Super Pops: Cake Pops, Cookie Pops, Meringue Pops, Toffee Pops, and More by Judith Fertig
Super Pops are gaining more admirers every day! As up-to-date dessert lovers already know, the traditional cake pop begins as a moist cake ball, impaled on a stick like a lollipop, and then decorated with frosting or jam or something equally colorful and delectable. Super Pops takes this dessert idea into new dimensions, incorporating ingredients that can include white and dark chocolate, rich chocolate truffles, marshmallows, hazelnuts, lime, cinnamon, and other taste treats. It’s an idea-packed book that advises on every aspect of Super Pops creation, including
Kitchen tools and equipment
Decorating techniques using frosting, candies, and more
Cake pops recipes, including chocolate cake, butter brittle, toffee, and seven others
Truffle pops recipes, with hazelnuts, mint fudge, and more
Marshmallow pops, with coconut, citrus, and more
Recipes for still more Super Pop treats cover cookie pops, meringue and honeycomb pops, brownie pops, and yellow cake pops. Recipes for still more Super Pop treats cover cookie pops, meringue and honeycomb pops, brittles and toffee pops, and brownie pops. Pops lovers will find a total of 60 recipes with color photos showing how they’ll all look when ready for serving. This collection of great sweet treats for birthday parties and other special occasions offers something for every dessert lover to savor.
Tamsin Aston operates a thriving cake pop business in England, where she offers more than three dozen different cake pop designs via the Internet.
Judith Fertig describes herself as a Kansas City-based food and lifestyle writer, award-winning cookbook author, and tiara-totin' BBQ Queen. A prairie girl at heart, she loves fresh, seasonal food and a simple yet sophisticated style, whether in barbecue, baking, or design.