I’ve been seeing these around lately and thought I’d give them a try. I’ve been told that making cake pops can be quite an addicting little habit.
I started with the basics–but instead of regular cake, I chose a Gingerbread mix–but you can use whatever flavor cake you’d like.
Bake the cake according to package directions and allow to cool completely.
Now, this might just go against all your maternal instincts–BUT do forge ahead. You might even like it. Crumble the entire cake into a bowl. Be brave.
Now add about 3/4 of the tub frosting to the crumbs.
Mix it all in real good until you can tell the frosting is evenly distributed.
Measure out level tablespoons…
and roll them into tidy little balls. You’ll need to wash your hands a lot through this part because it’s pretty sticky business. Store them in the freezer for at least an hour.
Using white or colored candy melts–heat them very gently on low or in a double boiler until they are completely melted.
I could only find the long sucker sticks so I cut them all in half. It worked great.
Dip each sucker stick in the melted chocolate just before you…
poke them about 3/4 of the way into the cake balls.
The cold cake chills the candy melts and it helps the sticks and cake stay together.
Now, dip the pops carefully into the melted coating. I found it easier to spoon the candy up and around the cake rather than swirl them. If you take too long the warm coating will melt the cake and it may try to fall off. So spoon it on quickly.
Gently nudge the excess coating off the bottom of the pop.
Set them down on a wax paper coated pan and store back in the freezer to set.
We used melted chocolate to make faces. We aren’t too good at it yet but just wait till you see what’s coming in November. hee hee.
Or if the face thing frightens you—just roll them in chocolate sprinkles and call it good.
Of course, you could taste them and call it REALLY good!
- Cake mix (prepared according to package directions)
- Tub Frosting
- Candy Melts
- Bake the cake according to package directions and allow to cool completely.
- Crumble the entire cake into a bowl.
- Now add about ¾ of the tub frosting to the crumbs.
- Mix it all in real good until you can tell the frosting is evenly distributed.
- Measure out level tablespoons and roll them into tidy little balls.
- Store them in the freezer for at least an hour.
- Using white or colored candy melts--heat them very gently on low or in a double boiler until they are completely melted.
- Dip each sucker stick in the melted chocolate just before you poke them about ¾ of the way into the cake balls.The cold cake chills the candy melts and it helps the sticks and cake stay together.
- Now, dip the pops carefully into the melted coating. I found it easier to spoon the candy up and around the cake rather than swirl them. If you take too long the warm coating will melt the cake and it may try to fall off. So spoon it on quickly.
- Gently nudge the excess coating off the bottom of the pop.
- Set them down on a wax paper coated pan and store back in the freezer to set.
