20 Best Cake Pops Recipes by Betty Crocker

Author:Betty Crocker
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780544201040
Publisher: Houghton Mifflin Harcourt
Published: 2013-05-17T00:00:00+00:00

1 Heat oven to 350°F. Spray bottom only of 8 x 4-inch loaf pan with cooking spray. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until mixed. Beat on medium speed 2 minutes. Pour into pan.

2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 50 minutes. Trim browned edges from sides and bottom of cake.

3 Into food processor with metal blade, crumble half of cake. Cover; process with on-and-off pulses until cake is fine crumbs. Place in large bowl; repeat with remaining cake.

4 In small bowl, combine all filling ingredients; beat with electric mixer on low speed until mixed. Beat on medium speed until creamy. Add filling to cake crumbs and mix until all crumbs are moistened and mixture holds together. Roll into 18 (1½-inch) balls; place on waxed paper–lined cookie sheet. Freeze 30 minutes.

5 In 2-cup microwavable measuring cup, microwave yellow candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip tip of 1 lollipop stick about ½ inch into melted coating and carefully insert stick into 1 cake ball no more than halfway. Dip cake ball into melted candy to cover; tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. Let stand until set.

6 In another 2-cup microwavable measuring cup, microwave orange candy melts as directed on package until melted. Dip bottom half of each yellow-coated cake pop into orange melted candy. Dip tops into red colored sugar. Poke opposite end of stick back into foam block. Let stand until set.

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