Blame it on a childhood nostalgia for corn dogs and popsicles, but we really love food on a stick. Whether it's an impaled (and deep fried) piece of cheesecake at the state fair or more civilized cotton candy-wrapped fois gras “pop” at The Bazaar by José Andrés, we love the presentation, portion control and unspoken permission a stick gives us to play with our food. So it's no coincidence that one of our favorite bakers, Angie Dudley aka Bakerella, literally wrote the book on making dessert (read: cake) pops. And to our delight, next Tuesday, October 12, Bakerella will be in our neck of the woods, signing copies of her book, Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats, at Williams-Sonoma Santa Monica.
The book idea stemmed from Bakerella's penchant for making and blogging her recipes for cake pops: essentially cake mixed with frosting and molded onto a stick. While the first cake pops were classically simple, she soon moved into more complicated decorating territories, making cake pops that resembled robots, cupcakes, Easter chicks, movie popcorn and more. Somewhere between writing up dozens of recipes and answering mounting reader requests for detailed tips and tricks, Bakerella decided to publish her recipes and photos all in one place.
Cake Pops, priced at $19.95, includes forty methods, techniques, recipes and photos for a wide assortment of cake pops, among them a timely selection of Halloween-themed pops: black cats, jack o' lanterns, spooky witches and yummy mummies. So if you've got pop-related questions or want to buy Bakerella's book, mark your calendar for next Tuesday, October 12 at 12 p.m.
Williams-Sonoma Santa Monica: 1600 Montana Avenue Santa Monica. (310) 586-1018. Book signing is at 12 p.m. Proof of purchase is required.
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