Lollipop Cake Recipes

LOLLIPOP GARDEN CAKE

Steps:

• Tint 2 cups frosting light green, and tint the remainder dark green; chill at least 3 hours. Place bottom layer on cake round; use small offset spatula to spread 1 1/2 cups dark-green frosting over top. Add second layer; spread 1 1/2 cups dark-green frosting in a thin layer over entire cake. Refrigerate 40 minutes until frosting is firm.
• Place cake on rotating cake stand; spread another layer of dark-green frosting over cake. Fill a pastry bag, fitted with a #113 tip, with light-green frosting. Place tip at base of cake; pipe elongated varying sizes of leaves up sides of cake. Chill at least one hour before serving.
• Just before serving, insert lollipop sticks in cake.

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.

NEW ZEALAND LOLLY LOG CAKE

Steps:

• Melt butter, stir in condensed milk, cool.
• Stir in Fruit Puffs (cut into four) and crushed biscuits.
• Shape into log and cover with coconut.
• Refrigerate.

LOLLIPOP COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, oil and eggs with electric mixer on low speed until blended.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 3 inches apart. Insert wooden stick in edge of dough until tip is in center.
• Bake 9 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered.

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.

OLD-FASHIONED LOLLIPOPS

Steps:

• Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

LOLLIPOPS

Steps:

• Preheat oven to 250 degrees. Place a large heatproof glass measuring cup with a spout in oven.
• In a small bowl, whisk together sugar and cream of tartar. In a medium saucepan (just large enough to cover burner on stove), bring 1 cup water, corn syrup, and sugar mixture to a boil, slowly stirring, over medium heat. Moisten a pastry brush with water and brush down sides of pan. Continue cooking until mixture reaches 300 degrees on a candy thermometer. (Do not add thermometer to saucepan before mixture comes to a boil, as it will crystallize around thermometer).
• Remove saucepan from heat; let stand until cooled to 275 degrees. Add food coloring and lemon extract; stir to combine.
• Remove glass measuring cup from oven. Transfer mixture to glass measuring cup; return measuring cup to oven until no bubbles remain, 5 to 10 minutes.
• Fill a baking dish with an even layer of popcorn kernels or rice; set a 3 1/2-inch-wide and 1/4-to-1 1/2-inch-deep mold in popcorn to hold steady. Place a lollipop stick in mold and pour candy mixture into mold. Let set at room temperature, until mold and sugar mixture are room temperature, about 30 minutes. Meanwhile, keep remaining candy mixture warm in oven. Carefully remove lollipop from mold and repeat process with remaining candy mixture.

CUPCAKE LOLLIPOPS

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup mini muffin pans with paper liners.
• Whisk the flour, baking powder and salt together in a small bowl. Set aside.
• Beat the butter and granulated sugar together in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed, about 4 minutes.
• Beat in the egg, scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium low; beat in half the flour mixture, then all of the milk, then the remaining flour mixture until just combined, scraping down the sides of the bowl as needed.
• Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center of the cupcakes comes out clean, 10 to 12 minutes, rotating the pans halfway through the baking time. Transfer the pans to a cooling rack and cool for 5 minutes. Remove the cupcakes from the pans and let them cool completely on the rack.
• For the buttercream: Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth, about 2 minutes. Add the vanilla and increase the speed to medium-high. Mix until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes more. Add 1 tablespoon of milk and mix to combine. Add more milk a 1/2 tablespoon at a time until the buttercream is firm but spreadable.
• Divide the buttercream evenly among 5 bowls, about a heaping 1/3 cup in each. Add the yellow gel food coloring to one bowl and mix until no streaks remain. Repeat with the remaining bowls of buttercream and the green, blue, violet and pink food colors. Scoop each color into a separate disposable piping bag with no tip; then snip off the tip of each bag so there is a hole about the size of a penny.
• Prepare a sixth piping bag fitted with a medium-sized round piping tip; this will be your decorating bag.
• Holding the decorating bag in one hand and the yellow buttercream bag in the other, pipe the yellow buttercream into the decorating bag making in a vertical stripe about 1 inch thick. Repeat with the remaining colors, working around the edge of the decorating bag to create stripes of each color and leaving at least 5 inches at the top so you can seal the bag. Be sure not to overfill the bag; you can repeat piping in the colored stripes if necessary.
• Once the cupcakes are completely cool, attach them to the lollipop sticks by poking small holes just big enough to fit a lollipop sticks in the bottom of each cupcake with the tip of a paring knife, poking through the paper liners.
• Slice 1/8 inch off the bottom (flat side) of each spice drop with a paring knife. Insert a lollipop stick through the domed top of a spice drops and slide it down so there is about 3/4 inch of the stick above the spice drop. This is where the cupcake will sit.
• Next, poke the lollipop stick into the hole in the bottom of a cupcake and slide the bottom of the cupcake down so it rests on the flat, sticky side of the spice drop. The lollipop stick should not poke through the top of the cupcake; if the cupcake seems wobbly, slide the gumdrop down a bit further and press the cupcake onto the stick a bit more. Anchor the assembled lollipop cupcakes in a Styrofoam board or stick them in tall containers filled with sugar or sprinkles. Repeat with the remaining lollipop sticks, spice drops and cupcakes.
• Holding a cupcake in one hand and the decorating bag in the other, starting in the center of the cupcake, pipe the frosting in a swirl over the top of the cupcake. Stick the frosted cupcake back into the Styrofoam to hold it upright. Repeat with the remaining cupcakes.
• Serve immediately or refrigerate for up to 2 days; remove from the refrigerator 1 hour before serving.

LOLLIPOP CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line the bottom of a 20cm round cake tin. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Bake for about 50-60 mins, or until risen and springy to the touch. Leave to cool briefly in the tin, then turn the cake out and cool on a wire rack. If the cake peaks a bit, slice off the top to level it.
• For the filling, cut the cake in half and sandwich back together with the lemon curd. Brush the top of the cake with a little more lemon curd. Roll out the icing and cut into a 20cm round. Carefully place on top of the cake, press down gently, smoothing it with your hands. Stick the lollipops into the icing at different levels, and the appropriate number of candles, then scatter on some jelly sweets or Smarties. The cake will keep in an airtight container in a cool place for up to 3 days.