Recipe Talk

Looking for cake pops recipe in womans world from few years ago

Basic Cake Pops Recipe

Cake pops are crumbled cake mixed with frosting and rolled or shaped into bite-size balls, which are dipped in melted candy wafers and served lollipop style on a stick.

YOU’LL NEED

18.25-oz (520-g) box cake mix
9-by-13-in (23-by-33-cm) cake pan
Two baking sheets
Wax paper
Large mixing bowl
16-oz (455-g) container ready-made frosting
Large metal spoon
Plastic wrap
48 oz (1.4 kg) candy coating
Deep, microwave-safe plastic bowl
48 lollipop sticks
Styrofoam block

MAKES 48 CAKE POPS
Bake the cake as directed on the box, using the 9-by-13-in (23-by-33-cm) cake pan. Let cool completely.
Once the cake has cooled, get organized and set aside plenty of time (a couple of hours) to crumble, roll, and dip 48 cake pops. Line the baking sheets with wax paper.
Crumble the cooled cake into the large bowl. You should not see any big pieces of cake.
Add up to three-quarters of the container of frosting to the bowl. (You will not need the remaining frosting. Save it in the refrigerator for a later use.) Mix it into the crumbled cake, using the back of the large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
The mixture should be moist enough to roll into 1 1/2-in (4-cm) balls and still hold a round shape. After rolling the cake balls by hand, place them on the prepared baking sheets and let them rest for about 20 minutes before chilling.
Cover the baking sheets with plastic wrap and chill for several hours in the refrigerator, or place them in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
Place the candy coating in the deep microwave-safe bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl and without burning your fingers. The coating should be about 3 in (7.5 cm) deep for easier dipping. I usually work with about 16 oz (455 g) of coating at a time.
8. Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring between each interval. (You can also use a double boiler.) Make sure you do not overheat the coating.
Now you’re ready to dip. Take a few cake balls out of the refrigerator or freezer to work with, keeping the rest chilled. If they’re in the freezer, transfer the rest of the balls to the refrigerator at this point so they stay firm but do not freeze.
One at a time, dip about 1/2 in (12 mm) of the tip of a lollipop stick into the melted candy coating, and then insert the lollipop stick straight into a cake ball, pushing it no more than halfway through.
Holding the lollipop stick with cake ball attached, dip the entire cake ball into the melted candy coating until it is completely covered, and remove it in one motion. Make sure the coating meets at the base of the lollipop stick. This helps secure the cake ball to the stick when the coating sets. The object is to completely cover the cake ball and remove it without submerging it in the coating more than once. If you do resubmerge the cake pop, the weight of the candy coating can pull on the cake ball and cause it to get stuck in the coating.
The thinner the consistency of your coating, the easier it will be to coat the cake pops. (If you find that your coating is too thick, add some vegetable oil or paramount crystals to help thin it and make the coating more fluid.)
When you remove the cake pop from the candy coating, some excess coating may start to drip. Hold the cake pop in one hand and use the other to gently tap the first wrist. Rotate the lollipop stick if necessary to allow the excess coating to fall off evenly, so one side doesn’t get heavier than the other. If you didn’t completely dunk the cake pop, this method of tapping and rotating generally takes care of that. The coating will slowly slide down the surface of the cake ball until it reaches the lollipop stick.
If too much coating surrounds the base of the lollipop stick, you can wipe the excess off with your finger. Simply place your finger on the stick right under the cake ball and rotate the pop, allowing any excess coating to fall off and back into the bowl. When most of the excess coating has fallen off and it is no longer dripping, stick the cake pop into the Styrofoam block.
Repeat with the remaining cake balls and let the pops dry completely in the Styrofoam block.
Enjoy!

