Cake Pops With Strawberry Frosting Recipes

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STRAWBERRY CAKE POPS



Strawberry Cake Pops image

All made from scratch, these strawberry cake pops are truly delicious! This cake pops recipe is full of flavor and super easy to make. It's a great treat for a party or just because!

Provided by Katherine | Love In My Oven

Categories     dessert

Number Of Ingredients 16

1 1/2 cups diced strawberries (fresh or frozen)
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 egg, room temperature
1 tsp pure vanilla
1/2 cup buttermilk*
1/2 cup strawberry puree
1/2 cup unsalted butter, room temperature
1 3/4 cup powdered sugar
1/4 cup strawberry puree
4-5 cups chopped chocolate or candy melts
sprinkles, for decorating

Steps:

  • Add the strawberries to a small saucepan with 1 tsp of water and cook them over medium heat, for about 10-15 minutes, until softened. Either using an immersion blender, or placing the strawberries into a blender, blend the strawberries until smooth. Return the strawberries to the pot and simmer for 10 more minutes. Remove from heat and allow it to cool.
  • Preheat the oven to 350 F. Grease and flour an 8 or 9″ cake pan and set aside. In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter and sugar together until light and creamy, about 1 minute. Add the egg and vanilla, and mix together. With the mixer running on low, slowly mix in half of the dry ingredients. Add the buttermilk, followed by the remaining dry ingredients, and then the strawberry puree. Mix just until combined. Pour the cake batter into the prepared cake pan, and bake for 28-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and allow it to cool for 10 minutes, before inverting it on to a cooling rack to cool completely, about 2 hours.**
  • In the bowl of stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter on high for 1-2 minutes or until light and fluffy. Add in the powdered sugar, followed by the strawberry puree. Mix until thoroughly combined and smooth.
  • Crumble the cooled cake into a large mixing bowl, and stir in the strawberry buttercream until mixed together. 1 tablespoon at a time, roll the mixture into balls and place them on a parchment-lined baking sheet. Once all the balls are rolled out, place the baking sheet in the fridge for 2 hours to firm up. Remove the pan and re-roll the balls with your hand to create firm, smooth balls. Place the pan back in the fridge.
  • Melt half the chocolate in a double boiler or in the microwave, in 30 second intervals and at half power.*** Once the chocolate is smooth and runny, remove a few cake pops from the fridge. Dip a lollipop stick about a half inch into the melted chocolate, then carefully insert it into the middle of a cake pop. Holding it by the stick, dip the cake pop directly into the melted chocolate, covering it right to the base of the stick. Tap the cake pop lightly against the side of the cup to remove any excess chocolate. Add sprinkles immediately after dipping, if you're using. Place the cake pop to dry into a styrofoam block or cardboard box with some small holes poked into it. Repeat with the remaining cake pops, heating the other half of chocolate up when the melted chocolate begins to run low. Once the cake pops are dry, remove and enjoy!

STRAWBERRY CAKE POPS RECIPE



Strawberry Cake Pops Recipe image

These Strawberry Cake Pops are made completely from scratch with a sweet strawberry cake and rich strawberry buttercream, mixed together and rolled into perfect bite-sized cake pops!

Provided by Kelly Hamilton

Categories     Dessert

Time 6h

Number Of Ingredients 20

¼ cup strawberry puree (about ½ lb of strawberries )
1¾ cup all-purpose flour (spooned and leveled)
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
8 tbsp unsalted butter (at room temperature)
1 cup granulated sugar
3 egg whites (at room temperature )
¼ cup plain greek yogurt (or sour cream, at room temperature)
1½ tsp vanilla extract
⅓ cup whole milk (at room temperature )
red or pink food coloring (optional)
½ cup freeze-dried strawberries
½ cup unsalted butter (at room temperature )
1¾ cup powdered sugar
3-4 tsp whole milk (or heavy cream)
1 tsp vanilla extract
5 cups candy melts ((40 oz). You can also use white chocolate chips (I used about 2 bags) + vegetable oil)
lollipop sticks
sprinkles or extra freeze-dried strawberries

