Easy Almost Homemade Cake Pops
Looking to whip up a crowd-pleasing treat without breaking a sweat or turning your kitchen into a flour-filled war zone? Enter the realm of cake pops, those bite-sized morsels of pure bliss that effortlessly combine the convenience of boxed cake mix and pre-made frosting, sparing you from a whirlwind of measuring cups and mixing bowls.
These miniature marvels are a testament to the power of simplicity, allowing you to create an array of heavenly treats with minimal mess and complexity. Whether it’s a spooky Halloween shindig or a jolly Christmas feast, these versatile delights are here to sprinkle some sugary magic onto any holiday or occasion. It’s time to ditch the complex recipes and embrace the low mess, low complexity, and high satisfaction of these irresistible treats. Grab your mixing bowl, channel your inner dessert diva, and let’s get this cake party started!
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Why you’ll love these Easy Almost Homemade Cake Pops
• Effortless Euphoria: No need to stress over-complicated recipes or spend hours in the kitchen. With just a few simple steps, you’ll be basking in the glory of these delectable cake bites. The convenience of boxed cake mix, pre-made frosting, and candy melts will have you enjoying heavenly treats without breaking a sweat.
• Versatility at its Finest: Whether you’re hosting a vibrant Halloween bash or a cozy family gathering, these cake bites are the ultimate chameleons of dessert. Dress them up with festive decorations, or keep them simple and elegant. They effortlessly adapt to any holiday or occasion, becoming the star of the dessert table.
• Beginner-Friendly Bliss: Are you a baking novice? Fear not! These cake bites are a beginner’s dream come true. The foolproof nature of using boxed cake mix and pre-made frosting ensures that even the most kitchen-challenged can whip up a batch of these irresistible treats and impress friends and family.
Ingredients for Easy Almost Homemade Cake Pops
• Box of cake mix– my go-to is white or chocolate, but go ahead and get wild
• Chocolate candy melts– I use salted butter for this recipe. However, I’ve made this recipe with unsalted butter as well and there has been no difference in taste.
• Store-bought frosting– match your flavor to your cake base
• Solid vegetable shortening or paramount crystals– Candy melt morsels can be as thick as a brick wall, making your dipping adventures a real treat-tastrophe. Simply thin out those hot candy melts with a dash of shortening or a sprinkle of paramount crystals. These little helpers will work their magic, turning your chocolate into a silky-smooth masterpiece. Go easy though! We want a coating that sticks like a magnet, not one that slips like a banana peel. Test the consistency with a “practice dip” and adjust accordingly. Remember, we’re aiming for perfection, not a chocolaty slip ‘n slide. Now, when it comes to shortening, be warned: it can make your hardened candy melts a tad softer at room temperature. If this is a concern, go with the paramount crystals. They will keep your candy melts crisp as a perfectly timed punchline.
• Sprinkles/nonpareils for decorating
• 24 cake pop sticks– You can either use actual candy-making stick or paper straws. I’ve used both!
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How to make Easy Almost Homemade Cake Pops
- Start by obeying the bossy cake mix’s orders. Follow the package directions for a 9-by-13-inch pan. Let the cake cool down completely while it reflects on its life choices.
- Now comes the fun part: cake destruction! Break that cake into pieces and place the cake rubble into a food processor and prepare for some serious blending action.
- Introduce the frosting to the party! Dump it into the food processor with the cake pieces and let the magical machine work its wonders. Give it a whirl until the mixture forms a delightful ball that willingly separates itself from the sides of the bowl. This should take around 30 seconds, but remember, patience is the virtue of a true cake connoisseur.
- Now, it’s time to get down and dirty. Take your medium cookie scoop and scoop out a generous portion of the cake mixture. Roll it between your hands like you’re forming tiny edible planets and place it on a plate. Repeat this step until you’ve created a whole galaxy of cake balls. It’s like playing with food, but way more socially acceptable.
- We’re about to give these cake balls a little Arctic vacation. Pop them in the freezer for about 10 minutes. We want them to firm up like determined penguins before taking the chocolate plunge.
- Grab your microwave-safe bowls and your candy melts. Heat them for 1 minute at 50% power right off the bat, then continue with 30-second increments at 50% power until melted. We’re aiming for a velvety smooth consistency here. I’ll usually mix in 1-2 tablespoons of solid vegetable shortening at this point for added smoothness.
