Super Bowl and Valentine’s Day are around the corner and desserts are always needed! As a matter of fact, I will be making up batches of these cake pops for both occasions.
I usually bring dessert as well as another dish for our family Super Bowl party and I try to bring something different every time. Cake pops are everywhere, but I have never made them. I wondered how difficult they would be to make. It turns out that they are pretty simple to put together.
Actually, they are so easy that you can have the kids help you out. Forming and decorating cake pops is very kid friendly and a lot of fun. They will love getting to break up the cake and then using their hands to form the pops. You can keep the decorating plain or set the kids free with vegan sprinkles, sanding sugar or even chopped chocolate to decorate their hearts out.
Use a store bought cake mix and even store bought frosting to make these pops super easy.
I chose to use milk chocolate and white chocolate for the shell. I will be storing my cake pops in the refrigerator until dessert time. If you would like to set your cake pops out, Use vegetarian candy melts for the outside coating.
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| Prep Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
pops
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- 4 cups cake crumbs your favorite cake, store bought or homemade
- 1/4 cup frosting flavor of your choice, store bought or homemade
- 12 oz milk chocolate chips or chocolate candy melts
- 12 oz white chocolate chips or white candy melts
- 1/4 cup sunflower oil or other light neutral flavored oil
- sprinkles, sanding sugar vegan - in bowls for decorating
- lollipop sticks
- styrofoam
Ingredients
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- Crumb cake into a large bowl. I used 3/4 of an 8x8 pan of chocolate cake.
- Measure out frosting and add it to the crumbs. Mix the crumbs and frosting well until the frosting has been completely incorporated in to the crumbs. It will still look like crumbs, but will hold together when pressed together.
- Roll the mix into 1" balls, pressing firmly. It is important to compact the cake mixture so it doesn't fall apart during coating. To make the football shape, firmly press cake into an oblong shape, approximately 1 1/4" long.
- Place pops on a parchment paper covered baking tray and place in the freezer until firm, about 30 minutes.
- Place 1/4 cup of chocolate or white chocolate chips in a microwave bowl. Microwave on high for 30 seconds at a time, stirring well in between until completely melted. Add 1/4 tsp. of oil to chocolate and stir well. This will help the chocolate to coat smoothly.
- Remove one cake pop from the freezer at a time. Dip a lollipop stick in the chocolate and insert into the bottom of the pop to the center, being careful not to push out the top. Spoon chocolate over the pop, turning pop slowly over the bowl. Gently shake the pop to allow excess to go back into the bowl. For white chocolate on chocolate cake, coat twice. Coat once, allow to set, then coat a second time.
- he chocolate will set up quickly. If sprinkles or sanding sugar is desired, gently dip pop into decorations before the chocolate sets. To drizzle with another chocolate, allow coating to dry and then drizzle. To make laces on the football pops, place melted white chocolate or candy melts into a decorating bag or plastic sandwich bag with a corner cut and "draw" laces on top of the pop. Set pop into Styrofoam, firmly pressing on stick, not pop. Allow to dry completely.
- Continue with the rest of the cake pops, removing one at a time from freezer, melting chocolate and adding oil as needed. For white chocolate on chocolate cake, coat twice. Coat once, allow to set, then coat a second time.
To display the cake pops, cut a piece of Styrofoam slightly larger than your serving piece and press the Styrofoam into place tightly. Firmly press pop sticks into the Styrofoam. Once all the pops are in place, cover any Styrofoam showing with tissue paper.
These can be made a couple of days beforehand and kept refrigerated until needed.
This Cake Pops recipe is vegetarian and gluten free with ingredient substitutions.
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