Well, here are my little darlings! Aren't they cute?! They were easy - although a bit time consuming and guess what? Candy Melts don't taste like doo-doo after all! The chocolate tasted chocolatey and the vanilla had a good white chocolate taste as well. I'd use them again although I don't know that they were tons different than working with real white and brown chocolate.So...was there ANY drawback to making these sweet, little gems that make you smile just by looking at them? Um.....unfortunately, to me, yes. And it was a doozy of a drawback at that. I didn't like the way way they tasted. Isn't that awful?! After all the work and how gosh-darn cute they are I didn't enjoy eating them...like, at all. Maybe super cold, straight-from-the-freezer they'd be better - and oh, alright...I'll give them once more chance by trying that tonight. Twist my arm! My daughter loved them, my husband hasn't eaten one them yet - he's not really into sweets that much. Anyway...I made the pops as the recipe stated, using the red velvet cake and the cream cheese frosting. Red velet cake pretty much tastes like chocolate, but milder (to me). Next time - if there is a next time - and I do kind of feel like I should try them again at some point - I think I'll use dark chocoalte cake and dark chocolate frosting. I want a bigger 'punch' of taste and these ones really made me feel like there was hardly any flavor at all. Secondly, the texture is something that takes a little getting used to. It's cake 'clay' and when eaten at room temp, well...it's just weird. Maybe it's the fact that they're red inside.....blood red. And how how many blood red things do you ever eat? Eating something chocolatey that's also brown might help me.
Either way, you can't deny that these cupcake pops are a sight for your eyes - cute as a button and as bright as a ray of sunshine. For that reason alone I'll have to give them another chance - I just hope their taste rises to their appearance!
