We can’t get enough of cake pops – they’re the perfect sugar hit. For those who are new to this lip-smacking desert Cake pops are crumbled cake mixed with frosting and rolled or shaped into bite-size balls, which are dipped in melted candy wafers and served lollipop style on a stick. Sounds yummy right? Now try creating these basic yet simple cake pop recipe.
Basic Cake Pops Recipe
1/2 cup Ready-To-Use White Decorator Icing
1 box Favourite cake mix
1 box (instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
Tools: 9 x 13 in. Performance Pans Sheet Pan
Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.
Makes 48 – 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 – 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 – 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)
White Chocolate Mud Cake Pops
1/2 x 600g iced white chocolate mud cake
375g packet of White Choc
Rose pink food colouring
Tools: You’ll need 22 x 7cm long plastic lollipop sticks and a thick piece of polystyrene to stand cake pops in.
Remove and discard icing from cake. Using your hands, roughly break up cake, into small pieces and place in a large bowl. Continue breaking cake into smaller pieces until finely crumbled. Place 2/3 cup chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Add melted chocolate to cake mixture. Stir until well combined. Roll 2 level teaspoons of mixture into a ball. Place on a baking paper-lined baking tray. Repeat with remaining cake mixture.
Place 1/4 cup chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Dip 2cm of 1 end of each lollipop stick into melted chocolate. Push 1 lollipop into each cake ball. Return to tray. Freeze for 20 to 30 minutes or until firm.
Set aside 1/3 cup chocolate. Place remaining chocolate in a small heatproof, microwavesafe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Dip cakes, 1 at a time, into melted chocolate. Tap stick on side of bowl to drain excess. Push stick into foam. Stand for 10 minutes or until set.
Place remaining chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Tint pink with food colouring. Spoon into a snap-lock bag. Snip off 1 corner. Drizzle balls with chocolate. Stand for 20 minutes or until set. Serve.