6 Cake Pop Makers in Comparison Test

Cake pops have been on everyone's lips since 2008. Back then, the resourceful Englishwoman Angie Dudley (aka Bakerella) developed her first cake pop recipe in a small bakery in London and presented the first cake lolly on her website. The enthusiasm for the stick cakes was huge and quickly became a trend. Soon after, cake pops were available in selected department stores in London and people were experimenting and conjuring in their home kitchens. Angie Dudley's book on the subject spent six weeks on the New York Times bestseller list in 2010. First, it involved cake crumbs mixed with frosting or cream cheese. The mixture was formed into a ball, put on a stick and covered with icing. In the meantime, there are pastry irons that make the job easier. While in the classic waffle irons the dough is pressed together between the two baking irons and thus shaped, the cake-pop makers follow a slightly different concept. Here, the lower moulds of the baking plate are filled and the dough is inflated by leavening agents (baking powder or baking soda) during baking. The small cakes grow, as it were, into the upper baking moulds and are thus shaped.