Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

June 11, 2012

How to make Easy Cake Pops

This past weekend we participated in our annual 4H BBQ and fundraiser where our club set up a few workshops on how to judge rabbits, cows, cavies, woodworking, etc.  I'm a cooking group co-leader for our club so my co-leader, Karen and I decided it would be fun for the kids to dip and decorate their own cake pops at the event.





Here's what you need for success...{full recipe below}

Bake a sheet cake in your favorite flavor.  I chose a confetti box cake mix.  Let it cool then crumble the cake into a large bowl.




 After crumbled, add 1/2 to no more than 3/4's of a tub of cake frosting.  Mash it all together with the back of a metal spoon.
















With your hands, roll the mixture into 1 1/2 inch cake balls and refrigerate for at least two hours.
















Melt chocolate in a double boiler and add shortening to thin it out.  If the chocolate is too thick, it makes for some REALLY heavy cake pops and you may lose a few on the ground if that happens.

Take a popsicle stick and dip one end into the chocolate, then pierce a cake ball in the center with the stick.























Dip the cake ball into the melted chocolate and lift and let drip.

















Decorate with sprinkles.


















Karen also brought mini ice cream cones and we used them instead of the sticks......easier to hold for the little kids.


















Cake Pops are a definite hit with all kids...fun to make and eat.


























Easy Cake Pops

Ingredients:

18.25 oz box cake mix
9x13 inch cake pan
Large mixing bowl
16 oz container of frosting
Large metal spoon
Wax paper
baking sheets
plastic wrap
48 oz of candy coating
double boiler
48 lollipop sticks
styrofoam block

Directions:

Bake cake as directed on box.  Let cool completely.
Crumble cooled cake into large mixing bowl {no large pieces of cake}.  Add 1/2 to 3/4 of a container of frosting.  {I used 3/4 but next time I will use 1/2 the container.  I think the 3/4 made the mixure too soft}
Roll the cake and frosting mixture into 1 1/2 inch balls and place on wax paper on baking sheets.
Cover with plastic wrap and refrigerate for at least two hours.

Melt your candy coating in a double boiler.  I used milk chocolate melting discs.  Dip the popsicle stick into the melted chocolate and then pierce a cake ball with it.  Dip the cake ball into the melted chocolate and lift and let drip.  Sprinkle with decorations.  Stick the popsicle stick into a foil covered styrofoam block to harden.  Refrigerate for later use or eat!



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