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Sweet Thanks (Babycakes Cake Pop Maker)

By Kathy Moore & Roxanne Wyss

Sweet Thanks (Babycakes Cake Pop Maker)

 Makes 1 perfect gift for that special person in your life! Whether it be your mom on Mother's Day or your favorite teacher at the end of the year.

 "The words 'thank you' are so simple, but they carry such meaning — especially when you add a tasty cake pop treat arranged in a jar full of candy!" say authors of Babycakes Cake Pop Recipes, Kathy Moore and Roxanne Wyss.



Milk chocolate, red, blue, green,
orange, yellow and white candy melts

6 Brownie Cake Pops (page 54) or 6
Strawberry Cake Pops (page 42)


6 cake pop sticks 6

1 pastry bag or squeeze bottle, fitted 1
with a fine tip

1 1-pint (500 mL) canning jar 1

Candy-coated chocolate candies

Red paper raffia ribbon


1. Melt 2 tbsp (30 mL) chocolate candy melts (see page 18) and use to attach a stick to 1 cake pop (see page 27). Freeze cake pop for at least 15 minutes to set. Reserve the remaining candy melts. Repeat with red, blue, green, orange and yellow candy melts, using each color to attach a stick to 1 cake pop.

2. Add 1⁄2 cup (125 mL) chocolate candy melts to those left in the cup and melt until smooth. Coat the cake pop secured with chocolate melts (see page 29). Set in a cake pop stand to dry. Repeat with red, blue, green, orange and yellow candy melts. Set in the stand to dry.

3. Melt 1⁄4 cup (60 mL) white candy melts. Use the pastry bag to pipe swirls (see page 33) or filigree on each cake pop. Set in the stand to dry.

4. Fill the canning jar with candies. Arrange cake pops in the jar, using the candies to steady them. Tie the ribbon in a bow around the lip of the jar.



 When you’re coating cake pops, the candy melts need to be deep enough that you can dip the cake pops straight down into the melts. If you’re only dipping a few cake pops, there will be some candy melts left over, but they can be melted again and used another time.