How To Make Cake Pops With Cake Mix Recipes

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.

HOW TO MAKE CAKE POPS (THE EASY WAY)

Steps:

• Start by preparing a cake using the cake mix and following the instructions on the box. Bake the cake and let it cool. Save the box from the cake mix - you will need this later
• In a large bowl, combine the cake and the frosting. I recommend gradually adding the frosting until the cake pops are moist and easy to form into balls.
• Stir until small crumbs form.
• Then form the crumbs into small balls.
• Next, melt about 1/4 cup of the almond bark. Dip the sticks in the melted chocolate and then stick them in the cake balls, being careful not to go through the balls.
• This is the most important step: freeze the cake balls. You need to freeze the cake balls, otherwise, they will break up when you dip them in the melted chocolate. Freeze the cake balls for at least 2 hours. I left them in the freezer for two days because I got busy with other things.
• Before you melt the chocolate, take the box from the cake mix and use a knife to gently poke small holes in the box. You will be placing the cake pops in the holes while the chocolate dries.
• Melt about 2 cups of melting chocolate or almond bark. It works well to melt it in a mug placed in the microwave.
• One by one, dunk the cake pops in the melted chocolate, shake off the excess, and sprinkle with nonpareils.
• Carefully place the cake pops in the box to dry. Once the chocolate sets it is time to eat!

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:

• 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.