Everyone Loves Cake Pops Recipes

EASY HOMEMADE CAKE POPS

Steps:

• Preheat oven to 350℉. Spray sheet cake pan or baking sheet with nonstick spray.
• In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
• Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then remove from pan and cool completely. Divide cake in half and freeze one half for future use.
• Using your hands, crumble up the cake until no large pieces remain.
• Add frosting, mixing with fingers until well combined.
• Form into cake balls and chill until set, about 2 hours.Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops.Medium cake pops: 2 tablespoons-sized cake balls (each about 1 1/2 inch diameter) makes about 24 cake pops.Large cake pops: 3 tablespoons-sized cake balls (each about 1 3/4 inch diameter) makes about 16 cake pops.
• While cake balls are setting, melt Candy Melts candy according to package instructions.
• Dip the tip of each lollipop stick into melted candy, then into set cake balls. Repeat with all cake balls, then let chill again until set, about 10 minutes. Reserve remaining melted candy.
• Dip the cake balls, one at a time, into remaining melted candy. Tap lightly to remove excess. If needed, you can reheat the candy with some EZ Thin Dipping Aid to thin it out for easier dipping.
• Immediately cover with sprinkles or topping of choice, then transfer to craft foam. Repeat with remaining cake pops. Chill until set, about 10 to 15 minutes.

EVERYONE LOVES CAKE POPS!

Steps:

• For the Cake:.
• Preheat oven to 350°F (180° C) and place rack in center of oven. Butter and flour three - 8 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.
• While eggs are still cold, separate them, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using, about 30 minutes.
• In a medium mixing bowl, sift together the flour, baking powder and salt.
• In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add 1 1/2 cups of the sugar and beat until light and fluffy (about 5 minutes).
• Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined.
• With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
• In the clean bowl of your electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form.
• With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.
• Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula.
• Bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes of completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour (to make filling and frosting the cakes easier).
• For the Icing (Classic):.
• In an electric mixer fitted with the paddle attachment, beat the butter and icing sugar on low speed until just combined. Increase speed to medium and beat until well-incorporated, about 3 minutes.
• Add the vanilla, water, whipping cream and salt, and whip on med-high speed until fluffy and smooth--about 3 more minutes. If consistency is too thick, add more water 1 teaspoon at a time, then whip again for 30 seconds or so. If your frosting is too thin, you can add more icing sugar a few tablespoons at a time until you achieve desired consistency.
• For the Icing (Cream Cheese):.
• Cream the butter on medium speed until the butter turns whitish and glossy, about 3-5 minutes.
• Add 1 cup of icing sugar and mix with the butter on medium speed until its all mixed well and glossy again.
• Add the cream cheese, continue mixing with the electric mixer until everything is well mixed.
• Start adding the rest of the icing sugar, one cup at a time to the mixture, and continue mixing on medium speed.
• When all the sugar is mixed well, add the vanilla extract.
• Cake Pop Assembly:.
• Mix the cake and the icing in a bowl.
• Roll into balls and place on wax paper.
• Refrigerate for 10-15minutes.
• Melt a little candy coating, dip the lollypop sticks in the coating before inserting them into the cake balls.
• Place in the freezer for 1 hour.
• Melt the rest of the candy coating.
• Add color of your choosing...and if you want to thin the candy coating you can add a little vegetable oil or shortening to thin it.
• Coat the cake pops with the candy coating....if you want the cake pops to stay perfect on top, then you can insert the stick into a foam block (can be found at Michael's or any florist).
• You can add sprinkles and other decoration while the coating is still wet.

SIMPLE CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.