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Long time Mommy Ramblings’ readers, probably remember that my first sponsored review and giveaway was for,\u00a0My Little Cupcake Cake Pop Mold<\/a>. \u00a0At that time, there was only one style available, the little cupcake.<\/p>\n

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Well, it has been some time since that first review, and as Mommy Ramblings has grown so has My Little Cupcake<\/a>. \u00a0They now feature other cake pop molds. and I recently had the opportunity to review their set of 4 different shaped cake pop molds<\/a> available in their variety set<\/strong><\/a>.<\/p>\n

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Now, you may recall when I did my original review, I did not use the no-bake Oreo recipe.<\/strong> but instead used two 9 inch layers of red velvet cake that was freshly baked and crumbled and my own cream cheese frosting.<\/p>\n

This time I decided to go with the Oreo recipe that comes with the molds. \u00a0It was so easy to prepare<\/strong>. \u00a0You just take 1 package of Oreos<\/a><\/strong> (3 Sleeves if you buy the family pack)\u00a0and crush them in your food processor.<\/p>\n

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Then, add an 8 ounce package of cream cheese<\/strong> and process until it is all combined and makes a sort of dough. Chill the dough for 20-30 minutes<\/strong>. \u00a0One of the things I noticed was, if the dough is not chilled enough or becomes warm while waiting to be molded, it is harder to work with and will not mold as well. \u00a0You may want to work with half at a time, and keep the other half chilling.<\/p>\n

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Once you get the knack of how much dough you need to make a complete mold, you will easily mold the dough into the variety of shapes. \u00a0It is a bit of a messy process, because you need to overfill the molds a little, and the excess will be squeezed out.\u00a0 Be prepared for your hands to get very messy!<\/p>\n

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When you have finished molding all the dough, you chill or freeze them for another 20-30 minutes. \u00a0I found it best to take only a few out at a time and keep the others in the fridge until you are ready. This prevents them from getting warm before you dip them. I found the best results came from the pops that were the coldest, because they are more solid and easier to work with.\u00a0 \u00a0So for best results the colder the better because they are more solid and easier to work with.<\/p>\n

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You need to melt chocolate for the coating. You can use a variety of dipping chocolate, I have found the Almond Bark<\/strong><\/a> or the Candi Quick<\/strong><\/a> give me the best results.\u00a0Some of the wafer varieties do not melt thin enough and Crisco<\/strong> is recommended to thin it. I don’t like using Crisco, so that is why I opt for Almond Bark<\/strong> or Candi Quick<\/strong><\/a>.<\/p>\n

You\u00a0 need to have your pop sticks<\/strong><\/a> handy and a block of styrofoam<\/strong> to hold the pops as they dry. \u00a0First dip the stick top in some chocolate, and then stick it in one of the molded tops. \u00a0You can place the pop in the styrofoam while you do a few others, and then you can start to dip the first one.<\/p>\n

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Now, you can get as creative as you want with the dipping. \u00a0For instance, with the cupcake style if you want a two-tone color, you need to dip the bottom first and then place it on the stick. Then, when the bottom is dry, you can dip the top in another color.<\/p>\n

Another option, is to dip the entire cupcake in the color you want on the bottom, let dry and then, dip the top in a different color. You can also quickly add sprinkles or other decors before the chocolate dries.\u00a0 I will repeat the key tip is to keep the pops as cold as possible until you are ready to work with them.<\/p>\n

You can go crazy with these pops, transforming them into people, animals and more! The Variety Assortment gives you the ability to create many different kinds of cake and cookie pops. \u00a0The molds are so easy to clean. I\u00a0 throw mine right in the dishwasher, and it could not be easier.<\/p>\n

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The heart mold is one of my favorites because it makes a nice plump pop and there are a lot of ways you can embellish it to look like different things. \u00a0I still like the cupcake and think it is pretty easy to get a great two-tone result using it. \u00a0The cone is a nice unique shape that can be used for christmas trees, candy corn, hats, and lots of other things. \u00a0The ball is good if you want perfectly shaped cake balls or truffles.<\/p>\n

In conclusion, I found it much easier working with the Oreo mixture and it was much faster, letting me get to the fun part faster.\u00a0 Beyond that, the Oreos and cream cheese have a great flavor and moist texture inside the pop.<\/p>\n

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