Cake Pops

I love cake, and I especially love chocolate cake. Baking cakes from scratch is not my forte, but I do enjoy a box cake mix. And I especially enjoy turning the mix into cake pops.

Cake pops sound like a recent creation, but they are actually 10 years old. They were invented by Angie Dudley, also known as Bakerella. Thanks to Ms. Dudley, the world now has a new way of enjoying cakes–myself included.

These bite-sized cakes are great for dessert, and they also make for personalized birthday cakes. I’ve made these several times for my friends’ birthdays, and no one has objected to them.

However cute and delicious they are, I must warn that making cake pops do take a lot of patience–something I have a minimal amount of.

Recipe

  1. 1 box cake mix
  2. 1 can frosting (cream
    cheese flavor is my favorite)
  3. Sprinkles
  4. Lollipop sticks  
  5. Chocolate
  6. Mini cupcake liners

Bake your cake according to the box directions. Allow it to cool afterwards. Once the cake has cooled, crumble it into a bowl. Add in 2-4 big scoops of frosting, according to your taste and texture. Mix the cake and frosting by hand. Then shape the mixture into golf-sized balls. Place the cake balls onto a cookie sheet or plate, cover with plastic wrap, and chill in the fridge for 30 minutes.

Once the cake balls have cooled, remove from the fridge. Then melt the chocolate in a double boiler or microwave, in a tall glass. Dip 1 inch of the lollipop sticks into the chocolate and insert the chocolate end into the cake balls. Then chill the cake balls once again, allowing the lollipop sticks to adhere to the cake balls, for another 30 minutes.

Remove the cake pops from the fridge. Re-melt the chocolate. Then dip the cake pops into the chocolate, making sure to coat the cake pops in a thick layer of chocolate. Add the sprinkles, and set the cake pops in mini cupcake liners.

Place back in the fridge one last time to help the chocolate harden. Then enjoy!

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