Cake Pops

Looking for a fun project for you and the kids or just something new to make for co-workers, friends and family? These are the Cake Pops like you’ve seen at Starbucks. You can choose any kind of cake mix, frosting, and decoration. This is your project, so enjoy it! I prefer the Chocolate Cake Pops over the Strawberry. The cake is more dense and holds together better. Both are delicious, but if you are doing this for the 1st time, try the chocolate. If you don’t have the sticks, you can roll the balls and dip them in the chocolate with a spoon and roll them in your favorite toppings.

***MY Favorite Way: Dark Chocolate cake mix, Baker’s dipping chocolate, Heath toffee crunch, and sea salt.


Chocolate Cake Pop Ingredients: I bought all the food at Target

1 box (15.25 oz) of cake mix – I used Betty Crocker Cake Mix, super moist Chocolate fudge Cake. Mix calls for: 3 eggs, ½ cup vegetable oil, and 1 ¼ cups of water

1 tub (12 oz) of frosting – I used Betty Crocker Whipped or Non-Whipped Milk Chocolate Frosting

2 tubs (7 oz each) of Baker’s Dipping Chocolate – Real Milk Chocolate

1 pack of Cookie sticks or Lollipop sticks (60 pack sold at Michael’s or Suzie’s Sweet Tooth in Upland)

1 Styrofoam block (Michael’s) or create your own sturdy box with holes. I made my own with 40 holes (5 holes across and 8 holes down)

Optional Toppings: Crushed Oreo’s, Heath toffee nut crunch, sprinkles, sea salt, and many more options!


Directions:

Mix cake mix and bake at 350 for 30 minutes in a 13×9 greased glass pan (I used PAM baking spray to grease the pan

Dump hot cake into large bowl and let it cool

Crumble the cake and add in the tub of frosting. Mix completely together

Throw it in the fridge for 30 minutes or until easy to form the cake pop balls

Dust off your Playdoh skills and form the mixture into balls. It is easiest if your hands are a little damp. Using a butter ball scoop, it will help form consistent size balls. Place them into a clean 13.9 pan. You may need additional plate if all don’t fit in the pan.

Melt one tub of Baker’s chocolate (30 second intervals, stirring in between). This will only take 1 minute or so.

Dip the tip of your cookie sticks in a little melted candy coating and insert into each cake ball (insert a little more than half way)

Place pan in fridge for a half hour to let cake pops firm up

Melt the other tub of Baker’s chocolate, it will take both tubs to coat all the cake pops

Dip and swirl each cake pop into your candy melt

Once you’ve got an even coating on the cake pop, place the stick into the Styrofoam block or handmade box with holes. Add your favorite sprinkles or draw faces with an edible pen

Place box of cake pops in the fridge for one hour or until all chocolate has hardened

Serve right out of the box or Styrofoam, or wrap each cake pop in plastic wrap and ribbons

Video on the proper way to melt the chocolate & dip your cake pops:
http://www.youtube.com/watch?eature=player_embedded&v=w_mPwPROOGM

Strawberry Cake Pop Ingredients:

1 box (15.25 oz) of cake mix – I used Pillsbury Moist Supreme Strawberry

Cake Mix calls for: 3 eggs, ½ cup vegetable oil, and 1 cup of water

1 tub (12 oz.) of frosting – I used Pillsbury Funfetti Pink Vanilla Frosting

1 pound of Merckens Orange White Chocolate Melts from Suzy Sweet Tooth

4 different sprinkles for Halloween Spirit

1 pack of Cookie sticks or Lollipop sticks (60 pack sold at Michael’s)

1 Styrofoam block (Michael’s) or create your own sturdy box with holes. We made our own out of Pine Wood.

Carrot Cake Pops:

Use 1 carrot cake box and 1 tub of cream cheese frosting from Duncan Hines with the below directions and your favorite chocolate melts/sprinkles

Directions:

Mix cake mix and bake at 350 for 30 minutes in a 13×9 greased glass pan (I used PAM baking spray to grease the pan)

Dump hot cake into large bowl and let it cool

Crumble the cake and add in the tub of frosting. Mix completely together

Throw it in the fridge for 30 minutes

Dust off your Playdoh skills and form the mixture into balls. Place them into a clean 13.9 pan

Melt 1/2 pound of the orange chocolate (30 second intervals, stirring in between)

Dip the tip of your cookie sticks in a little melted candy coating and insert into each cake ball (insert a little more than halfway)

Place pan in fridge for a half hour to let cake pops firm up

Melt the other 1/2 pound of orange chocolate (30 second intervals, stirring in between)

Dip and swirl each cake pop into your candy melt

Once you’ve got an even coating on the cake pop, place the stick into the Styrofoam block or handmade box with holes. Add your favorite sprinkles or draw faces with an edible pen

Place box of cake pops in the fridge for one hour or until all chocolate has hardened

Serve out of the box/Styrofoam, or wrap each cake pop in plastic wrap and ribbons. Michael’s sells a pack of 100 treat bags with ties that are 4×6 in size for $3.99. Of you can buy a roll of clear plastic and cut your own squares and make your own ribbons. Marshall’s department store also has a large assortment of sprinkles. You can find nearly every color in their food aisle near home goods



If you live in the Upland area, you can visit Suzy’s Sweet
Tooth for any cake or candy supplies you need.
8900 Benson “H” – Montclair, CA 91763
(909) 946-7220
Owners: Eva & Bob Delgado (very nice & helpful)

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