^
Keep New Times Free
4

Red, White and Blue Cake Pops With Tim O'Connor At Honey Moon Sweets

​Last week we went DIY on the cake pop, with a trip to Crafty Chica Kathy Cano-Murillo's home kitchen on the west side. Today we're in Tempe with a baker who's gonna tell us how the pros make cake go pop. 


Fitting for the Fourth of July. 
Tim O'Connor and his wife Joan, owners and head bakers at Honey Moon Sweets, are ready for this holiday weekend with an assortment of red, white and blue cake pops -- and other treats -- that will save you the hassle of making that tired Fourth of July homemade treat, the white sheet cake decorated with strawberry "stripes" and blueberry "stars". 

Wouldn't you rather have a bit of rich cake dipped in chocolate ganache? 

Check out plenty of gorgeous shots of these little treats and learn how the O'Connors make them, after the jump. 

The couple didn't start making cake pops until just recently, when the popularity of these tiny, quirky treats could no longer be ignored. But the O'Connors had already been making something similar to cake pops-- rum balls, topped with chocolate ganache.



"It was basically the same thing," says Tim O'Connor. "Just put a stick in it. Make it bigger and put a stick in it."

Next step, questions: "What are other people doing? What do they taste like? How can we make it better?" 

Asked and answered.

Tim and Joan began adapting their other cake recipes--lemon, red velvet, espresso and more--for cake pops. The Honey Mooners roll tiny balls out of cake crumbs, finding that the cake's moisture is enough to hold the form together. From there, they insert a stick in each ball and freeze them. Afterwards, the balls are dipped in coating. If additional moisture is needed, melted chocolate, ganache or simple syrup with rum in it would add even more moisture to the cake pops, O'Connor advises.

"It's just like a little present on a stick," he says. "A little burst of flavor."


​Honey Moon Sweets is located at 606 W. Southern Ave. in Tempe.

















I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.