To Die For No Bake Cake Pops Recipes

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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.

TO DIE FOR NO-BAKE CAKE POPS



To Die For No-Bake Cake Pops image

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

1 (14 ounce) package chocolate sandwich cookies (such as Oreo®)
1 (8 ounce) package cream cheese, softened
½ (7 ounce) jar marshmallow creme
1 (14 ounce) package vanilla almond bark, or as needed
1 tablespoon shortening
lollipop sticks

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



No-Bake Cake Pops image

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

12 Hawaiian sweet rolls, plus 2 to 3 extra for desired consistency
1 stick unsalted butter, softened
1 8-ounce package cream cheese, softened
1 1/2 cups confectioners' sugar
1 cup canned grated coconut in extra heavy syrup (such as Conchita brand)
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/4 teaspoon almond extract
2 11 1/2-ounce bags white chocolate chips
Gel food coloring (optional)

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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