Neon Snack Cake Push Pops Food

NEON SNACK CAKE PUSH POPS

Steps:

• Prepare the cake according to the directions on the box. Pour the cake batter out onto a greased cookie sheet (you're making a thin layer of cake) and bake for 10-12 minutes.
• Once the cake has cooled completely, cut it into small circles using the top of the push pop containers.
• Mix the powdered sugar and butter with an electric mixer until combined. Then, add the vanilla and start adding milk until the icing is your desired consistency.
• Separate the icing into three bowls and mix different food coloring into each until the icing is bright and colorful.
• Slide your push pop containers all the way up and place one of the cake rounds on the slider.
• Pull the slider down to the lowest position, add a bit of icing, then repeat with more cake and icing (alternating colors) until the tube is filled. Place lid on.

CAKE POPS

Steps:

• Place cake in food processor until it has been reduced to fine crumbs (this can also be done by hand).
• Add enough frosting to form a "dough". Be careful not to add too much!
• Roll the dough into 1 - 1.5 inch balls and place on a cookie sheet lined with wax paper or parchment paper.
• Melt the candy melts according to the instructions.
• Dip a lollipop stick in melted candy melt, then stick about half way into a cake ball. Repeat with the rest of the cake balls and sticks.
• Chill cake balls for 30 - 60 minutes. This helps the candy melts to harden, lessening the chances of the cake pop falling off the stick.
• Melt the candy melts again. Dunk one of the cake pops in the melted candy melts and swirl until coated. Dip in sprinkles if desired. Place upright in a piece of styrofoam.
• Repeat with remaining cake pops.
• Wait 30-60 minutes until candy melts have hardened (you can speed up this process by using a fridge).

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.

MOUSTACHE CAKE POPS

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.

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 :).