Cake Pop Cake Recipes

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EASY HOMEMADE CAKE POPS



Easy Homemade Cake Pops image

This homemade cake pop recipe is ultra-moist and easy to make. These cake pops are a blast to decorate and even better to eat!This simple recipe is perfect for making cake pops in all shapes and sizes. Great to use as edible favors for birthdays and other celebrations, these treats can be customized using Candy Melts candy and colorful sprinkles.

Provided by Erika

Categories     Dessert

Time 3h40m

Number Of Ingredients 8

1 box Cake Mix of Your Choice
1 box Instant Pudding Mix (3.4 oz (If you're using a chocolate cake mix, use chocolate instant pudding mix.))
4 Eggs
1 cup Water
1/3 cup Vegetable Oil
1/2 cup Buttercream Frosting ((chocolate frosting for chocolate pops))
1 bag Candy Melts Candy (12 oz. (any color you'd like))
Your Choice of Toppings ((sprinkles, nuts or other toppings))

Steps:

  • Preheat oven to 350℉. Spray sheet cake pan or baking sheet with nonstick spray.
  • In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
  • Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then remove from pan and cool completely. Divide cake in half and freeze one half for future use.
  • Using your hands, crumble up the cake until no large pieces remain.
  • Add frosting, mixing with fingers until well combined.
  • Form into cake balls and chill until set, about 2 hours.Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops.Medium cake pops: 2 tablespoons-sized cake balls (each about 1 1/2 inch diameter) makes about 24 cake pops.Large cake pops: 3 tablespoons-sized cake balls (each about 1 3/4 inch diameter) makes about 16 cake pops.
  • While cake balls are setting, melt Candy Melts candy according to package instructions.
  • Dip the tip of each lollipop stick into melted candy, then into set cake balls. Repeat with all cake balls, then let chill again until set, about 10 minutes. Reserve remaining melted candy.
  • Dip the cake balls, one at a time, into remaining melted candy. Tap lightly to remove excess. If needed, you can reheat the candy with some EZ Thin Dipping Aid to thin it out for easier dipping.
  • Immediately cover with sprinkles or topping of choice, then transfer to craft foam. Repeat with remaining cake pops. Chill until set, about 10 to 15 minutes.

CAKE POP CAKE



Cake Pop Cake image

Our frosted cake topped with candy-coated cake pops is an edible sculptural masterpiece-perfect for birthdays, holidays or any extra-special celebration.

Provided by Angie McGowan

Categories     Dessert

Time 4h

Yield 32

Number Of Ingredients 12

2 boxes Betty Crocker™ Super Moist™ butter recipe yellow cake mix
6 eggs
2/3 cup butter, softened
2 cups water
2 containers (12 oz each) Betty Crocker™ Whipped butter cream frosting
1 bag (14 to 16 oz) white candy melts
1 bag (14 to 16 oz) orange candy melts
32 paper lollipop sticks
1 large block white plastic foam
1 bag (14 to 16 oz) blue candy melts
6 to 8 assorted fresh flowers*
6 to 8 drinking straws or paper lollipop sticks

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease 13x9-inch pan and 2 (8-inch) round baking pans and lightly flour, or spray with baking spray with flour.
  • Make 1 cake mix as directed on box, using 3 of the eggs, 1/3 cup of the butter and 1 cup of the water. Pour into 13x9-inch pan. Bake as directed on box. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Make second cake mix, using remaining 3 eggs, 1/3 cup butter and 1 cup water. Pour into 8-inch pans. Bake as directed on box. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • Crumble 13x9-inch cake into large bowl. Add 1 container of frosting; mix well. Shape by 2 tablespoonfuls into balls. (You should end up with 34 to 36 cake balls; you will need 32 for the cake.) Place on cookie sheet. Freeze at least 15 minutes.
  • In 2 separate microwavable bowls, microwave white and orange candy melts as directed on bag. Remove several cake balls from freezer at a time. Dip tip of 1 lollipop stick into melted candy and insert stick halfway into 1 cake ball. Dip half of the cake balls into melted white candy to cover; tap off excess. Dip remaining half of the cake balls into melted orange candy; tap off excess. Poke opposite ends of sticks into foam black. Let stand until set.
  • Meanwhile, place 1 cake layer on serving plate; spread with some of the frosting from second container. Top with second layer. Frost top and side of cake with remaining frosting.
  • In another microwavable bowl, microwave blue candy melts as directed on bag. Transfer melted candy to decorating bag; pipe blue candy in swirled design on white and orange cake pops. Let stand until set.
  • Insert cake pops into side of frosted cake. Insert stem of each flower into drinking straw, or attach lollipop stick to stem with small rubber band. Decorate top of cake with flowers, making sure only the straw or stick, not the stem, touches the frosting. Remove flowers from cake before serving.

