MAKE IT POP
An elaborate take on food on a stick
Food on a stick has some things down in spades: It’s portable, tasty and perfectly on point at fairs and festivals. But glamorous? Not quite--until along came Andrea Morris.
Earlier this year, the Chicago-based sculptor and baker launched Cocomori, a line of cake pops that are as delicious to eat as they are to look at. Morris makes her cakes from scratch, using organic ingredients to create confections in flavors like coconut, chocolate and the intriguing cinnamon-bacon. She coats the cakes in dark or white chocolate and uses her creative background to turn them into mini works of art.
Styles ($28 to $54 a dozen) include the cute Luscious Lemon pops, topped with dainty frosted flowers, and the elegant Pink Moscato balls that wrap rosy cake in lilac-colored chocolate and are dusted with edible gold.
But it’s Cocomori’s most over-the-top creations that really take the cake. Inspired by Marie Antoinette, the Mon Amie Marie pops depict the cake-loving queen and her royal entourage with marshmallow-powdered wigs. (We’re also delighted by the special triple-chocolate-and-sweet-vanilla PureWow cake pops she whipped up just for us; check them out in the slideshow.)
These desserts are almost too pretty to let your guests eat--but we say let them.