Steps:

  • Put ½ lb of strawberries in a blender or food processor and make a puree, making about a ½ cup or a little over. Simmer this in a pot over low-medium heat, stirring occasionally, for about 20 minutes OR until you are left with about 1/4 cup of puree left. Remove this from the heat and let cool completely. I put mine in the fridge/freezer to speed up the process. You can make this the day before to ensure that it cools completley in the fridge overnight.
  • Preheat the oven to 350°. Grease a 9x9 round cake pan with non stick spray.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk until combined and set aside.
  • Using an electric mixer, in a large bowl cream together the room temperature butter and sugar until smooth (about 2 minutes). Add in the egg white and beat on high speed until combined (about 2 minutes). Add in the vanilla and greek yogurt, mixing until combined. Slowly add in the dry ingredients until just incorporated. Slowly pour the milk in while your mixer is on low speed, just until it's combined. Be careful not to overmix! Mix in the completely cooled ¼ cup of strawberry puree until just incorporated. You can add a few drops of red or pink food coloring here as well if you would like to have a more pink cake.
  • Pour batter into the greased cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. If you notice your cake starting to brown a bit too much on top, you can cover it with tinfoil while baking.
  • Allow the cake to cool completely in the pan on a wire cooling rack.
  • Using a blender or food processor, blend the freeze-dried strawberries into a powder. You should have about a ¼ cup. Set aside.
  • In a large bowl, cream the butter using an electric mixer until smooth and creamy. Add the powdered sugar, strawberry powder, 2 tsp of milk, and vanilla. Mix on medium-high for about 2-3 mintues, until smooth and creamy. If needed, add another 1-2 tsp of milk to get the right consistency.
  • Once your cake is completely cooled, crumble the entire cake into the bowl of frosting, making sure there are no large lumps. If you had any hard/burnt pieces of cake, feel free to discard them. Turn the mixer on low until the cake and frosting combine.
  • Measure 1 tbsp of cake mix and roll into a ball, then place on a parchment paper-lined baking sheet. Place the sheet in the freezer for about 30 minutes, or the fridge for an hour. Cake pops come together easier when the cake balls are very cold.
  • Once they are chilled, melt the chocolate melts or chips in a deep measuring cup (I use a 2-cup one linked above). If using chocolate chips: reminder to use ½ tbsp oil for each cup of chocolate melted.
  • Take your cake balls out of the freezer. Dip the tip of a lollipop stick into the chocolate and press into the center of the cake ball, inserting about halfway through. Repeat for all the cake balls and place back into the freezer for another 10-15 minutes.
  • Taking about 3-4 cake pops out of the freezer at a time, dunk the cake pop into the chocolate coating fully, making sure to get all the way to the lollipop stick. Gently tap the stick on the side of the measuring cup to remove excess coating. Place your cake pop either upright in a styrofoam board or a box (see pictures above) or you could always place them down on another parchment paper-lined baking sheet. Decorate each one immediately as they dry pretty quickly since they are cold. Cake pops should be completely dried within an hour. I like to keep mine in the fridge before serving.

Nutrition Facts : Calories 158 kcal, Carbohydrate 22 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 45 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

STRAWBERRY CAKE POPS



Strawberry Cake Pops image

These melt in your mouth strawberry cake box are made with moist strawberry cake mix, cream cheese frosting and lots of melted white candy melts.

