Football Cake Pops


I have been interested in cake pops for a long time, but I could never seem to make them work. I even got a cake pop maker but still could not manage to make the cake pops stay on the sticks. After reading from multiple websites, watching videos, and looking through my cake pop cookbook: Crazy For Cake Pops by Molly Bakes (I like it because it has ideas AND recipes), I came up with a great cake pop recipe which stays on the stick, looks cute, and tastes great. For those of you who are unaware, cake pops are a mixture of crumbled cake and frosting, rolled into balls (or footballs in this case), and covered in melted chocolate or candy melts (YUM). I don’t recommend using this cake recipe for just plain cake, it works well for cake pops because it crumbles easily. Here’s how you make these tasty treats:

For the cake:

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 1 tsp. vanilla extract
  • 2 eggs, at room temperature
  • 1 1/3 cups self-rising flour (or you can whisk 1 1/3 cups all-purpose flour with 2 tsp. baking powder and 1/2 tsp. salt)
  • 4 Tbsp. milk, at room temperature

1. Preheat the oven to 350 degrees F (180 degrees C). Lightly grease and flour a 10-in. round cake tin or a 8-in. square cake tin. 2.Cream the butter and sugar until light and fluffy. Add the vanilla extract and then the eggs, one at a time, mixing well between each addition. 3. Add half the flour and half the milk and mix until combined. Repeat with the rest of the flour and milk. Pour the batter into the prepared pan. 4.Bake the cake for 35-45 minuter, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool the cake in the pan 20 minutes before removing to cool comepletely.

For the frosting:

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 1/3 cups chocolate chips
  • 1/2 Tbsp. shortening

1. Melt the chocolate chips with the shortening in 30-second periods in the microwave, stirring after each period until the chocolate is melted. Allow to cool. 2.Cream the butter. Gradually add the powdered sugar and then the chocolate until combined.

Assembling the cake pops:

  • 1 (8-10 in.) cake, cooled
  • frosting (amounts vary)
  • chocolate or candy melts
  • lollipop sticks
  • styrofoam block or cake pop stand

1.For the cake pop batter, crumble the cake as thoroughly as you can with you hands, until the cake has no large pieces. Mix in frosting, a little at a time, until the cake pop batter can be formed into a large ball that doesn’t crumble and doesn’t loose it’s shape. 2.Roll into football shapes. Refrigerate for about half an hour (or pop them into the freezer for about 10 minutes), or until firm. 3.Melt the chocolate or candy melts and dip the lollypop sticks into the melted chocolate or candy melts about 1/2-1 in. and insert them immediately halfway into the chilled cake balls. Refrigerate until the candy has hardened. 4. Dip the cake pops into the melted candy and tap the cake pop on the bowl to remove any extra candy. Stick the stick in the styrofoam block or cake pop stand and allow the candy melts or chocolate to cool completely. You then can frost the lace on the footballs with white frosting (you can save a little of the white frosting before you add the chocolate. *You can store the cake pops in the refrigerator but you don’t have to- they won’t fall apart and melt either way.*


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