Wednesday, April 18, 2012
Shortcut Cake Pops
I have followed Bakerella's website for a few years now but I have never tried to make her famous Cake Pops. Until now! There are many ways you can go about making Cake Pops, but for my first attempt, I decided to stick with an easier approach that anyone could do. Here we go!
Box of cake mix (Any flavor you want, I used Betty Crocker Super Moist Yellow Cake Mix)
Ingredients required for the cake (usually oil and eggs)
Frosting (I used Betty Crocker Rich & Creamy Cream Cheese Frosting)
Lollipop sticks (You can find these at any craft store)
2 bags Wilton Candy Melts
Decorations (You could use white chocolate bark for drizzling or sprinkles or candies)
Mini Baking Cups
1. Bake your cake and let it cool completely.
2. Using your hands, crumble the cake into a bowl.
3. Add the entire tub of frosting to the bowl and use your hands to combine with the crumbled cake. This is kind of messy.
4. Form your cake pop batter into small balls, about 3-4 tablespoons each.
5. Once you have formed all your pops (a standard size cake will make around 45-50 pops) put them in the refrigerator for 1-2 hours or the freezer for half and hour or so.
6. Just before the cake pops are ready to come out of the refrigerator/freezer, get your supplies ready (lollipop sticks, craft foam) and begin melting the candy melts in the microwave.
7. Dip a lollipop stick in the melted chocolate and push the stick 2/3 through a cold cake pop.
8. Dip the pop in the melted chocolate. I use a spoon to help cover the pop. If you move it around in the chocolate to much it will start to fall off.
9. Gently tap the lollipop stick on the edge of the bowl to remove the excess chocolate.
10. Stick the lollipop stick into the craft foam and leave it there until the chocolate dries.
11. You can also decorate the pops while they're in the craft foam. If you plan to use sprinkles, you'll need to add them quickly as the chocolate dries fast. I melted some white chocolate bark and used a fork to drizzle it on on the cake pops.
12. After all the chocolate dried, I put them inside of mini baking cups on a platter. If they don't all get eaten (unlikely), they will keep for a week in the refrigerator.