Provided by The Six Figure Dish

Time 1h25m

Number Of Ingredients 10

15.25 oz strawberry cake mix
3 eggs
1 cup water
1/3 cup oil
4 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
24 oz white candy melts (melted)
red sanding sugar (or sprinkles of choice)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a bowl, combine the eggs, oil and water. Whisk together to combine.
  • Pour the strawberry cake mix into the wet ingredients and mix together until fully combined.
  • Transfer to a greased baking pan and bake at 350 degrees F for 28-31 minutes or until a toothpick inserted down the center comes out clean. Add an additional 3-5 minutes of baking time if using dark or coated pans. Follow the instructions on the cake mix box.
  • Remove the cake from the oven and allow to cool completely.
  • In a bowl, combine the cream cheese, powdered sugar, vanilla extract and heavy cream. Whisk together until fully combined.
  • Combine the strawberry cake with the cream cheese frosting, breaking up the cake into smaller pieces as you mix.
  • Use a cookie scoop with a measurement of 1 tbsp and scoop out pieces of cake.
  • Roll the cake into a ball using your hands and transfer to a parchment paper lined baking sheet.
  • Transfer the strawberry cake balls to the freezer for 30 minutes.
  • Place the white candy melts in a microwave safe bowl and microwave in 30 second intervals until fully melted.
  • Dip the lollipop stick into the melted candy melts first, then intert into a cake ball.
  • Dip the cake ball into the melted candy melts to coat completely. Allow the excess chocolate to drip off.
  • Immediately top with sprinkles.
  • Poke small holes into a box (I'm using a cardboard diaper box but any box will work) and place the cake pops upright on the box to dry.
  • Once the cake pops have completely dried, serve and enjoy.

Nutrition Facts : Calories 95 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 17 mg, Sodium 92 mg, Sugar 9 g, UnsaturatedFat 3 g, ServingSize 1 serving

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

STRAWBERRIES AND CREAM CAKE POPS



Strawberries and Cream Cake Pops image

Strawberries mixed with cake and cream cheese mixture make beautiful pops - a delicious dessert made using Betty Crocker® cake mix and pink sugar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 36

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 cup powdered sugar
2 oz cream cheese, softened
1/4 cup butter, softened
1/4 cup strawberry jam
1 cup dried strawberries, chopped
1 cup red candy melts (from 14-oz bag), melted
2 bags (14 oz each) pink candy melts or coating wafers, melted
36 paper lollipop sticks
1 large block white plastic foam
1/2 cup Betty Crocker™ Decorating Decors pink sugar

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
  • Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
  • Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.

Nutrition Facts : Calories 278, Carbohydrate 40 g, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 118 mg

STRAWBERRY POP CAKE



Strawberry Pop Cake image

My kids have started requesting this cake for their birthdays! It is very easy to make. Poking holes into a cake with a fork is fun for the whole family. :) The icing bowl gets licked clean whenever I make this.

Provided by Chef Doozer

Categories     Gelatin

Time 45m

Yield 16 serving(s)

Number Of Ingredients 11

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 1/2 cups boiling water
1 (12 ounce) can strawberry soda
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container Cool Whip
1 cup milk
1 pint strawberry (to garnish) (optional)

Steps:

  • Prepare white cake mix according to package directions.
  • Pour into a 9 x 13 baking pan.
  • Bake as directed.
  • When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
  • As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
  • Refrigerate.
  • To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
  • Spread over cooled cake.
  • Garnish with strawberries if desired.
  • Store in refrigerator.

CHAMOMILE TEA CAKE WITH STRAWBERRY ICING



Chamomile Tea Cake With Strawberry Icing image

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn't required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

Provided by Eric Kim

Categories     cakes, dessert

Time 2h15m

Yield One 9-inch loaf

Number Of Ingredients 13

1/2 cup/115 grams unsalted butter
2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse
1 cup/240 milliliters whole milk
Nonstick cooking spray
1 cup/200 grams granulated sugar
1/2 teaspoon coarse kosher salt
2 large eggs
1 large lemon
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 1/2 cups/192 grams all-purpose flour
1 cup/124 grams confectioners' sugar
1/2 cup/8 grams freeze-dried strawberries

Steps:

  • In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
  • Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
  • Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
  • Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
  • Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
  • While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
  • If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

EASY CAKE POP SWIRL



Easy Cake Pop Swirl image

These cake pops are quick and easy and fun for the whole family! They're perfect for holidays and get-togethers, and there's something about them for everyone to love. If you would like to frost them, do not use heavily whipped frosting, use a light frosting.

