Above: The pops in question.
Before I begin, I should qualify this blog post by saying that it is a borderline “obsession” as opposed to an absolute one; I’m still formulating my concrete opinions about Starbucks’ Birthday Cake Pops, an item from their new “Petites” line.
According to an interview with Starbucks’ product developer on the company’s website,
A Cake Pop solves the ever lasting question of how to make cake portable – it’s whimsical, fun and delicious cake on a stick. What’s not to like? This has been an emerging trend popping up in specialty bake shops, on blogs like Bakerella and even touted by Martha Stewart. Because cake pops require a very gentle, handmade process to roll, dip and decorate, they prove very difficult to make on a large scale. I have to credit Lisa B., our food R&D manger, for championing this idea. Between our bakery partner, Lisa, and myself, we were able to create a high-quality experience. Everyone can now eat cake on the go!
Don’t get me wrong-the cake pops are delicious. The candy coating is sweet and the cake insides are gooey and moist enough that it doesn’t crumble the way real cake does (it’s almost more like cake batter as opposed to fully-cooked cake). What bothers me about the cake pops is that they represent just one bite for the customer; everyone raves about how “they’re under 200 calories!” but what good is that if you’re only getting one big, 200-calorie bite? I’d personally rather go with the Old Fashioned Donuts. Yes, each of these glazed delicacies contain a whopping 420 calories, but at least they provide a more enjoyable eating experience and cut hunger for more than half a second.
According to Slashfood.com, Americans now consume approximately 22.2 teaspoons of sugar daily. Disturbing—or inspiring? You decide.
Mousse de Chocolat.