CAKE POP CALORIES RECIPES

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CAKE POP CAKE RECIPE - BETTYCROCKER.COM



Cake Pop Cake Recipe - BettyCrocker.com image

Our frosted cake topped with candy-coated cake pops is an edible sculptural masterpiece—perfect for birthdays, holidays or any extra-special celebration.

Provided by Angie McGowan

Total Time 4 hours 0 minutes

Prep Time 45 minutes

Yield 32

Number Of Ingredients 12

2 boxes Betty Crocker™ Super Moist™ butter recipe yellow cake mix
6 eggs
2/3 cup butter, softened
2 cups water
2 containers (12 oz each) Betty Crocker™ Whipped butter cream frosting
1 bag (14 to 16 oz) white candy melts
1 bag (14 to 16 oz) orange candy melts
32 paper lollipop sticks
1 large block white plastic foam
1 bag (14 to 16 oz) blue candy melts
6 to 8 assorted fresh flowers*
6 to 8 drinking straws or paper lollipop sticks

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease 13x9-inch pan and 2 (8-inch) round baking pans and lightly flour, or spray with baking spray with flour.
  • Make 1 cake mix as directed on box, using 3 of the eggs, 1/3 cup of the butter and 1 cup of the water. Pour into 13x9-inch pan. Bake as directed on box. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Make second cake mix, using remaining 3 eggs, 1/3 cup butter and 1 cup water. Pour into 8-inch pans. Bake as directed on box. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • Crumble 13x9-inch cake into large bowl. Add 1 container of frosting; mix well. Shape by 2 tablespoonfuls into balls. (You should end up with 34 to 36 cake balls; you will need 32 for the cake.) Place on cookie sheet. Freeze at least 15 minutes.
  • In 2 separate microwavable bowls, microwave white and orange candy melts as directed on bag. Remove several cake balls from freezer at a time. Dip tip of 1 lollipop stick into melted candy and insert stick halfway into 1 cake ball. Dip half of the cake balls into melted white candy to cover; tap off excess. Dip remaining half of the cake balls into melted orange candy; tap off excess. Poke opposite ends of sticks into foam black. Let stand until set.
  • Meanwhile, place 1 cake layer on serving plate; spread with some of the frosting from second container. Top with second layer. Frost top and side of cake with remaining frosting.
  • In another microwavable bowl, microwave blue candy melts as directed on bag. Transfer melted candy to decorating bag; pipe blue candy in swirled design on white and orange cake pops. Let stand until set.
  • Insert cake pops into side of frosted cake. Insert stem of each flower into drinking straw, or attach lollipop stick to stem with small rubber band. Decorate top of cake with flowers, making sure only the straw or stick, not the stem, touches the frosting. Remove flowers from cake before serving.

Nutrition Facts : Calories 390 , CarbohydrateContent 53 g, CholesterolContent 45 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 0 g, TransFatContent 1 1/2 g

APPLE PEPPER POT CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Apple Pepper Pot Cake | Fruit Recipes | Jamie Oliver Recipes image

This spiced apple cake has all the traits of a perfect pudding – it's gooey, spongy and very moreish

Total Time 1 hours 25 minutes

Yield 14

Number Of Ingredients 15

6-7 small/medium eating apples quartered and cored
125 g unsalted butter at room temperature
125 g golden caster sugar
2 large free-range eggs
225 g self-raising flour sifted
½ level teaspoon bicarbonate of soda
200 ml good-quality dry cider
2 oranges zest of
200 g unsalted butter cubed, at room temperature, plus extra for greasing
200 g golden caster sugar
2 tablespoons molasses
1 level teaspoon ground cinnamon
1 level teaspoon ground ginger
1 pinch ground cloves
3 tablespoons clotted cream or single cream

Steps:

    1. This sticky, spongy, gorgeous pudding is my homage to Bristol. I perfected it there by taking most of the spices that the lovely Guyanese family I met put into their incredible pepper pot meat stew, and using them to add mega flavour to this otherwise classic apple sponge. These spices would have been introduced during the colonial era via Bristol’s ports, and now they’re in so many of the foods we love. Feel free to use pears, quinces or peaches in this sponge. It’s a flexible recipe. And if you don’t have any molasses handy, a tablespoon of black treacle plus a tablespoon of golden syrup will do the same job.
    2. Grease the bottom and sides of a 24cm circular cake tin and line with greaseproof paper. Preheat your oven to 180°C/350°F/gas 4. Put the cubed butter for your sauce into a saucepan large enough to hold all your apple quarters in one layer. Add the caster sugar, molasses and ground spices then gently bring everything to the boil. Turn down the heat and simmer, stirring occasionally, until the sauce starts to thicken. Be careful because caramel is very hot and can burn badly. At this point, add the quartered apples and cook for a few minutes while you make the sponge, but keep a close eye on them and stir occasionally so they don’t catch.
    3. Cream together the butter and sugar for the sponge, then add the eggs, one at a time, mixing them in as you go. Fold in half the flour, the bicarbonate of soda and the cider. The mixture might look like it’s splitting, but don’t worry. Mix well, then fold in the remaining flour and the zest from the oranges, and stir again.
    4. Put the prepared cake tin on to a baking tray lined with greaseproof paper (just in case any hot caramel seeps out during cooking). Spoon the sticky apples into the bottom of the tin in a fairly even layer, along with any of the caramel that happens to come with them. Put the pan with the remaining caramel aside for later, then pour the sponge batter over the apples and give it a jiggle to spread the mixture out a bit. Put the cake tin and baking tray into the hot oven on the middle shelf to cook for around 35 to 40 minutes. Insert a skewer into the middle of the cake after 35 minutes – if it comes out clean the cake’s ready, if not, just bake for a further 5 minutes.
    5. Once cooked, let the cake cool for 10 minutes (no longer or you won’t be able to turn it out). Warm the reserved caramel on a low heat and gently stir in the cream. Go back to your cake and spoon away any escaped caramel so it can’t burn you, then pop a serving plate on top of the cake and quickly and confidently flip it over. Ease the tin off the overturned cake, then cut into wedges and serve with the remaining sticky, creamy caramel sauce drizzled on top.

Nutrition Facts : Calories 381 calories, FatContent 22.4 g fat, SaturatedFatContent 13 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 43.9 g carbohydrate, SugarContent 31.6 g sugar, SodiumContent 0.3 g salt, FiberContent 1.2 g fibre

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