I’ve wanted to try making Cake Pops for a while now, but just haven’t had an excuse. When my son’s school newsletter came home announcing a Halloween party, I knew that was what I was going to send!
Cake Pops all start out with the same basic recipe and then can be altered in anyway that your imagination takes you!
Check out Bakerella for some truely inspiring creations. Don’t expect yours to look like hers though, it’s not possible! lol
Cake Pops
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
Wax paper
candy melts (1 lb. pkg.)
Lollipop sticks
Edible ink pens and any other decorations
(* note * I shelled out the bucks for the wilton ink pens and they did not work at all, they won’t write on the candy melts)
Directions:
After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. (*I only used about 3/4 of the can, go ahead and use your hands to mix, it’s messy but gets the job done)
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
(* mine made 40 and the candy melts covered about 35)
Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
(* I did the microwave first and then kept them melted with a double broiler)
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
Place them in the freezer for a little while to firm up.
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry.
Once dry, draw faces with an edible ink pen and allow ink to dry!
I ended up using buttercream icing since my ink pens didn’t work out. Also I used black sugar sprinkles and the pumpkins have a pretzel stem. The icing will dry firm.
Comments