The cake pops, which were peach or apricot colored two inch cake balls on a stick that resembled a lollipop, received rave reviews at the dealership, 250 N. El Circulo, from competition judge T.J. Schiltz of McAuley Ford among others.
“The cake pops remind me of my grandma as I grew up in the South,” he said reminiscing about his grandmother’s baking. “(The cake pops) were sweet, but not too sweet.”
Tanya Brouse, a judge who is also participating in this year’s Miss Patterson Pageant, agreed.
“They were the best,” she said. “They had great texture with apricot flavoring that was not overpowering.”
Other competitors received recognition in individual categories of pies, cakes, cookies, miscellaneous baked goods and the miscellaneous category in which “anything goes.”
2013 Miss Patterson contestant Katealynn Schali’s apricot crisp won the pies category as the only entrant, while Pamella Secrest’s apricot cheesecake took first place in the cakes category. Deanna and Noah Caraballo’s apricot oatmeal cookies took first place in the cookies category. Campbell’s apricot lemon cake pops took first place in the miscellaneous desserts, while Ray Rover’s apricot hot wings took first place in the miscellaneous everything category.
The wings were a big hit and caused a stir between judges over who should be the grand prize winner.
Sacred Heart Principal Jason Oliveira favored the hot wings.
“I like the wings personally,” he said. “They had a little bite. They would’ve been great to wash down with an apricot beer.”
First-place winners in each category received a $40 prize, while the grand prize winner, taken from all of the first place winners won $90.
At a glance
Kinisha Campbell’s Apricot Lemon Cake Pops
2 sticks I salted butter, softened
2 cups granulated sugar
1/3 cup grated lemon zest
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
½ cup freshly squeezed apricot juice
¼ cup buttermilk, room temperature
1 teaspoon pure vanilla extract Directions:
Preheat oven to 350 degrees and grease two cake pans. Cream butter and sugar until light and fluffy. With mixer on medium speed, add the eggs, 1 at a time, and the lemon yest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine apricot juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter. Divide the batter between two pans and bake for approximately 40 minutes.
Apricot preserves (approximately 1/3 cup)
Candy coating (white chocolate, orange candy melts, yellow food coloring)
Cool cakes completely. Crumble cake. Add preserves gradually until cake is able to be formed into balls. Once balls are on the sticks, coat each pop in candy coating.