Tuesday, December 20, 2011

Christmas Cake Pops

  • 1 box cake mix, plus the ingredients to make it.
  • 1 can frosting
  • 2 14-ounce bags Wilton Candy Melts
  • popsicle sticks
  • candy sprinkles
(I used a chocolate cake mix and chocolate frosting, but any cake mix or recipe and frosting comination that you like would be delicious!)

  1. Mix and bake the cake according to the package directions. The pan shape doesn't matter. Cool the cake completely.
  2. Break the cake into chunks and place in the bowl of a stand mixer. Blend on slow until the cake is completely crumbs. Add icing. Mix until the mixutre is uniform and has the consistency of a cookie dough. Note, you may need to do this in halves if your cake won't fit in your mixer bowl.
  3. Refridgerate the cake dough for 30 minutes or so to make it easier to handle.
  4. Line a cookie sheet with a silicone baking mat or with waxed paper. 
  5. Scoop the cake mixture by heaping tablespoons and form into small balls, about 1-2 inches in diameter. Roll with your hands to make smooth balls. Place them on the cookie sheet.
  6. Refridgerate or freeze the cake balls at least 30 minutes.
  7. Melt a small amount of candy melts (about 1/2 cup) in the microwave until smooth and creamy. I use 30-45 second intervals on 50% power, stirring in between. A double boiler might go faster, or maybe not.
  8. Dip the end of each popsicle stick into the melted chocolate and then insert into the cake ball, pressing all the way through to the cookie sheet.
  9. Refridgerate or freeze the cake-balls-on-stick for 30 minutes or until the chocolate is firm and the sticks are stuck.
  10. Melt the remaining candy melts according to the directions. You might want to do this in two-to-four batches. I used two different colors, and did each color in two halves.  30 second intervals at 50% power until the chocolate is smooth and runny.
  11. Dip the cake end of each stick into the chocolate, evenly coating the cake center. Use a spoon and/or spatula to help ensure even coverage, and twirl slowly and/or tap to remove any big drops.
  12. While the chocolate is still wet, shake sprinkles on the pops.
  13. Place the pops, stick-side down, in a block of styrofoam that you have covered with plastic wrap, to dry. A stiff cardboard box with small holes punched in it works also.

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