Tips:
Bake the cake the day before, and let it cool overnight. Then just dip and decorate the following day.
Use a toothpick to encourage the coating to cover any small exposed areas or to make sure it surrounds the lollipop stick.
Make sure the cake balls are chilled and firm when you dip them. If they are room temperature, they are likely to fall off the lollipop sticks into the melted candy coating. You can always place them back in the freezer for a few minutes to quickly firm them up again.
Poke holes in the Styrofoam block before you start dipping. Just use one of the lollipop sticks to make holes about 2 inches apart.
For fun, experiment with different colors of candy coating and drizzle pops with a second color to decorate
You can also make cake pops in different shapes. Just roll them into balls, place in the freezer or refrigerator to firm, and then mold into your desired shape.

Basic Cake Pops Recipe

Cake pops are crumbled cake mixed with frosting and rolled or shaped into bite-size balls, which are dipped in melted candy wafers and served lollipop style on a stick.

YOU’LL NEED

18.25-oz (520-g) box cake mix
9-by-13-in (23-by-33-cm) cake pan
Two baking sheets
Wax paper
Large mixing bowl
16-oz (455-g) container ready-made frosting
Large metal spoon
Plastic wrap
48 oz (1.4 kg) candy coating
Deep, microwave-safe plastic bowl
48 lollipop sticks
Styrofoam block

MAKES 48 CAKE POPS
Bake the cake as directed on the box, using the 9-by-13-in (23-by-33-cm) cake pan. Let cool completely.
Once the cake has cooled, get organized and set aside plenty of time (a couple of hours) to crumble, roll, and dip 48 cake pops. Line the baking sheets with wax paper.
Crumble the cooled cake into the large bowl. You should not see any big pieces of cake.
Add up to three-quarters of the container of frosting to the bowl. (You will not need the remaining frosting. Save it in the refrigerator for a later use.) Mix it into the crumbled cake, using the back of the large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
The mixture should be moist enough to roll into 1 1/2-in (4-cm) balls and still hold a round shape. After rolling the cake balls by hand, place them on the prepared baking sheets and let them rest for about 20 minutes before chilling.
Cover the baking sheets with plastic wrap and chill for several hours in the refrigerator, or place them in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
Place the candy coating in the deep microwave-safe bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl and without burning your fingers. The coating should be about 3 in (7.5 cm) deep for easier dipping. I usually work with about 16 oz (455 g) of coating at a time.
8. Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring between each interval. (You can also use a double boiler.) Make sure you do not overheat the coating.
Now you’re ready to dip. Take a few cake balls out of the refrigerator or freezer to work with, keeping the rest chilled. If they’re in the freezer, transfer the rest of the balls to the refrigerator at this point so they stay firm but do not freeze.
One at a time, dip about 1/2 in (12 mm) of the tip of a lollipop stick into the melted candy coating, and then insert the lollipop stick straight into a cake ball, pushing it no more than halfway through.
Holding the lollipop stick with cake ball attached, dip the entire cake ball into the melted candy coating until it is completely covered, and remove it in one motion. Make sure the coating meets at the base of the lollipop stick. This helps secure the cake ball to the stick when the coating sets. The object is to completely cover the cake ball and remove it without submerging it in the coating more than once. If you do resubmerge the cake pop, the weight of the candy coating can pull on the cake ball and cause it to get stuck in the coating.
The thinner the consistency of your coating, the easier it will be to coat the cake pops. (If you find that your coating is too thick, add some vegetable oil or paramount crystals to help thin it and make the coating more fluid.)
When you remove the cake pop from the candy coating, some excess coating may start to drip. Hold the cake pop in one hand and use the other to gently tap the first wrist. Rotate the lollipop stick if necessary to allow the excess coating to fall off evenly, so one side doesn’t get heavier than the other. If you didn’t completely dunk the cake pop, this method of tapping and rotating generally takes care of that. The coating will slowly slide down the surface of the cake ball until it reaches the lollipop stick.
If too much coating surrounds the base of the lollipop stick, you can wipe the excess off with your finger. Simply place your finger on the stick right under the cake ball and rotate the pop, allowing any excess coating to fall off and back into the bowl. When most of the excess coating has fallen off and it is no longer dripping, stick the cake pop into the Styrofoam block.
Repeat with the remaining cake balls and let the pops dry completely in the Styrofoam block.
Enjoy!

