CAKES ON STICKS RECIPES

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COLORFUL CAKES ON A STICK RECIPE | MYRECIPES



Colorful Cakes on a Stick Recipe | MyRecipes image

These cakes can be made using any pound cake batter, but to streamline, we started with a pound cake mix. Cake-on-a-Stick pans can be ordered from www.brylanekitchen.com.

Provided by MyRecipes

Yield Makes 46 servings

Number Of Ingredients 4

Pound Cake Batter
46 wooden craft sticks
Vanilla Glaze
Decorations: candy sprinkles, candy dots, colored decorator icing

Steps:

  • Spoon 2 tablespoons Pound Cake Batter into each of 46 well-greased cake-on-a-stick pan molds. Level batter with a small spatula.
  • Bake at 350° for 8 to 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove cakes to wire racks, and let cool completely. Freeze cakes 1 hour.
  • Insert 1 wooden craft stick in center of flat side of each cake. Dip each cake in Vanilla Glaze, and place on wire racks. Decorate as desired, and freeze 10 minutes or until Vanilla Glaze is firm. Remove from freezer. Serve at room temperature. (Any remaining cakes may be stored at room temperature.)

STICK AND POP'S BIRTHDAY CAKE POPS : RECIPES : COOKING ...



Stick and Pop's Birthday Cake Pops : Recipes : Cooking ... image

Cooking Channel serves up this Stick and Pop's Birthday Cake Pops recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     dessert

Total Time 2 hours 45 minutes

Prep Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 40 pops

Number Of Ingredients 16

2 cups granulated sugar
2 sticks unsalted butter, plus more for greasing
4 eggs
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups whole milk
1/2 tablespoon vanilla extract
2 sticks unsalted butter
5 cups powdered sugar
3/4 cup whole milk
1/2 tablespoon vanilla extract
1/2 teaspoon salt
Milk, dark or white chocolate, for dipping
Sprinkles, for decorating 

Steps:

  • For the vanilla cake: Preheat the oven to 350 degrees F. Grease a 9- by 13-inch cake pan. Mix together the sugar and butter until smooth. Add the eggs one at a time and beat until fluffy and light in color. Slowly begin adding the flour, baking powder, baking soda and salt, alternating additions of the dry ingredients with the milk. Mix in the vanilla extract. Pour the batter into the cake pan and bake for 30 to 40 minutes. Let cool completely.
  • For the vanilla frosting: Begin beating the butter until smooth. Slowly mix in the powdered sugar, a little at a time, until combined. Add the milk, vanilla extract and salt. Whip on medium-high speed to incorporate air and create a smooth texture, about 1 minute. 
  • For assembly: Crumble the baked and cooled vanilla cake and add to a stand mixer. Add the vanilla frosting into the mixer one spoonful at a time on low speed. Let the mixture start to combine, adding more frosting as needed. The mixture will be pulling off the sides of the bowl when close to the desired texture. It will be a dense, cookie dough-like consistency when finished, not too sticky, but able to mold and hold itself together well. 
  • Roll tablespoon-size portions of dough into balls. Place balls on a parchment-lined baking sheet and refrigerate for at least 20 to 30 minutes. 
  • Meanwhile, melt chocolate over a double boiler over low heat, stirring occasionally to help it melt evenly and create a smooth texture. Place each cake ball on a stick and dip in the chocolate. Shake off any excess chocolate, making sure that the balls are evenly coated. Sprinkle with your favorite sprinkles and let dry.

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