Cake pop favors/Escort cards.

So cute! I've only made them once and they weren't TOO hard but the frosting/ganache/whatever you are using to coat them dries so fast that it's hard to get them perfect.. so if you are one of those perfectionist brides (like me) you may want to test making them a million times first to see if it's for you or not!

Thanks! Yeah I was going to do a practice run. I was thinking of dipping them in chocolate/white chocolate.

I've read they can be frozen for up to a month, but you need to thaw them slowly, otherwise the chocolate coating will start to sweat. You have a lot of time to practice and see how they keep-- I'm sure your FH won't mind a few test runs

My BM made mine the week of my wedding. She makes them all the time so she is an experienced cake-poper. The ingredients are inexpensive enough and you should have plenty of time to practice...there are a lot of holidays between now and your wedding

I don't know if it would be the same as chocolate covered pretzels, but a lot of times when you freeze chocolate covered pretzels, the milk chocolate changes colors (becomes ashy looking).

I made some just for fun, and they were seriously lopsided. I'm still determined to make them for the wedding. I have lots of time to practice.

I kept them in the fridge for a week. They seemed fine still on day 5, but not as good as the previous days.

They do have cake pop makers for sale out there. I did mine by hand, so I don't know how well the machines work. They have to get them rounder than I did though.

Because I'm not crafty enough to make them myself and they're pricey to buy, I decided to use them for rehearsal dinner seating instead of the reception. It's a great idea and I give you props for doing it.

Oh, I forgot to mention that I completely suck at baking.

@Barbara, You're right, my FH would not mind at all lol. @Allyson, That is what I'm worried about the changing color and/or sweating of the chocolate! @K, those look great! FH's sister used to be a cake decorator for a grocery store bakery, but I don't think she has ever done cake pops. Luckily, we do have plenty of time for me to do quite a few test runs =)

Lol@ future Mrs. Cody, I'm better at baking than I'm at cooking lol. I don't mean to brag or anything but I'm kind a beast at making cupcakes lol. I've seen the dozens of cake pop making kit's so one them have got to help a little, right?

It seems like a good way to kill 2 birds with one stone (making the favors the escorts cards) I'm doing a lot of diy stuff (STD, invitations, aisle decor, cake table decorations, escort cards, programs, menus, favors.. )oh I just felt stress kick in lol. Now I'm kind of glad my wedding is a year away lol

THANK YOU! Been trying to figure out my escort cards. I was already making rice krispie treats just to put at the desert table, but they just became our escort cards. Some bamboo sticks, (we have a lot of wood in our theme), and will make the cards to put on them in yellow. Which adds the extra pop of yellow I've been looking for to go on our tables...which are royal blue. YAY! I love the brides on WW! Thanks, Ladies!!!

Feel free to brag! I would too lol.

I used a "brownie pop" kit the first time around. Brownies are a bit harder than cake though, so I'm not sure if that had any impact on how long they lasted.

I found some easy instructions on how to make some with cake mix that I will try next though. Apparently you bake the cake like normal, destroy it, mix the crumbled bits with icing, and then roll the new "batter" into balls. We'll see how it goes.

Somebody had mentioned on here that they did oreo cookies and cream cheese pops, froze them, then dipped in chocolate. Apparently they are a lot easier. I said you could do nilla wafers and dip in white chocolate and could be like the bride and groom.

We are doing the Bride/Groom cake pops. We just did a trial run this past weekend. I would do them from scratch rather than use a cake pop machine personally. We found the cake pop machine to not work well and burn easily but maybe thats just us.

The only thing with making them from scratch is to get the cake/frosting mixture just right so def do a couple trials ahead of time. And it all depends on how moist your cake is. We made them Sunday and they are still fresh today (wednesday)... the week of the wedding we are planning to make them the Tuesday before. By then, they should really only take us 4 hours if all goes well! Otherwise our last minute back up plan is the Smores boxes, lol. Heres a pic of the groom pops. We didn't really take our time with these (hence the unevenness) but we just did them to make sure they were easy enough.

I'm planning to use them for favors/escort cards too! I've made them a few times before for various parties that I've hosted and they've always been a huge hit! For my mom's 60th I was out of the country for work for the week and a half before her party so I made them about a month before the party some purple with white drizzle, some opposite, put them in a large zip lock baggie and froze them, the night before the party I had FH move the bag of frozen cake pops to the fridge, the colors didn't fade at all and they were still just as good. I always make them the traditional way (1 cake from a box, 2/3 container of store bought icing) so I think the icing helps them not dry out from the freezer. The trick for me is to refridgerate for about 10 min inbetween steps i.e. form the ball, fridge for 10 min, dunk stick in chocolate and stick in ball, fridge for 10 min, coat rest of ball w/ chocolate, fridge then pack and move to freezer.

Wow! A month before? That is impressive! Thanks for the tips!!