Tips:

Bake the cake the day before, and let it cool overnight. Then just dip and decorate the following day.
Use a toothpick to encourage the coating to cover any small exposed areas or to make sure it surrounds the lollipop stick.
Make sure the cake balls are chilled and firm when you dip them. If they are room temperature, they are likely to fall off the lollipop sticks into the melted candy coating. You can always place them back in the freezer for a few minutes to quickly firm them up again.
Poke holes in the Styrofoam block before you start dipping. Just use one of the lollipop sticks to make holes about 2 inches apart.
For fun, experiment with different colors of candy coating and drizzle pops with a second color to decorate
You can also make cake pops in different shapes. Just roll them into balls, place in the freezer or refrigerator to firm, and then mold into your desired shape.

Cake Balls:

To decorate

Reshape the round cake balls so they are slightly wider at the top than the bottom. You can press down on the top and up on the bottom with your fingertips to make subtle indentations, creating an apple shape.

Put the apple-shaped cake balls in the freezer for about 15 minutes to firm them up for dipping. Once firm, transfer them to the refrigerator.

Melt the red candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the bottom of an apple-shaped cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating.

While the coating is still wet, insert a pretzel piece on top for the stem, and attach 1 green jumbo sprinkle for the leaf. Place in the Styrofoam block to dry. Repeat until all the apple cake pops have the stems and leaves.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the eyes, and attach 2 white confetti sprinkles. Place in the Styrofoam block to dry completely.

Draw on facial details, including pupils, eyelashes, and big smiles, using a black edible-ink pen.

Place in the Styrofoam block to dry.
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Cake Balls:

Since we’re leaving the box cake mix and canned frosting on the store shelves, we’ll need to take a little extra time to prep both from scratch. I always make the cake the night before, then finish the cake pops the next day. Here’s the general process:

1.Make homemade cake.

2.Make homemade frosting.

3.Crumble cake into homemade frosting.

4.Mix.

5.Roll into balls.

6.Dip.

7.EAT!

Super basic recipes for both the vanilla cake and frosting, but I do encourage you to use the correct size pan for the cake. This cake is too large for a typical 9-inch cake pan. You’ll need to use a 9-inch springform pan since it rises quite high. Or you can use an 11×7 pan instead. A 10-inch springform pan would work as well.

Cake ingredients are straightforward. The basic crew like flour, butter, sugar, vanilla, milk. Same goes with the vanilla frosting: butter, confectioners’ sugar, vanilla, milk (or cream). The difference between this and what you get out of a box is the taste. You can totally tell these cake pops are special and it’s because you started with from-scratch components. WORTH IT!

Cake Pops:

I discovered that I LOVED cake pops. Here’s what I learned:
1.Go EASY On The Frosting: What a lot of folks failed to mention in the cake pop tutorials that I was following was to ONLY ADD A LITTLE BIT OF FROSTING. That is super important!! Most cakes are already moist. Too much frosting and it’s ruined in my opinion, not unless you add more cake.
2.Use Your Hands To Mix: It really helps to mix it up with your hands so that you can get the feel of it. When I used a spoon to mix it up, it looked as if I wasn’t putting in enough frosting but it turned out that it was way too much when I went to make a ball. The cake should still be a bit crumbly even when the frosting is mixed in.
3.Mini Ice Cream/Cookie Scoop Works Great: Use an mini ice cream scoop to scoop out the “dough” so that you will have equal portions.
4.No Need To Keep Refreezing- I only placed these in the freezer once. Twice if you plan on bagging them or you want to speed up the final setting time.
5.Use A Deep, Narrow Cup For Dipping: The melted chocolate/candy coating should be deep enough to submerge the cake ball completely to avoid having to twirl it around.
6.Box Cake Is Just Fine– If you’re not against the ingredients, make it easy for yourself and just purchase a box cake and make some homemade frosting. No one will know.
7.Use A Styrofoam Holder- A block of Styrofoam makes a really great holder to stick the cake pops in while they are drying and it’s cheap.