Key Lime Pie Cake Pops Recipes

KEY LIME PIE POP RECIPE BY TASTY

Steps:

• Combine the pie crust ingredients in a medium bowl and mix well.
• Preheat the oven to 350˚F (180˚C).
• In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.
• In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.
• Scoop the filling onto the crust in the tin, about ¼ cup (30 g) each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.
• Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.
• Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set.
• Enjoy!

BLACK AND WHITE KEY LIME CAKE POPS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-12-by-2-inch cake pan with parchment, then grease and flour.
• In a large mixing bowl, mix the gelatin, granulated sugar, flour, baking powder, baking soda and salt. Add the orange juice, vegetable oil, lemon juice, lemon zest, vanilla and eggs. Mix well until combined. Pour the batter into the prepared pan and bake until an inserted toothpick comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
• For the frosting: Beat the butter and cream cheese in a medium bowl until smooth, then beat in the lime juice. Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
• To form the cake pops: Break up the cake into small pieces and place in a bowl. Add the frosting and mix very well with your hands to completely distribute the frosting. Line 2 small baking pans with parchment. Roll the cake mixture into about 46 tight balls, a little smaller than Ping-Pong balls, arranging them on the prepared baking pans. Freeze the balls on the pans until firm, about 30 minutes.
• For the coating: Put about 1/4 cup of the candy melting wafers in a small-microwave safe bowl and melt according to package directions. Dip the tip of 6-inch treat sticks in the melted candy and then insert one into each cake ball. Freeze until firm, about 30 minutes.
• Melt the rest of the candy melting wafers in a large bowl. Dip the balls in the candy to coat completely, letting the excess drip off; stick the pops into two 12-by-6-inch Styrofoam block. Freeze or refrigerate the pops until set.
• Put the chocolate and coconut oil in a wide, shallow microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Dip one side of the cake balls into the chocolate so that they are half white and half black. Return to the Styrofoam blocks and freeze or refrigerate until set.

KEY LIME PIE

Steps:

• Heat the oven to 160C/fan 140C/gas 3.
• Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
• Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
• To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
• Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

KEY LIME PIE CAKE BITES RECIPE - (4.2/5)

Steps:

• Mix together cake mix, lime zest, key lime juice, half and half and eggs. Batter will be thicker. Pour batter into a greased 9×13 baking pan. Bake at 350 degrees for 28-32 minutes, until the cake springs back when lightly touched. Remove from the oven and cool completely. Crumble cake into small, even pieces, placing crumbs in a large bowl. Add the following ingredients: ¼ cup Lime Butter Cream Frosting (recipe below) ½ cup sweetened condensed milk 2 tbsp. grated lime zest With the back of a spoon, mix together cake crumbles with ingredients until a thick "dough" consistency forms, making it easy to shape into a cake bite. Shape cake bites, evenly sized and cool for 1-2 hours in the refrigerator, or 20 minutes in the freezer. Dip into white melting chocolate. Top with crushed graham crackers. Lime Butter Cream Frosting (makes approx. 3 cups of frosting) 8 tbsp. (1 stick) butter, room temperature 3 ¾ cups powdered sugar, sifted 3-4 tbsp. milk or cream 2 tsp. lime extract or lime juice 2 tbsp. lime zest Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer before adding the sugar or you will have a large mess to clean up. Add the sugar, 3 tablespoons milk (cream) and lime extract or juice and lime zest. Beat frosting starting on slow increasing your speed until frosting is nice and creamy. Add up to 1 or more tablespoons of milk (cream) if frosting to too thick.

KEY LIME PIE CAKE POPS

Steps:

