By now anyone who is a friend of mine on Facebook is probably aware that I’m one of those slightly crazy people that have an abnormal attraction to all things Domokun.
I have lots of Domo Qees
So with that in mind, I have wanted to do Domokun Cake Pops for a really, really long time. The only thing holding me back was my fear of melting chocolate. Seriously, it scares the crap out of me due to a long history of chocolate melting nightmares, a couple of which are from making… cake pops.
I only ended up with three decent ones, but I blame this on my chocolate skills again. I’ve learned a lot and I thought I should post this anyway for people who want to take what I did and try to improve on it.
- 1 box cake mix (I’ve realized, when those things are only sale for $1 each, buy a ton!)
- 1 bag milk chocolate chips (the wafers pictured sucked)
- lollipop sticks
- Yan Yan
- white fondant
- red fondant
- Edible Sugar Pearls Black 4mm
- styrofoam block
- bubble tea straw
Bakerella says to mix the baked cake with a jar of ready made cream cheese frosting, but that stuff tastes disgustingly sweet and imo ruins the taste of the cake pop. Make your own cream cheese frosting and try some after you make it. Trust me, you’ll want to sit there and just spoon it into your mouth until it’s all gone.
Measure out exactly 2 tablespoons of cake pop mixture for each Domo. Shape them into little rounded rectangles.
Cut a piece of bubble tea straw off, then cut it in half lengthwise. Fold it down the middle, then bend it backwards. Use the pointed tip to cut teeth out of the red and white, then use a toothpick to guide the white tooth into the red indentation. Domo needs four teeth on top and bottom.
I didn’t have my technique down yet and there were also lumps of shortening I couldn’t get out. As you can see though, the sugar pearls worked fantastically and the mouths came out great, though I was too slow and didn’t press it in fast enough. I found the arms sticking straight out was a lot easier than the arms going up. I got extremely messy doing this because my chocolate wasn’t very runny.
I don’t understand why I can’t get nice, smooth, runny chocolate. There should be a book called Melting Chocolate for Dummies. All I ever get is smooth, almost-runny chocolate.
Next, I tried chocolate chips with shortening and I gave up on the sticks. I also started just using my hands like crazy. I tried gobbing chocolate on and then smoothing it all off with my pointer finger and shockingly enough, this worked quite well. After that, I had to hastily wipe my fingers and grab the mouth, push it gently on, then add the two pearl eyes before it could all dry.
He is, however, a farce. In my eagerness to achieve runny chocolate, I put too much shortening and as a result, he’s not drying. I currently have him in the freezer and will offer him to Buddy later, since he fell asleep in the middle of making these.
We had some pretty ugly trials. My first pop was wide and had spikes of chocolate all over his back. Baby Girl’s reaction?
“Um, Mommy. I have to let you know something. That Domo is a little fat. And hairy!”
It’s true that the chocolate adds a lot, so you should make your Domos a little skinnier than you think they should be.
And now I will show you what happens when you don’t chill your Domos long enough.
Although I don’t have a lot of cute Domo pops to show for my work, I’m happy that I was at least able to achieve what I’d been imagining. When I master runny chocolate, I will be back! Big thanks to Jenn for the wafers and styrofoam!
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