Vanilla Cake Pops From Scratch Recipes

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!

CLASSIC VANILLA CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
• Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
• Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

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.

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.

DELICIOUS VANILLA CAKE POPS RECIPE BY TASTY

Steps:

• Prepare cake according to package directions. Once baked, let cool for 40 minutes.
• Crumble cooked cake with hands, add frosting, and mix well. Once combined, roll mixture into golf ball-sized spheres and place on a baking sheet lined with parchment paper.
• Melt a couple ounces of melting chocolate in the microwave or on the stove with medium heat. Then, dip the tips of cake pop sticks or skewers into the melted chocolate and place into the cake pops (making sure not to stick the skewers all the way through).
• Place the cake pops into the refrigerator for 15 minutes or until the balls and chocolate harden.
• Melt the rest of the chocolate and dip the cake pops into chocolate. Add sprinkles if preferred.
• Again, let the cake pops harden in the refrigerator for around 40 minutes until set well.
• Serve.

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!

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.