- The moment has come for the cake balls to meet their chocolaty destiny. Dip each ball into the molten chocolate, making sure to tap the stick on the side of the bowl. Let that excess chocolate drip off, or if you’re feeling fancy, give your cake pop a little twirl like a ballerina on the dance floor.
- It’s time to unleash your inner Picasso. Sprinkle those cake pops with joy and delight. Add colorful sprinkles, jimmies, or any other edible decorations your heart desires. If you’re feeling extra adventurous, go ahead and drizzle more melted chocolate on top.
- Lastly, you have two options for storage styles and find a worthy home for your cake pop creations. If you and perfectly spherical pops, inset them into Styrofoam block or improvise with a glass filled with rice because we’re resourceful like that. If aesthetics aren’t your main concern, use mini muffin liners and place them stick-side up on the liners. The chocolate will work its magic and set within an hour.
Absolutely! These cake pops are a canvas for your creativity. Feel free to experiment with various cake flavors, such as chocolate, vanilla, or even red velvet. Pair them with complementary frosting flavors to create unique combinations.
Certainly! Cake pops are a fantastic make-ahead dessert. Once assembled and dipped in chocolate, store them in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze them, place the undecorated cake pops on a parchment-lined baking sheet in the freezer until firm, then transfer them to a freezer-safe bag. Thaw them in the refrigerator before decorating and serving.
• When working with candy melts, make sure to melt them in a microwave-safe bowl according to the package instructions, stirring at regular intervals to achieve a smooth consistency. If the candy melts are too thick, you can add a small amount of vegetable shortening or coconut oil to thin them out. This will ensure a perfect, glossy coating for your cake pops.
• Here’s a pro tip to prevent your cake pops from turning into sad, melting messes: Work with only a few of those little rascals at a time. Keep the rest locked away in the freezer like they’re in cake pop cryosleep. We need them to stay icy cold and firm while we play with their siblings. Let’s not turn this into a sob story of melting cake pops, okay?
• After dipping the stick into the tantalizing world of melted chocolate, give it a moment to dry and gather its courage before plunging into the cake ball. Trust me, it’s easier to handle this way. We want that stick to stay firmly attached during the thrilling chocolate bath. No premature stick detachment, please!
• Before we begin our crumble fest, take a good look at your cake and say goodbye to any unsightly brown edges. They’re not invited to this party, and we don’t need their negativity. Discard those brown edges like last year’s fashion trends. We only want the moist, delicious parts for our crumbly masterpiece.
• In an airtight container, you can store them for 2-3 days. However, if you want your cake pops to embark on an extended journey, you can extend their shelf life by refrigerating them. In the chillier environment, they can frolic for about a week or so.
Easy Almost Homemade Cake Pops
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- 15 ounces box white cake mix, cook according to package directions in a 9×13" pan
- 10 ounces bag melting chocolate
- 16 ounces container frosting
- solid vegetable shortening or paramount crystals
- sprinkles/nonpariels for decorating
- 24 cake pop sticks
- Follow the instructions on the cake mix box for a 9-by-13-inch pan. Let the cake cool completely.
- Break the cooled cake into pieces and place them in a food processor until they are fine crumbles.
- Add 1 cup frosting to the food processor with the cake pieces and blend until the mixture forms a ball that separates from the sides of the bowl (about 30 seconds).
- Use a medium cookie scoop to scoop out portions of the cake mixture. Roll them into balls and place them on a plate.
- Place the cake balls in the freezer for about 10 minutes to firm up.
- In microwave-safe bowls, melt the candy melts for 1-minute on 50% power, then 30 second intervals at 50% power until smooth. Add vegetable shortening or paramount crystals for extra smoothness if desired.
- Dip each cake ball into the melted chocolate, tapping off any excess.
- Decorate the cake pops with sprinkles or other edible decorations.
- Choose your storage method: a) Insert the cake pops into a Styrofoam block or a glass filled with rice for a neat display, or b) place them stick side up in mini muffin liners.
- Let the chocolate set for about an hour, and then your cake pops are ready to enjoy or share!