Appreciate the Reply as I never heard of Cake Pops being made before.

It seems to be some yuppyish sort of thing:
I saw them in a steakhouse where, because
they didn't sell as many desserts as they
wanted to, they started offering these little
bite-size things including cheesecake pops
for a buck. Even if you aren't going to spring
for a full slice at $4 or more, when they bring
out a tree of these things at a dollar each, many
people will say, oh, well, why not, it's only a
buck, and I wanted just a bite of something
sweet. The profit margin would be way more, bite
for bite, than a full serving would get for the
restaurant.

Nonetheless, if you felt the need to bake little
teeny cakes in the trays, there should be no
problem if the silicone is of reasonable quality.

The Tray originally was priced $3.99 USD but was in the Clearance Bin and sold for 39 Cents.

OK, it would be hard to guess whether the proper
price was 3.99 or .39 - but at the price, you
could risk one and see what happened at 350 degrees.

Making Ice Balls with Kool-Aid sounded like a good idea to us as well

as the

PRICE.

Well, yeah, ice pops would be safer.

After I got home I saw the words on the packageing about Cake Pops.
I was afraid the Tray would melt in the Oven so I came here to ask

about it.

The other thing about putting silicone in the
oven (which we've talked about here before,
regarding bigger things like muffin "tins") is
that they're floppy enough to be hard to control,
and nobody wants hot stuff to be flopping around.

Thanks Again.

You're quite welcome. One of the things this
echo is good for is getting the skinny on
stuff you don't know about.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Minted Simple Syrup
Categories: Live!, Sauces
Yield: 1 1/2 cups

1 1/2 c Packed fresh mint leaves
1 c Sugar
1 c Water

Recipe courtesy of Gourmet magazine

Chop mint. In a saucepan bring sugar, water and mint to a boil,
stirring until sugar is dissolved. Simmer syrup, undisturbed, 2
min. Pour syrup through a fine sieve, pressing hard on solids,
and cool. Syrup keeps, covered and chilled, 2 weeks.

Yield: about 1 1/2 cups

SOURCE: COOKING LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK
SHOW #CL9193

Format by Dave Drum - 09 January 99 FROM: Uncle Dirty Dave's Kitchen

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