Cake Pops Recipes

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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

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.

HALLOWEEN CAKE POPS



Halloween Cake Pops image

A fun and festive Halloween treat to make with the kids, these no-bake Halloween cake pops are a cinch to pull together thanks to a streamlined ingredient list. Have your helpers put their own spooky spin on them by setting out an assortment of sprinkles and candy for decorating.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 30m

Yield Makes 9 to 12 pops

Number Of Ingredients 3

1 (9-by-5-inch) Classic Pound Cake, homemade or store-bought
8 ounces bittersweet, semisweet, or milk chocolate, chopped
Sprinkles or small candies, for decorating

Steps:

  • Lay pound cake on its side and trim off domed top to create a rectangular shape. Cut pound cake lengthwise into about three long slabs (each about 1/2-inch thick). Using a 1 3/4-inch to 2 1/2-inch cookie cutter, cut out rounds; set aside and clean workspace to remove any crumbs.
  • In a medium heatproof bowl set over (not in) a pot of simmering water, melt chocolate; stir until smooth and remove from heat.
  • Working one at a time, place cake round in bowl of melted chocolate and use a fork to gently lift and flip until it is completely coated with chocolate. Using fork, lift cake round up, gently tap on edge of bowl to remove excess chocolate drips, and transfer to a wire rack set over a rimmed baking sheet. Repeat with remaining cake rounds.
  • While chocolate is still wet, use an offset spatula or butter knife to transfer rounds to a parchment-lined baking sheet. Decorate with sprinkles or small candies and refrigerate until chocolate is set, about 10 minutes. Carefully insert lollipop sticks into bottoms of rounds; serve.

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

HALLOWEEN CAKE POPS



Halloween Cake Pops image

It's scary how adorable these festive Halloween cake pops are! You can easily switch up the decorations--these are just four of our favorites --so choose whatever combination works for you.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield about 46 cake pops

Number Of Ingredients 7

One 15.25-ounce box yellow cake mix (plus required ingredients)
1 cup vanilla frosting, plus more as needed
10 ounces orange candy melting wafers
Jumbo black nonpareils, for decorating
10 ounces black candy melting wafers
Black sanding sugar, for decorating
Small orange nonpareils, for decorating

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 transfer to 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 about 46 balls and put them on a parchment-lined baking sheet. Refrigerate until firm, about 30 minutes.
  • Meanwhile, put the orange candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Dip 1/2 inch of the tip of each of 46 lollipop sticks into the candy and then stick each tip halfway into a cake ball. (It's ok to use one color for this part.) Refrigerate the cake pops until completely chilled, about 1 hour.
  • Microwave the orange candy again until melted and pour into a tall narrow glass. Dip 23 cake pops into the candy and let any excess run off. To make spider cake pops, place a jumbo black nonpareil on top and slightly above center of as many of the orange-dipped pops as you choose while the coating is still wet. Stick the orange-dipped pops--both the plain and nonpareil-topped ones--in a 9.8-by-11.8-inch Styrofoam block and let set completely.
  • Meanwhile, place the black candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Pour the candy into a tall narrow glass. Dip the remaining 23 cake pops into the candy and let any excess run off. To make black sparkle cake pops, sprinkle as many of the black-dipped pops as you choose entirely with the black sanding sugar while the coating is still wet. To make black cake pops with orange nonpareils, sprinkle the remaining black-dipped pops with the small orange nonpareils while the coating is still wet. Stick the finished black-dipped pops in a second 9.8-by-11.8-inch Styrofoam block and let set completely.
  • Microwave the black candy again if needed. Transfer to a small piping bag and cut a small piece off the end.
  • To finish the spider cake pops, pipe a mound of black candy directly behind the jumbo black nonpareils. Pipe 4 legs on each side. Stick the finished pops back into the Styrofoam block and let set completely.
  • To make orange spider web cake pops, hold each remaining plain orange-dipped cake pop over a sheet of parchment paper and pipe black zigzag stripes over the pops, letting the excess fall onto the parchment paper. Sprinkle with black sanding sugar while the piping is still wet. Stick the finished pops back into the Styrofoam block and let set completely.

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Top Asked Questions

What's the easiest way to make cake pops?
How to Make Cake Pops (the easy way) To make cake pops, first you need to bake a cake. Then you take that cake and break it up and add some frosting. Mix the frosting into the cake, mashing the take up at the same time. You will end up with soft cake that can be easily formed into balls. Roll the cake into balls,...
How to make cake pops with orange candy?
Steps 1 Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. ... 2 In microwavable bowl, microwave orange candy melts and half of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. ... 3 Reheat remaining melted candy if necessary. ...
What kind of cake pops are good for Christmas?
These gold and silver shimmery cake pops are perfect to make for your Christmas party and your New Year's Eve party. Get the recipe at The Cookie Rookie. Kids will love these Oreo cake pops because of the cast of adorable characters they can choose from. Get the recipe at Chelsea's Messy Apron.
How do you make white chocolate cake pops?
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.

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