Here’s a great little treat your little ones will love to help make! Cake pops are the perfect bite-sized dessert, you won’t be able to stop at just one!
These cake pops are made using store bought cake mix and frosting. The kids will love getting their hands all up in that cake and crumbling it up into a big blob of cake crumbs.
They are tinted with green food coloring for a surprise emerald green center for St. Paddy’s day -however these cake pops can be tinted any color:
- 4th of July – red white or blue
- Baby shower – pink or blue
- Valentines Day – red
- Snowman – white
TIPS TO MAKING CAKE POPS:
- Make sure that your cake is not too squishy. It should hold together well and create a firm ball. Start easy with frosting and continue adding.
- Make the pops as round as possible before dipping so that you get an even round cake pop. A little muscle may be required.
- Use a small cookie scoop to ensure even sized pops.
- Do not use semi chocolate chips or candy bars – use only candy coating found in craft stores.
- Keep the pops at room temperature before coating. If they are dipped straight from the fridge they will crack.
- Prepare a box beforehand with holes to stick the pops in once they are coated.
- 1 box white cake mix
- 1 ounce green food coloring
- 2 teaspoons Peppermint extract
- 1 cup + 2 Tablespoons white frosting
- 1 pound white candy melts or almond bark
- Green sprinkles
- Prepare the cake mix according to directions. Stir in the green food coloring.
- Bake the cake in a 9×13-inch pan according to time and temperature on the package.
- Let the cake cool completely, then break apart and crumble until fine crumbs form.
- Stir in the frosting until a dough forms. If the dough seems dry, you can add additional frosting, 1 Tablespoon at a time, until desired consistency is reached.
- Roll the cake mixture into Tablespoon-sized balls. Place the balls on a parchment-lined baking sheet and chill for at least 1 hour.
- Melt the white candy in a bowl in the microwave, heating for 30-second increments or until completely smooth.
- Place each cake ball on a fork and use a spoon to pour the candy melts over the cake ball. Tap against the side of the bowl to remove excess candy melt.
- Place the ball on a parchment-lined sheet pan and top with sprinkles if desired.
- Repeat with remaining cake balls and candy melts.
- Store in the refrigerator until ready to eat. Can be made up to 3 days in advance.
- Serving Size: 1