Easy Cake Pops Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 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 cake completely, at least 1 hour.
• Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

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.

Steps:

• In a food processor or blender, pulse 12 rolls until a fine consistency.
• Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
• Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
• Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.

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.

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 :).

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.

Steps:

• After the cake has been cooled place it into a stand mixer.
• Add the cream cheese.
• Mix on medium until combined.
• Spray a baking sheet with nonstick cooking spray.
• Roll about a tablespoon into a ball. Repeat until of the mixture is finished.
• Melt the chocolate over a double boiler.
• Now, Dip a popsicle stick into the chocolate just to coat a bit of the bottom.
• Place it into the cake ball.
• Repeat until all balls have a stick.
• Dip each pop into the chocolate and let the extra chocolate drip off.
• Repeat.
• Place in freezer until ready to serve.
• Best served with coffee and frozen.