YELLOW CAKE POP 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

PIG CAKE - RECIPES, COUNTRY LIFE AND STYLE, ENTERTAINMENT



Pig Cake - Recipes, Country Life and Style, Entertainment image

I’m in sort of a potluck mood lately. I can’t explain it.

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 16 servings

Number Of Ingredients 13

FOR THE CAKE:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 stick Margarine, Softened
1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
4 whole Eggs
1 tsp. Vanilla Extract
_____
FOR THE TOPPING:
1 package (4 Oz. Box) Vanilla Instant Pudding Mix
1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
1/2 c. Powdered Sugar
4 oz. fluid Frozen Whipped Topping (such As Cool Whip)
Extra Mandarin Orange Slices, For Garnish

Steps:

  • Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours. To serve, cut cake into squares and top each square with a mandarin orange slice.

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