Babycakes CP-12 Cake Pop Maker, 12 Cake Pop Capacity, Purple

Babycakes CP-12 Cake Pop Maker, 12 Cake Pop Capacity, Purple

  • Bake 12 cake pops or doughnut holes in minutes
  • Nonstick baking plates for ideal results and easy clean up
  • Includes plastic cake pop stand, fork tool, 50 cake pop sticks and recipes
  • All Babycakes electric products are 120V, 60Hz

The Baby cakes cake pop maker brings the fun and delicious cake pops trend into your own kitchen. Bake 12 cake pops or donut holes in just minutes. Add sticks and a touch of creative decorating for perfect cake pops in no time! Bakes 12 Cake Pops or Donut Holes. Includes Treat Sticks, Fork Tool, Cooling Stand. Nonstick Baking Plates. Power and Ready Lights. 1300 Watts.

Price: $ 20.33

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3 Comments/Reviews

  • GrandpaJ "Jeff" says:
    364 of 370 people found the following review helpful
    5.0 out of 5 stars
    A good little product for those of us who are non-pros, July 10, 2011
    By 
    GrandpaJ “Jeff” (Duluth, GA USA) –

    This review is from: Babycakes CP-12 Cake Pop Maker, 12 Cake Pop Capacity, Purple (Kitchen)
    I like it. It’s easy to use, takes little care and comes with some nice accessories, such as pop sticks, a drying rack, a little fork and a syringe. Though these items are not made for heavy use, they are more than adequate for us non-pros. If you follow the instructions, you can easily produce doughnut holes/cake pops. This item produces more pops in one batch than other makers on the market. I suspect the balls may be slightly smaller, but to a 6-year-old, that doesn’t matter. A dozen at a time is more or less a ‘batch’ so this model works well. The fork makes it easy to remove the balls from the maker and put them on a cooling rack. We’ve used a white cake mix, a brownie mix and a gingerbread mix and are pleased with the results. My wife used the injector to put melted marscapone into the gingerbread balls. It did a good job and the results are tasty. The key is to follow the instructions and to have someone who knows how the different type of mixes bake. The brownie mix takes a little longer than the white cake mix. The gingerbread pops took 3.5 minutes, but my wife decreased the water by about an ounce, so the batter was a little heavy. I did the white cake mix and baked them for 4.5 minutes each batch. The cake mix yielded 6.5 batches. The brownie mix produced about two dozen. Now some suggestions. Getting the right amount of batter into each well is crucial to a good pop; too little and they’re not as round, too much and you get something that looks like Saturn and there’s more clean-up. The brownies had mini-chocolate chips in them and many didn’t make it into a ball. To get the right amount of batter and do it quickly, I recommend using a pancake batter pencil. You can add cake batter and squeeze out the right amount quickly. For thicker batters with chips and such, use a cookie press. The press should push the chips through. Trying to spoon a tablespoon of batter into the wells gets messy. You can use a canning (wide-mouth) funnel to transfer batter from your mixing bowl into the pancake batter pencil. Have fun.

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  • David&Christine says:
    270 of 281 people found the following review helpful
    5.0 out of 5 stars
    Cake Pops in 4 Minutes!, December 30, 2011
    By 
    David&Christine (United States) –

    This review is from: Babycakes CP-12 Cake Pop Maker, 12 Cake Pop Capacity, Purple (Kitchen)
    I have to start off by saying that these are not traditional cake pops. Usually cake pops are made by mushing up a cooled cake with icing and forming them into balls. This product simply makes balls of cake. And it works beautifully! There are a few tips you should be aware of though:

    -Like other reviews stated, you will get “saturn rings”…but only if you overfill! I find the perfect spot is filled to right below the top of the well. This produces perfect little spheres without the overflow.

    -You will probably have to use an oven mitt. This thing gets HOT!

    -Use a pastry bag when filling the wells. If you don’t have a pasty bag, use a large zip-lock bag with the corner snipped off. This allows you to get precisely the right amount of filling without getting it everywhere.

    -You MUST must must freeze the cake balls for 15 minutes before putting them on a stick and dipping them! To help them adhere after freezing, dip the stick in a little bit of melted chocolate and then insert into the cake ball. Pop them back into the freezer for a few minutes, and then dip away!

    -For a better dipping experience, use a little bit (a tablespoon or so) or vegetable oil to thin the candy melts. After dipping, gently tap the stick on the side of your bowl while rotating the stick to get off excess chocolate.

    Overall, this is a great little device that does exactly what it’s supposed to do if you follow the directions. I will never go back to hand rolling cake pops again!

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  • MerriOne "Justareader" says:
    58 of 61 people found the following review helpful
    3.0 out of 5 stars
    Easy clean-up; chintzy latch, June 6, 2012
    By 
    MerriOne “Justareader” (Brooklyn, NY) –

    Verified Purchase(What’s this?)
    This review is from: Babycakes CP-12 Cake Pop Maker, 12 Cake Pop Capacity, Purple (Kitchen)
    My daughter had been begging me for a cake pop maker and after looking at the different options, I decided to get this model. I love the speed with which it bakes the cake balls (about 5 minutes at sea level), and after a bit of trial and error to get the right amount of filling, I had pretty good success getting reasonably round cake balls. The waffle-iron-like set up works very well, and the nonstick surface is wonderful. I had no trouble extracting the balls with the fork (especially after I realized it was OK to stab the balls, which are going to be frosted anyway). Clean-up was super easy–just wipe the cake pop maker with a damp dishcloth.

    My only complaint is that the latch is very poorly designed and chintzy. It is loose and rattles (at least on the model I received), and it doesn’t always hold the lid all the way closed. It took me a couple of batches to realize that as the cake balls rose, they were pushing against the top of the cake iron, and sometimes the pressure from the steam and the cake caused the lid to pop open. As a result, the cake balls closer to the hinge were more finished, with a rounder shape, while the ones closer to the latch were lumpy due to uneven baking. You have to keep an eye on the appliance and reclose it if you notice it popping open.

    In my first effort (in which I produced about 50 cake pops), I don’t think I got a single one that was perfectly round, and I don’t know if it’s possible to get a perfect globe. However, frosting covers most of the imperfections. I recommend putting the stick into the top of the cake ball, where the baking is less even and the shape may be a bit lumpy, because the bottom half of the ball is always perfectly domed (thank you gravity!). As for the “saturn rings” mentioned in some of the other reviews, which are caused by overflow, I found it very easy to trim these off (they can be basically pulled away from the cake). In a few batches I had entire mats of overflow–but I actually found these delicious! They were like very thin toasty wafers. A very creative cook could find a use for them.

    For frosting, I agree you MUST freeze the cake balls and get them very cold–the instructions say to leave them in the freezer for 15 minutes; I would recommend closer to an hour. Meanwhile, the frosting should be fairly thin and hot so that it hardens as soon as it hits the cold cake. I also recommend working in very small batches (<5 cake balls), and keeping the frosting in a double boiler so it stays hot and thin. My first batch I was working with about a dozen cake balls and a bowl of frosting mixture which I’d microwaved according to the instructions. The first couple of cake pops came out great, but as I continued to work, the cake balls warmed up and the frosting cooled down (even though I kept sticking it back in the microwave). By the end of that first batch, the frosting was too thick and the cake pops were threatening to fall off the lollipop sticks. For my second batch, I put the frosting bowl over a pot of boiling water and pulled just 3-4 cake balls out of the freezer at a time, and things went much better.

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