• PREPARE THE FROSTING. Create a deep hole in the middle of the frosting using a butter knife. Pour lime flavoring into the hole you created
• BAKE THE CAKE. (follow instructions on cake box)
• CRUMBLE THE CAKE USING HANDS. Once the cake is cool, transfer it to a large mixing bowl. Crumble the cake with your hands until you get a fine, consistent texture among all pieces.
• POUR THE FROSTING INTO THE CAKE. (not all of it!) The amount of frosting you add to your cake will depend on how much cake you are working with. I recommend starting with adding 1/2 of the container of frosting and testing the mixture once it is completed mixed to see if it can hold a ball shape easily using your hands. You don't want too much frosting as it will be too moist and will be difficult to dip. Use the back of a metal spoon to mix the frosting with the cake. After mixing, prepare 1-2 baking sheets (depending on how much mixture you are working with) with wax paper and place near your working area. (you will be placing your balls on the wax paper-lined cookie sheets on the next step)
• ROLL BALLS. Once your mixture is the proper consistency and can hold a ball shape easily, it is time to start rolling into balls. I use a cookie scoop to scoop the mixture, then place the scooped mixture into my hand to roll the ball. The cookie scoop keeps the balls a consistent size and make the process a bit easier. Once you create a ball, place on the wax paper-lined cookie sheet.
• CHILL CAKE BALLS. After rolling your cake balls, it is time to chill them. (this will make the dipping process much easier) You have two options at this point - freeze for about 15 minutes or refrigerate for several hours. Either way, you will want to cover your baking sheets in plastic wrap and make sure they are not frozen, but firm before you dip them.
• MICROWAVE CANDY MELTS. Once your cake balls are firm (not frozen), it is time to dip them! The first step in doing so is to place your candy melts into a deep microwavable plastic bowl (plastic doesn't get as hot as other materials, so I recommend plastic). I also recommend using all 48 oz of your candy melts to ensure a nice, deep pool of candy melt. This will make dipping easier and more seamless. For this recipe, I used 3 bags of dark green plus 1 white candy melts to create a nice lime green color. The bags of candy melts will have instructions on cooking time. It is best to mix every 30 seconds or so to avoid lumps. If you do get lumps (I certainly did in this tutorial), it's okay. Your cake pops won't be as smooth, but they will still taste delicious. The thinner your melted candies are, the better. Avoid overcooking the candy melts.
• DIP! Once your candy melts are completely melted, take a few of your cake balls out of the freezer or refrigerator to work with. (if they are in the freezer, transfer to the refrigerator) Take a lollipop stick and dip the tip of the stick roughly 1/2 inch into the melted candy. Push the lollipop stick into a cake ball, about halfway through. Dip the cake pop into the melted candy coating until it is completely covered, then remove carefully. Try not to re-dip or move your cake pop around in the melted candy. This will result in a very thick, heavy cake pop and you want to avoid that as it may fall off the stick. (if it does fall off the stick, fish it out using a spoon) You may need to use your finger to remove any drips under the cake pop. Once your cake pop is properly dipped, place in your cake pop holder and move to the next!
• EAT OR STORE. Now that you have created a ton of delicious cake pops, what is next? The obvious answer is to EAT THEM, but if you are making the pops for an upcoming party or want to save some for later you can store in an airtight container at room temperature. (if you are making this recipe using a homemade cake, you will need to refrigerate)

KEY LIME CHEESECAKE POPS RECIPE BY TASTY

Steps:

• Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
• Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until the mixture has the texture of wet sand.
• Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan in an even layer.
• Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
• Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
• Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
• Decorate the top of the tart with whipped cream and key lime zest.
• Freeze for 4 hours.
• Cut the tart into 8 slices and serve.
• Enjoy!

HEALTHY KEY LIME PIE POPSICLES

Steps:

• In a blender, blend the softened yogurt, limeade, and lime zest together well until obtaining a creamy, homogeneous mixture. Fill popsicle molds halfway with blended mixture, place one tablespoon of the crumbs into each mold, and then finish by filling the molds with more of the blended mixture. Insert a popsicle stick into the center of each mold and freeze for at least 6-8 hours.
• Unmold and serve with the remaining crumbs sprinkled all around the popsicles. Enjoy!

TUDY'S KEY LIME PIE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
• Dissolve gelatin mix in boiling water. Add Key lime juice and mix well. Use a fork to poke holes all over the baked cake. Spoon gelatin-key lime mixture all over the cake. Refrigerate until completely cool.
• Make topping by mixing sweetened condensed milk, heavy cream, Key lime juice, and food coloring with an electric mixer until well combined. Cover cake with topping. Keep refrigerated until ready to serve.

KEY LIME CAKE

Steps:

• Prepare the Curd: Place egg yolks in a small heatproof bowl. Bring sugar and lime juice to a boil in a heavy nonaluminum 3 1/2-quart saucepan over medium-high. Remove from heat. Gradually whisk about one fourth of the hot juice mixture into egg yolks. Add egg yolk mixture to remaining hot juice mixture in saucepan, whisking constantly until well combined. Cook mixture over medium, whisking constantly, until thickened to pudding-like consistency, 6 to 8 minutes. Add butter cubes in 6 additions, whisking constantly after each addition until butter melts and mixture is well combined. Remove from heat. Pour mixture through a fine mesh strainer into a bowl. Place plastic wrap directly on surface of mixture to prevent a film from forming. Chill at least 3 hours or up to 24 hours.
• While Curd chills, prepare the Cake Layers: Preheat oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 to 5 minutes. Gradually add egg whites, one third at a time, beating well on low speed after each addition. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add flour mixture to butter mixture alternately with water, beginning and ending with flour mixture, beating on low speed until just incorporated. Stir in lime zest and vanilla. (Batter will appear broken.) Pour batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 18 to 21 minutes. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks, and let cool completely, about 1 hour.
• Prepare the Frosting: Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Gradually add powdered sugar, lime juice, vanilla, and salt, beating until smooth, about 2 minutes. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Spoon Frosting into a large piping bag with a tip cut off (about 1/2 inch).
• Assemble the Cake: Place 1 Cake Layer on a serving plate or a cake stand. Pipe Frosting in a ring (about 1/4-inch high) around top outer edge of layer. Spread one third of the Curd (about 1/2 cup) inside Frosting ring. Top with second Cake Layer; repeat Frosting piping and Curd spreading. Top with third Cake Layer; repeat Frosting piping and Curd spreading. Spread remaining Frosting around sides of cake, reserving about 1/2 cup in piping bag. Pipe reserved Frosting into a ring of 1/2-inch dots around top of cake. Garnish cake with lime zest.

COCONUT KEY LIME ICE POPS

Steps:

• Blend avocado, coconut milk, agave nectar, lime juice, vanilla extract, and salt in a blender until smooth, about 1 minute. Pour mixture into ice pop molds and freeze until solid, 2 to 3 hours.