With a bucket full of fresh cherries and a package of premade pie crust in the fridge, my kids and I had plans to make a batch of Homemade Cherry Poptarts. But, my clever 7-year-old, Alyssa, had an even better idea, “How ’bout we make little poptarts and put them on a stick like Cinderella?”
‘Cinderella’ here isn’t the fairy tale princess, it’s my Alyssa’s favorite blogger (and one of mine)–the delightsome Angie Dudley of Bakerella–creator of the original cupcake pop, and author of the new book Cake Pops . Bakerella’s original idea for a cupcake-on-a-stick was an overnight sensation, landing her a guest spot on the Martha Stewart Show, and a mulitude of other incredible opportunities to collaborate with top-notch companies. It’s no wonder. Bakerella has a remarkable ability to create adorable ideas using everyday items: mini M&M’s, Necco Wafers, colored sprinkles. Her attention to detail is impeccable. Her idea to put cake on a stick? Brilliant.
Which is exactly what our family thought last week of our Bakerella-Inspired PopTart Pops. Filled with the sweet flavor of fresh cherries, wrapped in a flaky pie crust, drizzled in pink glaze, these Poptart Pops are ridiculously delicious, easy enough for the kids to make, and eternally adorable. These easy pops are the ideal treat for afterschool nibbling. Or, Labor Day dessert making. Or, breakfast, lunch, and midnight snacking. While you’re enjoying your own batch of Poptart Pops, here is another treat: an interview with Bakerella that spills some of her best secrets, including the dessert she can’t live without, and which cute, new Cake Pop is makes her book worth buying.
Where did your inspiration/idea for cake pops come from?
I wanted to make cake balls more fun. I thought about making them look like lollipops and then found a way to make them look like cupcakes using a small flower-shaped cookie cutter.
Were you surprised by the viral reaction to your first cupcake pops?
Definitely. I knew people would think they were cute, especially the cupcake pops, but I didn’t expect how much attention they received and how quickly.
I’ve always thought it was amazing that you continued creating Cake Pops beyond that initial idea. What inspired you to keep making new versions of Cake Pops, and how do you come up with your ideas?
Each time I made them, I would try to make them cuter or turn them into unexpected designs using simple candies. The challenge made it more fun.
Coolest opportunity Cake Pops have brought you?
The book, Martha Stewart, Meeting the Pioneer Woman – All of them.
Favorite page in your book?
The photo index in the back.
Best new Cake Pop?
Probably the clowns.
A warm brownie with vanilla ice cream. Simple.
How do you find the time to…write? cake pop? bake? shower? blog? be a friend? breathe?
I wish I knew the answer to that. Time is the one thing I wish I had more of.
Pie or Cake? Fudge or Chocolate Bar? Ice Cream or Slurpee?
Cake. Fudge. Ice Cream.
Message to Bakerella fans everywhere?
You guys make me smile everyday. Thanks for inspiring me to push myself. Hugs.
And, many thanks to Bakerella, for inspiring all of us with her clever, cute creations. Her book, Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistable Mini Treats is available now at Amazon, Barnes and Noble, Borders, and Chronicle Books.
FOR THE TWO-BITE POPTARTS
1 c. fresh cherries, pitted and diced
3 T. sugar
2 T. cornstarch
2 T. water
1/2 tsp. almond extract
1 pkg. prepared pie crusts
FOR THE POPS
wooden popscicle sticks
FOR THE GLAZE
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)
In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove over medium heat until mixture has thickened. Remove from heat and allow mixture to cool. Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes. Just use a butter knife to score your pie crust before cutting).
Place a wooden popscicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking care not to get it near the edges. Gently lay a second rectangle over the top of the cherry filling. Press the edges of the rectangles together with a fork. Transfer to a baking sheet. Bake poptart pops in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown.
In a small bowl, combine powdered sugar, milk, and vanilla to make glaze. Tint with food coloring, if desired. Spoon over cooled poptart pops, sprinkle with colored sugar, and allow to the glaze to harden slightly before serving. Enjoy!