Football Cake Pops Recipes

FOOTBALL CAKE POPS

Steps:

• Bake cake according to package directions; cool completely. In a large bowl, break cake into fine crumbles. Add frosting and stir until fully incorporated, adding more frosting if needed, until mixture maintains its shape when squeezed together with palm of hand. Shape 1 tablespoon into a ball, then mold into shape of a football. Repeat with remaining mixture. Place on parchment-lined baking sheets; refrigerate until firm, about 30 minutes., Meanwhile, place chocolate chips, peanut butter chips and shortening in a microwave-safe bowl. Microwave 30 seconds and stir; repeat, stirring every 30 seconds until melted and smooth, adding more shortening if needed. Do not overheat. , Dip a lollipop stick into chocolate mixture; insert halfway through a football shape, taking care not to break through the other side. Return to baking sheet until set; repeat to form remaining cake pops. Coat each cake pop with the chocolate mixture, allowing excess to drip off; reheat and stir chocolate mixture as needed. Return cake pops to baking sheets, ensuring they do not touch one another. Allow chocolate coating to set until firm to the touch. To decorate, use icing to draw laces onto cake pops.

FOOTBALL CAKE POPS

Steps:

• Heat oven to 350ºF.
• Grease and flour 13x9-inch pan; cover bottom of pan with parchment. Prepare cake batter as directed on package, blending dry pudding mix into batter before pouring into prepared pan. Bake 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool completely.
• Crumble cake into large bowl. Add small amount of frosting to cake crumbs; mix well. Add remaining frosting; mix well. Shape into 40 footballs. Freeze 10 min.
• Microwave chocolates in microwaveable bowl 3 to 4 min. or until almost melted, stirring every minute. Stir until chocolate is completely melted.
• Remove cake balls from freezer in small batches; insert lollipop stick into center of each ball. Dip, 1 at a time, in chocolate. Stand, stick ends up, in shallow waxed paper-lined pan. Refrigerate 30 min. or until firm. Draw laces on footballs with decorating icing.

FOOTBALL CAKE

Steps:

• Bake two 9-inch round cakes according to package instructions. Let cool completely.
• Beat the butter, sugar and salt on low speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer) until mostly combined. Add the vanilla, increase the speed to medium-high and beat until smooth. Adjust the consistency of the frosting with milk as desired, adding 1 tablespoon at a time. Remove 3 cups of the frosting and transfer into a pastry bag or a resealable plastic bag. Add the cocoa powder to the remaining frosting in the bowl and beat on low until mostly incorporated. Then beat on medium-high until completely smooth. Set both frostings aside at room temperature until ready to use.
• Use a ruler to measure a 2-inch-wide strip across the entire center of one cake. Cut the strip out and remove (the cake will now be 2 half circles). Repeat with the other cake. Transfer the cutout strips to a medium bowl.
• Transfer the halves of one cake to a cake round or parchment-lined work surface. Push the two halves together snuggly to form a football shape. Trim and level the domed top and transfer the trimmings to the bowl along with the cake strips.
• Snip the tip off of the pastry bag and pipe three-quarters of the white frosting all over the bottom cake layer (the remaining frosting will be used for the laces and stripes). Top the frosting with the remaining two cake halves, domed-side up, pressing them together to create another football shape. Remove 1/4 cup of the chocolate frosting and set aside. Use the remaining chocolate frosting to frost the top and sides of the football. Chill the cake for a least 30 minutes.
• While cake is chilling, crumble all the cake trimmings into tiny crumbs. Add the reserved 1/4 cup chocolate frosting to crumbs and mix until completely combined. Add coconut to a resealable bag with a few drops of green food coloring. Shake and knead the bag until the coconut looks like grass (add more coloring as needed).
• Press the cake and frosting mixture directly onto a cake stand or serving platter into a 9-inch circle about 1/4-inch-thick (this is the "dirt"). Press the coconut grass into the chocolate dirt so that it adheres. Chill while you finish the cake.
• Remove the cake from the refrigerator. Use the remaining quarter white frosting to pipe laces and stripes onto the top and sides of the cake. Carefully remove the cake from the cake round or parchment transfer to the center of the coconut-covered stand or platter.

BROWNIE FOOTBALLS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
• Make brownie batter as directed on box. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. With football-shaped cookie cutter, cut brownies into football shapes. Set aside leftover pieces for snacking. Spread frosting on brownies. For easier cutting, refrigerate 15 minutes to set frosting. Pipe on decorating icing to look like football laces.

EASY CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 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 cake completely, at least 1 hour.
• Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

COOKIES AND CREAM SPORTS BALL CAKE POPS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In medium bowl, mix flour, baking soda, baking powder and salt; set aside.
• In large bowl, beat granulated sugar and 1/4 butter with electric mixer on medium speed about 2 minutes or until light and fluffy, scraping bowl occasionally. Beat in sour cream. Beat in egg whites, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, and milk, about 1/2 at a time, beating just until blended. Pour into pan.
• Bake 33 to 38 minutes or until top springs back when touched lightly in center. Cool 15 minutes.
• Meanwhile, in medium bowl, mix powdered sugar and 3 tablespoons butter with electric mixer on low speed until blended. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Crumble warm cake into medium bowl. Stir powdered sugar mixture into crumbled cake until well blended. Stir in crushed cookies. Cover; refrigerate 1 to 2 hours or until firm enough to shape. Roll cake mixture into 28 (1 1/2-inch) balls; place on waxed paper-lined cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave 12 oz of the candy melts as directed on package until melted. Coating must be at least 3 inches deep; add more candy melts as necessary to reach and/or maintain 3-inch depth. Remove several cake balls from freezer at a time. To make each cake pop, dip tip of lollipop stick 1/2 inch into melted candy and insert 1 inch into cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. With icing writer, decorate cake pops to resemble desired sports balls. Let stand until set.

SIMPLE CAKE POPS

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.

CAKE POPS

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.