Nutrition Facts : Calories 390, Carbohydrate 53 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 0 g, TransFat 1 1/2 g

CAKE POPS



Cake Pops image

When life calls for cake pops, let this be your go-to recipe. Feel free to change the cake and frosting flavors to whatever is your favorite. Just follow this easy technique and you will have perfect cake pops for a crowd (or the next bake sale).

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 46 cake pops

Number Of Ingredients 4

One 15.25-ounce box yellow cake mix, plus required ingredients
1 cup vanilla frosting, plus more as needed
20 ounces white candy melting wafers
Sprinkles or cookie crumbles, for decorating, optional

Steps:

  • Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
  • Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
  • Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
  • Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
  • Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

2-INGREDIENT SODA POP CAKES RECIPE BY TASTY



2-Ingredient Soda Pop Cakes Recipe by Tasty image

Here's what you need: cake mix, soda

Provided by Tasty

Categories     Desserts

Yield 6 servings

Number Of Ingredients 2

1 box cake mix
1 can soda

Steps:

  • Mix one box of cake mix with one 12 oz (255 ml) can of soda.
  • Pour into a greased glass baking dish.
  • Bake at 350°F (180°C) for 30-40 minutes (depends on the cake mix/soda combination). Make sure not to touch it until it's cool.
  • Enjoy!

Nutrition Facts : Calories 262 calories, Carbohydrate 59 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, Sugar 32 grams

CAKE POPS



Cake pops image

These fun cake pops are easy to make and great for parties. Kids and adults will love these colourful chocolate-covered bites

Provided by Elena Silcock

Time 1h5m

Yield Makes 12-14

Number Of Ingredients 11

100g butter
100g caster sugar
½ tsp vanilla extract
2 eggs
100g self-raising flour
75g butter
150g icing sugar
½ tsp vanilla extract
1 tbsp milk
200g white chocolate, melted, to dip
sprinkles, to dip

Steps:

  • First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
  • While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
  • Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

Nutrition Facts : Calories 295 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

VANILLA 'BOX' CAKE POPS RECIPE BY TASTY



Vanilla 'Box' Cake Pops Recipe by Tasty image

Here's what you need: yellow cake mix, vanilla frosting, white chocolate, sprinkles, lollipop stick

Provided by Julie Klink

Categories     Desserts

Yield 24 servings

Number Of Ingredients 5

15 oz yellow cake mix, prepared according to package instructions, cooled
½ cup vanilla frosting
2 cups white chocolate, plus 2 tablespoons, melted, divided
sprinkles, for decoration, optional
24 sticks lollipop stick

Steps:

  • In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
  • Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
  • Freeze for at least 2 hours or up to 8 hours.
  • Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
  • Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
  • Enjoy!

Nutrition Facts : Calories 153 calories, Carbohydrate 25 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 18 grams

SIMPLE CAKE POPS



Simple Cake Pops image

Everyone loves cake pops! They are simple to make, and you can create anything for any occasion. They are also nice small bites of dessert instead of large slices of cake or pie. Can be made up in partial batches and the remaining ingredients stored for a few weeks.

Provided by Miss Amy

Categories     Desserts     Cakes     Cake Pops

Time 2h30m

Yield 18

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
1 cup water
3 eggs
½ cup vegetable oil
1 (16 ounce) package prepared chocolate frosting
18 lollipop sticks
1 (14 ounce) bag chocolate candy melts
1 (.75 ounce) tube decorating icing

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
  • Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
  • Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
  • Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 46 g, Cholesterol 31.5 mg, Fat 22.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 7.9 g, Sodium 236.3 mg, Sugar 26.4 g

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