{"id":24567,"date":"2012-04-07T18:23:10","date_gmt":"2012-04-07T22:23:10","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24567"},"modified":"2012-04-07T18:27:40","modified_gmt":"2012-04-07T22:27:40","slug":"cake-pops%e3%83%91%e3%82%b9%e3%83%86%e3%83%ab%e3%82%ab%e3%83%a9%e3%83%bc%e3%81%ae%e3%82%b1%e3%83%bc%e3%82%ad%e3%83%9d%e3%83%83%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24567&lang=en","title":{"rendered":"Cake Pops
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\"\"<\/a><\/p>\n

Cake Pops<\/strong>
\nApril 6, 2012<\/em><\/p>\n

This is my first attempt to make cake pops. I had been interested in cake pops for a long time, but I always thought I had to buy the special pan that would make small round cakes. Then I found out that I didn’t need the pan to make cake pops and that I could just make balls with mashed(!?) cake\/frosting mixture.<\/p>\n

It turned out to be quite a messy (and frustrating) process. Some of the cakes fell off the sticks because they were too heavy, and I almost (screamed (lol) and) gave up. Here are some of the presentable ones. I used homemade cake and store-bought cream cheese frosting to make the balls. These were very tasty.<\/p>\n

Happy Easter, everyone!<\/p>\n

\"\"<\/a><\/p>\n

\u30d1\u30b9\u30c6\u30eb\u30ab\u30e9\u30fc\u306e\u30b1\u30fc\u30ad\u30dd\u30c3\u30d7<\/strong>
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Happy Easter, everyone!<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n


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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Cake Pops April 6, 2012 This is my first attempt to make cake pops. I had been interested in cake pops for a long time, but I always thought I had to buy the special pan that would make small round cakes. Then I found out that I didn’t need the pan to make cake […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-24567","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24567"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24567\/revisions"}],"predecessor-version":[{"id":24599,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24567\/revisions\/24599"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}