Galaxy Samoas Cake Pops Recipes

GALAXY SAMOAS CAKE POPS

Steps:

• For the cake pops: Line a baking sheet with parchment paper. Pulse the cookies in a food processor until fine crumbs form. Combine the cookie crumbs, crumbled cake and frosting in a medium bowl. Work the frosting into the crumbs until it forms a thick paste and can be easily rolled into balls without crumbling apart.
• Use a 2-tablespoon cookie scoop to form 8 balls. Roll the balls with your hands to refine and round out their shape and place the balls on the prepared baking sheet. Refrigerate until firm, 20 to 30 minutes.
• Combine the candy melts and coconut oil in in a small deep microwave safe bowl. Microwave on 50 percent power in 30-second intervals, stirring between each interval, until smooth and fully melted.
• Dip the tip of a lollipop stick about 1/2 inch into the melted candy melts, then insert it about halfway into a cake ball. Repeat with the remaining lollipop sticks and cake balls.
• Dip a cake ball into the candy melts and shake gently to allow any excess to drip back into the bowl. Immediately sprinkle the ball with star sprinkles. Stand the cake pop up in a Styrofoam block and allow the coating to set until firm to the touch, about 10 minutes. Repeat with the remaining cake pops.
• Using a small fan paintbrush, dust the pops with streaks of petal dust. Dust with the gold luster dust. Next, hold the pops over the parchment-lined baking sheet and spray them with the silver edible spray. Stand the pops up in the Styrofoam to set completely.

GALAXY 'BOX' CAKE POP RECIPE BY TASTY

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!