Cimara's cake pops

Name: Cimara's cake pops
Cuisine: American
Ingredients: 1 box cake mix, your preferred variety; Oil and eggs for the cake; 1 cup butter cream frosting; 2 tbs heavy cream; White almond bark, 3/4 pkg, 18 oz; Gel food coloring, multiple colors; 3/4 cup white chocolate chips; 1 tsp heavy cream; Already mentioned food coloring; Mint vanilla or almond extract, optional; sticks Popsicle sticks, or shish kebab; Plenty of parchment paper; bag Ziplock sandwich

wingmaster835 @wingmaster

Sequim Washington

We did these in several varieties. The cake we used was red velvet, chocolate, and yellow cake. They are dipped in white almond bark dyed in various colors. Some we crushed candy cane and mixed in the almond bark. Decorated with colored white chocolate ganache. 1 box of cake mix makes an average of 24 golf ball sized pops.

wingmaster835 @wingmaster

Saved

Ingredients

1 boxcake mix, your preferred variety
Oil and eggs for the cake
1 cupbutter cream frosting
2 tbsheavy cream
White almond bark, 3/4 pkg, 18 oz
Gel food coloring, multiple colors
For the ganache
3/4 cupwhite chocolate chips
1 tspheavy cream
Already mentioned food coloring
Mint vanilla or almond extract, optional
Other needs
sticksPopsicle sticks, or shish kebab
Plenty of parchment paper
bagZiplock sandwich

Saved

Steps

1

Prepare the cake to manufacturer's instructions. When done, place on wire racks to cool completely.
2

When completely cooled, crumble cake into a large mixing bowl. You want the cake to be well crumbled. Mix cake with cream and frosting. Mix well.
3

Line baking sheets with parchment paper. Roll the cake mixture into golf ball sized balls. Place on parchment paper. When done, either refrigerate for 4 hrs or freeze for 30 to 40 minutes.
4

When balls are ready to coat, place almond bark in a microwave safe bowl. Microwave 30 seconds at a time, stirring well between each time. When it is heated and mixed smoothly, add desired colored gel food color. 4 to 5 drops for a pastel tone. Up to 8 for a bit darker tone. I wouldn't go much more than that for fear of seizing the almond bark.
5

If using skewers, cut in half. Pull balls out of the fridge. Dip the sticks in the almond bark, then push into the balls. Let cool a second. This helps them stick in. Reheat the almond bark for 30 seconds and stir well. Dip balls in almond bark. Coat evenly. Let excess drip off and place on a clean sheet of parchment paper. Let cool for a few minutes.
6

Mix white chocolate chips and 1 tsp heavy cream in another microwave safe bowl. Microwave 20 second intervals mixing well between. Until melted and smooth. Again color with desired color and add a couple drops of desired extract. And mic for another 20 seconds.
7

Place a ziplock bag in a drinking glass rolling the top over the rim. Pour colored white chocolate into it. Remove bag from cup. Remove air from bag and seal. Use scissors to barely nip a corner off. Pipe chocolate onto pops to decorate however you like.
8

Place on another clean sheet of parchment paper on a baking sheet. Place in refrigerator for 30 minutes before serving. Enjoy.

Saved

Cooksnaps

Saved

wingmaster835 @wingmaster

on December 20, 2022 20:51

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.