Moustache Cake Pops Recipes

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:

• 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:

• Make chocolate cake.
• Put the cocoa into a heatproof bowl, pour in the boiling water and stir until combined.
• Set aside to cool.
• Preheat the oven to 375°F (190°C).
• Lightly grease and flour a 10-inch (25-centimeter) round cake tin.
• Sift together the flour, baking powder, baking soda and salt.
• Cream the butter and sugar until pale and fluffy.
• Mix in the vanilla.
• Add the eggs one at a time, mixing well.
• Pour in the dry ingredients and gently beat until combined.
• Fold in the cooled cocoa until the color of the mixture is even.
• Pour into the tin and bake for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Once baked, leave to cool in the tin for 20 minutes.
• Turn out onto a wire rack to finish cooling.
• Make chocolate frosting.
• Cream the butter.
• Gradually add the powdered sugar and then the chocolate.
• Continue to cream until light and fluffy.
• Refrigerate for 30 minutes before using.
• Make cake balls.
• Combine chocolate cake and chocolate frosting in mixer to create cake ball mix.
• Take mix and roll into approximately 20 medium-sized cake balls.
• Cool cake balls in refrigerator until chilled.
• Form mustache cake pops.
• Roll each cake ball into a log shape with your hands.
• Use a lollipop stick to make an indentation in the top center and bottom center of each "log.".
• Squeeze and pinch the center of the "log" to shape the middle of the moustache. Now squeeze and pinch the ends, curling each one upwards to create a handlebar moustache shape.
• Melt the candy.
• Dip the end of each lollipop stick 3/4 inch into the candy and insert a stick into the center of each moustache.
• Leave to set.
• Dip each pop into the candy, dipping from left to right to get an even coating.
• Insert into a polystyrene block to dry.