Cimara's cake pops
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.
Cimara's cake pops
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.
Cooking Instructions
- 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.
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