Cutie Pie Cake Pops are Sweeeet
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- 1 box
- cake mix of your choice
- 16 oz.
- 1 tub of frosting (you probably won’t use the entire tub)
- 1 tsp.
- 1 pkg
- almond bark (white or chocolate)
- 1 or more
- sprinkles/colored sugar of your choice
- 1 pkg.
- lollipop sticks (available @ michael’s)
- 1-2 long, rectangular pieces of styrofoam
- plastic wrap
Shape into 1" round balls and place on a cookie sheet. Place in the freezer for a couple of hours (I waited 1 hour this time and they were fine).
Next, microwave your almond bark in a bowl for 2 minutes. Take your lollipop sticks and dip the end into the melted chocolate and place into the cake pops about halfway or so - the icing acts like a “glue” and helps keep the cake pop from sliding off the stick. Let set.
I’ve tried two different methods to get the melted chocolate onto the cake pops. Try both and see which one you like best. You can dip the pops and just keep gently rolling the pop until all the excess chocolate drips off (seemed to take forever and you might lose a few, but that’s when you can give it the taste test.)
The method I prefer is - hold your cake pops over the bowl and with a spoon drizzle the chocolate over the pop while you rotate it. You have more control over how much chocolate goes on and it seemed faster. This recipe makes around 50 pops.
Place plastic wrap over your styrofoam and press the cake pops down in to secure and allow them to dry. They’re ready when the chocolate is set.
I found a better way to do that this time – I found my pancake/tortilla warmer (T.J. Maxx) and placed the cake pops into the holes to dry and served it this way as well.
You can also place them in clear cellophane bags and tie a pretty ribbon around to serve or place them pop side down and tie a ribbon on the lollipop stick and place on a pretty plate or tiered stand - It’s a piece of cake!