CHOCOLATE CAKE POPS
This is a great recipe with a hint of coffee mixed with chocolate. You'll love to use this recipe over and over and over again with your cake pop maker. Just glaze, coat, or decorate as desired.
Provided by HorseLover.360
Categories Desserts Cakes Cake Pops
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat a cake pop maker and brush with oil.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated.
- Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter.
- Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.
Nutrition Facts : Calories 123 calories, Carbohydrate 18.4 g, Cholesterol 18.8 mg, Fat 5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 147.4 mg, Sugar 10.4 g
CHOCOLATE-DIPPED CAKE POPS
It's hard to imagine anything as kid-friendly as these cake pops-crumbled pieces of cake combined with frosting, rolled into balls and dipped in chocolate.
Provided by My Food and Family
Categories Recipes
Time 2h32m
Yield 40 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.
- Use pulsing action of food processor to process cake, in batches, until fine crumbs form. Place crumbs in large bowl. Add small amount of frosting; mix well with your hands. Mix in remaining frosting; roll into 40 (1-inch) balls.
- Cover baking sheet with parchment. Melt white chocolate in microwave as directed on package. Dip end of 1 lollipop stick into melted chocolate, then insert coated end halfway into 1 cake ball. Place on prepared baking sheet. Repeat with 19 additional lollipop sticks and 19 of the remaining cake balls. Dip balls, 1 at a time, in remaining melted chocolate; gently shake coated ball over bowl of melted chocolate to remove excess chocolate before returning cake ball to prepared baking sheet.
- Repeat with semi-sweet chocolate and remaining cake balls. Let stand 45 min. or until chocolate is firm.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.5252 g, Sugar 0 g, Protein 1 g
CHOCOLATE-ORANGE CAKE POPS
Provided by Giada De Laurentiis
Categories dessert
Time 4h
Yield about 36 pops
Number Of Ingredients 18
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray an 11- by 8-inch rimmed baking sheet with cooking spray. Lay a piece of parchment paper over the baking sheet allowing the excess to fall over the sides. Spray the parchment paper with the cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on high speed until light and fluffy, about 1 minute. Beat in the eggs, one at a time until smooth. Add the mascarpone cheese, orange juice and zest. Mix until well combined. Gradually add the flour mixture until combined.
- Scrape the batter into the prepared baking sheet, spreading the batter to the edges. Bake until a cake tester comes out clean, 12 to 15 minutes. Cool in the pan for 30 minutes. Using the excess parchment to lift, carefully remove the cake from the baking sheet and cool completely on a wire rack for about 30 minutes.
- For the frosting: While the cake is cooling, combine the confectioners' sugar, milk, vanilla extract and butter in a medium bowl. Using an electric hand mixer, combine the ingredients until smooth, adding more milk if needed (the frosting should be stiff). Gradually add the orange food coloring until desired color.
- Cut the cooled cake in half. Using a serrated knife, trim the top layer of cake halves to make a flat surface. Spread the frosting over one half of the cake. Top with the other cake half. Refrigerate for 45 minutes to 1 hour until the frosting has set.
- For the chocolate: Combine the chocolate and safflower oil in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth.
- Line a baking sheet with waxed paper. Cut the cake into 1 1/4-inch squares. Insert a popsicle stick into the end of each cake square. Dip the cake squares into the melted chocolate, shaking off any excess chocolate. Decorate with sprinkles and place on the prepared baking sheet. Repeat with the rest of the cake squares. Refrigerate the pops until the chocolate has set, 1 to 2 hours.
CAKE POPS
When life calls for cake pops, let this be your go-to recipe. Feel free to change the cake and frosting flavors to whatever is your favorite. Just follow this easy technique and you will have perfect cake pops for a crowd (or the next bake sale).
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 46 cake pops
Number Of Ingredients 4
Steps:
- Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
- Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
- Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
- Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
- Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.
WHITE CHOCOLATE CAKE POPS RECIPE
Discover a real crowd-pleaser with this White Chocolate Cake Pops Recipe. Kids will love this amazing White Chocolate Cake Pops Recipe-and adults will too!
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 40 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.
- Crumble cake into large bowl. Add frosting; mix well. Shape into 40 (1-inch) balls; place in single layer on rimmed baking sheet. Freeze 10 min.
- Melt chocolate as directed on package. Working in small batches, dip 1 lollipop stick 1/2 inch into melted chocolate, then insert dipped end of stick into center of 1 cake ball; return to baking sheet. Repeat with remaining cake balls and additional lollipop sticks. Freeze 30 min. Let remaining melted chocolate stand at room temperature until ready to use.
- Cover second baking sheet with waxed paper. Warm remaining melted chocolate by microwaving it on HIGH 30 sec. or just until heated through, stirring every 10 sec.
