Present Cake Pops Recipes

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PRESENT CAKE POPS



Present Cake Pops image

If only all wrapping paper tasted this sweet. We used cut strips of Fruit Roll-Ups for ribbon, but the pop-sibilities are endless! -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 4 dozen.

Number Of Ingredients 4

1 package yellow cake mix (regular size)
1/2 cup plus 1 can (16 ounces) vanilla frosting, divided
48 lollipop sticks
Fruit by the Foot fruit rolls

Steps:

  • Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add 1/2 cup frosting and mix well. Press cake mixture into silicone ice cube trays; insert a lollipop stick into each. Freeze for at least 2 hours or until cake cubes are firm., Run a small spatula around the edge of each cake cube to loosen; remove from trays. In a microwave, warm remaining vanilla frosting; stir until smooth. Dip pops in frosting. Insert cake pops into a styrofoam block to stand. Form ribbons and bows with strips of fruit rolls. Let stand until set.

Nutrition Facts : Calories 123 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

CAKE POPS



Cake pops image

These fun cake pops are easy to make and great for parties. Kids and adults will love these colourful chocolate-covered bites

Provided by Elena Silcock

Time 1h5m

Yield Makes 12-14

Number Of Ingredients 11

100g butter
100g caster sugar
½ tsp vanilla extract
2 eggs
100g self-raising flour
75g butter
150g icing sugar
½ tsp vanilla extract
1 tbsp milk
200g white chocolate, melted, to dip
sprinkles, to dip

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.

Nutrition Facts : Calories 295 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

EASY CAKE POPS



Easy Cake Pops image

Tasty, easy-making, and perfect for kids.

Provided by Queen

Categories     Desserts     Cakes     Cake Pops

Yield 50

Number Of Ingredients 7

1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
1 cup water
3 eggs
½ cup vegetable oil
1 (8 ounce) package cream cheese, softened
lollipop sticks
1 (14 ounce) bag chocolate confectioners' coating

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

EASY HOMEMADE CAKE POPS



Easy Homemade Cake Pops image

This homemade cake pop recipe is ultra-moist and easy to make. These cake pops are a blast to decorate and even better to eat!This simple recipe is perfect for making cake pops in all shapes and sizes. Great to use as edible favors for birthdays and other celebrations, these treats can be customized using Candy Melts candy and colorful sprinkles.

Provided by Erika

Categories     Dessert

Time 3h40m

Number Of Ingredients 8

1 box Cake Mix of Your Choice
1 box Instant Pudding Mix (3.4 oz (If you're using a chocolate cake mix, use chocolate instant pudding mix.))
4 Eggs
1 cup Water
1/3 cup Vegetable Oil
1/2 cup Buttercream Frosting ((chocolate frosting for chocolate pops))
1 bag Candy Melts Candy (12 oz. (any color you'd like))
Your Choice of Toppings ((sprinkles, nuts or other toppings))

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.

CAKE POPS



Cake Pops image

When life calls for cake pops, let this be your go-to recipe. Feel free to change the cake and frosting flavors to whatever is your favorite. Just follow this easy technique and you will have perfect cake pops for a crowd (or the next bake sale).

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 46 cake pops

Number Of Ingredients 4

One 15.25-ounce box yellow cake mix, plus required ingredients
1 cup vanilla frosting, plus more as needed
20 ounces white candy melting wafers
Sprinkles or cookie crumbles, for decorating, optional

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.

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