Robins Egg Cake Pops Recipes

ROBIN'S EGG 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 1/2-inch balls; place on cookie sheet. Shape each ball into egg shape. Freeze until firm; keep refrigerated.
• In food processor, place chocolate chips. Cover; process until finely ground. Set aside.
• In large microwavable bowl, microwave 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 candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle tops with ground chocolate chips. Let stand until set.

ROBIN'S EGG NEST

Steps:

• Dip cupcake into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Cut a length of the licorice, about 1 1/2 inches long, press the ends together to form a ring. Press ring into the icing to make a nest. Fill nest with coconut grass and place eggs in the nest.
• Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
• Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
• Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes.
• Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

ROCKY ROAD 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 and 1 cup of the chopped peanuts; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave 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 candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes.
• Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately sprinkle with marshmallow bits and remaining 1 cup chopped peanuts. Poke opposite end of stick into foam block. Let stand until set.

ROBIN'S NESTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks then stir in the vanilla. Stir in the flour and mix well.
• In a shallow dish, such as a pie pan, beat egg whites until foamy. Spread walnuts on a plate or waxed paper.
• Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches apart on a cookie sheet. Make a depression in each ball with your thumb.
• Bake in preheated oven for 12 minutes.
• Meanwhile, cream the remaining 2 tablespoons butter with corn syrup, blue and green food coloring and almond extract. Gradually stir in confectioners' sugar. Roll 1/2 teaspoon of fondant mixture into egg-shaped balls. Place fondant eggs into hollows of baked cookies.

RAINBOW SPRINKLE CAKE POPS RECIPE BY TASTY

Steps:

• Bake the strawberry cake in the pan of your choice according to the package instructions, then let cool completely.
• Line a baking sheet with parchment paper.
• Crumble the cake into a large bowl, then stir in the vanilla frosting, 2 tablespoons at a time, with your hands or a spoon, until the mixture holds together when pressed. You should need between ½ cup and ¾ cup of frosting, depending on the texture of the cake.
• Using a small ice cream scoop or spoon, scoop out 1½ tablespoons of the cake mixture and roll into a tight ball. Place on the prepared baking sheet and repeat with the remaining cake mix; you should have 24 cake balls. Transfer to the freezer while you melt the white chocolate.
• Add ¾ cup white chocolate chips to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
• Dip about ¼ inch of one end of a straw in the melted white chocolate, then gently insert into the center of a cake ball, about halfway through the ball. Return the ball, straw-side up, to the baking sheet. Repeat with the remaining cake balls, then return to the freezer for at least 45 minutes, or until the balls are thoroughly chilled and firm.
• Line another small baking sheet with parchment paper.
• Mix 1-3 drops of red food coloring, 1 drop at a time, into the remaining melted white chocolate until it is the desired shade of pink. Transfer the pink chocolate to a small piping bag with a very small round tip.
• Pipe the pink chocolate onto the prepared baking sheet in 24 1-inch-wide bow shapes, using a toothpick to smooth out the edges and fill any gaps. Freeze for 10 minutes, until set. Remove from the freezer and squeeze a small dot of pink gel icing onto the center of each bow, then return to the freezer until ready to use.
• Add the remaining white chocolate chips and the coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
• Working one at a time, remove the cake pops from the freezer. Dip the pop in the melted white chocolate until completely coated, using a spoon as needed to help cover the top. Use the straw to spin the pop over the bowl to remove any excess chocolate, then sprinkle with rainbow sprinkles. Place the pop, straw up, back on the baking sheet in the freezer. Repeat with the remaining pops, then freeze for 10 minutes more, until the chocolate is set.
• Using the remaining vanilla frosting, place a small dot of frosting on the back of each pink chocolate bow, then press onto the top corner of each cake pop.
• Refrigerate the pops until ready to serve.
• Enjoy!