C – Yeah, I know I’m into this cake pop fad too late.
Everyone has done cake pops. But, I have a few good excuses for making these cake pops now. First, I had a bunch of cake scraps leftover from the red velvet mini heart cakes that I didn’t want to throw away. The cake tasted great and the frosting was so good I wanted to swim in it.
Second, Jim has never had a cake pop in his life. Is life worth living if you’ve never had a cake pop? I think not! I had to make one for him. Lastly, cake pops taste so good. Come on, frosting blended up with bits of cake to make it super moist cake. Then drizzled with chocolate covered goodness. I had to be in on this fad, even if it’s a year too late.
I think I was more excited to make cake pops than the actual red velvet cake. I love eating little things like this. You don’t feel like you are eating a lot. They also make me count how many I have been eating, so I feel even more guilty to see the empty sticks leftover.
After mixing the scraps and the leftover frosting together, I knew I made a good decision. Frosting mixed with cake made the mixture nice and soft, without being too sweet. I rolled the cake pops into little balls and froze them. Once I was ready to make my cake pops, I melted white chocolate and dipped the tip of the stick into the chocolate. Then, I placed the frozen cake ball on top and dipped the entire ball in chocolate and twirled it around. I sprinkled colored sprinkles all over. I was done. It looked great and tasted even better.
| Cake Pops |
- 5 cups left over scraps from cakes or one cake recipe, crumbled up (*see link for recipe)
- 2 cups of frosting (*see link for recipe)
- 1 bag of white chocolate or melting chocolate
- 1oz jar of sprinkles
- 20 – 30 Lolipop sticks
- In a large bowl, place crumbled cake scraps and frosting. Mix well. It should become a ball-like dough.
- Shape dough into 1-inch-round balls.
- Place in freezer until harden. About 30 minutes – 1 hour.
- Melt chocolate according to chocolate melting directions, or add chocolate to a double boiler cook until melted. Once melted, turn down heat to lowest possible to keep chocolate from hardening.
- Insert stick into cake balls halfway.
- Working quickly, dip cake into chocolate and cover entire ball. Spinning the chocolate to get the excess amount of chocolate off.
- Add sprinkles on top.
- Push stick into Styrofoam block to let the chocolate cool and harden.
- Repeat until all pops are done.
- Wrap in nice food-grade packages.
- Serve or given them away.
- Enjoy!
Red Velvet Mini Cakes and Frosting recipes
Of course, Jim had to try a couple and loved them.
I guess this cake pop thing might not be a fad after all.