VANILLA 'BOX' CAKE POPS RECIPE BY TASTY
Here's what you need: yellow cake mix, vanilla frosting, white chocolate, sprinkles, lollipop stick
Provided by Julie Klink
Categories Desserts
Yield 24 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 153 calories, Carbohydrate 25 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 18 grams
RAINBOW SPRINKLE CAKE
In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.
Provided by Julia Moskin
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
- In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
- Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
- Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
- Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
- Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
- Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
- Refrigerate cake 30 minutes or longer to set. Serve cool.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 8 grams, Carbohydrate 93 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 264 milligrams, Sugar 78 grams, TransFat 1 gram
RAINBOW SPRINKLE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, vanilla cake mix, flour, rainbow sprinkles, butter, cinnamon sugar, brown sugar, rainbow sprinkles, powdered sugar, milk
Provided by Claire Nolan
Categories Breakfast
Yield 7 servings
Number Of Ingredients 11
Steps:
- Pour yeast evenly over the warm water and let it bloom for 5 minutes.
- In a bowl, combine cake mix and 2 cups (255 g) of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.
- Cover with a towel and let the dough rise for 1 hour in a warm place.
- Place dough on a floured surface and sprinkle with remaining ¼ cup (30 g) of flour. Knead until it is no longer sticky (some extra flour may be needed).
- Roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.
- Preheat oven to 350˚F (180˚C).
- Starting at the bottom of the widest end, roll dough and cut into 1½ to 2-inch (4 to 5 cm) pieces and place in a baking dish. Cover with plastic wrap, and rest for 30 minutes. Bake for 15 minutes, or until golden brown.
- To make the frosting, mix powdered sugar and milk in a bowl until smooth.
- Drizzle rolls with frosting and extra sprinkles.
- Enjoy!
Nutrition Facts : Calories 690 calories, Carbohydrate 137 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, Sugar 82 grams
DELICIOUS VANILLA CAKE POPS RECIPE BY TASTY
Here's what you need: vanilla box cake mix, white frosting, melting chocolate, sprinkles
Provided by Hadley Halverson
Categories Bakery Goods
Yield 19 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 196 calories, Carbohydrate 30 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 20 grams
AMERICAN FLAG CAKE POPS RECIPE BY TASTY
These are the perfect treats for your next patriotic party! Don't forget to microwave the white chocolate on medium power so it doesn't seize. The smoother the chocolate, the prettier the pop!
Provided by Betsy Carter
Categories Desserts
Time 4h
Yield 36 pops
Number Of Ingredients 8
Steps:
- In a large bowl, crumble the cake into fine, uniform crumbs. Add the vanilla frosting and mix thoroughly.
- Scoop about 2 tablespoons of the cake mixture at a time and roll into balls. You should have 36 total.
- Working with half of the white chocolate chips and half of the coconut oil at a time so the mixture stays melted, combine in a medium bowl and microwave on medium heat in 30-second intervals until melted, about 2 minutes. Stir until smooth.
- Dip ½ inch (1 ¼ cm) of each lollipop stick in the melted white chocolate mixture. Insert each stick ½ inch (1 ¼ cm) into the center of a cake ball. Refrigerate for 10 minutes.
- Make the cake pop stand: Use a marker to mark 36 evenly spaced dots on the foam. Use a lollipop stick to make holes where the dots are, about ½-inch (1 ¼ cm) deep.
- Make the blue cake pops: Working in batches of 3, dip 9 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off. Sprinkle the pops with blue sprinkles. Place the cake pops 3 x 3 (7 x 7 cm) in the upper left corner of the cake pop stand. Note: If the melted white chocolate is dripping down the lollipop stick, allow the mixture to cool for 5 minutes before trying again. If the white chocolate cools too much, microwave for 15 seconds.
- Make the red cake pops: Working in batches of 3, dip the remaining 27 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off. Carefully dip one side of the cake pop into the red sprinkle mixture. Let sit in sprinkles for 30 seconds to set. Let dry completely in the stand, with the sprinkles positioned towards the top of the cake stand. Let the cake pops dry completely. Store at room temperature for up to 2 days before serving.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 20 grams
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