Cake Pops
(makes 36 or more cake pops dependent on size)
Cupcakes make a pretty and tasty stand for your cake pops.
You’ll need to use Styrofoam or a cardboard box to stand your cake pops while they dry.
Ingredients:
- 36- lollipop sticks—I bought at Michaels
- Cake Mix—I used Betty Crocker Super Moist Rainbow Bit Cake Mix (3 eggs, 1 cup water, 1/3 cup oil or whatever your cake mix calls for).
- Vanilla frosting store bought or homemade—I made mine
- ½ cup salted butter, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsps heavy cream or milk
- 32 oz of white chocolate wafers or chocolate bars to coat cake pops
- Sprinkles to decorate
Directions:
Buttercream frosting:
In a large bowl, whip the butter until light and fluffy. Add in a cup of powdered sugar at a time, along with the vanilla extract. Mix until well combined. Add heavy cream or milk. Frosting should be thick and creamy.
Cake Pops:
Make cake as directed on packaging.
Bake cake in 9x13 pan as directed on packaging.
Let cool completely and then crumble into the bowl of buttercream frosting.
Beat together on low until well combined.
Using a tablespoon, scoop out cake-frosting mixture and roll into a ball. Place ball on parchment-lined cookie sheet. Repeat until all the cake-frosting mixture has been formed into balls. Place tray in refrigerator for 2 hours or freeze for 1 hr.
Melt chocolate in measuring cut in the microwave at 20 second increments, stirring after each increment until melted and smooth. Take out 1 to 2 cake pops at a time. Dip lollipop stick in chocolate, then insert into the center of the cake pop, only pushing to halfway point. Dip the cake pop in coating, completely covering. Make sure the coating covers the base of cake pop. Gently tap stick against edge of measuring cup to remove excess coating. Decorate the top with sprinkles and then place upright into a cardboard box. You could try Styrofoam, but I found a cardboard box—Amazon—worked best. Repeat with remaining cake pops. Coating will take an hour to set
Cake pops will keep in the refrigerator for a week or six weeks in the freezer. Enjoy!