Provided by Hannah Craz

Categories     Desserts     Cakes     Cake Pops

Time 50m

Yield 20

Number Of Ingredients 7

1 cup white sugar
1 cup all-purpose flour, or as needed
1 ⅓ teaspoons baking soda
½ cup butter, softened
½ cup milk
2 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine sugar, flour, and baking soda in a bowl. Add butter, milk, eggs, and vanilla extract; stir, adding more flour if needed, until batter is thick but smooth.
  • Scoop batter onto a nonstick baking sheet using an ice cream scoop.
  • Bake in the preheated oven until golden brown, 30 to 40 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 113.6 calories, Carbohydrate 15.1 g, Cholesterol 31.3 mg, Fat 5.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 126.3 mg, Sugar 10.4 g

RAINBOW SPRINKLE CAKE POPS RECIPE BY TASTY



Rainbow Sprinkle Cake Pops Recipe by Tasty image

#AD Bake with the whole family thanks to this recipe for Rainbow Sprinkle Cake Pops! And don't forget to check out The J Team, now streaming exclusively on Paramount+.

Provided by Paramount +

Categories     Desserts

Yield 24 pops

Number Of Ingredients 8

1 box strawberry cake mix, batter prepared according to package instructions
1 cup vanilla buttercream frosting, divided
2 bags white chocolate chip, divided
1 drop red food coloring
1 tube pink gel icing
1 tablespoon coconut oil
6 oz rainbow sprinkles
24 colored paper straws, trimmed to preferred length

Steps:

  • Bake the strawberry cake in the pan of your choice according to the package instructions, then let cool completely.
  • Line a baking sheet with parchment paper.
  • Crumble the cake into a large bowl, then stir in the vanilla frosting, 2 tablespoons at a time, with your hands or a spoon, until the mixture holds together when pressed. You should need between ½ cup and ¾ cup of frosting, depending on the texture of the cake.
  • Using a small ice cream scoop or spoon, scoop out 1½ tablespoons of the cake mixture and roll into a tight ball. Place on the prepared baking sheet and repeat with the remaining cake mix; you should have 24 cake balls. Transfer to the freezer while you melt the white chocolate.
  • Add ¾ cup white chocolate chips to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
  • Dip about ¼ inch of one end of a straw in the melted white chocolate, then gently insert into the center of a cake ball, about halfway through the ball. Return the ball, straw-side up, to the baking sheet. Repeat with the remaining cake balls, then return to the freezer for at least 45 minutes, or until the balls are thoroughly chilled and firm.
  • Line another small baking sheet with parchment paper.
  • Mix 1-3 drops of red food coloring, 1 drop at a time, into the remaining melted white chocolate until it is the desired shade of pink. Transfer the pink chocolate to a small piping bag with a very small round tip.
  • Pipe the pink chocolate onto the prepared baking sheet in 24 1-inch-wide bow shapes, using a toothpick to smooth out the edges and fill any gaps. Freeze for 10 minutes, until set. Remove from the freezer and squeeze a small dot of pink gel icing onto the center of each bow, then return to the freezer until ready to use.
  • Add the remaining white chocolate chips and the coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
  • Working one at a time, remove the cake pops from the freezer. Dip the pop in the melted white chocolate until completely coated, using a spoon as needed to help cover the top. Use the straw to spin the pop over the bowl to remove any excess chocolate, then sprinkle with rainbow sprinkles. Place the pop, straw up, back on the baking sheet in the freezer. Repeat with the remaining pops, then freeze for 10 minutes more, until the chocolate is set.
  • Using the remaining vanilla frosting, place a small dot of frosting on the back of each pink chocolate bow, then press onto the top corner of each cake pop.
  • Refrigerate the pops until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 34 grams

