Galaxy Samoas Cake Pops Recipes

GALAXY 'BOX' CAKE POP RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the yellow cake batter according to package instructions and pour into greased pan.
• Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
• In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry add more frosting.
• Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
• Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
• In a small bowl, add the 3 tablespoons of water and gelatin. Let bloom for 5 minutes.
• In a medium saucepan, combine ¼ cup (60 ml) water, sugar, and condensed milk. Bring to a boil over high heat.
• Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
• Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
• Using a emersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
• Squeeze light blue, purple, then navy food coloring into the mug or bowl without stirring.
• Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
• Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.
• Enjoy!

PECAN PIE PUMPKIN CAKE POPS

Steps:

• Preheat the oven to 350 degrees F.
• Put the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Remove from the oven, cool and then chop.
• Crumble the cake into a large bowl.
• Put the heavy cream and chocolate chips in a medium heatproof bowl and microwave in 30 second intervals, stirring after each time, until the chips have melted and the mixture is smooth.
• Line a baking sheet with parchment paper. Sprinkle the rum over the cake crumbs. Then pour the melted white chocolate over the cake crumbs. Add the pecans and stir with a fork to combine and moisten the cake. Squeeze about 2 tablespoons of the cake crumbs in your hand and roll into a ball. (A small cookie scoop helps to portion the cake; just press it firmly into the scoop, remove and roll in your hands to form a ball.) If you have trouble with the cake sticking together, add cream and/or rum, about 1 tablespoon at a time, until it does. Repeat with the remaining cake crumbs. Place the balls on the prepared baking sheet and refrigerate for 2 hours or freeze for 30 minutes. Remove 5 minutes before using.
• Put the green candy melts and 1 tablespoon of the coconut oil in a medium heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth. (Alternatively, you can melt it over a double boiler.) If the chocolate is still thick and not smooth, add more coconut oil 1 teaspoon at a time until smooth. Let the chocolate cool 1 minute before dipping.
• Dip 2 inches of a lollipop stick into the green chocolate, rolling to coat and removing any excess. Insert the green end into the center of the cake ball, so about 1 inch of the green is exposed. Repeat with the remaining lollipop sticks.
• Put the orange candy melts and 3 tablespoons of the coconut oil in a medium heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth. (Alternatively, you can melt it over a double boiler.) If the chocolate is still thick and not smooth, add more coconut oil 1 teaspoon at a time until smooth. Let the chocolate cool 1 minute before dipping.
• Dip each cake pop into the orange chocolate, taking care not to get any on the green stem. Let the excess chocolate to drip off and then put back onto the parchment-lined baking sheet. Then dip the pops one more time in the orange chocolate. Refrigerate for 5 minutes.
• Put the remaining green chocolate (about 1/4 cup) into a disposable pastry bag or zip-top bag. Pipe vines and leaves on top of the cake pop where the stem is.

LEG LAMP COOKIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the cookie dough and flour either in a large bowl with an electric mixer or kneaded by hand. Wrap and let rest in the fridge for 30 minutes.
• Lightly flour the work surface and roll out the dough to about 1/4-inch thick. Use a 5 1/2-inch leg lamp cookie cutter to cut out 6 cookies. Transfer them to the prepared baking sheet with a large offset spatula, spacing evenly. (For best results, lift and transfer the dough while it's still in the cutter because the leg is so thin and fragile; it helps keep the shape intact and straight.) "Stretch/pull" the cutter a little on the shoe part to help release the dough easier.
• Bake until the cookies are lightly golden brown around all edges, about 9 minutes. Let cool for 15 minutes.
• While the cookies are cooling, put the yellow royal icing into a piping bag with a number 3 tip and put the black royal icing into a piping bag with a number 1 tip. Have toothpicks on your workstation.
• Cut a tiny hole in your yellow royal icing bag. This icing will double as your outline and flooding icing. Outline the lamp shade and then immediately flood. Use a toothpick to get rid of any air bubbles and even out any imperfections. Repeat with the remaining cookies. Allow the yellow a little time to set up and dry.
• With the black icing, outline the shape of the leg starting from the bottom of the lamp shade; be as close to the edge as possible to ensure enough space for the "fishnet." Continue the outline of the shoe, and then use the same icing to fill in the shoe and use the toothpick to smooth it out and define the shape. Make even and steady strands diagonally across the leg of the lamp from left to right completely up the leg. Then repeat making strands from right to left, connecting diagonally from the top of one line to the bottom of the line underneath it. Repeat this process until the fishnet is done.
• With the black icing, outline the lamp shade all the way around, making an oval at the top to create the 3-D illusion. Make a straight line along the bottom of the lamp shade evenly spaced from your outline. Then create the two ribs of the lamp shade, slightly bending them with the shape of the lamp shade.
• To do the fringe on the lamp shade, pipe your black icing vertically from the bottom of the lamp shade. You may need to do two to three layers to get the layered and textured look. Repeat this process with the remaining cookies.
• Let dry or serve immediately.