasion. Along with the basics of making cake pops, more advanced tips and tricks are included for anyone wishing to bring their cake pop–making skills to another level.

Amazing Cake Pops_Noel Muniz

My Review: One of my favorite aspects of this second book is the personal anecdotes found throughout the Introduction. “I figured it wouldn’t be hard to dip cake into melted chocolate. Boy, was I wrong.”

Reading about Noel’s own initial struggles provided an odd sense of relief, in the sense that – whew, I’m not the only one that this can be challenging for. There was a particular paragraph where Noel describes the challenges of running a cake pop business. After reading each sentence, I found myself saying, out loud, Yes! Yep! Uh huh! Oh my gosh, so true! Then, in one breath, he describes why it’s all worth it… “You are not just making pops, you are making memories.”

If you’ve struggled with any aspect of making cake pops, the first 75 pages of this book troubleshoot every aspect of the process – cake and frosting recipes, types of chocolate, cracking, yellow sticks, shaping, chilling, dipping – even shipping cake pops! Noel breaks down the problem, why it happens, and what you can do to fix it.

The remaining pages are filled with most beautiful pictures, 85 designs to be exact. Noel’s photos are so bright, crisp and clear, it could qualify as an art book. I happened to have it with me when I was babysitting my niece & nephew (ages 6 & 8), and they loved every single picture, shouting the titles as we turned each page… PENGUINS! POLAR BEARS! A WALRUS!

Their favorite was the flying pig, which had them giggling quite a bit. I loved the bold color and food-themed designs, especially the baguettes below – they look so real!

Final Thoughts: From A to Zebras, Noel covers every aspect of cake popping that you can think of; this book is a must-have for all cake pop kitchens. If you’ve never made a cake pop before, or you are a seasoned pro, this book can be enjoyed by all experience levels.

Giveaway has closed.



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