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From bakerrecipes.com


CHOCOLATE COVERED STRAWBERRY CAKE POPS - MOMS & MUNCHKINS
2018-02-15 Step Four: Take the pretzel stick and dip about halfway into melted red chocolate. Insert the dipped pretzel side into the cake ball and leave to set. Step Five: Once the pretzel and cake ball are set, dip the cake portion into the red chocolate. You can use the pretzel as stick. Place dipped cake ball onto a baking sheet lined with wax paper.
From momsandmunchkins.ca


STRAWBERRY CHEESECAKE TRUFFLE BALLS CAKE POPS - MODERN HONEY
2017-02-06 Instructions. Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk, and vanilla. In a standing mixer, stir together flour, sugar, baking powder, and salt. Beat the butter into the flour mixture, one cube at a time. Continue …
From modernhoney.com


STRAWBERRY CAKE BALLS | EASY DESSERT RECIPE FOR KIDS | BUSY LITTLE …
2018-03-02 Once cooled, add the frosting, strawberry pieces, mix, and roll into balls. Only one step left, and that’s rolling them in the heart shaped sprinkles. Then you’re done, let the tasting begin! Here’s what we used for both cake balls recipes: strawberry cake mix (You will need other ingredients for this depending on the brand.) vanilla frosting
From busylittlechefs.com


STRAWBERRY CAKE POPS - TAO OF SPICE
2022-01-17 Preheat your oven to 350 degrees. Grease a 9-inch round cake pan and set aside. In a bowl, mash the strawberries using a food chopper or a potato masher and set aside. Alternately you can process using a food processor with the blade attachment or a blender. 3.
From taoofspice.com


STRAWBERRY SHORTCAKE POPS - CAKESCOTTAGE
2016-04-24 Mix in white frosting and gently fold in the diced strawberries. Roll the mixture into 1 inch balls and place on parchment paper. * If the mixture too sticky to handle, cover with plastic wrap and refrigerate a couple of minutes until firm enough to handle. Cut or break lollipop sticks in half, and twist stick into the center of each cake ball ...
From cakescottage.com


STRAWBERRY VANILLA CAKE POPS - KICKASS BAKER
2018-05-11 Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined.
From kickassbaker.com


HOW TO MAKE STRAWBERRY SHORTCAKE CAKE POPS - XO, KATIE ROSARIO
Mix together the 2 cups of vanilla cake and ½ cup of the thickened strawberry jam in a bowl. Mix until the consistency is softened. Before melting the chocolate, remove 50 or so candy melts from the bag of the main color you are dipping the cake pops into. Set aside for the decorating stage.
From xokatierosario.com


STRAWBERRY CAKE POPS - BLAZER WILKINSON
Crumble the prepared cake to the frosting. Add the strawberries. Using your hands or the mixer, mash everything together until evenly combine. Using your hands, form the mixture into tablespoon-sized balls (about the size of a ping pong ball). Place in a large container or on a parchment paper lined baking sheet. Refrigerate for 45-60 minutes.
From blazerwilkinson.com


STRAWBERRY CAKE POPS WITH A MOLD - PINT SIZED BAKER
2013-08-09 Give the mold a shake or tap it to get the air bubbles out. Then pop it in the freezer for 5 minutes and remove it. Take 1/4 of a cake and add frosting. Mix with a paddle attachment until all combined and smooth. It should have a play-doh like consistency. Measure out 12 equal sized cake balls using a 1 tablespoon cookie scoop.
From pintsizedbaker.com


10 BEST CAKE POP FROSTING RECIPES | YUMMLY
2022-05-05 Chocolate Cake Pop Chocolate Layer Cake Flavours and Frosting. icing sugar, cream, cocoa powder, vanilla extract, frosting, dark chocolate and 15 more.
From yummly.com


