Cake Pops

I'll be honest, this was my first attempt at cake pops, but wow they turned out delicious and were very easy to make. My kids even helped me make them and had a blast doing it.... we won't talk about the mess that was made though! These are a great treat for a party and can be decorated with a variety of toppings. We used sprinkles, coconut, cinnamon and sugar, M&M's, almonds, etc. Each batch makes a ton and can be frozen for later use. If you've never tried them, I'd highly recommend this recipe as it was super simple. For more fabulous tips, visit the queen of cake pops, Bakerella.

Chocolate Cream Cake Pops

1 box chocolate cake mix (I used Devils Food)

3 eggs

1 C. Milk

1 tsp. vanilla

Mix together cake mix, eggs, milk, and vanilla. Batter will be thick. Pour into a greased 9x13 pan. Bake at 350 degrees for 26-32 minutes or until cake springs back when lightly touched. Remove from oven and cool completely. Crumble cake into small, even pieces, placing crumbs in a large bowl.

Add

 8 oz cream cheese, softened

1/4 C. Chocolate Buttercream Frosting (see below)

With the back of a spoon, mix together cake crumbles with other ingredients until a thick dough consistency forms. Shape into evenly sized cake bites and place your stick in the center (I found mine at Walmart in the wedding and cake decorating section). Cool 1-2 hours in the refrigerator, or 20 minutes in the freezer. Dip into melting chocolate. Add toppings immediately.

*Be careful when melting chocolate as it can burn easily. Add a little vegetable oil to help thin the chocolate  to make it spread easier and lighter.

Chocolate Buttercream Frosting

1 stick butter, softened

3 3/4 C. powdered sugar

1/3 C. cocoa

3-4 Tbsp. cream

2 tsp. vanilla

Beat butter until light and fluffy, about 30 seconds. Add sugar, cocoa, 3 tablespoons cream, and vanilla. Beat frosting, starting on low and increasing your speed until frosting is nice and creamy. Add 1 more tablespoon of cream if frosting is too thick. 

Red Velvet Cake Pops

1 box red velvet cake mix

3 eggs

1 C. half-and-half

1 tsp. vanilla

1/2 C. sour cream

Mix together cake mix, eggs, half-and-half, vanilla and sour cream. Batter will be thick. Pour into a greased 9x13 pan. Bake at 350 degrees for 26-32 minutes or until cake springs back when lightly touched. Remove from oven and cool completely. Crumble cake into small, even pieces, placing crumbs in a large bowl.

Add

 8 oz cream cheese, softened

1/2 C. Vanilla Buttercream Frosting (see below)

With the back of a spoon, mix together cake crumbles with other ingredients until a thick dough consistency forms. Shape into evenly sized cake bites and place your stick in the center (I found mine at Walmart in the wedding and cake decorating section). Cool 1-2 hours in the refrigerator, or 20 minutes in the freezer. Dip into melting chocolate. Add toppings immediately.

*Be careful when melting chocolate as it can burn easily. Add a little vegetable oil to help thin the chocolate  to make it spread easier and lighter.

Vanilla Buttercream Frosting

1 stick butter, softened

3 3/4 C. powdered sugar

3-4 Tbsp. cream

2 tsp. vanilla

Beat butter until light and fluffy, about 30 seconds. Add sugar, cocoa, 3 tablespoons cream, and vanilla. Beat frosting, starting on low and increasing your speed until frosting is nice and creamy. Add 1 more tablespoon of cream if frosting is too thick.

*Recipes courtesy of Wendy Paul

Linking to:
Tatertots & Jello 
The Southern Institute