Pusheenicorn Cake Pops Recipes

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.

PRETTY IN PINK PUSH-IT-UP CAKE POPS

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
• Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.

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.

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.

EASIEST CAKE POPS EVER

Steps:

• Line a baking sheet with parchment paper.
• Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
• Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
• While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
• Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

PUSHEENICORN CAKE POPS

Steps:

• Preheat the oven according to the cake mix directions.
• Make the cake mix as per directions, and then split into 6 bowls - approximately 3⁄4 cup batter per bowl. Tint to a pastel of every shade except for black.
• Pour into a muffin tin prepared with cupcake liners and then bake as per package instructions. Allow to cool completely.
• Once cooled, crumble the cupcakes. To each bowl, add 1-2 tablespoons of frosting, until it holds a shape though does not feel wet. Take a teaspoon of each color and squish into an oval, combine in a ROY G BIV gradient and shape into an oval. The top color to form ears. Place on a plate and chill in freezer for 15-20 minutes while you prepare candy.
• Use marzipan to shape the horn, mane, tale, and cloud. Set aside. Use a popsicle stick to press hole through cloud so as to slide under the cake pops.
• Melt the candy melts in a double boiler. Add the black color, a little at a time, until the grey color of pusheen. Thin, 1 tablespoon of vegetable oil at a time. It should be thin but not runny.
• Dip popsicle sticks into melts, then into the pusheens. Allow to set, and then dip into melts. Gently tap off excess and then carefully press the horn, mane, tail, and cloud onto body, adhering with a small amount of candy melt if necessary. Let the candy set completely before painting.
• Loosen the food dyes with a bit of water in small bowls. Paint color onto the mane and tail. Pipe the face on using tinted royal icing.

EASY CAKE POP SWIRL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine sugar, flour, and baking soda in a bowl. Add butter, milk, eggs, and vanilla extract; stir, adding more flour if needed, until batter is thick but smooth.
• Scoop batter onto a nonstick baking sheet using an ice cream scoop.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

NEON SNACK CAKE PUSH POPS

Steps:

• Prepare the cake according to the directions on the box. Pour the cake batter out onto a greased cookie sheet (you're making a thin layer of cake) and bake for 10-12 minutes.
• Once the cake has cooled completely, cut it into small circles using the top of the push pop containers.
• Mix the powdered sugar and butter with an electric mixer until combined. Then, add the vanilla and start adding milk until the icing is your desired consistency.
• Separate the icing into three bowls and mix different food coloring into each until the icing is bright and colorful.
• Slide your push pop containers all the way up and place one of the cake rounds on the slider.
• Pull the slider down to the lowest position, add a bit of icing, then repeat with more cake and icing (alternating colors) until the tube is filled. Place lid on.

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).

CAKE POPS

Steps:

• Bake cake according to package and let cool.
• Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl.
• Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
• Scoop and form into one inch balls, easiest if using a small cookie scooper.
• Melt Wilton Candy Melts according to package.
• For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball).
• Chill uncoated cake pops for at least 1 hour.
• Re-melt Wilton Candy Melts, and coat the cake pops one by one, dipping one side and turning to coat completely.
• After coated, stand the cake pop up in the styrofoam block or shirt box and decorate with sprinkles before coating is set.
• For a cute presentation, insert into lollipop treat bags and secure with a twistie tie or ribbon.
• You can also decorate with drizzled chocolate or candy melts, in whatever color you choose.
• Combination Ideas:.
• - white cake mix with vanilla frosting, vanilla coating.
• - chocolate cake mix with chocolate frosting, chocolate or peanut butter coating.
• - pumpkin cake mix with vanilla frosting, vanilla or chocolate coating.
• - spice cake mix with vanilla frosting, vanilla or chocolate coating.
• - vanilla cake mix with mint extract, vanilla frosting, chocolate coating.
• - blueberry muffin mix with vanilla frosting, vanilla coating.
• - banana bread mix with vanilla frosting, vanilla coating.
• - cinnamon coffee cake mix with vanilla frosting, vanilla coating with a dash of cinnamon.
• - cheesecake (store bought or homemade) mixed in with graham cracker crust, dipped in chocolate.
• - THE POSSIBILITIES ARE ENDLESS :).

SMILEY CAKE POPS

Steps:

• After cake is cooked and cooled completely, crumble into large bowl.
• Mix thoroughly with 1 can frosting. (You may not need to use the entire can, so add about 3/4 of it, then more if you need to.).
• Roll mixture into quarter size balls and place on wax paper covered cookie sheet.
• Melt chocolate in the microwave per directions on package, or using a double boiler.
• Dip the tip of your lollipop stick in a little of the melted chocolate and insert into the cake balls. (Insert a little less than halfway.).
• Place them in the freezer for a half-hour to an hour, or until firm.
• Once firm, carefully insert the cake ball into the chocolate by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.
• Place in a styrofoam block to dry. (Lollipop sticks stuck in styrofoam).
• Once dry, draw faces with an edible ink pen and allow ink to dry!