When I first saw little cake balls on a stick at Starbucks, I honestly wasn’t very interested. The idea of frosting and cake covered in more candy/chocolate sounded overly sweet for my preferably savory tastebuds. Then, along came Pinterest and all it’s pretty pictures…all of a sudden, just like that, I HAD to make them.
Thank goodness for Bakerella and her lovely YouTube video! If you’re a first timer, be sure to check it out for helpful tips – you really can’t go wrong.
As Valentine’s is coming up, what better combo for a cake pop than my favorite, dreamy red velvet with cinnamon cream cheese frosting, doused in a white chocolate shell and adorned with some festive red sprinkles? Simply, sinfully, scrumdeliumptious.
If you have a recipe for 12 cupcakes, it’ll make enough cake for about 48 cake pops. I didn’t have enough frosting for that many, so I cut the baked cake in half. I <gasp!> do not own a cake pan, so poured my prepared cupcake batter into a loaf pan and baked for ~45 minutes at 325, until a toothpick came out clean.
I cut the loaf in half and crumbled it up,
Added about 1/4 – 1/3 c of Cinnamon Cream Cheese frosting (I made a batch of 24 mini cupcakes the same day and frosted them – this was the amount that was leftover)
Mix the cake and frosting together and, using a cookie scoop, roll them into uniform little balls that hold together. Stick the balls in the freezer for 15 minutes to firm them up, then switch them to the fridge – you do not want frozen balls!
Meanwhile, get your chocolate ready. I used the narrowest and deepest microwavable vessel I had on hand, which turned out to be my trusty Pyrex liquid measurer. I filled up my Pyrex cup with my melting chocolate, put it in the microwave for two, 30 second intervals and used a spatula to stir from the inside out (just like you would if using a double boiler to melt your chocolate) to make sure everything is melted, incorporated and smooth. DO NOT OVERHEAT or your chocolate will not set properly.
Take a lollipop stick and dip 1/2 inch or so of the tip in melted chocolate.
Insert tip into firm cake ball, about halfway through (not all the way through!)
Using a straight, vertical motion, submerge your cake ball in chocolate.
Use the turn of your hand to make sure all cake is covered (do not twist the stick!)
Lift cake pop straight out of vessel, pausing to let excess drip off in a vertical fashion, THEN, turn cake pop 90 degrees and slowly spin stick in your hand. Use your opposite hand to gently tap your palm to allow all excess to drip off as you spin (watch the video – it is easier than it sounds!)
Before chocolate has fully set, sprinkle your cake pop with your favorite adornment. Place finished cake pops in a thick styrofoam base to allow them to set and dry.
To serve, I set mine in mini cupcake papers – helps contain the sprinkles!