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:
Cake pan
Wooden spoon
Cookie scoop (not required but comes
in handy)
Cookie Sheet
Paper lollipop sticks
Wax Paper
Small cup/glass
Metal Fork
Directions:
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 |