Delicious Cake Pops
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Ingredients2 h 50 m servings 193
Original recipe yields 36 servings (36 cake pops)
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking dish.
- Combine cake mix, water, eggs, and yogurt in a bowl. Beat vigorously for 2 minutes and pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 28 minutes. Allow cake to cool completely, at least 30 minutes.
- Break cake into a bowl and crumble completely using your hands. Mix in approximately 1/2 of the frosting, a little at a time, working it into the cake until it is the consistency of wet sand.
- Use a melon baller to scoop equal-sized balls of cake. Roll each ball in your hands to create a smooth shape and place on a baking sheet. Repeat with remaining cake. Place cake balls in the refrigerator until firm, about 1 hour; do not freeze.
- While cake balls are chilling, pour each bag of candy melts into a separate, microwave-safe bowl. Microwave each bowl at 50% power in 30-second intervals until just melted, 1 to 3 minutes each.
- Remove cake balls from refrigerator and allow to come to room temperature, about 20 minutes.
- Dip about 1/2 inch of a lollipop stick into melted chocolate, then about halfway into a cake ball. Use a clean paintbrush to brush melted chocolate onto the cake ball, only around the opening where the stick is. Dip the whole ball into the melted chocolate, using a spoon to help coat. Twirl the pop as you remove it from the chocolate to create a smooth coating. Place coated cake pop into a cake-pop stand or a chunk of styrofoam. Repeat with remaining cake balls.
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- Cook's Notes:
- You can mix and match any flavors you like. For example, try a pumpkin spice in the fall, chocolate-on-chocolate, German chocolate inside with white chocolate outside, and the list goes on! Have fun with it! I also like to use the extra melts as a drizzle over the finished cake ball, so with the white chocolate coated ones I'd drizzle the dark chocolate, and vice versa. You can also use every kind of color of candy melt available, and there are many! Just be sure not to add liquid food coloring to your candy melt; instead use oil candy coloring.
- These last up to 3 weeks unrefrigerated! If you refrigerate them again, the outside chocolate candy will crack.
- Editor's Note:
- The directions for making the cake are based on the particular brand mentioned. Follow instructions on the box if using a different brand, replacing oil with yogurt.
Per Serving: 193 calories; 9.8 25.9 2.2 16 127 Full nutrition