Confession time: I’ve been looking for an excuse *cough* I mean *cough* a reason to use the cake ball maker my loving family gave me for Christmas.
What could I justify baking? Muffins or coffee cake sounded pretty tasty but I wasn’t sure about how cinnamon swirls, chocolate chips, or blueberries would turn out. (I’m now convinced my concerns were unjustified but I’ll provide you with scientific analysis soon)
Earlier this afternoon I was wandering through the grocery store looking for a
thinly veiled excuse to use my cake pop maker good idea for supper and it hit me: cornbread. I already have a recipe I like, and if the test run doesn’t work out, I can toss ’em and bake the rest of the batter in muffin pans.
But once I got started, they were so cute I didn’t want to stop making them.
Tips for using a Cake Pop Maker:
1. I used a ketchup squeeze bottle with the top trimmed to make the hole large enough for the batter to squeeze out freely.
2. Squeeze hard and fast, straight into the bottom of the cavity. That way, the batter forms a nice little mound without air pockets and you can judge the amount easily.
3. Fill half full. I’m not sure if cakes and other recipes will be different, but that is what worked for the cornbread.
4. Four minutes and please use an oven mitt to open and close the lid. Be ready to work swiftly and watch the clock, just like pancakes and waffles.
The cake pop maker is somewhat of a glorified waffle iron that makes roundish shapes instead of flat waffled ones. And if that makes me sound disappointed; I’m not. It works exactly how I expected it to.
While no one I know will ever let me make cake pops with it (they all prefer the handmade ones), I’ll get some good use experimenting with muffins and other quick bread recipes.
I can’t decide if I should whip up some honey butter to dip these cornbread balls or just serve them with some good ole molasses. What do you think?