Everyone loves cake pops! I think that is a large part of the reason why they’re one of my favorite desserts to make. I just love when the treats I make are eagerly gobbled up by their happy recipients who barely manage to let out an “ooh, they’re so good” between mouthfuls! It absolutely makes my day. If you’ve had one, you can understand how cake pops quickly became popular and so well-loved! They’re insanely rich and moist, super cute, and are the perfect size for portion control…or at least they can be if you have any sense of self-control and can keep yourself from eating three at a time like I do. I’d be lying if I said I did not have a cake pop for breakfast today. I can’t help it, I love them so much!
I’ll use anything as an excuse to whip up an adorable treat, and Earth day was just as good a reason as any to come up with something delicious! I made little Earth Cake Pops and I couldn’t resist celebrating the long awaited arrival of spring with little blue bird pops! While on the subject of Earth Day, I must tell you how much I really love these Earth Day Cupcakes by Bird On A Cake! They are way too cute!
Cake pops are so easy to make; all you need is a 9×13 inch cake, some frosting, and candy melts or chocolate chips to coat it. I usually use a cake mix for convenience and a jar of store-bought frosting because it is so much easier and honestly, you’ll never know the difference! I’ve done it both ways and they taste amazing either way! You can even use the bits of leftover cake you slice off when making a layer cake and leftover frosting to make just a few as a treat for yourself!
- 1 9×13 inch cake
- 3/4 container of frosting
- 1 package of blue Wilton candy Melts
- green sugar sprinkles
- orange sprinkles
- mini chocolate chips
- Crumble the cake in a large bowl until no large pieces remain.
- Add the frosting and mix with the back of a wooden spoon (or your hands) until combined throughout. The consistency should be such that you can form balls that hold their shape without cracking or crumbling.
For Earth Cake Pops:
- Form balls from the mixture with your hands, or use cake pop molds. Chill in the fridge for 15 minutes or so to let them firm up.
- Melt candy melts according to package directions.
- Dip a stick into the candy melts and insert about halfway into cake pop. Let that harden for a minute.
- Dip the pop into the candy coating to cover it entirely and let the coating harden.
- Use a toothpick dipped in the melted candy coating to draw on the continents, then dip it in (or sprinkle with) the green sprinkles before it dries.
For Blue Bird Cake Pops
- Form the shape of the bird bodies from the mixture with your hands and chill in the fridge for 15 minutes.
- Insert stick and dip pops in the same way as you for the Earth Cake Pops.
- Before the coating has completely hardened, insert the mini chocolate chips as eyes and the orange sprinkle as a beak.
I wasn’t sure exactly what to call these, but I think Cake Batter Truffle Cupcake Pops is descriptive enough, hah. I whipped up a batch of funfetti cake batter truffles, shaped them into cupcakes and dipped them into candy melts. Result = Adorable! And soo delicious!Cake Batter Truffle Pops:
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1 1/2 cups flour
- 1 cup yellow cake mix, dry
- 1 tsp vanilla
- 1/8 tsp salt
- 3-4 Tbsp milk
- 2 Tbsp sprinkles (optional, I forgot to use them!)
- brown and pink colored candy melts
- cake pop or lollipop sticks
- sprinkles, red m&ms or other candies for decorating
- Beat butter and sugar until combined.
- Add flour, cake mix, vanilla, and salt and beat until combined throughout.
- Add milk by the tablespoon until you reach a dough consistency (I usually end up using just 3 tbsp). The dough will be sort of crumbly, but you should still be able to form balls out of it.
- Mix in sprinkles and form balls out of the dough.
- Chill balls in the refrigerator until cool (or pop in the freezer for ~10 min).
- Use a 1.5 inch flower shaped cookie cutter to shape the bottom half into the cupcake base. I put them back in the freezer for a couple minutes, then used a sharp knife to cut off part of the bottom so the base wouldn’t be so long. The photo to the right is after I cut them.
- Melt brown candy melts according to package directions. Dip the bottom half of the cupcake truffles into the chocolate candy melts and insert a cake pop stick into it. Place back in refrigerator to let the coating harden.
- Melt pink candy melts according to package directions. Dip the top in the pink coating, decorate, and let harden.
For my niece’s birthday last weekend, I made cake pops (and carrot cake – that post should be up soon). I was very short on time, so I have to admit to using a box mix and store-bought frosting. The good thing is that with cake pops, they’re still delicious! Continue reading
I’d really like to call these White Chocolate Nutella Oreo Truffle Pops, but that seems like too much of a mouthful. Names aside, these were amazing! I was surprised at the texture; I wasn’t sure what to expect from the oreo crumbs. They were different than cake pops obviously, but in such a good way. They had a bit of a crunch to them and the white chocolate, Oreo, and Nutella flavors all complimented each other in the most wonderful way! I even got a “this is the best thing I’ve ever eaten;” that’s my favorite kind of compliment! What could possibly be better than that? Oh yeah, my husband liked them!! He doesn’t usually enjoy sweets…in fact, he rarely eats them (usually I’m shoving a forkful at him saying “come on, just try it.” Cakes, cupcakes, cookies, cheesecakes, or pies; he will most likely turn up his nose. And with how much I love to bake, we end up having very happy neighbors and coworkers!
This is what your crumb mixture should look like when it’s ready to be rolled into balls
Nutella Oreo Truffle Pops
Yield: 15 pops / Prep Time: 10-15 minutes / Chill time: 15 minutes
- 31 Oreos (you could use the whole package and make more)
- 5-7 Tbsp Nutella
- 1 package white chocolate chips or white candy melts
- 15 cake pop or lollipop sticks
- Crush the Oreos in food processer, blender, or a magic bullet (that’s what I used).
