Heart-Shaped Cake Pops

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Well, don’t ask me how I did it (because honestly I’m not sure), but I managed to make heart-shaped cake pops. I am so proud of me. I was originally going to use a mold but that was a disaster so I had to shape each heart by hand. It took FOREVER but they turned out really cute. Everyone loved them but they were so much work. I think I’ll stick to cupcakes 🙂

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Basic Chocolate Cake Pops

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I just love cake pops. They are like amazing, fabulous, delicious, adorable, (and SO MUCH MORE) all packed into one!!! So when I was asked if I wanted to make cake pops for a spa at my church, of course I said yes. I decided just to do chocolate: chocolate cake, frosting, and candy melts, then I drizzled some white candy melts on there, too. By the way, I suggest using candy melts instead of chocolate. They come in a chocolate flavor if you want, or you can get many other colors that are also yummy. Why are they so much better then chocolate? Because they melt and dry VERY quickly. Your first dipped cake pop will be dry by the time you dip your last one. These turned out so great, and everyone loved them… except for one person who didn’t like frosting (I know what you’re thinking: who doesn’t like frosting!?!?!?). Here’s the amazing recipe:

For the chocolate cake:

  • 8 Tbs. cocoa powder
  • 1 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 2/3 cups self-rising flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 eggs

Mix the cocoa and boiling water in a bowl. Set aside. Preheat the oven to 375 degrees F. Grease and flour a 8-10 in. cake pan. Whisk the flour baking powder, baking soda, and salt. Beat the butter and sugar until well combined. Mix in the vanilla and eggs. Gently beat in the dry ingredients until combined. Fold in the cooled cocoa powder mixture until even. Pour the batter into the prepared pans and bake for 45-60 minutes, or until a knife inserted into the center of the cake comes out clean.

For the frosting:

  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1/3 cup cocoa powder

Beat the ingredients until light and fluffy. Add 1-2 tablespoons of milk if desired.

Assembling the cake pops:

  • 1 (8-10 in.) cake, cooled
  • frosting (amounts vary)
  • 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 balls. 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 making sure that the candy reaches the candy where the stick meets the pop, creating a chocolate seal. 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. Drizzle with white candy melts if desired.

Football Cake Pops

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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.*