Vanilla Cake Pops From Scratch Recipes

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.

MOIST VANILLA CAKE FROM SCRATCH

Steps:

• Preheat your oven to 350 F. Grease and line 2 8-inch cake pans with parchment paper. Set aside.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, egg whites and sour cream until mostly smooth.
• In another bowl, sift together the cake flour, baking powder, and salt.
• Combine the buttermilk, oil, and vanilla in a third bowl, or large measuring cup.
• Add the dry ingredients and buttermilk mixture to the sugar mixture in 3 batches, starting and ending with the dry ingredients. So addition 1 would be 1/3 of the dry ingredients and 1/3 of the wet, the second could be the same, and the final addition would be the last 1/3 of the wet ingredients and then the last 1/3 of the dry. Stir each until just combined and scrape the sides of the bowl after each addition.
• Divide batter evenly between your cake pans and bake 30-35 minutes until a tester inserted in the center of the cake comes out clean. If baking in 3 6-inch pans, the bake time will be closer to 25 minutes. Remove from the oven and allow to rest in the pans 5-10 minutes before turning out for wrapping or cooling.
• Frost and decorate as desired once cool.

EASY VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
• Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

EASY VANILLA CAKE POPS WITH CAKE POP MAKER

Steps:

• Mix flour with salt and baking powder, and set aside. In a large mixing bowl wisk butter and sugar until light and creamy. Add vanilla and eggs. Wisk.
• Add 1/2 flour mixture into the egg mixture, wisk then add milk. Wisk. Add another 1/2 of flour mixture. Wisk.
• Using small ice cream scoop add 1 tbsp of batter into each cake pop maker molds. Close the top and bake for 5 minutes...or until green light turns ON.
• Pull them out and let them cool. After they are cooled put them in the freezer for 15-20 minutes. (This really helps to glaze cake pops)
• To glaze, melt white chocolate in the microwave for 30-60 seconds, add pink food coloring to make pink chocolate glaze.
• Pierce cake pops with a cake pop stick. Dip each pop in the melted chocolate so the cake is fully coated, tap on the edge of the bowl to get rid of extra chocolate. Add the sprinkles on top, and then place them in the fridge to fully cool and harden. Enjoy!

VANILLA 'BOX' CAKE POPS RECIPE BY TASTY

Steps:

• In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
• Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
• Freeze for at least 2 hours or up to 8 hours.
• Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
• Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
• Enjoy!