Ice Cream Box Cake Pops Recipe By Tasty

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the yellow cake batter according to package instructions and pour into greased pan.
• Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
• In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry add more frosting.
• Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
• Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
• In a small bowl, add the 3 tablespoons of water and gelatin. Let bloom for 5 minutes.
• In a medium saucepan, combine ¼ cup (60 ml) water, sugar, and condensed milk. Bring to a boil over high heat.
• Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
• Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
• Using a emersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
• Squeeze light blue, purple, then navy food coloring into the mug or bowl without stirring.
• Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
• Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.
• Enjoy!

Steps:

• In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
• Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
• Freeze for at least 2 hours or up to 8 hours.
• Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
• Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
• Enjoy!

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:

• Prepare cake according to package directions. Once baked, let cool for 40 minutes.
• Crumble cooked cake with hands, add frosting, and mix well. Once combined, roll mixture into golf ball-sized spheres and place on a baking sheet lined with parchment paper.
• Melt a couple ounces of melting chocolate in the microwave or on the stove with medium heat. Then, dip the tips of cake pop sticks or skewers into the melted chocolate and place into the cake pops (making sure not to stick the skewers all the way through).
• Place the cake pops into the refrigerator for 15 minutes or until the balls and chocolate harden.
• Melt the rest of the chocolate and dip the cake pops into chocolate. Add sprinkles if preferred.
• Again, let the cake pops harden in the refrigerator for around 40 minutes until set well.
• Serve.

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:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each two-thirds full. Invert ice cream cones and place on top of batter, pressing down gently.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Carefully remove from pans to cooling racks (keep cupcakes on bottom and cones inverted); cool completely. Remove paper liners from cupcakes. Place cupcakes on cookie sheet; freeze until chilled.
• Generously frost cupcakes with vanilla frosting (when turned right side up, cupcakes may become top heavy, so frost carefully). Decorate with sprinkles.