Everyone Loves Cake Pops Food

CAKE POPS

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.

SIMPLE CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

EVERYONE LOVES CAKE POPS!

Steps:

• For the Cake:.
• Preheat oven to 350°F (180° C) and place rack in center of oven. Butter and flour three - 8 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.
• While eggs are still cold, separate them, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using, about 30 minutes.
• In a medium mixing bowl, sift together the flour, baking powder and salt.
• In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add 1 1/2 cups of the sugar and beat until light and fluffy (about 5 minutes).
• Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined.
• With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
• In the clean bowl of your electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form.
• With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.
• Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula.
• Bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes of completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour (to make filling and frosting the cakes easier).
• For the Icing (Classic):.
• In an electric mixer fitted with the paddle attachment, beat the butter and icing sugar on low speed until just combined. Increase speed to medium and beat until well-incorporated, about 3 minutes.
• Add the vanilla, water, whipping cream and salt, and whip on med-high speed until fluffy and smooth--about 3 more minutes. If consistency is too thick, add more water 1 teaspoon at a time, then whip again for 30 seconds or so. If your frosting is too thin, you can add more icing sugar a few tablespoons at a time until you achieve desired consistency.
• For the Icing (Cream Cheese):.
• Cream the butter on medium speed until the butter turns whitish and glossy, about 3-5 minutes.
• Add 1 cup of icing sugar and mix with the butter on medium speed until its all mixed well and glossy again.
• Add the cream cheese, continue mixing with the electric mixer until everything is well mixed.
• Start adding the rest of the icing sugar, one cup at a time to the mixture, and continue mixing on medium speed.
• When all the sugar is mixed well, add the vanilla extract.
• Cake Pop Assembly:.
• Mix the cake and the icing in a bowl.
• Roll into balls and place on wax paper.
• Refrigerate for 10-15minutes.
• Melt a little candy coating, dip the lollypop sticks in the coating before inserting them into the cake balls.
• Place in the freezer for 1 hour.
• Melt the rest of the candy coating.
• Add color of your choosing...and if you want to thin the candy coating you can add a little vegetable oil or shortening to thin it.
• Coat the cake pops with the candy coating....if you want the cake pops to stay perfect on top, then you can insert the stick into a foam block (can be found at Michael's or any florist).
• You can add sprinkles and other decoration while the coating is still wet.

CAKE POPS

Steps:

• Bake cake according to package and let cool.
• Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl.
• Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
• Scoop and form into one inch balls, easiest if using a small cookie scooper.
• Melt Wilton Candy Melts according to package.
• For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball).
• Chill uncoated cake pops for at least 1 hour.
• Re-melt Wilton Candy Melts, and coat the cake pops one by one, dipping one side and turning to coat completely.
• After coated, stand the cake pop up in the styrofoam block or shirt box and decorate with sprinkles before coating is set.
• For a cute presentation, insert into lollipop treat bags and secure with a twistie tie or ribbon.
• You can also decorate with drizzled chocolate or candy melts, in whatever color you choose.
• Combination Ideas:.
• - white cake mix with vanilla frosting, vanilla coating.
• - chocolate cake mix with chocolate frosting, chocolate or peanut butter coating.
• - pumpkin cake mix with vanilla frosting, vanilla or chocolate coating.
• - spice cake mix with vanilla frosting, vanilla or chocolate coating.
• - vanilla cake mix with mint extract, vanilla frosting, chocolate coating.
• - blueberry muffin mix with vanilla frosting, vanilla coating.
• - banana bread mix with vanilla frosting, vanilla coating.
• - cinnamon coffee cake mix with vanilla frosting, vanilla coating with a dash of cinnamon.
• - cheesecake (store bought or homemade) mixed in with graham cracker crust, dipped in chocolate.
• - THE POSSIBILITIES ARE ENDLESS :).