Cake Pop Cake Recipes

2-INGREDIENT SODA POP CAKES RECIPE BY TASTY

Steps:

• Mix one box of cake mix with one 12 oz (255 ml) can of soda.
• Pour into a greased glass baking dish.
• Bake at 350°F (180°C) for 30-40 minutes (depends on the cake mix/soda combination). Make sure not to touch it until it's cool.
• Enjoy!

CAKE POPS

Steps:

• First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
• While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
• Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

EASY VANILLA CAKE POPS WITH CAKE POP MAKER

Steps:

• Mix flour with salt and baking powder, and set aside. In a large mixing bowl wisk butter and sugar until light and creamy. Add vanilla and eggs. Wisk.
• Add 1/2 flour mixture into the egg mixture, wisk then add milk. Wisk. Add another 1/2 of flour mixture. Wisk.
• Using small ice cream scoop add 1 tbsp of batter into each cake pop maker molds. Close the top and bake for 5 minutes...or until green light turns ON.
• Pull them out and let them cool. After they are cooled put them in the freezer for 15-20 minutes. (This really helps to glaze cake pops)
• To glaze, melt white chocolate in the microwave for 30-60 seconds, add pink food coloring to make pink chocolate glaze.
• Pierce cake pops with a cake pop stick. Dip each pop in the melted chocolate so the cake is fully coated, tap on the edge of the bowl to get rid of extra chocolate. Add the sprinkles on top, and then place them in the fridge to fully cool and harden. Enjoy!

EASY HOMEMADE CAKE POPS

Steps:

• Preheat oven to 350℉. Spray sheet cake pan or baking sheet with nonstick spray.
• In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
• Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then remove from pan and cool completely. Divide cake in half and freeze one half for future use.
• Using your hands, crumble up the cake until no large pieces remain.
• Add frosting, mixing with fingers until well combined.
• Form into cake balls and chill until set, about 2 hours.Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops.Medium cake pops: 2 tablespoons-sized cake balls (each about 1 1/2 inch diameter) makes about 24 cake pops.Large cake pops: 3 tablespoons-sized cake balls (each about 1 3/4 inch diameter) makes about 16 cake pops.
• While cake balls are setting, melt Candy Melts candy according to package instructions.
• Dip the tip of each lollipop stick into melted candy, then into set cake balls. Repeat with all cake balls, then let chill again until set, about 10 minutes. Reserve remaining melted candy.
• Dip the cake balls, one at a time, into remaining melted candy. Tap lightly to remove excess. If needed, you can reheat the candy with some EZ Thin Dipping Aid to thin it out for easier dipping.
• Immediately cover with sprinkles or topping of choice, then transfer to craft foam. Repeat with remaining cake pops. Chill until set, about 10 to 15 minutes.

EASY CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.
• Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

CHOCOLATE CAKE POPS

Steps:

• Preheat a cake pop maker and brush with oil.
• Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated.
• Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter.
• Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.

ORANGE CREAMSICLE SODA POP CAKE

Steps:

• Grease and flour a 9x13-inch pan. Preheat the oven according to box directions.
• In a large bowl, whisk cake mix and soda together until no lumps are left. Add more soda to taste, if necessary.
• Pour cake mixture into the greased pan, and bake for about 20 minutes at the preheated temperature. The cake will be very soft, but you should be able to insert and remove a toothpick cleanly.
• Let the cake cool for at least 10 minutes at room temperature before frosting and/or devouring. (Optional): Mix soda with the frosting for enhanced flavor, and decorate to your heart's content.

CAKE POPS

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

CAKE POPS

Steps:

• Crumble the cake with your hands. Do this by breaking the cake in half and rubbing them against each other. You can also use a food processor to do this.
• Melt the chocolate in the microwave for 30 second intervals.
• Combine the melted chocolate and cake crumbs together.
• Next, start rolling the cake crumbs into cake balls. Do this by using a tablespoon.
• Let them chill in the freezer for 15 minutes. You dont want them to be frozen. You just want to firm them up.
• Take the cake balls out of the freezer. Start to melt your chocolate for the coating.
• Dip your lollipop stick half an inch in the melted chocolate. Then push it in the cake ball, halfway up.
• Place in the fridge for 5 minutes. Take them back out again and dip them in the melted chocolate until the cake pop is completely covered. Before dipping them into the melted chocolate, mix in 1tsp of canola or vegetable oil. This will make the melted chocolate more smoother and easier to coat the cake pop.
• Decorate with sprinkles, etc. Place onto a styrofoam block and allow to chill.

POP CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork.
• Make gelatin with boiling water, then stir in lemon-lime soda. Pour hot mixture over cake. Cool cake completely, then refrigerate for at least 4 hours before frosting.
• Beat together instant pudding and milk until thick, then pour over cake. Frost cake with whipped topping. Keep cake refrigerated until ready to serve.

EASY YELLOW CAKE POPS

Steps:

• Preheat the oven to 350°F.
• Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 38-40 minutes.
• Check to see that cake is done. Remove from the oven or add time as needed. Allow the cake to cool until it reaches room temperature, at least two hours.
• Microwave the chocolate in a small bowl until melted and smooth.
• Transfer the filled cake pop stand to the refrigerator to chill for at least 30 minutes, or until the chocolate is set. Serve and enjoy.

SIMPLE CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.