For my daughter’s birthday I tried my hand at cake pops. They were a fun challenge for someone who is not gifted with cake decorating skills. The cake part was easy, the chocolate coating processing was a challenge. I never did figure out how to make the coating smooth and seamless. (Suggestions?) On a good note, it did not affect the taste of the chocolate one bit!
This recipe made enough for the party with leftovers going back into the freezer. These bite-size snacks are not just for parties, they are perfect summertime treats pulled right out of the freezer and eaten. One cake pop is much smaller than a slice of cake, yet just perfect for a sweet treat.
Because I could not find mint icing, we tried Duncan Hines’ new Frosting Creations Frosting Starter with a mint chocolate flavoring packet. The frosting starter does not have a distinct taste, it is the base for a flavoring pack which comes in a variety of unique flavors. It is not an overly strong mint flavor when mixed which I appreciated.
Cake pops can be made using any combination of cake mix and icing. Red velvet and cream cheese icing, chocolate with pecan icing, strawberry cake with cream cheese icing–sky’s the limit! If you do not like boxed cake mixes, use your favorite homemade cake.
Mint Chocolate Cake Pops
1 chocolate fudge cake mix
1 container of Duncan Hines Frosting Creations Frosting Starter
1 mint chocolate flavoring packet
2 bags of Wilton melting chocolate (I used a bag and a half)
Bake cake in a sheet pan according to directions.
Allow cake to cool completely. It needs to have no hint of warmth.
Once completely cooled, crumble cake into a large bowl.
Combine flavor pack with icing (inside the container) and mix well.
Empty icing into crumbled cake.
Using a large spoon or fork, began to combine cake and icing. This will take a few minutes, avoid globs of just icing.
When icing and cake are well mixed, begin forming into small balls about the size of a ping pong ball.
Place on cold cookie sheet (I put mine in the freezer for a few minutes) covered with wax paper.
Stick a lollipop stick in the center of each pop.
Place sheet filled with pops into the fridge to freeze. Once set, they can be transferred to Ziploc bags. I recommend waiting until the following day to coat with chocolate to ensure they are completely frozen.
Melt half a bag of Wilton decorator’s chocolate and add more as you use up the chocolate.
Dip each cake pop into chocolate and spread with a spoon or butter knife to cover completely.
Place back on cold cookie sheet.
Place dipped cake pops back into the freezer to harden. Once set, transfer back to Ziploc bags.
Cake pops are now ready for your next party or for a quick treats. To serve for a party, place directly onto serving tray. They do not need to be defrosted.
Have you made cake pops before? What is your favorite mix / icing combination?