bag candy melts
9” x 13” cake pan
Waxed paper
Lollipop sticks
Plastic microwavable
cup or bowl,deep enough
for dipping
Toothpicks
Piece of styrofoam to hold
pops as they dry
Some recipes in this book will have you “core” your cupcakes in order to add filling. You can save these cores in a plastic sandwich bag in the freezer to be added to your crumbled cake mixture once they’ve come to room temperature. Check page ** for instructions on how to core a cupcake using a cupcake corer or a knife.
Using a medium scoop levelled off with your thumb, dole out mixture into equal sized portions and place on waxed paper (Figure 5). Shape into balls by rolling in your palms, or shape into whatever form the recipe you’re following dictates (Figure 6). (Roll into balls quickly after portioning, as the mixture will begin to dry out.)
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