TT’s Shower Recipe – Cake Pops!

So in case you haven’t heard, cake pops are the “new thing.” I blame Bakerella, who is the undisputed Queen of Cake Pops. She decorates these things to look like any and everything. Don’t believe me? Check out Superbowl Cake Pops, Mr Potato Head Cake Pops,  Burgers and Bees Cake Pops, Turkey Cake Pops, & (super cute!) Sesame Street Cake Pops, Fabulous!

This was actually my first time making cake pops. It sounds easy enough – bake a cake, mix with frosting and dunk in chocolate. However, it was a little more tricky than it seemed and a LOT more time-consuming. (Which made me even MORE impressed when people make decorative cake pops like the ones above!!)

I got my inspiration and directions from How Sweet Eats.

Chocolate Covered Cake Pops!

makes about 40 1-inch balls per cake mix

I made chocolate covered raspberry cake pops and pink/ vanilla covered white ones!

  • 1 box Duncan Hines cake mix, prepared and baked (I used 1 white cake mix and 1 white cake mix with raspberry extract and pink food coloring!)
  • 1 1/2 cups cream cheese frosting (homemade or 1 can of prepared)
  • 6 ounces high quality white, dark or milk chocolate (melting chocolate is a good choice)
  • sprinkles, decorations, etc
  1. Prepare cake batter and bake as directed. (I used a 9 x 13 cake pan).
  2. Once cake has cooled, scoop it out of the cake pan and into the bowl of an electric mixer. Add frosting and mix on low to medium speed until a pink dough forms. This can also be done by hand, but may not be mixed as well and will take longer. Refrigerate for at least 2 hours, or overnight.
  3. Roll in 1-inch balls and place on parchment paper laying on a sheet pan. Freeze the balls for at least 1 hour.
  4. Right before removing, melt chocolate in a double boiler or the microwave (if in the microwave, melt in 30 second increments until melted completely. If you are using white chocolate be VERY CAREFUL not to use too much heat. I ended up ruining some of my chocolate because I stuck it back in the microwave hoping it would get a little thinner. Instead, it got hard! Boo! Cook on 50% and stir often to make it smoother.).
  5. Using a fork, dip balls in chocolate and gently flip it around, just until coated. Lift it out with the fork, allowing any excess chocolate to drip off. Decorate as desired, refrigerating immediately after for at least a few minutes.
  6. You can store in the fridge or the freezer! I prefer the freezer. Enjoy these bite sized treats!!


About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
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