Delicious Vanilla Cake Pops Recipe By Tasty

VANILLA 'BOX' CAKE POPS RECIPE BY TASTY

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!

CAKE POPS

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.

DELICIOUS VANILLA CAKE POPS RECIPE BY TASTY

Steps:

• Prepare cake according to package directions. Once baked, let cool for 40 minutes.
• Crumble cooked cake with hands, add frosting, and mix well. Once combined, roll mixture into golf ball-sized spheres and place on a baking sheet lined with parchment paper.
• Melt a couple ounces of melting chocolate in the microwave or on the stove with medium heat. Then, dip the tips of cake pop sticks or skewers into the melted chocolate and place into the cake pops (making sure not to stick the skewers all the way through).
• Place the cake pops into the refrigerator for 15 minutes or until the balls and chocolate harden.
• Melt the rest of the chocolate and dip the cake pops into chocolate. Add sprinkles if preferred.
• Again, let the cake pops harden in the refrigerator for around 40 minutes until set well.
• Serve.

CAKE POPS

Steps:

• Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.
• Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.
• When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set.

RAINBOW SPRINKLE CAKE POPS RECIPE BY TASTY

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!

CHICKADEE CAKE POPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking pan with nonstick spray. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the cake mix, eggs, water, vegetable oil, and 1 teaspoon McCormick® Pure Almond Extract until smooth. Pour the batter into the prepared pan.
• Bake the cake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely, about 20 minutes.
• Break apart the cake into a large bowl until finely crumbled. Add the buttercream and remaining ½ teaspoon McCormick® Pure Almond Extract, and mix until the crumbs hold together when pressed between your hands. Divide the mixture into approximately 20 2-inch balls and place on the prepared baking sheet.
• Dip the cake pop sticks in the buttercream, then stick in the center of each ball. Freeze the cake pops for at least 2 hours, or overnight.
• Decorate the cake pops: Fill a glass to the top with dried rice.
• Add the yellow candy melts to a medium bowl and melt according to the package instructions.
• Working in batches, dip the frozen cake pops in the melted candy, coating completely all the way to where the cake and stick meet. Place the sticks in the glass of dried rice and let the chocolate harden completely, 3-5 minutes.
• Once the candy melts have hardened, dip a toothpick in the melted candy and stick the orange and yellow sprinkles and yellow candies onto the pops to look like beaks, feathers, and feet. Dip another toothpick into the black icing and dollop small eyes onto the cake pops. Let harden for another 3-5 minutes.
• Serve immediately.
• Enjoy!