- Dip cake pops, 1 at a time, into chocolate, turning to evenly coat all sides of each pop with chocolate; top with sprinkles. Stand, stick ends up, on prepared baking sheet.
- Refrigerate 30 min. or until firm.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9045 g
CHOCOLATE CAKE FOR CUPCAKE POPS
This delicious chocolate cake recipe, adapted from Martha Stewart Kids, works wonderfully with Angie Dudley's Cupcake Pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-13-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish and dust with cocoa powder; tap out any excess; set aside.
- Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes.
- Pour batter into prepared baking dish, reserving any remaining batter for another use, such as cupcakes. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
- Transfer cake to a wire rack to cool for 20 minutes before inverting to remove. Let cool completely on rack before using.
CAKE POPS
These fun cake pops are easy to make and great for parties. Kids and adults will love these colourful chocolate-covered bites
Provided by Elena Silcock
Time 1h5m
Yield Makes 12-14
Number Of Ingredients 11
Steps:
- First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
- While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
- Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.
Nutrition Facts : Calories 295 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
SIMPLE CAKE POPS
Everyone loves cake pops! They are simple to make, and you can create anything for any occasion. They are also nice small bites of dessert instead of large slices of cake or pie. Can be made up in partial batches and the remaining ingredients stored for a few weeks.
Provided by Miss Amy
Categories Desserts Cakes Cake Pops
Time 2h30m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
- Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
- Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
- Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 46 g, Cholesterol 31.5 mg, Fat 22.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 7.9 g, Sodium 236.3 mg, Sugar 26.4 g
CHOCOLATE CAKE POPS
An amazing recipe for a cake pop that tastes like pure bliss and joy
Provided by roygbiv9
Time 17m
Yield Makes Roughly 30 utterly scrumptious cake pops
Number Of Ingredients 0
Steps:
- Beat together the butter and sugar in a bowl until the mixture is light and fluffy.
- Add one egg at a time and date after each addition until fully incorporated. Sift or add the flour and cocoa powder into the bowl and then add the milk. Mix heavily or one could say beat until the mixture is smooth and completely mixed.
- Cook the cake pops in a cake pop maker for approximately four minutes. If necessary leave in for 20 extra seconds. Once the cake pops are ready stick on some lollipop sticks and if you want you can dip in microwaved candy melts. If not you may just eat the cake pops plain.
CAKE POPS
After sampling one of these little gems at Starbucks, I just had to make some of my own! They are so delicious, can be customized with numerous different flavor combinations, and can be decorated for any occasion. They're a bit of work, but so worth it.
Provided by MariaMiller
Categories Dessert
Time 2h
Yield 36-42 pops, 36-42 serving(s)
Number Of Ingredients 6
Steps:
- Bake cake according to package and let cool.
- Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl.
- Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
- Scoop and form into one inch balls, easiest if using a small cookie scooper.
- Melt Wilton Candy Melts according to package.
- For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball).
- Chill uncoated cake pops for at least 1 hour.
- Re-melt Wilton Candy Melts, and coat the cake pops one by one, dipping one side and turning to coat completely.
- After coated, stand the cake pop up in the styrofoam block or shirt box and decorate with sprinkles before coating is set.
- For a cute presentation, insert into lollipop treat bags and secure with a twistie tie or ribbon.
- You can also decorate with drizzled chocolate or candy melts, in whatever color you choose.
- Combination Ideas:.
- - white cake mix with vanilla frosting, vanilla coating.
- - chocolate cake mix with chocolate frosting, chocolate or peanut butter coating.
- - pumpkin cake mix with vanilla frosting, vanilla or chocolate coating.
- - spice cake mix with vanilla frosting, vanilla or chocolate coating.
- - vanilla cake mix with mint extract, vanilla frosting, chocolate coating.
- - blueberry muffin mix with vanilla frosting, vanilla coating.
- - banana bread mix with vanilla frosting, vanilla coating.
- - cinnamon coffee cake mix with vanilla frosting, vanilla coating with a dash of cinnamon.
- - cheesecake (store bought or homemade) mixed in with graham cracker crust, dipped in chocolate.
- - THE POSSIBILITIES ARE ENDLESS :).
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4.9/5 (47)Category CakeCuisine AmericanTotal Time 458372 hrs 28 mins
- Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square) or 9-inch springform pan.
- Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined. Make sure there are no pockets of dry ingredients hiding.
- Pour the batter evenly into the prepared pan. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. This isn’t a lot of butter and it will get stuck on the sides of the bowl, so you may need to scrape down the sides of the bowl with a rubber spatula to really help get it creamed. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes until it really comes together. Add another teaspoon of milk/cream if it looks a little too thick.
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