Cake Pops
User Reviews
5
Cake Pops
Description
This recipe starts by baking a vanilla cake using a mix, which is then cooled and crumbled finely. The crumbs are mixed with buttercream until the texture resembles cookie dough, making it firm enough to scoop and shape. After forming uniform balls, they are chilled in the freezer to firm up, simplifying the dipping process. White chocolate melting wafers combined with coconut oil create a smooth coating for dipping. Once dipped, the cake pops are decorated with sprinkles and left to set.
Cake Pops serve well as individual desserts for gatherings, celebrations, or as a fun, handheld treat. Their small size and coated exterior make them convenient for serving and transporting. They can be displayed upright on a rack or block for drying after dipping.
Ingredients
- 1 .25 ounce vanilla cake mix plus additional ingredients called for on the box, boxed
- 1 cup buttercream homemade
- 1 ounce bag white chocolate melting wafers (or 10 ounces of pure white chocolate)
- 1 teaspoon coconut oil
- Sprinkles optional, of choice
- 36 lollipop stick or cake pop sticks
Instructions
- Bake cake in a 9 by 13-inch pan following the package directions. Let cool, then remove from pan and add to a very large bowl (it’s ok if you need to break the cake into pieces). Set the bowl in the fridge to chill for about 15 minutes while you prepare the buttercream.
- Line a large sheet pan with parchment paper. Remove the cake from the fridge and using your hands, break the cake up into very small crumbs. You want the texture to resemble coarse sand. Add the buttercream and mix until it is evenly incorporated. The cake should resemble cookie dough. Using a 1.5-tablespoon sized cookie scoop, portion the cake mixture into even balls and set on the prepared baking sheet.
- Once you have made even portions, use your hands to roll each one into a smooth, even ball. Set on prepared baking sheet and place in the freezer for 30 minutes.
- While the cake chills, set up a decorating rack where the cake pops can safely set after they are dipped in chocolate. A block of styrofoam, or an old box with holes the same size as the lollipop sticks punched into it works well.
- When the cake has about 5 minutes left of freezer time, prepare the white chocolate coating. Add white chocolate melts and coconut oil to a large microwave safe measuring cup. Melt in the microwave using 30 second increments until completely smooth. Mix well to incorporate the coconut oil into the chocolate.
- Remove the cake from the freezer. Dip about ½ inch of the stick in the melted chocolate, then set it into the chilled cake balls to help it set securely in place. Chill again for 10 minutes to allow the sticks to set.
- Working with one pop at a time, dip the cake into the melted chocolate, stirring to evenly coat. Take care to let all of the excess chocolate dip off of the cake pop, tapping it on the side of the measuring cup as needed. Once it is no longer dripping with chocolate, set it securely in the decorating rack. Working quickly, add desired sprinkles on the top of the pop before the coating sets.
- Repeat with remaining cake pops. The coating should set at room temperature within 5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cake pops
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 0.5g | 1% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 17mg | 1% |
| Potassium | 7mg | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 20IU | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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