Just Ducky Lemonade Cake Pops Recipes

JUST DUCKY LEMONADE CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 3 tablespoons of the drink mix; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated. In small bowl, mix yellow sugar and remaining 2 tablespoons drink mix; set aside.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy; insert stick halfway into 1 cake ball. Repeat. Return pops to cookie sheet. Refrigerate 5 minutes; remove a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately sprinkle with sugar mixture. Poke opposite end of stick into foam block. Let stand until set. Use remaining melted candy to attach candy eyes, candy corn pieces for feet and orange candy for nose. Spoon melted candy on tops.

LEMON CAKE POPS FROM SCRATCH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
• Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
• Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
• Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
• Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
• Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
• Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
• Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

LEMON CAKE POPS

Steps:

• 1) Mix a glaze of water and powdered sugar.
• 2) Roll that tangy lemon bar into a uniform ball.
• 3) Dip the ball into the glaze.
• 4) Sprinkle your pop with lemon zest.
• 5) Pop it on the stick and enjoy.

LEMON CAKE POPS

Steps:

• 1. Bake cake as directed on box. Cool completely.
• 2. Crumble cake into large bowl.
• 3. Mix cake crumbs thoroughly with 2/3 or up to 1 can of the frosting. Use hands or mixer.
• 4. Roll mixture into little balls and place on cookie sheet lined with wax paper. I used a mini ice cream scooper to keep the balls uniform.
• 5. Place cake balls in refrigerator and chill for several hours or 15 - 30 minutes in the freezer.
• 6. After the cake balls are chilled, melt some of the bark according to directions; dip stick in the icing and place in the cake ball.
• 7. Continue until all cake balls have sticks. Refrigerate again until sticks set (10-15 minutes)
• 8. Melt rest of the bark, rolls cake balls in icing, carefully tap off extra icing
• 9. If decorating with sprinkles, pearls or colored sugar, do so immediately after dipping in icing. The icing sets quickly.
• 10. Push sticks into styrofoam block, space pops so they won't touch.
• 11. Let cake pops set completely