Cake Pops!

I've always had a passion for cupcakes...but I have recently fallen in love with cake pops! I had my first cake pop when I was in Raleigh, NC with my friend Rachel. We walked into Starbucks and there they were. I had heard about this craze, but I had no idea what I was missing. We had the birthday cake flavored pop (middle) and it was amazing!

From then on I was determined to make these little bites of heaven. I made my first batch of cake pops for 4th of July. I decided to do a basic chocolate cake with peanut butter frosting.  

My go to site for a recipe and ideas was Bakerella. She is the cake pop queen! Mine aren't anywhere near as cute as hers, but after a few attempts they turned out delicious! And, they did get many rave reviews, which makes me think I’m definitely on the right track. After you eat one, it really won't matter what it looks like!

I'm always looking for an excuse to make these and I now have another reason to make cake pops! My brother-in-law's birthday is this weekend and I have decided to make red velvet pops with cream cheese icing. There are endless possibilities combining different flavored cake and icing. I can't stop thinking about all the different flavors I could make!

This recipe is based on a boxed cake mix, but you can follow the same directions by making a cake from scratch. (I didn't have time for all that!) I did make my own cream cheese frosting and I've added the recipe below.

Red Velvet Cake Pops

Ingredients

• 1 box red velvet cake mix (cook as directed on the box)
• 1 cup cream cheese frosting (recipe below)
• 1 package vanilla almond bark or candy melts
• 1/4 cup vegetable shortening (Crisco)
• lollipop sticks and wrappers (you can find these at Michael's)
• Rectangular foam block 

1. Bake the red velvet cake according to the directions on the box or your recipe. Be sure to let the cake cook completely. 

While the cake is in the oven start making your cream cheese frosting.

Cream Cheese Frosting

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1 cup sifted confectioners' sugar
• 1 tsp vanilla extract
• 1/2 tbsp milk 

2. In a large bowl, beat the cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy. Beat in the vanilla extract and milk until it is a smooth and creamy consistency.

3. Once the cake is completely cool, crumble the cake with 2 forks or better yet, your hands!

4. Stir in the frosting to create a smooth cake mixture.  It should look like the huge cake ball below.

5. Roll into balls and place on cookie sheet. You should get about 25-30 cake balls. Place them in the refrigerator for 20-30 minutes.

6. Melt the chocolate candy melts in the microwave according to package directions. This is where the Crisco comes into play. If the chocolate is too stiff if won't coat the cake balls and it will turn into a big mess. (I speak from experience!) I add a little shortening at a time until the chocolate is really smooth and silky.

 

7. Poke holes into cake balls about half way through with lollypop stick. Dip stick into melted chocolate and press into cake ball. Return to fridge for 5 minutes. Dip cake balls into chocolate and gently tap to remove any extra. Bakerella posted a great video that has step by step instructions.

8. Add some sprinkles or other decorations while chocolate is still soft. Put them back in the fridge for 10-15 minutes to harden. I use the foam to stick the pops into while they are setting.

 

YUM!! ENJOY! :)