This is my first attempt at Cake Pops…
I went for simple…
The reviews were DELICIOUS!
This recipe is from Angie at Bakerella
Check out her website above for amazing pictures, ideas and recipes…so much fun!
Check out the book:
- 1 box cake mix (cook as directed on box for 13 X 9 cake)
- 1 can frosting (16 oz.)
- Wax paper or Parchment Paper
- Candy Melts (1 lb. pkg.) I use Wilton
- Lollipop Sticks
- Edible Ink Pens
- Sprinkles or decorations of your choice
- After the cake is cooked and cooled completely, cut in quarters and crumble into large bowl.
- Mix thoroughly with frosting (start by adding almost the entire can and add more if needed. you want it moist but not so moist that you can’t form it into a ball without it sticking all over your hands.) To mix, I use the back of a large spoon, Bakerella says you can use your fingers, but it will get messy.
- Roll mixture into quarter size balls and place on wax paper or parchment paper covered cookie sheet. (Should make 45-50)
- Melt chocolate or flavor/color melts in the microwave per directions on package. (30 sec intervals, stirring in between.)
- Dip the tip (about 1/2 inch) of your lollipop stick in a little of the melted candy coating and insert into the cake balls.
- Place them in the freezer for about 15 minutes to firm up or in the refrigerator for an hour or so. Once firm take out a few at a time to work with and keep the rest in the refrigerator. Once they are firm you can shape or cut them if desired, depending on your Cake Pop project of choice.
- Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick straight in and then slightly rotating until covered, don’t twirl it in the chocolate…it can come off the stick. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
- Decorate with sprinkles or other decorations or let dry completely and then draw on with edible ink pen or drizzle with a different color/flavor of candy melts.
- Place in a Styrofoam block to dry.
- Store in an airtight container separate layers with parchment paper. Don’t store in the fridge or freezer, the chocolate will speckle (small light/white marks on it. It doesn’t make it bad, just unappealing.
- Start simple, get creative…have fun!