Interview with "Bakerella" Angie Dudley

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Bakerella's Start

How did the name Bakerella come about?

It was kind of a stream of thought. I wanted to be anonymous on the internet with what I was doing because nobody knew I baked and I just wanted to keep it to myself. I started thinking "Jane Dough" kind of things, and then I started thinking "Jane Fondant," but I didn't want my name to be Fondant. I wanted to be more generic. I thought about her name and her movie Barbarella, and then I just thought "Bakerella." And that's really how it came about.

So as far as the cake pops, is that something you saw someplace and decided to run with it?

No, I pretty much started that craze. I know cake balls have been around, but the concept of putting them right side up on a stick and changing their shapes I had not seen before. When I first tasted a cake ball I was just amazed at how I had lived this long and had not known they existed. I said, "This would look so cute as a lollipop." I had no idea how to make them pink at the time, I didn't know candy coating came in different colors. Really I was just trying to make them cute, to make something that people would enjoy looking at. I evolved the cake pop slowly. You could actually see the transitions on the site -- using edible pens, trying to put candy underneath the coating to make ears. Finally a publisher came calling and that's how I got the book.

So what would you say are the biggest tips for a cake pop maker?

Well, most people have a problem with dipping, but there are lots of things that could affect the problem with dipping. You want your cake balls to be firm when you dip them. The best way to do that is to chill them, and I usually chill them in the freezer first, then just move them to the refrigerator to keep them cold. If they're too cold it can cause you problems too. When it comes to the actual candy coating and dipping, you want to use a bowl that's deep enough so you can dip your pop in and take it out without having to dip a couple times. You definitely don't want to stir it. You want to put it in, take it out, and then tap off any excess. It helps if your coating is fluid. Some coatings are thicker -- you can add a product called Paramount Crystals to it to thin it out. I just use vegetable oil most of the time.

Continued on page 3:  Favorite Cake Pops


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