First off, I recently learned that the sprinkle candy things in Candy Crush Saga are called colour bombs. My brother always called them cake pops, so I made some Candy Crush sprinkle cake pops for his birthday.
Secondly, some of you may have noticed that I missed both my Thursday and my Monday post. It’s going to get a little ranty as you read along, but essentially, I decided to realign my priorities and actually stop procrastinating school to do some work. I got a little overwhelmed and I had to step back. Sometimes it’s hard to remember to do that. Being so excited to share my baking adventures with all of you, I get so caught up in it that I forget that I have a life outside of this blog. Sometimes people underestimate what it’s like to have the life of a student.
One of my classes had to schedule another make up class outside of our regular class time, and with everyone working full-time jobs, for them, the weekends were free. Contrary to popular belief, my weekends aren’t spent partying or what have you, I usually spend my weekends doing homework, blogging, working, or volunteering. I work two jobs. I volunteer with two organizations. I’m doing a Master’s AND a certificate.
So when people say to me, “Oh, you have so much free time, you’re a student.”
I get a little huffy.
Now you could say, “But Lisa! You volunteer and you have a food blog! You don’t NEED to do those.”
No, not necessarily. But I love to volunteer. Volunteering is how I contribute to my community, it’s my way of having fun. It’s how I meet people, learn new things, and step back from being overwhelmed by the pressures of school, work, and life. Volunteering is how I get to know a city, and having just moved to Toronto last year, I need it to make new connections and friendships. Otherwise I’m literally just cooped up in my apartment, doing homework and being a hermit.
Some people like to party, go out to eat, kick box, dance, whatever.
I like to volunteer.
Let’s call it self-care.
And my blog? It’s technically a job too. I work hard to write recipes, take photos, then write these posts. I get some income (not much, but so far it offsets the hosting and some grocery bills).
So when you say, “Oh, student life is so carefree. All you have to worry about is school.”
Here are things some people (not all) need to worry about:
- School work
- Tuition + textbooks/whatever other equipment is required for school
- Hydro bills
- Phone bills
- Internet bills
- Networking (going to conferences, events, forcing yourself to go and talk to people in your field)
- Volunteering (if people want to do graduate school or med school, you need lots of volunteering)
- Family stuff (be it drama, holidays, special events, you name it. Family time is still time.)
- Relationships & friendships
- Finding a future career in a world where there are so few opportunities
And if somebody wants to lecture me about how millenials are lazy or expect everything to be given to us?
Sorry about the rant folks, but c’mon. Some of you were students once. Don’t forget what it’s like to have a student life.
Yields 36 cake pops
- 1/2 a cake recipe, I used this one and halved it because it's vegan and I don't have eggs.
- 2 cups frosting of your choice I used some leftover ermine frosting but you can use cream cheese icing too
- 1 package of chocolate candy melts OR 2 cups of dairy-free semi-sweet chocolate chips (to keep it vegan)
- 2-3 tbsp of coconut oil or vegetable shortening
- 1/2 cup of sprinkles
- Bake your cake, let it cool completely, then either crumble it by hand or shove it in a food processor. If you're doing it by hand, make sure to either break up the harder chunks from the outside of the cake (or eat them. hehe.)
- Mix with 2 cups of icing until your cake crumbs are soft and can be rolled into balls.
- Form 1 inch balls and roll, trying to get them as even as possible. Refrigerate for about 1 hour.
- To assemble the cake pops (or just cake truffles), melt the candy melts or chocolate chips with 2-3 tbsp of coconut oil or vegetable shortening. That'll thin out the mixture a bit and make it easier to dip.
- If you're making cake pops, dip the end of the lollipop stick into the chocolate, then stick it into the cold cake balls. The chocolate will act as a glue when it dries. If you're just making the truffles, use a fork or a dipping tool.
- Coat the balls in chocolate, gently tap off the excess, and coat with sprinkles.
- Let the chocolate dry and set for about 15 minutes. Refrigerate for up to a week.