In anticipation of Spring, I am re-posting these fun Cake Pops with a Spring Theme!
I can tell you right now that making these things will take some trial and error on your part... In other words, patience. I will share some of my tips and tricks to help you along the way. So read this entire post before attempting to make these pops.
For the cake pops shown in this post, I used a box of yellow cake mix and vanilla frosting (as my son requested for his birthday party). You may substitute homemade recipes for these. It will take longer but the ingredients will be healthier overall... if you use the good stuff (real sugar instead of fake sugar, no high fructose corn syrup, etc.). Although "healthier" doesn't mean you should eat more. :)
So here we go...
Bake your cake in a 13x19 cake/brownie pan. You can use chocolate, white or yellow cake. Make sure that your cake is cooled completely before you put it in your food processor. Run the food processor for a few seconds until you get fine crumbs. Then transfer to a large mixing bowl. If you don't have a food processor, use your hands to crumble the cake in a large mixing bowl.
Then add about a cup and a half of frosting. Mix very well until you get a truffle-like consistency.
Line 2 cookie sheets with parchment paper and find your small ice cream scoop and a dinner knife. Hmm... what's the dinner knife for? The dinner knife will help you come up with evenly portioned cake balls as shown on the left image below. Chill in the freezer for 10-15 minutes. Chilling will make the cake scoops easier to roll into cake balls as shown on the image on the right below.
For this recipe, I used Make n' Mold candy wafers. And because I wanted a spring color theme, I used yellow, light blue, pink, white and purple candy wafers. These candy wafers come in many different colors and you can buy these at a craft store. When you make that trip out to the craft store, make sure you have the lollipop sticks and floral foam blocks on your list as well.
When the cake balls are chilled, take one of the lollipop sticks and dip it in the melted candy. Insert the stick in the middle of the cake balls about 3/4 of the way through. See below.
Once you have finished with this step, check the consistency of the melted candy. You might need to warm it up a bit at this point. Go back to the first cake pop with the lollipop stick and dip in the melted candy. Dip the cake pop at an angle then pull it right back up and out of the candy. Turn the stick around 90 degrees and dip again until the cake pop is completely covered. DO NOT twirl or swirl the cake pop while submerged in the melted candy (I made that mistake the first time!) as they are likely to fall off the lollipop stick!
When the cake pop is completely covered in the melted candy, gently tap the stick against the side of the bowl to let any excess candy drip back into the bowl. Before the candy layer hardens completely, sprinkle with edible decorations. You can also use sweetened coconut or chopped nuts.
When all that's done, stick the decorated cake pop in a floral foam block deep enough to ensure that your cake pop does not topple over! Now you have to repeat this process with the rest of the cake pops... yikes! Chill in the refrigerator for 30-40 minutes or until the candy layer becomes nice and solid.
This recipe yields 63-65 cake pops. That's a lot of chilling, melting and dipping! It's a lot of steps (work really!) but it'll be a great hit at your next spring party. Kids have fun making these cake pops, specially so, if you let them decorate... so recruit them for this project!
- yellow cake mix (or use your own favorite cake recipe)
- 1 1/2 cups royal icing (or store-bought frosting)
- candy wafers (pink, yellow, blue, white, chocolate)
- lollipop sticks
- multi-color sprinkles or other edible cake decorations
- floral craft foam blocks
- Bake the cake mix according to package directions. Set aside for 10 minutes and transfer to a wire rack until completely cool.
- When cake is completely cool, transfer to a food processor and run until you get fine crumbs. Transfer to a large mixing bowl.
- Add icing or frosting to the cake crumbs. Mix very well.
- Line 2 medium rectangular cookie sheet with parchment paper. Scoop cake mixture onto lined cookie sheet. Chill in the freezer for 10-15 minutes.
- Take the chilled scoops out of the freezer and roll between the palms of your hands one at a time until they resemble smooth cake balls. Return to the freezer to chill for another 10-15 minutes.
- In a deep small bowl, melt candy wafers in the microwave oven according to package directions.
- Take the chilled cake balls out of the freezer. Dip a lollipop stick in the melted candy and insert in a cake ball. Repeat this process with the remaining cake balls.
- Dip the cake ball in the melted candy, then lift it out completely. Turn the lollipop stick, then dip in the melted candy. Repeat until the entire cake ball is completely covered. Tap gently to return any excess melted candy in the bowl. Before the candy hardens, decorate with your favorite sprinkles.
- To give the candy time to cool and harden, stick the cake pop in a floral foam block deep enough to ensure that your cake pop does not topple over. Chill in the refrigerator.
- Repeat steps 8 and 9 with all other cake balls.
* Note: In Step 8, DO NOT twirl the cake pop in the melted candy as doing so will pull the cake ball off the stick.