CHOCOLATE CAKE POPS
This is a great recipe with a hint of coffee mixed with chocolate. You'll love to use this recipe over and over and over again with your cake pop maker. Just glaze, coat, or decorate as desired.
Provided by HorseLover.360
Categories Desserts Cakes Cake Pops
Time 30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 123 calories, Carbohydrate 18.4 g, Cholesterol 18.8 mg, Fat 5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 147.4 mg, Sugar 10.4 g
VANILLA 'BOX' CAKE POPS RECIPE BY TASTY
Here's what you need: yellow cake mix, vanilla frosting, white chocolate, sprinkles, lollipop stick
Provided by Julie Klink
Categories Desserts
Yield 24 servings
Number Of Ingredients 5
Steps:
- In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
- Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
- Freeze for at least 2 hours or up to 8 hours.
- Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
- Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 25 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 18 grams
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.
Nutrition Facts : Calories 114 calories, Carbohydrate 10.6 g, Cholesterol 16.3 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 74.6 mg, Sugar 3.9 g
SIMPLE CAKE POPS
Everyone loves cake pops! They are simple to make, and you can create anything for any occasion. They are also nice small bites of dessert instead of large slices of cake or pie. Can be made up in partial batches and the remaining ingredients stored for a few weeks.
Provided by Miss Amy
Categories Desserts Cakes Cake Pops
Time 2h30m
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 46 g, Cholesterol 31.5 mg, Fat 22.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 7.9 g, Sodium 236.3 mg, Sugar 26.4 g
GALAXY 'BOX' CAKE POP RECIPE BY TASTY
Here's what you need: yellow cake mix, vanilla frosting, white chocolate, water, gelatin, sugar, condensed milk, white chocolate, light blue food coloring, purple food coloring, navy food coloring
Provided by Rie McClenny
Categories Desserts
Yield 20 pops
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the yellow cake batter according to package instructions and pour into greased pan.
- Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
- In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry add more frosting.
- Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
- Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
- In a small bowl, add the 3 tablespoons of water and gelatin. Let bloom for 5 minutes.
- In a medium saucepan, combine ¼ cup (60 ml) water, sugar, and condensed milk. Bring to a boil over high heat.
- Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
- Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
- Using a emersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
- Squeeze light blue, purple, then navy food coloring into the mug or bowl without stirring.
- Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
- Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.
- Enjoy!
Nutrition Facts : Calories 154 calories, Carbohydrate 28 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 20 grams
CHEESECAKE POPS
This is a very quick, easy and fun dessert for any occasion. The possibilities are endless with these cute bites. Customize them for any occasion by using different toppings. -Evelyn Moore, Elk Grove, California
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 45 cheesecake pops.
Number Of Ingredients 10
Steps:
- Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm., In a microwave, melt white chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in white chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 80mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
CAKE POPS
Birthdays, Easter, baby showers, or just because they are cute and taste good! Got this recipe from a friend and I must share... enjoy! There are many ways to be creative when making these... there are dozens of different types of sprinkles, or you can use different colors of candy melts and no sprinkles if you wish. Almost everything can be bought at a crafts store.
Provided by faydra999
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.
- Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.
- When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set.
Nutrition Facts : Calories 131.3 calories, Carbohydrate 14.5 g, Cholesterol 3.8 mg, Fat 7.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 57.3 mg, Sugar 8.7 g
S'MORES CHEESECAKE POPS RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, mini marshmallow, white chocolate, milk chocolate, coconut oil
Provided by Vaughn Vreeland
Categories Bakery Goods
Yield 16 pops
Number Of Ingredients 9
Steps:
- In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Add the melted butter and stir until combined.
- Transfer to an 8x8-inch (20x20-cm) baking dish lined with parchment paper and firmly pack it down to form the "crust." Freeze until the cheesecake mixture is ready.
- While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
- Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don't burn. You want them to brown up a little though to achieve a "toasted" flavor.
- Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
- Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
- Freeze at least 1 to 2 hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
- Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour.
- Microwave the milk (or dark) chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
- Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don't have a stand).
- Decorate with the remaining white chocolate and crushed graham crackers.
- Enjoy!
Nutrition Facts : Calories 423 calories, Carbohydrate 42 grams, Fat 26 grams, Fiber 1 gram, Protein 4 grams, Sugar 34 grams
CHICKADEE CAKE POPS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, yellow cake mix, large eggs, water, vegetable oil, McCormick® Pure Almond Extract, vanilla buttercream frosting, yellow candy melts, yellow and orange circular sprinkle, yellow candy, black cookie icing, cake pop sticks, glas, dried white rice
Provided by McCormick
Categories Desserts
Yield 20 pops
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking pan with nonstick spray. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the cake mix, eggs, water, vegetable oil, and 1 teaspoon McCormick® Pure Almond Extract until smooth. Pour the batter into the prepared pan.
- Bake the cake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely, about 20 minutes.
- Break apart the cake into a large bowl until finely crumbled. Add the buttercream and remaining ½ teaspoon McCormick® Pure Almond Extract, and mix until the crumbs hold together when pressed between your hands. Divide the mixture into approximately 20 2-inch balls and place on the prepared baking sheet.
- Dip the cake pop sticks in the buttercream, then stick in the center of each ball. Freeze the cake pops for at least 2 hours, or overnight.
- Decorate the cake pops: Fill a glass to the top with dried rice.
- Add the yellow candy melts to a medium bowl and melt according to the package instructions.
- Working in batches, dip the frozen cake pops in the melted candy, coating completely all the way to where the cake and stick meet. Place the sticks in the glass of dried rice and let the chocolate harden completely, 3-5 minutes.
- Once the candy melts have hardened, dip a toothpick in the melted candy and stick the orange and yellow sprinkles and yellow candies onto the pops to look like beaks, feathers, and feet. Dip another toothpick into the black icing and dollop small eyes onto the cake pops. Let harden for another 3-5 minutes.
- Serve immediately.
- Enjoy!
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