Football Cake Pops Recipe 465 Recipes

FOOTBALL CAKE POPS

Steps:

• Bake cake according to package directions; cool completely. In a large bowl, break cake into fine crumbles. Add frosting and stir until fully incorporated, adding more frosting if needed, until mixture maintains its shape when squeezed together with palm of hand. Shape 1 tablespoon into a ball, then mold into shape of a football. Repeat with remaining mixture. Place on parchment-lined baking sheets; refrigerate until firm, about 30 minutes., Meanwhile, place chocolate chips, peanut butter chips and shortening in a microwave-safe bowl. Microwave 30 seconds and stir; repeat, stirring every 30 seconds until melted and smooth, adding more shortening if needed. Do not overheat. , Dip a lollipop stick into chocolate mixture; insert halfway through a football shape, taking care not to break through the other side. Return to baking sheet until set; repeat to form remaining cake pops. Coat each cake pop with the chocolate mixture, allowing excess to drip off; reheat and stir chocolate mixture as needed. Return cake pops to baking sheets, ensuring they do not touch one another. Allow chocolate coating to set until firm to the touch. To decorate, use icing to draw laces onto cake pops.

FOOTBALL CAKE POPS RECIPE - (4.6/5)

Steps:

• Bake cake according to box directions and cool completely. Break into chunks. Pulse in food processor into fine crumbs, working in batches. Transfer to a large bowl. Add 1/2 cup frosting to bowl with crumbs. Mix with your hands until crumbs are moistened and can be molded like clay, adding additional frosting, 1 tablespoon at a time, if necessary. Shape mixture into 1 1/4- to 1 1/2-inch football shapes; place on a parchment-lined baking sheet. Cover with plastic wrap and chill for at least 1 hour and up to 1 day. Place a large piece of Styrofoam on a baking sheet. Mix chocolate chips and oil in top of a double boiler over simmering water. Cook, stirring often, until chocolate is smooth. Let cool to warm room temperature. Dip top of craft stick or lollipop stick into chocolate and insert partway into one of the footballs. Dip football into chocolate, letting excess drip back into bowl. Insert end of stick into Styrofoam to allow chocolate to harden while pops are upright. Repeat with remaining footballs. Refrigerate pops for 15 minutes to set chocolate. Place white chocolate chips in a microwave-safe bowl and microwave on 50 percent power until just melted. Whisk until smooth. Transfer white chocolate to a pastry bag fitted with a small plain tip and pipe laces on each football pop. Chill until set, about 5 minutes.