Champagne Cake Pops Recipes

CHAMPAGNE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
• In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
• In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

CHAMPAGNE CAKE POPS

Steps:

• Preheat oven to 350 degrees or whatever temperature your cake box indicates. Make your cake per manufacturers instructions and add in 1 1/2 teaspoons of champagne extract. Bake and remove from oven.
• Once your cake is cooked and cooled, using your hands or a food processor, shred the cake into crumbs into a medium sized bowl.
• In a separate smaller bowl, add in your pink frosting and the remaining 1/2 teaspoon of champagne extract and mix. Add the frosting to the cake crumbs and stir and mash it all together until you have a big solid clump of cake and then cover it with plastic wrap and either chill it in the refrigerator for a few hours or even over night or move your bowl in the freezer for about an hour.
• Once your dough has chilled, scoop out enough batter into your hand to roll into a 1 inch ball. Once rolled, move the ball to baking sheet lined with parchment paper. Repeat until all the batter has been used.
• In a small microwave safe bowl, heat the white chocolate on medium for 2 minutes, stirring after every 30 second interval until completely melted. Place a cake ball on a fork and dip into the chocolate and cover completely. Remove from the chocolate, tap gently to remove the excess, sprinkle with sprinkles and gently slide it off the fork back onto the parchment paper and repeat until all are done. Once done, move pan to the refrigerator or freezer for about 30 minutes to set the chocolate. Once set, they are ready to serve

HOLIDAY CAKE POPS

Steps:

• Prepare desired-flavor cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with parchment or waxed paper; set aside.
• Remove cooled cake from pan and crumble into a very large mixing bowl. Add desired-flavor frosting. Beat with an electric mixer on low speed until combined. Using a small scoop, drop mixture into 1 1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes.
• In a small microwave-safe dish heat 1 ounce of the coating (about 1/4 cup) on 50% power (medium) for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted chocolate and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm.
• Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays or baking sheets.** After coating is set, transfer to storage containers and store, covered, in refrigerator. Let stand at room temperature at least 30 minutes before serving. Basic Butter Frosting
• In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2/3 cup powdered sugar, beating well. Slowly beat in 2 tablespoons milk and vanilla. Gradually beat in the remaining 2 cups powdered sugar. If needed, beat in additional milk, 1 teaspoon at a time, to make a frosting of spreading consistency.

PINK CHAMPAGNE CAKE

Steps:

• For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray.
• Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
• Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside.
• Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites.
• Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
• For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.)
• For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.)
• Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes.
• Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together.
• Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.)
• To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream.