As the 4th of July approaches we all have to prepare for yet another family feast. That's right, fun works in conjunction with food consumption. So without further delay.......ladies and gentlemen step right up to fill your tummies and enjoy America's favorite pastime...and that would be eating.
|Chocolate Cake Pops with Festive Sprinkles|
Lets not kid ourselves, about 99.9% of the worlds population, people of all ages, size, creed and color enjoy the oh so sinful eats we call dessert.....and the other .01% claim they don't 'do' sweets....but secretly you know they are closet sugar addicts =)
So my suggestion for this 4th of July is none other than the ever so popular CAKE POPS!!!! Well we have to pop something since in most areas fireworks are no longer legal....ok back to the issue at hand.
Cake pops happen to be one of the easiest and yet very appealing mini deserts anyone can make....I promise you they are.
So here is a list of your basic ingredients:
1 15.25oz Cake Mix (now this can be anything from Duncan Hines, Betty Crocker, Pillsbury or even your own)
1 16oz Ready made frosting container
1 lb chocolate morsels (or chunks, what ever rocks your boat
Sprinkles, colored sugar or other edible decorations
...and a list of supplies:
Cookie scoop (not required but comes in handy)
Paper lollipop sticks
1- Bake your cake per directions and let it cool at room temperature for an hour or about 30 minutes in the refrigerator. Once cooled crumble the entire thing, so basically no matter how lopsided your cake is IT DOESN'T MATTER...because it will be little crumbs =D
2- Take the frosting and divide into 2 parts and then divide one of those parts again...so basically you will have ONE 1/2 and TWO 1/4's, makes sense??? Now take the 1/2 and mix it in the cake crumbs using the wooden spoon. Once it's mixed in thoroughly try to make a ball, if it falls apart mix in another 1/4 and repeat process. It is likely that you will only need 3/4's of the container...DON'T add more seriously, trust me you wont need it.
3- Now take your cookie scoop and scoop up the mixture. Mold it into a ball using your hand and then place the ball on the wax paper lined cookie sheet. Continue until all the mixture is gone. This will yield about 30 cake balls.
4- Now take about 1/2 cup of chocolate morsels and melt in the microwave per the packs directions, it's usually about 30 seconds for that amount. With the fork swish chocolate around and make sure its melted enough to dip the stick in. So now dip the paper sticks about 1/4" and insert immediately into each cake ball about 1/2 way though. Use the above picture as visual of what it should look like. In case you are wondering why this is necessary and are thinking of skipping the step to save time, really DON'T question it and just DO IT!!! It helps the stick hold onto to the cake so it doesn't fall off when you are ready to dip the darn thing.
5- Refrigerate the balls for about 4 hours. If you want to make this a little faster then you can also place them in the freezer for about 15 minutes..DO NOT FREEZE the cake....no bueno, yukkie, caca....just don't do it.
6- Now fill the same glass or cup you preciously used with more chocolate (about 3/4's of the way) and heat in microwave using 30 second intervals. So 30 seconds, remove, swish with fork and repeat until the chocolate is nice and smooth.
Note 2: Your sweet tooth hurts just a tad??? You can mix in 1 part cream cheese to your 2 parts frosting to make it a little less sweet.
Bake, Create, Enjoy and have a fun filled Holiday!!!!
|This is the easiest way of allowing chocolate to set|
|Flat top but still yummy|