September 07, 2011

Birthday Cake Pops

Have you heard of cake pops?  They were made famous by Bakerella, and now even Starbucks is serving them.  I've wanted to try making them, but there are quite a few steps involved and didn't want to do it on my own.


Luckily, my co-worker Katie agreed that we should make birthday cake pops to bring into work for our birthday treats (her birthday was 9/3, mine was 9/4).  Katie is just a young thing, having just celebrated her 24th birthday.  I have a friend who is 11 years older than me, and I used to think she was ancient...now that's me!


I made a white cake and chocolate cake last night, to allow time for each to cool.  After a long weekend of camping, I did not have time to make cakes and frosting from scratch, so I used two Betty Crocker cakes mixes and frosting. 

There are many, many cake pop recipes online.  Here's my version...

Birthday Cake Pops

Prep Time: 2 hours
Cook Time: 30 minutes


Ingredients (40-50 cake pops)
  • 9x13 cake
  • 1/2 to 3/4 cup frosting
  • 1 to 1 1/2 pounds chocolate
  • 1 tablespoon paramount crystals (optional)
  • sprinkles (optional)
  • drizzle bottles (optional)
  • lollipop sticks (sold at Michael's, Jo-Ann's, cake supply stores, etc)
  • styrofoam (at least 2 feet long)
Instructions
  • Bake a 9x13 cake, and let cool for several hours. Do not cover until cake has completely cooled.
  • Crumble the cake into a large bowl with your hands (or in a food processor until fine crumbs    form, which is much faster).
  • Add a 1/2 to 3/4 cup of frosting (I needed a 1/2 cup for a white cake, and 3/4 cup for a chocolate cake). Mix with hands.
  • Roll cake mix into 1-inch balls and place on baking sheet lined with wax/parchment paper (40-50 cake balls total). A small Oxo scoop forms the perfect size balls.
  • Place cake balls in the freezer for 15 minutes.
  • Melt 1 pound of chocolate (add 1 tbsp of paramount crystals, if desired, to make the chocolate thinner for dipping). I used two Wilton melting pots which worked really well.
  • Insert stick into chocolate, until 1-inch of the stick is covered. Then place into the center of each cake ball, and insert into styrofoam for a few minutes until hardened.
  • Dip cake ball and tap on the edge of the pot until the excess chocolate drips off.
  • Add desired decorations. You will need another 1/2 pound of chocolate if you drizzle chocolate after dipping.
  • Place cake pop in styrofoam to hold upright, while the chocolate hardens.
Notes:
  • It's helpful to only remove half of the cake balls from the freezer at one time, because they will slide down the sticks if they soften too much.
  • If adding sprinkles, do so immediately before the chocolate hardens. If adding drizzle, be sure to allow chocolate to harden completely.
  • I use Wilton's 3x4" treat bags to cover each cake pop individually, and tie them around the lollipop stick.
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We got tired of decorating with sprinkles and drizzled the majority of our cake pops, which was much faster!  Be sure to add sprinkles immediately after dipping before the chocolate hardens.