WRAP CAKE POPS RECIPES

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RED VELVET CAKE POPS RECIPE - BETTYCROCKER.COM



Red Velvet Cake Pops Recipe - BettyCrocker.com image

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

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 bottle (1 oz) red food color
2 tablespoons unsweetened baking cocoa
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1 package (24 oz) vanilla-flavored candy coating (almond bark)
2 tablespoons shortening
46 paper lollipop sticks
Red sparkling sugar

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

ICE CREAM LAYER CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Ice Cream Layer Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 4 hours 15 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound cake
1 cup vanilla ice cream, slightly softened
4 large peanut butter cup candies, roughly chopped 
1 cup chocolate ice cream, slightly softened
1/2 cup chocolate candies, such as M and Ms, roughly chopped 
1 cup chocolate chip ice cream, slightly softened
Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top

Steps:

  • Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
  • When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.

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