Moustache Cake Pops Recipes

MONSTER CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; refrigerate.
• In microwavable bowl, microwave blue candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted blue candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted blue candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach 2 candy straw pieces to top of pop for antennae, holding in place until set. Let stand until set.
• Spoon melted purple candy into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze bag to pipe mouth and teeth onto cake pops. Use remaining melted candy to attach candy eyes to antennae.

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.

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.

MOUSTACHE CAKE POPS

Steps:

• Make chocolate cake.
• Put the cocoa into a heatproof bowl, pour in the boiling water and stir until combined.
• Set aside to cool.
• Preheat the oven to 375°F (190°C).
• Lightly grease and flour a 10-inch (25-centimeter) round cake tin.
• Sift together the flour, baking powder, baking soda and salt.
• Cream the butter and sugar until pale and fluffy.
• Mix in the vanilla.
• Add the eggs one at a time, mixing well.
• Pour in the dry ingredients and gently beat until combined.
• Fold in the cooled cocoa until the color of the mixture is even.
• Pour into the tin and bake for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Once baked, leave to cool in the tin for 20 minutes.
• Turn out onto a wire rack to finish cooling.
• Make chocolate frosting.
• Cream the butter.
• Gradually add the powdered sugar and then the chocolate.
• Continue to cream until light and fluffy.
• Refrigerate for 30 minutes before using.
• Make cake balls.
• Combine chocolate cake and chocolate frosting in mixer to create cake ball mix.
• Take mix and roll into approximately 20 medium-sized cake balls.
• Cool cake balls in refrigerator until chilled.
• Form mustache cake pops.
• Roll each cake ball into a log shape with your hands.
• Use a lollipop stick to make an indentation in the top center and bottom center of each "log.".
• Squeeze and pinch the center of the "log" to shape the middle of the moustache. Now squeeze and pinch the ends, curling each one upwards to create a handlebar moustache shape.
• Melt the candy.
• Dip the end of each lollipop stick 3/4 inch into the candy and insert a stick into the center of each moustache.
• Leave to set.
• Dip each pop into the candy, dipping from left to right to get an even coating.
• Insert into a polystyrene block to dry.

CAKE POPS

Steps:

• Place cake in food processor until it has been reduced to fine crumbs (this can also be done by hand).
• Add enough frosting to form a "dough". Be careful not to add too much!
• Roll the dough into 1 - 1.5 inch balls and place on a cookie sheet lined with wax paper or parchment paper.
• Melt the candy melts according to the instructions.
• Dip a lollipop stick in melted candy melt, then stick about half way into a cake ball. Repeat with the rest of the cake balls and sticks.
• Chill cake balls for 30 - 60 minutes. This helps the candy melts to harden, lessening the chances of the cake pop falling off the stick.
• Melt the candy melts again. Dunk one of the cake pops in the melted candy melts and swirl until coated. Dip in sprinkles if desired. Place upright in a piece of styrofoam.
• Repeat with remaining cake pops.
• Wait 30-60 minutes until candy melts have hardened (you can speed up this process by using a fridge).