CAKE POPS
When life calls for cake pops, let this be your go-to recipe. Feel free to change the cake and frosting flavors to whatever is your favorite. Just follow this easy technique and you will have perfect cake pops for a crowd (or the next bake sale).
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 46 cake pops
Number Of Ingredients 4
Steps:
- Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
- Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
- Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
- Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
- Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.
CANDY CORN PUDDING POPS
Bring on the fall fun with these easy-peasy frozen treats. A few drops of food coloring make each pop look just like candy corn, but feel free to switch up the colors to match your event. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 pops.
Number Of Ingredients 6
Steps:
- In a bowl, whisk the milk, cream and pudding mix until blended. Let stand for five minutes or until soft-set., Divide pudding into three separate bowls. Add yellow food coloring to one bowl and orange to another. Pipe or pour mixture in layers into molds or cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 201mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
CANDY CORN HALLOWEEN CAKE POPS
This fun Halloween dessert recipe uses Betty Crocker™ Super Moist™ cake mix and Whipped fluffy white frosting - cake pops that look like candy corn on a stick!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 72
Number Of Ingredients 9
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Roll into 1-inch balls; shape each ball into triangle, pressing sides flat to look like candy corn. Place on cookie sheet. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave yellow candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with orange candy melts and white candy melts, using 1 tablespoon shortening for each. Dip tip of 1 lollipop stick about 1/2 inch into melted yellow candy and insert stick into base of 1 cake triangle no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake triangles in melted yellow candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip two-thirds of each cake triangle into melted orange candy; let stand until set. Dip tips in melted white candy; let stand until set.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg
CANDY CORN CAKE POPS RECIPE - (4.5/5)
Provided by á-10360
Number Of Ingredients 9
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Roll into 1-inch balls; shape each ball into triangle, pressing sides flat to look like candy corn. Place on cookie sheet. Freeze until firm; keep refrigerated. In microwavable bowl, microwave yellow candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with orange candy melts and white candy melts, using 1 tablespoon shortening for each. Dip tip of 1 lollipop stick about 1/2 inch into melted yellow candy and insert stick into base of 1 cake triangle no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake triangles in melted yellow candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip two-thirds of each cake triangle into melted orange candy; let stand until set. Dip tips in melted white candy; let stand until set.
STUFFED CANDY CORN CAKE
Not only does this festive bull's-eye cake slice up into pieces that look like giant candy corns, the inside holds a secret cache of the treats themselves that spill forth when you open it up.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottom of each with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the sides of the bowl as needed. Repeat with another third of the flour, then all of the egg-milk mixture and finishing with the flour.
- Divide the batter evenly between the prepared cake pans and bake until the cake has a nice golden brown crust around the edge, bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
- For the frosting: Combine the confectioners' sugar, butter, milk and vanilla in a large bowl and beat with an electric mixer on low speed until all the sugar is blended into the butter. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
- Remove 3 tablespoons frosting and place it in a small bowl; leave this frosting plain. Remove another 3/4 cup frosting, place in another bowl and dye with the orange food coloring. Dye the remaining 3 3/4 cups frosting in the mixing bowl with the yellow food coloring. Fill a piping bag fitted with a 1/2-inch plain tip with the yellow frosting. Fill a second piping bag fitted with a tip with the orange frosting.
- Assemble the cake: Cut a 4-inch circle out of the center of one cake layer (reserve or discard the cut-out cake). Put the cake ring on a spinning cake stand or serving platter and frost the top with about 1/2 cup of the yellow frosting. Fill the hole with the candy corn. Put the other cake layer on top, so that the rounded side of the cake is facing up; push down gently to sandwich the two cake layers together.
- Pipe a ring of yellow frosting along the outside edge of the cake. Pipe a second ring just inside it so they are touching. Pipe the remaining yellow frosting onto the sides of the cake, making sure to connect it to the frosting ring on the top of the cake. Using a large offset spatula, flatten the icing on the side of the cake to frost the outside until smooth.
- Pipe 3 concentric touching rings of orange frosting just inside the yellow rings. Spoon the reserved white frosting on the center of the cake and spread it flat so that it touches the orange frosting.
- Position the tip of a large offset spatula in the center of the cake so the length of the blade looks like a radius and touches the top of all three frostings. Using one continuous, circular motion with gentle pressure (using a spinning cake stand will help), spread the frostings flat on the top of the cake so they form stripes (some of the frosting will come off with the spatula; do not try to reapply it). Let the cake stand at room temperature for 1 hour before serving.
POPCORN CAKE
This is great for parties or any time. Looks pretty on a cake plate. Young and old enjoy this chocolate and popcorn combination. I have made this many times and has always been a hit.
Provided by Young Living in Tex
Categories Bar Cookie
Time 20m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 6
Steps:
- Butter a bundt pan.
- Melt butter, oil and marshmallows in a large saucepan.
- Pour popcorn into a large bowl.
- Large roasting pan works for me.
- Add nuts and candies.
- Pour melted marshmallow mixture over corn, nuts and candies.
- Mix well, working quickly.
- Press mixture firmly into pan.
- Turn cake out immediately onto a large plate.
- Let set overnight for easy cutting.
- You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting.
- For Halloween make balls.
Nutrition Facts : Calories 392.9, Fat 22.6, SaturatedFat 9.5, Cholesterol 23.9, Sodium 104.3, Carbohydrate 45, Fiber 2.4, Sugar 31.2, Protein 5.6
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5/5 (2)Category DessertCuisine AmericanCalories 742 per serving
- Preheat the oven to 350°F and generously spray three 8- or 9-inch round cake pans (or you can do this with one cake pan, baking one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg whites and almond extract and beat on medium speed until creamy and free of lumps.
- Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the butter, confectioners’ sugar and almond extract. Add the milk 1 tablespoon at a time until the desired consistency is reached. Beat on medium speed for 3 minutes.
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- You'll need: - 1 White Cake mix. - *plus whatever your cake mix needs. - Food Dye. - White candy coating. - Popsicle sticks. - about 4 cups Powdered Sugar.
- Prepare the cake mix according to the box - making sure to use the all egg white option, otherwise your white will be yellow tinged. Divide the batter equally into three bowls - tint one yellow and one orange.
- White the cakes are baking, cream together the butter and cream cheese. Add your 1 tsp of extract. Slowly blend in the powdered sugar, until the frosting becomes thick (with lots of taste testing to make sure it's coming out okay)
- Wait until your cakes are cool. Once cool, mush up each cake, and add enough of the corresponding color of frosting to make it into a thick paste.
- Melt some of your white candy coating. Dip the tip of the stick in the coating, and shove it into a cake ball. Dip each pop into the coating, and add sprinkles to the top.
- If you don't want flat cake pops, you'll need some way to dry them without laying them down. I just poked holes into a paper plate (using a big nail) - just make sure to place them evenly around the plate so that it doesn't topple.
- And ta-da! Not candy corn flavored, but just as bright and festive! Participated in the. Halloween Food Contest. Be the First to Share. Did you make this project?
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