Cake pops. I first began making homemade cake pops when I wrote Sally's Candy Addiction. A cake pop is a form of cake styled as a lollipop. Cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks.

Originally made famous by Bakerella,https Cupcakes might be delicious; but cake pops are delicious as well and a lot more fun! Easy homemade cake pops covered in a sweet chocolate coating. These homemade cake pops are the perfect treat for birthdays, baby showers, wedding showers, holidays or when hosting a dinner party. To cook Cake pops you need 17 ingredients and just 11 steps. Here is how you achieve that.

Ingredients

You need 1 and 2/3 cups of all-purpose flour.
You need 1/2 teaspoon of baking powder.
Prepare 1/4 teaspoon of baking soda.
It's 1/2 teaspoon of salt.
You need 1/2 cup of unsalted butter, softened to room temperature.
You need 1 cup (200 g) of granulated sugar.
Prepare 1 of large egg.
It's 2 teaspoons of pure vanilla extract.
It's 1 cup of whole milk (or buttermilk).
You need for of frosting:.
You need 7 Tablespoons of unsalted butter, softened to room temperature.
Prepare 1 of and 3/4 cups confectioners’ sugar.
It's 2 of –3 teaspoons heavy cream or milk.
It's 1 teaspoon of pure vanilla extract.
You need for of coating:.
You need as required of Dark chocolate.
You need as required of Sprinkles.

See more ideas about cake pops, cake, cupcake cakes. Cake balls, cake pops, cakesicles — have you tried them? They swept the internet like a tidal wave over the last few years, thanks in part to the delightful and amazing creations of Bakerella and other. Cake pops are all the rage for all the right reasons: They're adorable and adaptable; they don't As it turns out, cake pops are a fairly easy project, landing somewhere in between cake-mix cupcakes and.

Cake pops instructions

Preheat oven to 350°F (177°C). Grease a 9-inch spring form pan..
Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a hand held or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed..
With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients until combined. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl. Batter will be slightly thick. Pour the batter evenly into the prepared pan. Bake for 30-36 minutes or until a toothpick inserted in the center comes out clean. If the top begins browning too quickly in the oven, loosely place a piece of aluminum foil on top..
All the cake to cool completely in the pan set on a wire rack..
MAKE THE FROSTING: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes..
Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined..
Measure 1 Tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour. Re-roll the chilled balls to smooth out, if needed. Place back into the fridge as you’ll only work with a couple at a time..
Melt the coating in a double boiler or microwave..
Coat the cake balls: Remove only 2-3 cake balls from the refrigerator at a time. Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball. Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off..
Decorate the top with sprinkles and place upright into a styrofoam block or box. Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping!.
Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week..

Nothing is more festive than cake on a stick. I thought I HATED cake pops. I made them for a baby shower a few years ago, and they were a pain in the hind parts! All that daggum freezing and refreezing, dipping, twirling, decorating, and ugh that. See more ideas about cake pops, cake, fun cake pops.