CAKE POPS
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
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.
TO DIE FOR NO-BAKE CAKE POPS
I made this for the first time for my cookie baskets that we give as holiday gifts. They are so good, my husband sneaked a few out of people's baskets before giving them out. The pops taste like they came out of a very fancy bakery, but better and far less expensive.
Provided by Dee Dee
Categories Desserts Cakes Cake Pops
Time 40m
Yield 30
Number Of Ingredients 6
Steps:
- Line a sheet pan with parchment paper. The pan must be able to fit in the freezer.
- Place sandwich cookies into the bowl of a food processor and pulse until they resemble fine breadcrumbs.
- Stir crushed cookies, cream cheese, and marshmallow creme together in a bowl. Roll cookie mixture into walnut-sized balls, place them on the prepared pan, and freeze for 5 minutes.
- Melt 1/4 cup bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Remove cake pops from the freezer.
- Dip each lollipop stick into the melted bark, and push a stick halfway through each cake pop. Place on the sheet pan and return cake pops to the freezer for 5 minutes.
- Melt remaining bark in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Pour coating into a large coffee mug, deep enough to make it easy to immerse the cake pops.
- Remove cake pops from the freezer, and dip each prepared pop into the melted bark, coating completely. Place the pops back onto the sheet pan. Refrigerate until firm, about 10 minutes.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 20 g, Cholesterol 11 mg, Fat 9.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.8 g, Sodium 100.3 mg, Sugar 14.6 g
NO-BAKE CAKE POPS
When Melody, 13, set out to create a recipe using Hawaiian rolls, she knew she wanted to make dessert. "The texture was already cake-like, so I just built off of that idea," she says. Melody loves baking, but she didn't have to turn on the oven for these cake pops - they're no-bake!
Provided by Food Network
Categories dessert
Time 1h35m
Yield about 32 cake pops
Number Of Ingredients 10
Steps:
- In a food processor or blender, pulse 12 rolls until a fine consistency.
- Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
- Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
- Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.
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- Pour the crumbs in a bowl and add the cream cheese. Using your hands thoroughly mix the cream cheese in with the crumbs. Roll the dough into 1 inch balls. You should get about 16 balls.
- Melt chocolate according to package instructions. Take out the cake balls and stick a lollipop stick in them, then dip them in the chocolate one by one. Sprinkle with colored sprinkles if desired. Refrigerate again until chocolate sets.
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- Line a baking sheet with parchment paper and set aside. To a food processor, add pitted dates and blend until small bits remain or a ball forms. Scoop out and set aside.
- To the food processor, add your almond flour, coconut flour, and cacao powder. Blend until a fine meal is achieved - about 20-30 seconds.
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- Scoop out 1 1/2 Tbsp amounts of dough (I like this scoop) and roll into balls. Repeat until all of your mixture is used up. Arrange on your parchment-lined baking sheet. Transfer to the freezer and freeze for 10 minutes.
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- Use a food processor to pulse the butter, cake mix, sugar, flour, and vanilla until a dough forms.
- Using a 1-tablespoon cookie scoop, scoop the dough and roll into a ball; place on baking sheet and freeze for 10 minutes.
- Melt the almond bark in the microwave until smooth, making sure to stir every 20-30 seconds. Stir in the oil and set aside.
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- Powdered free gloves. Not only are your hands warm, no amount of scrubbing is going to eliminate all the bacteria. If scrubbing without gloves worked, then surgical doctors would operate barehanded.
- Cake Ball Former. On the web, there are different kinds of formers used for cake balls. One popular one (that I’ve never used) is the meat baller.
- Refrigerate. At this stage, the cake ball isn’t very smooth and it’s still too soft to work into a finished cake pop.
- Reshape. Take a cake ball (leave the rest of the cake balls in the fridge while reshaping) out of the fridge, with gloves, roll the cold balls quickly and place back into the former.
- Use the Former for Support. Dip the lollipop stick into melted candy melts. Using a twisting motion, insert the lollipop stick into the cake ball.
- Insert Cake Pop into a Styrofoam Block & Refrigerate. Make sure the cake ball is straight and level. Immediately, place the cake ball into the fridge.
HOW TO MAKE CAKE POPS | BETTER HOMES & GARDENS
From bhg.com
- Start with the Cake. At first, cake pop ingredients are no different than baking a regular cake. Prepare cake mix according to package directions.
- Add the Frosting. Add 1 cup of your favorite frosting. We chose a basic butter frosting, but any thick, creamy frosting will work. Get the Basic Butter Frosting recipe.
- Form Balls. Using a small scoop, roll mix into 1-1/2-inch balls. Place on parchment-lined baking sheet and freeze for 30 minutes.
- Finish the Cake Pops. For cake pops, dip one end of each cake pop stick (lollipop sticks work just fine) into melted candy coating or chocolate and poke cake pop sticks into balls (this helps the balls stay on the sticks).
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