READY MADE CAKE POPS RECIPES
CAKE POPS - RECIPES AND COOKING TIPS - BBC GOOD FOOD
So simple! Just crumbled cake, melted chocolate and a touch of your own creative decoration. Go ahead and try it:)
Provided by missy786
Total Time 50 minutes
Yield Serves 15
Steps:
- Crumble the cake with your hands. Do this by breaking the cake in half and rubbing them against each other. You can also use a food processor to do this.
- Melt the chocolate in the microwave for 30 second intervals.
- Combine the melted chocolate and cake crumbs together.
- Next, start rolling the cake crumbs into cake balls. Do this by using a tablespoon.
- Let them chill in the freezer for 15 minutes. You dont want them to be frozen. You just want to firm them up.
- Take the cake balls out of the freezer. Start to melt your chocolate for the coating.
- Dip your lollipop stick half an inch in the melted chocolate. Then push it in the cake ball, halfway up.
- Place in the fridge for 5 minutes. Take them back out again and dip them in the melted chocolate until the cake pop is completely covered. Before dipping them into the melted chocolate, mix in 1tsp of canola or vegetable oil. This will make the melted chocolate more smoother and easier to coat the cake pop.
- Decorate with sprinkles, etc. Place onto a styrofoam block and allow to chill.
RED VELVET CAKE POPS RECIPE - BETTYCROCKER.COM
Bright and moist, these Red Velvet Cake Pops are perfect for Valentine's Day, the holidays, or just because. Making red velvet cake pops is easy. Simply bake Betty Crocker™ Super Moist™ Cake Mix, crumble, mix in frosting and shape into balls before freezing. Follow the directions to create the candy coating and have fun dipping the homemade cake pops before sprinkling them with sugar. Sweet, simple and delicious.
Provided by Betty Crocker Kitchens
Total Time 2 hours 40 minutes
Prep Time 45 minutes
Yield 46
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
- Bake and cool as directed on box for 13x9-inch pan. 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. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating 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 coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.
Nutrition Facts : Calories 160 , CarbohydrateContent 21 g, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 85 mg
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