Bakerella took the world by storm when she started producing these lovelies: Cake Pops. A tiny morsel of cake and frosting rolled into a ball covered in chocolate. It’s like the siren call to my heart. (And stomach).
I wanted to surprise Sam with these guys for the opening of “Hamlet”and since its an opening and a celebration I thought Funfetti Cake Pops would be the best way to go. One day I’ll do a post on making Red Velvet Cake Pops from scratch but for Funfetti ones use…..Funfetti Mix! Easy!
(Perfectly sized for eating about 100 of them.
I think of that as my cougar nailpolish)
Funfetti Cake Pops
adapted from Wifessionals
1 box of Funfetti Cake mix
1 tub of Funfetti frosting
1 egg white
1/3 cup of water
1/9 cup of oil (so 1/3 of 1/3)
melting chocolate- (I used meltable candy coating buttons)
sprinkles for decorating (optional)
(Look at his yellowy moistness! And my awkward hand!)
Take your cake mix and measure out 1 1/2 cups. Put that in an airtight container and store it away for another day. You don’t need it! This recipe makes 20 cake pops. If you want to make more, use the whole box of cake mix and then double the amount of eggs, egg whites, water and oil. (So 2 eggs, 2 egg whites…etc)
Preheat your oven to 375 F (190 C). Grease your cake pan. Pour the remaining cake mix into a bowl, add your egg, the egg white, the oil and the water. Stir until thoroughly combined. Pour your batter into your cake pan and bake for 15 minutes.
After 15 minutes remove the cake from the oven and set in onto the counter to cool. Cut your cake into 4 to allow it to cool faster. Let it sit for another 15 minutes.
After the cake has sat for 15 minutes, crumble it up onto a large plate. Crumble it finely. Allow that to continue to cool, and let the crumbs sit for another 15 minutes.
Then pour the crumbs into a bowl and add 1/2 cup of your Funfetti frosting to it. (Save the rest of the frosting for something else.) Stir until thoroughly combined. Then roll your mix into 1 1/2 tablespoon sized balls. Put them on a plate, cover the plate and put them in the freezer for 10 minutes.
While the cake is in the freezer, melt about 1/4 cup of you chocolate coating. When the 10 minutes are up take the cake out of the freezer. Dip the tip of your sticks in the chocolate before putting them in the cake ball. This helps the cake stay secure to your stick. Lay them down on your plate, cover, and put them into the freezer again. For 15 minutes this time.
Melt all your chocolate and prepare your sprinkles. When freezer time is up, dip them straight up and down into the chocolate. Don’t twirl them or they may fall off the stick. The chocolate shouldn’t be too thick. You should be able to tap the excess off. I also use the back of the spoon to smooth out any noticeable lumps. Decorate quickly before the chocolate starts to set.
Let the cake pops set my putting them down upright. Sticking them into a foam block, for example. When giving them away I put them in plastic bags and tie them off with ribbon, as pictured below.
(All wrapped up and ready to gift.)
Sam and I both agree that while the white chocolate coated ones are delicious, but the milk chocolate ones are dynamite!