- In a medium bowl, add 4 Tbsp Nutella and mix with a wooden spoon. You can use your hands if that is easier for you. Add additional Nutella until the consistency is such that you can form balls with the crumb mixture but it is not too wet. I used about 6 1/2 Tbsp for regular Oreos, so you’ll need less for double stuffed and more for low fat. See a picture of what mine looked to the right.
- Form balls with the mixture; I made 15 balls but again, depending on how big you make them, it could be more or less.
- Freeze the balls for 10-15 minutes in the freezer or chill in the fridge for about half an hour.
- Meanwhile, melt a handful of white chocolate chips in the microwave. When the balls are chilled, dip the sticks into the white chocolate and insert about halfway into the ball. Let it set (you can stick it back in the freezer for a couple minutes).
- Melt the remaining white chocolate. If you are using chocolate chips and you think they are a little too thick, add a teaspoon or two of vegetable oil.
- Dip the pops, decorate, let them set, and enjoy!
While I would have had the Christmas tree up weeks ago, my husband is not so eager to begin the holiday season…so I patiently waited until after Thanksgiving dinner to take on the task. That said, the Christmas music has been blaring ever since Continue reading
I know it’s after Thanksgiving, but I thought I’d share these anyway! Better late than never, right?
I decided to make something cute for Thanksgiving this year and after seeing Bakerella’s adorable turkey cake pops, I had to look no further! I also made these cloverleaf rolls to take along for dinner. Not gonna lie, I definitely cut into the cake before it had even cooled to give it a taste; this cake is amazing! It was light and fluffy, but still moist, and had just the right amount of spice and pumpkin flavor. I liked the flavor better than the pumpkin cake I made from scratch for the cupcakes I made a few weeks ago. I will definitely be making this again just as a cake. Well, my cake pops didn’t turn out as cute as Bakerella’s, but I expected that. They did, however, taste delicious! I love how moist and rich cake pops are!
Pumpkin Spice Cake:
- 1 box Duncan Hines Classic White Cake Mix
- 1 15 oz can pumpkin puree
- 2 eggs
- 1/3 cup water
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cloves
- pinch of ginger
- Grease a 9×13 baking pan, you can just use cooking spray as you will just be crumbling it up and don’t need to remove it like you would for a layer cake.
- Combine cake mix with baking soda and spices in a medium bowl with a whisk.
- In a separate larger bowl, combine eggs, pumpkin puree and water with an electric mixer.
- Add the dry ingredients slowly, while mixing.
- Pour into a 9×18 baking dish.
- Bake at 350 for 25-30 minutes or until toothpick inserted into center comes out clean.
- Let cool completely. You can freeze the cake if you will be making the cake pops at a much later time.
Cream Cheese Frosting: (this will make an appropriate amount of frosting to mix with one 13×9 cake from a boxed mix; the cake I made was pretty moist, so I ended up not needing all of the frosting)
- 6 Tbsp butter, softened
- 6 Tbsp cream cheese, softened
- 1 tsp vanilla
- 3 cups powdered sugar
- Cream butter and cream cheese until combined.
- Add vanilla and mix.
- Add powdered sugar, slowly, mixing between additions.
- Beat until combined and fluffy.
Pumpkin Spice Cake Pops:
- 1 13×9 pumpkin spice cake
- cream cheese frosting from above (or 3/4 can of store bought)
- 1 package Wilton Candy Melts (I actually used about 3/4 of a package of white candy melts and 1/2 cup of chocolate chips because I didn’t have chocolate candy melts on hand and I wanted them brown for obvious reasons)
- Candy Corn for feathers
- Mini Chocolate Chips for eyes
- Pretzel sticks or chocolate covered pretzels for feet
- Pecan for head
- Caramel candy for head
- Orange slices for beaks, cut into small triangles
- Tube of red decorator’s frosting
- Crumble cake in a large bowl until no large pieces remain.
- Add half of the frosting and mix with your hands until combined throughout, add more as needed to reach the right consistency. You should be able to form balls that hold their shape without cracking or crumbling. I ended up using about 3/4 of the frosting.
- Form balls with your hands from the mixture, or use cake pop molds. Chill in the freezer for 10 minutes or so to let it harden and firm up. If you don’t want to use a stick, just throw the cake balls in the freezer for 10 minutes.
- Melt candy melts (or candy melts + chocolate chips together) in the microwave according to the package directions.
- If using cake pop sticks, dip a stick into the candy melt and insert into cake pop.
- Let that harden for a minute, and then dip the pop into the melted chocolate to cover it entirely. You can do legs a couple different ways, depending on how you want your turkey to look. Either break a pretzel stick in half and insert into the covered cake pop before the coating hardens and your cake pop will stand upright OR you can invert the cake pop and set it on a chocolate covered pretzel to act as feet OR you can just set the cake ball (without a stick) on a chocolate covered pretzel.
- Once the candy coating is almost hardened, you can add the candy corn tail feathers. I had trouble getting mine to stay, so I actually cooled them in the fridge for a few minutes, then dipped the candy corn in the candy coating and used that to attach it – it helps if the coating is already starting to thicken up, so it doesn’t slide right off.
- Finally, attach your heads (instructions on head assembly below).
For the Heads:
- Melt just a couple white candy melts (or vanilla chips) in the microwave to use for attaching eyes to the head.
- For caramel heads, roll half of a caramel candy in your hands to make it round. Dip a mini chocolate chip into the white candy melts and stick to the caramel circle or pecan. Dip the orange triangle in the melted candy and attach to the head as well. I did a couple using a pecan as a beak, but I didn’t like the way it looked. Let it sit for a minute, then use the tube of red decorator’s frosting to make the wattle.
- For pecan heads, all you have to do is dip the mini chocolate chips into the candy melt and attach the eyes.