Football Cake Pops Recipes

FOOTBALL CAKE POPS

Steps:

• Heat oven to 350ºF.
• Grease and flour 13x9-inch pan; cover bottom of pan with parchment. Prepare cake batter as directed on package, blending dry pudding mix into batter before pouring into prepared pan. Bake 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool completely.
• Crumble cake into large bowl. Add small amount of frosting to cake crumbs; mix well. Add remaining frosting; mix well. Shape into 40 footballs. Freeze 10 min.
• Microwave chocolates in microwaveable bowl 3 to 4 min. or until almost melted, stirring every minute. Stir until chocolate is completely melted.
• Remove cake balls from freezer in small batches; insert lollipop stick into center of each ball. Dip, 1 at a time, in chocolate. Stand, stick ends up, in shallow waxed paper-lined pan. Refrigerate 30 min. or until firm. Draw laces on footballs with decorating icing.

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.

FOOTBALL CAKE POPS

Steps:

• Bake cake according to package directions; cool completely. In a large bowl, break cake into fine crumbles. Add frosting and stir until fully incorporated, adding more frosting if needed, until mixture maintains its shape when squeezed together with palm of hand. Shape 1 tablespoon into a ball, then mold into shape of a football. Repeat with remaining mixture. Place on parchment-lined baking sheets; refrigerate until firm, about 30 minutes., Meanwhile, place chocolate chips, peanut butter chips and shortening in a microwave-safe bowl. Microwave 30 seconds and stir; repeat, stirring every 30 seconds until melted and smooth, adding more shortening if needed. Do not overheat. , Dip a lollipop stick into chocolate mixture; insert halfway through a football shape, taking care not to break through the other side. Return to baking sheet until set; repeat to form remaining cake pops. Coat each cake pop with the chocolate mixture, allowing excess to drip off; reheat and stir chocolate mixture as needed. Return cake pops to baking sheets, ensuring they do not touch one another. Allow chocolate coating to set until firm to the touch. To decorate, use icing to draw laces onto cake pops.

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.