Last weekend I was in Phillidelphia, PA to attend the First International Cake Pop Conference. It was a great weekend and I was surrounded by 200 amazingly talented cake pop creators. There were ladies from all over the world and it was all thanks to one woman, Kim.
I’ve been traveling with Kim for the past year all over the US talking to cake poppers and enjoying a nice luncheon. I’ve been fortunate to meet so many people in New York, Austin, Orange County, Orlando, and New Jersey and a lot of them have become my friend. It was a regular girls weekend with old friends.
I also made a new friend – Angie Dudly – a.k.a. Bakerella! (yea, it was pretty cool!)
So, needless to say, it was a pretty awesome weekend.
I came back from the weekend in a bit of a tired haze and wasn’t sure what to make for this post. I had some frozen fillo cups in the freezer and wanted to play with them.
I had wanted them to be pie like, but I wasn’t sure how to accomplish that. The fillo made me think of baklava, which made me thing of pistachios.
And that lead to pistachio cake pops.Basic chocolate pops, placed into little fillo cups and topped with pistachios. And boy were they yummy.
I think that the shells really add a unique twist to the cake pop display and I’d like to work with this idea some more in the future. Standing up is a breeze and there are no holes on the bottom.
I wonder how whipped cream or fruit pieces would do on top like this… Something to try out. Who knows what will happen when you play around and try something new!
Don’t know how to make Cake Pops? I’ve got you covered! Check out my videos along with my tips on my Cake Pop Tutorials Page.