Answer:
Ingredients and supplies for making cake pops:
- A box cake mix and ingredients to make the cake
- A can of frosting
- Candy melts
- Lollipop sticks
- Cake pop stand
Start by making cake balls that you will apply to sticks later to turn them into pops. Follow the directions for making your box cake mix, making one alteration. Use half the amount of vegetable oil.
Let your cake cool completely and then crumble it into fine crumbs with your hands. You may want to cut off any hard edges of your cake first.
Add a small amount of frosting to your crumbs and mix with your hands. Continue adding frosting until the mixture becomes the consistency of Play-Doh. Take a small amount of mixture and roll the mixture in your hands to create cake balls (you can also use ice-cream scooper for making balls).
Melt your candy melts in the microwave.
Dip a lollipop stick into the melted coating and then into a cake ball. Set the cake pop in your cake pop stand until the chocolate hardensDip each cake pop into the melted coating until it is completely covered. Tap any extra coating off of the cake pop gently.
Set your cake pops aside to let the coating harden or while the coating is still wet decorate your cake pops with sprinkles..
Answer:
YUMMY
Explanation:
In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the vanilla and additional powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point.
MAKE CAKE POPS
In a large bowl, crumble the prepared cake into fine crumbs. Add 2 spoonfuls of buttercream frosting to the cake. Combine with your hands or a spoon. Gradually add more frosting until the cake holds together if squeezed. You don't want it too crumbly or it won't hold together.
Using a small cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls.
DIP IN CHOCOLATE
In two small microwave safe dishes, melt a few of the dark and white chocolate wafers. Begin by heating for 30 seconds and then stirring. Repeat until all the wafers are melted.
Dip the end of the cake pop stick into the melted chocolate and push the stick into the cake pop. Repeat until all cake pops have a stick. Place the plate of cake pops in the freezer for about 20 minutes.
Right before they are ready to be taken out of the freezer, melt the dark chocolate and the white chocolate in two separate bowls. A deep, 2 cup measuring cup will allow you to dip the cake pop in the chocolate, or in a shallow dish, you can spoon the melted chocolate over the cake pop.
Once coated in chocolate, gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess.
Before the chocolate starts to harden, add sprinkles, jimmies or other decorations. If decorating with more chocolate, let the chocolate covering harden on the cake pop. Then, using a spoon or fork, drizzle with the additional melted chocolate.
Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place.