STRAWBERRY CAKE BALLS - DINNER, THEN DESSERT
2019-01-20 Scoop into 1 tablespoon sized balls and roll quickly before refrigerating a second time. Melt the chocolate disks in a microwave safe bowl in 30 second increments until completely smooth then dip the cake balls on a fork and quickly tap off the excess chocolate and place on a parchment paper lined baking mat.
From dinnerthendessert.com


CHOCOLATE CAKE POPS - SALLY'S BAKING ADDICTION
2018-02-01 Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square) or 9-inch springform pan. Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the …
From sallysbakingaddiction.com


HOW TO MAKE EASY EASTER CAKE POPS, STEP BY STEP
2022-04-05 To start, dip one end of a lollipop stick in the candy coating, then push the coated end into the bottom of one of the cake pop eggs. (Dipping first helps keep the “egg” secure on the stick.) Holding the cake pop over the bowl, spoon the candy coating over the pop, turning it …
From tasteofhome.com


STRAWBERRY CONFETTI CAKE POPS - SPRINKLES FOR BREAKFAST
Mix on a low speed until just combined. Slowly stream in buttermilk. Mix until combined. Add strawberry flavor and a few drop of pink food coloring and 3 tablespoons of sprinkles. Mix until combined. Pour batter into prepared pan. Bake for 20-25 …
From sprinklesforbreakfast.com


ALL RECIPES CAKE POPS - RECIPES SERVICE
Basic cake mix cookies & cake/pudding mix cookies just a pinch citrus zest, food coloring, vanilla extract, cake mix, baking chips and 15 more strawberry cake doughnuts made with box cake mix by pink Learn techniques for making cake pops with a variety of recipes and get inspired with clever decorating ideas.
From dogfyggto3m.blogspot.com


CHOCOLATE CAKE BALLS WITH STRAWBERRY FROSTING - FEASTING ON FRUIT
2014-09-19 1/2 cup non-dairy milk. Grind the oats in a food processor until fine. Add the coconut sugar, cacao, and banana. Process until combined. Add the water slowly until a ball of dough forms. Roll into 8 balls. Refrigerate. For the frosting, combine the strawberries and milk in the blender. Blend until smooth.
From feastingonfruit.com


STRAWBERRY POUND CAKE | STRAWBERRY CAKE AND ICING RECIPE
2017-05-01 9. To make the icing, place the freeze dried strawberries in a food processor and grind into a powder. Set aside. 10. Combine all the icing ingredients except for the powdered sugar and strawberries in a small sauce pan. 11. Heat on low until sugar is melted, then turn heat to medium to bring to a boil. 12.
From lifeloveandsugar.com


STRAWBERRY LEMON CAKE POPS - PINT SIZED BAKER
2014-05-16 The lemon cake was a bit over-powering compared to the strawberry flavor, but we all still enjoyed it! I wanted to keep the decorations somewhat simple and elegant. I made a little combination of White Sparkling Sugar , Pink Sanding Sugar , Pastel Yellow Sanding Sugar , and itty-bitty gold dragees. To keep with the elegant look, I opted to use ...
From pintsizedbaker.com


20 STRAWBERRY CAKE MIX RECIPES (+ EASY DESSERT IDEAS)
2022-03-22 16. Strawberry Cake Truffles. These truffles take about an hour to make, but they use only three ingredients. You can make them with just cream cheese, white chocolate chips, and strawberry cake mix. They have a fantastic, slightly crunchy outer shell. However, the inside is 100% soft, smooth, and fluffy.
From insanelygoodrecipes.com


FROSTING FOR FUNFETTI CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CAKE POPS WITH STRAWBERRY FROSTING YOU HAVE TO TRY - BEST RECIPES ...
2019-03-07 Place on the organized baking sheet. Repeat with final cake quarters and icing. Cover cake balls with plastic wrap and foil and refrigerate for at least 4 hours. Cover a styrofoam block with foil to apply as a stand for the cake pops; use a knitting needle to punch about forty holes in the block. Remove cake balls from the refrigerator. Use a ...
From accaglobals.blogspot.com


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