Black And White Key Lime Cake Pops Recipes

KEY LIME CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
• In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
• For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
• For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

CEREAL ICE POPS

Steps:

• Put twelve 3-ounce paper cups on a tray that will fit inside the freezer. Spoon 1 heaping tablespoon of the peanut butter cereal into each of 4 paper cups. Spoon 1 tablespoon of the cinnamon cereal into each of another 4 paper cups and 1 tablespoon of the corn cereal into each of the 4 remaining cups. Set aside.
• Pour 1 1/2 cups milk into each of 3 separate mixing bowls. Add 2 cups of the peanut butter cereal to one bowl, 2 cups of the cinnamon cereal to the second bowl and 2 cups of the corn cereal to the third bowl; stir to combine. Let the cereal soak in the milk, refrigerated, for a minimum of 30 minutes. Meanwhile, crush the remaining cereal in separate ziptop bags. Put the crushed cereal into 3 small bowls.
• Using a fine-mesh strainer, strain the cereal milk into 3 separate containers with pour spouts. Push as much of the milk as possible out of the cereal. Discard the soaked cereal. Add 1/3 cup of the yogurt to each container of flavored milk and whisk to combine.
• Divide the peanut butter cereal milk among the paper cups with the peanut butter cereal in the bottom, until the cereal rises to the top (about 1/3 cup milk mixture per paper cup). Divide the cinnamon cereal milk among the paper cups with the cinnamon cereal in the bottom, and the corn cereal milk among the paper cups with the corn cereal. Put the tray of cups in the freezer to chill for 2 hours.
• After 2 hours, put an ice-pop stick into each cup. Put the tray back in the freezer for another 2 hours, until the ice pops are completely hardened.
• Put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring after each interval, until the chocolate is melted, about 2 minutes.
• Once the ice pops are frozen, work quickly to peel off the paper cup from each. One by one, dip the end of each ice pop into the melted chocolate and immediately roll in the corresponding crushed cereal (about 1 tablespoon of crushed cereal per pop). Store in the freezer until ready to serve.

KEY LIME PIE POP RECIPE BY TASTY

Steps:

• Combine the pie crust ingredients in a medium bowl and mix well.
• Preheat the oven to 350˚F (180˚C).
• In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.
• In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.
• Scoop the filling onto the crust in the tin, about ¼ cup (30 g) each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.
• Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.
• Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set.
• Enjoy!

BLING POPS

Steps:

• Spray six 1.5-ounce ring pop molds lightly with cooking spray.
• Add the isomalt sugar to a small saucepan and melt over medium-high heat, stirring with a silicone spatula occasionally, until 350 degrees F, about 4 minutes. Pour into a heatproof glass measuring cup. Stir in the flavoring oil and stir gently to cool. Add the sprinkles when it lowers to 280 degrees F, after about 2 minutes.
• Fill each ring pop mold just short of the top with the mixture and cover with the ring pop stick and cap. If your lid doesn't snap on, it's ok; the stick will still set. Insert the handles carefully so you don't burn yourself. Let sit until hardened all the way through, about 45 minutes.
• To unmold, bring a small saucepan of water to a simmer. Dip the mold part of each ring pop in the water for a few seconds to loosen and break the seal, then remove the mold.

KEY LIME BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
• Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
• Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
• Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
• Refrigerate for at least 1 hour before serving.

KEY LIME CAKE POPS

Steps:

• Combine all ingredients. Beat for 2 minutes.
• Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.

KEY LIME CHEESECAKE POPS RECIPE BY TASTY

Steps:

• Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
• Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until the mixture has the texture of wet sand.
• Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan in an even layer.
• Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
• Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
• Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
• Decorate the top of the tart with whipped cream and key lime zest.
• Freeze for 4 hours.
• Cut the tart into 8 slices and serve.
• Enjoy!