Cake Pops Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Box Chocolate Cake Mix, prepared (I used ½ of a 9"x13" cake)
1 (3 oz.) pkg. instant pudding mix- chocolate flavored
Chocolate Frosting (2 big spoonfuls, amount varies on moistness of cake)
2 Boxes Premium White Chocolate (Baker's Brand)
1 Tbsp. Crisco (Optional)
Cake Pop Sticks (Optional)
Assorted Sprinkles
*You can use white cake mix and add in any box of pudding mix (just powder) for flavor and bake cake as directed on box. Try pumpkin spice pudding with white cake mix for the fall with vanilla frosting.
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Directions: |
Directions:1. Mix in instant pudding powder when preparing cake. Bake cake as directed on box.
2. Crumble ½ of prepared cake in a large bowl until it resembles fine crumbs.
3. Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly. (Use your hands to incorporate frosting into the cake crumbs.)
4. Scoop out 1 Tbsp. of cake mixture, roll into a tight ball, place on plate. Repeat until all the cake mixture has been rolled into balls.
5. Melt 2-4 oz. white chocolate in the microwave. (About 30 seconds). Dip the tip of the cake pop sticks into the chocolate and insert into cake balls about half way. (Skip step five if you are not making cake pops. Bite size cake balls are just as fun)
6. Freeze cake balls for about 20 minutes. (Freezing cake balls makes it a lot easier to work with the melted chocolate).
7. Melt remaining chocolate in a bowl. (You can melt it with 1 Tbsp. Crisco). Make sure there's enough to completely submerge cake balls in.
8. Remove cake balls from freezer. Carefully dip chilled cake balls into the chocolate until covered. Let excess chocolate drip off. Swirl and tap gently.
9. Immediately add sprinkles while chocolate is still wet. It will harden quickly.
10. Stick the decorated cake pops into a Styrofoam block until dry or into the freezer to set.
11. Cover each cake pop with a clear bag and ribbon for gift giving. Or you can store in a single layer in an airtight container. |
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Number Of
Servings: |
Number Of
Servings:13 cake pops |
Personal
Notes: |
Personal
Notes: Make sure you have freezer room before making these! You don't have to make cake pops, cake balls without the sticks are just as tasty. When you melt in Crisco (shortening) with your chocolate it creates a smoother and more manageable consistency than melted chocolate alone. This will help to coat your product more evenly. (You can do this for chocolate covered strawberries or pretzels too). Add 1/2 tsp. shortening to every ounce of chocolate, melting together and stirring until smooth. *DO NOT use butter or margarine because they both contain water which can ruin the melting process.
Use different colored chocolate melts if you want a colorful coating. White chocolate doesn't take to food coloring the best. This recipe (using only 1/2 of the 9x13" cake) makes about 13 medium sized cake balls. *Feel free to change up the cake flavor, instant pudding flavor, frosting flavor, color of chocolate coating and topping. Example: Red velvet cake with cream cheese icing, white chocolate coating and coconut topping instead of sprinkles is a really good mix. You can also use homemade cake and/or frosting.
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