I don’t actually suppose I’ll have any time to actually try out any of the recipes I’m posting these few months, meh. (What can a girl do when she only has about a month left to her O levels?!) When I do get the time to actually bake stuff, though, I definitely want to make cake pops. (I know I say that for all the recipes I post but geez, can’t I love my sweet sugar? :P) Aside from the fact that I’ve a friend who’s been bugging me to try making cake pops with her since the beginning of time, I think they’re a really lovely idea and definitely much less intimidating than making a full cake. (Though, I guess it’s just psychology at work here since you need a full cake to make cake pops!)
Really love that you can mix it up with different flavours of cake and frostings, as suggested by the original recipe author, the350degreeoven. Red velvet cake pops with cream cheese? Yum!!
– Lemon cake + lemon frosting + white chocolate coating
– Strawberry cake + strawberry frosting + chocolate coating
– Carrot cake + cream cheese frosting + white chocolate coating
– Chocolate cake + nutella or PB (instead of frosting) + milk chocolate coating
– Chocolate cake + chocolate frosting & kahlua + dark chocolate coating
– Red velvet cake + cream cheese frosting + white chocolate coating
– Yellow cake + vanilla frosting + milk chocolate coating (and sprinkles) “birthday cake”
Other flavours the author tried:
– Peanut Butter: White cake (from a box) + 1 1/4 c. peanut butter. Use about 2+ bags of milk chocolate chips to coat. These are to DIE for!!!
– Chocolate Hazelnut: Devil’s Food cake (from a box) + 1 jar (13 oz) Nutella. Use a 1:3 ratio of milk chocolate chips to white chocolate chips for a nice light brown chocolate coating.
How awesome it would have been to have had some of these cake pops in the midst of my weekend that was completely devoured by Math, ugh.
– 2 c. flour
– 1 tsp. baking soda
– 1 tsp. baking powder
– 1 c. sugar
– 1 can diet 7up
– 3 T. canola oil
– 1 T. vinegar
– 2 tsp. vanilla extract
– 1 tsp. almond extract
– 1 recipe vanilla cake (or any boxed cake mix, baked)
– 16 oz. can cream cheese frosting
– 16 oz. white chocolate chips (1 1/3 bag)
– 8 oz. melting/dipping chocolate (1 can)
1. Make the cake: Preheat oven to 350 degrees. Sift the dry ingredients together, and mix the wet ingredients together. Mix the wet into the dry, and immediately pour into a greased 9″ X 13″ pan and bake for 25-27 minutes. Cool.
2. Mash the cake (into crumbs) with a fork in a large bowl, mix in the frosting.
3. Roll rounded teaspoons of the cake crumb mixture between your palms to form 1″ balls. Set them on a waxed paper covered cookie sheet. Put the cake balls into the freezer for 1-2 hours until fairly firm (but not frozen). (I was able to make about 53 one inch cake balls with this recipe.)
4. Melt the chocolate according to package instructions (Basically, microwave at 70% power for 30 second intervals, stirring in between, until melted. Thin with a teaspoon of canola oil if needed). Using chopsticks (or toothpicks) to swirl each cake ball in the melted chocolate, remove, and set on waxed paper to cool. It’s best to do this in small batches, and remove only a few cake balls from the freezer at the time (if the cake balls warm up too much, they will fall apart while you are coating them). Do not let any water or moisture get into the melted chocolate, or it will seize.
5. Once all the balls are coated, use the remaining chocolate to decorate. I put the chocolate into a ziplock bag and snipped off the tip, and drizzled ribbons of melted chocolate over the top of the balls.
6. Store the cake ball truffles in a plastic containers at room temperature. It’s best not to refrigerate, otherwise condensation will form on the surface of the chocolate.