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What could be cuter than cupcakes?

By Staff | Sep 30, 2011

Danielle Frein, left, and Melissa Nanninga, prepare a bouquet of cake-pops for a tailgating party. The women started their business, Lolly-Cakes, earlier this year.

FORT DODGE – Cuter than cupcakes and handier than cake, cake pops are a new trend in desserts that are now available through a local business in Fort Dodge.

The bite-sized, cake-on-a-stick goodies are the specialty of the new business Lolly-Cakes that the owners Danielle Frein and Melissa Nanninga said has taken off within the last few months.

The idea to begin making cake pops was for Frein’s daughter’s wedding last June, and the business grew from there.

“I had never heard of cake pops until my daughter had them,” said Frein. “We started experimenting, and it took me some time to figure it out.”

Frein and Nanninga are in the beginning stages of their Lolly-Cakes business but have already made them for several occasions.

Cake pops are a fun treat for any occasion, even for Halloween.

So far, they provided cake pops for birthdays, school events, tailgating parties, weddings and anniversaries.

“They are a fun, creative bouquet that brightens someone’s day,” said Nanninga.

Frein and Nanninga have spent numerous hours of experimenting to develop their technique and testing a variety of frosting.

One tip Frein and Nanninga offer when making the cake pops is to pay attention to the temperature.

They said if the temperature is either too cold or too hot, it will make a big difference when it comes to dipping the cake pops into frosting.

“They are a fun, creative bouquet that brightens someone’s day.” —Melissa Nanninga Co-owner, Lolly-Cakes

They also suggest experimenting with different flavors and combinations.

Frein was a home economics teacher for a while right out of college and said she was mostly into the design and fabric end of that profession, but also enjoys baking things like cupcakes and goodies at Christmas time.

“I never thought I’d go this route,” said Frein. “I much more would rather create with fabric.”

Nanninga said she enjoys cooking and especially entertaining.

“I love to decorate and set things up and having people over,” she said.

It’s the duos love for decorating and entertaining that make their cake pops more than just a piece of cake on a stick. As they describe them, they are “sweet little creations.”

Nanninga grew up in Lohrville and lives in Fort Dodge with her husband, John. She enjoys spending time with family including her stepson, stepdaughter and granddaughter.

In addition to Lolly-Cakes, Nanninga works at State Farm Insurance in Fort Dodge.

Frein grew up in Mason City and lives in Fort Dodge with her husband, John Together they have three children. Frein also works at State Farm Insurance in Fort Dodge.

For more information, Lolly-Cakes can be found on Facebook or by calling Frein at (515) 571-4782 or Nanninga at (515) 570-5177.

Basic cake pop

One 18-ounce box of favorite cake mix

One 3.4-ounce box of instant pudding and pie filling mix

4 eggs

One cup water

1/3 cup vegetable oil

1/2 cup Ready-To-Use White Decorator Icing or Easy-Add-Ready-To-Use White Decorator Icing

1 14-ounce bag of Candy Melts or Easy-Add Candy Melts

Preheat oven to 350 degrees. Spray one 9-by-13-by-2-inch sheet pan or two eight-inch or nine-inch round pans with vegetable pan spray.

In a large bowl, combine cake mix, pudding mix, eggs, water and oil. Beat at a medium speed with electric mixer for two minutes. Pour into prepared pan.

Bake 30 to 35 minutes for round pans; 35 to 40 minutes for sheet pan or until toothpick inserted in center comes out clean.

Cool in pan for 10 minutes. Remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.

In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least two hours.

Melt Candy Melts according to package directors. Dip sticks into melted mixture and insert into cake balls; let set.

Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.

Caramel apple

cake pops

1 18-ounce box yellow cake mix

1 3.4-ounce box instant butterscotch pudding mix

4 eggs

1 cup water

1 cup caramel ice cream topping – divided

1/4 cup Ready-To-Use White Decorator Icing or Easy-Add-Ready-To-Use White Decorating Icing

1/3 cup chopped dried apples

1 14-ounce box White Candy Melts or Easy-Add White Candy Melts

1 cup chopped peanuts

Preheat oven to 350 degrees. Spray one 9-by-13-by-2-inch sheet pan or two eight-inch or nine-inch round pans with vegetable pan spray.

In a small bowl, combine icing with 1/4 cup caramel topping. In large bowl, use hands to crumble cake until no large chunks remain. Add icing mixture and dried apples; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator for two hours.

Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls – let set.

Melt remaining caramel ice cream topping according to package directions. Wait until candy is completely firm before dipping the pops completely in caramel topping; tap gently to remove excess. Before topping sets, sprinkle with peanuts. Let set.

Contact Kriss Nelson at jknelson@frontiernet.net.

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