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.
CAKE POPS
After sampling one of these little gems at Starbucks, I just had to make some of my own! They are so delicious, can be customized with numerous different flavor combinations, and can be decorated for any occasion. They're a bit of work, but so worth it.
Provided by MariaMiller
Categories Dessert
Time 2h
Yield 36-42 pops, 36-42 serving(s)
Number Of Ingredients 6
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 :).
CAKE POPS
These fun cake pops are easy to make and great for parties. Kids and adults will love these colourful chocolate-covered bites
Provided by Elena Silcock
Time 1h5m
Yield Makes 12-14
Number Of Ingredients 11
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.
Nutrition Facts : Calories 295 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
MOUSTACHE CAKE POPS
This combination of delicious chocolate cake, dark chocolate frosting, and a fun, whimsical theme make these mustache-shaped cake pops the best in the business! This recipe can also be used to make regular ball-shaped cake pops. Have fun!
Provided by nataliesings13
Categories Candy
Time 1h45m
Yield 20 cake pops, 20 serving(s)
Number Of Ingredients 14
Steps:
- Make chocolate cake.
- Put the cocoa into a heatproof bowl, pour in the boiling water and stir until combined.
- Set aside to cool.
- Preheat the oven to 375°F (190°C).
- Lightly grease and flour a 10-inch (25-centimeter) round cake tin.
- Sift together the flour, baking powder, baking soda and salt.
- Cream the butter and sugar until pale and fluffy.
- Mix in the vanilla.
- Add the eggs one at a time, mixing well.
- Pour in the dry ingredients and gently beat until combined.
- Fold in the cooled cocoa until the color of the mixture is even.
- Pour into the tin and bake for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, leave to cool in the tin for 20 minutes.
- Turn out onto a wire rack to finish cooling.
- Make chocolate frosting.
- Cream the butter.
- Gradually add the powdered sugar and then the chocolate.
- Continue to cream until light and fluffy.
- Refrigerate for 30 minutes before using.
- Make cake balls.
- Combine chocolate cake and chocolate frosting in mixer to create cake ball mix.
- Take mix and roll into approximately 20 medium-sized cake balls.
- Cool cake balls in refrigerator until chilled.
- Form mustache cake pops.
- Roll each cake ball into a log shape with your hands.
- Use a lollipop stick to make an indentation in the top center and bottom center of each "log.".
- Squeeze and pinch the center of the "log" to shape the middle of the moustache. Now squeeze and pinch the ends, curling each one upwards to create a handlebar moustache shape.
- Melt the candy.
- Dip the end of each lollipop stick 3/4 inch into the candy and insert a stick into the center of each moustache.
- Leave to set.
- Dip each pop into the candy, dipping from left to right to get an even coating.
- Insert into a polystyrene block to dry.
Nutrition Facts : Calories 378.5, Fat 22.2, SaturatedFat 13.6, Cholesterol 47.2, Sodium 225.3, Carbohydrate 46.1, Fiber 2.9, Sugar 33.6, Protein 4.8
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