What is it with me and the cake pops? This is my second attempt at making these delicious little treats. When it comes time to dip them in the candy coating things seem to go awry. The cake breaks or completely comes off of the stick and the candy starts clumping. I never have these gorgeously, smooth cake pops that I see all over the internet. What gives? I so desperately want pretty cake pops!
I have tried different techniques to attempt to accomplish this. I have made smaller cake balls, I have used less frosting mixed in the cake, I have changed to a better quality candy coating, I have dipped and not dipped the stick in the candy coating before placing the cake ball……whew, so exhausting! But here is the thing, if you can manage to keep the cake ball on the stick, (duh), which I did by not completely dipping it in the candy coating, then they will still taste very, very good!
Good luck and enjoy!
PINK VELVET CAKE POPS
1 strawberry cake mix
8 oz cream cheese, softened
1 cup confectioners sugar
1/2 stick butter, softened
1 tsp vanilla
16 oz white chocolate or almond bark
a piece of thick styrofoam
35 candy or lollipop sticks
Cook cake according to package directions. Let cool. Crumble cake into a large bowl.
To make the frosting, mix the cream cheese, sugar, butter and vanilla until smooth. Using a half cup at a time, mix into the cake crumbs. Use only enough frosting for the cake to stick together and form a ball. Start forming cake balls, making them a little smaller than a golf ball. Place on a cookie sheet and into the refrigerator for about 15-20 minutes.
Meanwhile, melt white chocolate or almond bark in a double boiler. Set up an assembly line, candy sticks, cake balls, candy coating (removed from heat), and styrofoam.
Dip the end of the stick into the candy coating, then attach a cake ball, then dip cake ball into the candy coating and place into the stryrofoam block to hold steady until candy sets. Enjoy! This recipe makes 35 cake pops.