Recipe For Cake Pops The Fun Cake Dessert
Summertime is a great opportunity to try new recipes for all kinds of things. You can even recruit your kids into helping create tasty treats. If you're looking for a cake dessert that isn't as big as a regular slice of cake, try these tasty little cake pops.
Even though they have the same ingredients as any kind of cake you'll make, because of their small size, they have fewer calories (roughly about 200 per cake pop).
You can make just about any flavor cake pop you'd like and try different dips and frostings to coat them.
Last but not least, check out the many ideas for sprinkling. Cake pops (or cake balls as they are sometimes called) make a fun dessert that you can do by yourself or with the kids. You can even break it down over a 2-day period and still make small, delectable dessert cakes!
RECIPE FOR CAKE BALLS OR CAKE POPS
Dark Chocolate Cake
Makes two 9-inch round cakes
- 2 cups sugar
- 1-3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- Up to 1 teaspoon salt
- 2 eggs
- 1 cup skim milk
- 1/2 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350 degrees. Grease and flour two 9-inch round baking pans – or spray with vegetable spray and then add 2 tablespoons flour, turn to coat all surfaces and dump out residual flour – or use spray with vegetable oil and flour built in.
- Mix together dry ingredients.
- Mix eggs, milk, oil and vanilla. Add to the dry ingredients in the bowl of a mixer and beat on medium speed for 2 minutes. Add in boiling water. (This will be a thin batter)
- Divide batter evenly between 2 pans.
- Bake 30-35 minutes in 350 degree oven – or until toothpick inserted in center comes out clean. Cool for 10 minutes in the pans on a wire rack then invert and tap cakes out of pans. Let cool completely.
CAKE BALL MIX
This makes 40-50 balls
Note: This mixture is very gooey but will form into firm balls. Make your cake ball mix a day ahead before assembling the cake pops. It allows the mixture to firm up more.
- Two 9-inch rounds of chocolate cake (or other cake)
- 8 ounces cream cheese, softened
- 2 cups powdered sugar, sifted through strainer
- 4 tablespoons butter, softened
- 1 tablespoon skim milk (more if necessary
- After cake has completely cooled, break it into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs.
- In separate bowl, whip the cream cheese, butter, sugar and milk until smooth.
- Pour over the cake crumbs and mix with a spoon. Continue mixing with fingers pulling up the bottom doughy mixture and kneading like bread dough until all crumbs are incorporated. Add milk a teaspoon at a time if too dry.
- You'll know when you have the right texture when the mixture rolls into a ball easily. Cover with plastic wrap and refrigerate until firm – up to 3 days.
MAKING THE CAKE POPS
- Parchment paper or wax paper
- 1 batch cake ball mix
- Small ice cream scoop or teaspoon
- 50 lollipop sticks or caramel apple sticks
- 12 ounces dark chocolate chips or candy melts
- 12 ounces white chocolate chips or candy melts
- Colored sugars, candies, nuts, or decorative sprinkles
- Florist foam if desired
- Prepare 2 large baking sheets by covering with parchment or wax paper.
- Scoop out evenly sized balls of cake mixture with ice cream scoop or soup spoon.
- Place scoops on the baking sheets.
- Using clean hands, roll each into a smooth ball. Insert the end of a stick halfway through the ball, pointing upwards out of the ball.
- Put the balls back on the sheet. Repeat until all cake mixture is used.
- Place in the freezer until the balls harden.
Dipping and Decorating
- Melt dark or white chocolate chips or candy melts in double boiler (separate) on the stove. Stir well.
- Dip each ball into the chocolate until covered. Sprinkle with sugars, nuts, etc.
- Place back on the baking sheet or upright in the florist foam by inserting stick into the foam. Let harden.
- If necessary, if the chocolate becomes too heavy or thick to coat, gently reheat in double boiler or the microwave and continue dipping balls.
DO NOT REFRIGERATE after dipping as they will drip or melt. Store in sealed storage containers or plastic storage bags.
TIPS FOR CAKE POPS
- You can use any flavor of moist cake
- Use frostings or frosting mixes for coating
- You can use leftover cake
- Try diced dried fruit for a unique topping
- Candy coated sunflower seeds makes a great topping
- Try mini pretzels or various shaped candies
- Use tiny marshmallows for a rocky road cake
- Try edible ink pens to write on them
- Use any kind of diced, chopped nuts
- Any kind of candy sprinkles or sugars will do
- Try flaked coconut as shown in the picture
RECIPES FOR SUMMER BAKING
Whatever you decide to create in terms of cake pops, let your imagination be your guide.
These actually make very elegant gifts if wrapped in colored cellophane like a lollipop.
They can also make a beautiful table centerpiece and when it comes time to serve dessert, just reach in and grab one.
This is a fun project for parents and children alike. See what great ideas you can come up with for your own personalized cake pops.
If you've tried this before as a cake dessert, please share your favorite kinds with us in the comment section below.
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