How To Make Cake Pops Without Sticks Food

RIDICULOUSLY MOIST CHRISTMAS CAKE BALLS (CAKE POPS WITHOUT STICKS)

Steps:

• Bake cake mix according to instructions using just 2 tablespoons of butter. (Too much butter/oil will cause it took seep out of your cake balls later.)
• Allow cake to cool and break up cake using your hands.Tip: To make it easier and give you super smooth cake balls, puree cake in a food processor!Add cake crumbs to a large bowl along with your cream cheese icing and mix well. Your hands work best for this.
• Use a mini ice cream scoop to scoop cake into uniform size balls. Roll balls between the palms of your hands until smooth and round. Place cake balls on parchment paper on a flat baking sheet or dish and place in the fridge for 20-30 minutes to harden.*Don't stack them without parchment paper or they will stick to each other.
• In the meantime, melt your chocolate/candy melts in the microwave in 30 second intervals mixing in between until thin and smooth. Use a mini crock pot if you have to make it easier. Now is when you want to add in your EZ Thin if using.*Make sure not to overheat or your chocolate will scorch!
• Using a toothpick, poke one ball and dip it into the chocolate so it is fully coated. Dip on an angle so the cake ball does not fall off the skewer.While holding the cake ball UPRIGHT, swirl and tap the toothpick gently against the side of the bowl to allow excess chocolate to drip off for 10-20 seconds.Use another toothpick to help release the cake ball onto parchment paper and then use the toothpick to "patch up the hole" with a bit more chocolate.
• While your chocolate is still wet, add sprinkles. Repeat with remaining cake balls.
• Allow your cake balls about an hour to cool and then store in a sealed container for about a week.

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.

HOW TO MAKE CAKE POPS WITHOUT STICKS

Steps:

• Whisk the dry ingredients. Measure out your flour, baking powder, baking soda, and salt. Place the ingredients in a mixing bowl and use a fork or wire whisk to whisk everything together into an even mixture. Set this aside for now.
• Blend the butter and sugar. Measure the butter and sugar into a separate mixing bowl. Using an electronic mixer, mix the butter and sugar together until you have an even mixture. If you don't have an electronic mixer, you can also mash the butter and sugar together using a wooden spoon.
• Beat in the egg. Add your egg to the butter and sugar mixture. Use an electronic mixer to beat the egg in until you have an even mixture. If you don't have an electronic mixer, you can stir the egg into the batter using a spoon.
• Alternate adding the dry ingredients and milk. Pour in a small amount of the dry ingredients and beat them in using an electronic mixer. Then, add in a splash of the milk and beat it in as well. Continue this pattern until you've added all the dry ingredients and milk. When you're done, your mixture is smooth and even throughout. Continue using a spoon if you don't have an electronic mixer.
• Pour the batter into a pan. Grease a 9 inch (23 centimeter) springform pan with a non-stick spray. Pour your mixture into the pan using a spatula.
• Bake the cake for 30 to 36 minutes at 350 °F (177 °C). Start by baking the cake for 30 minutes and add additional time one minute at a time if necessary. If you press down on the cake's top, it will spring back up when it's done. You can stick a toothpick or fork in the center of the cake. If it comes back out clean, the cake is done.
• Remove the cake from the oven and cool. Remove the cake from the oven and set it on a cooling rack. After a few minutes, unscrew the spring form pan and remove the cake from the baking tray. Transfer the cake to a plate and let it cool for a few hours or overnight.

CAKE POPS

Steps:

• First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
• While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
• Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.