HOLIDAY CAKE POPS

Name: HOLIDAY CAKE POPS
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 24 TO 48 BOOS
Cuisine: American
Ingredients: 1-1/2 c all purpose flour; 1/2 c chocolate powder; 1 tsp baking powder; 1/2 tsp salt; WET INGREDIENTS; 1-1/2 stick unsalted butter; 1-1/4 c sugar; 2 eggs at room temp; 2 Tbsp creamcheese or mascarpone; 1/4 c orange juice; 1 orange zest; MIDDLE MIXTURE; 1 orange food coloring or coloring of holiday; 1 tsp vanilla or vanilla extract; 3 Tbsp whole milk; 1 stick unsalted butter; 3 c powdered sugar; FINAL ICING; 1/2 c creamcheese or mascarpone room temp; 1/2 c chocolate syrup room temp or chocolate chips or other flavored chips; 1 tsp almond extract; 1 stick unsalted butter room temp; 3 Tbsp whole milk; 3 c powdered sugar

By LINDA TORRES
@AYEAL

KIDDIES LOVE THESE NO MATTER THE SEASON, THIS INCLUDES THAT BIGGEST KID OF YOURS, YOU KNOW THAT ONE YOU LOVED BEFORE THE KIDDOS. =)~

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

24 TO 48 BOOS

Prep:

1 Hr 20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1-1/2 c

all purpose flour
1/2 c

chocolate powder
1 tsp

baking powder
1/2 tsp

salt
WET INGREDIENTS
1-1/2 stick

unsalted butter
1-1/4 c

sugar
2

eggs at room temp
2 Tbsp

creamcheese or mascarpone
1/4 c

orange juice
1

orange zest <optional>
MIDDLE MIXTURE
1

orange food coloring or coloring of holiday
1 tsp

vanilla or vanilla extract
3 Tbsp

whole milk
1 stick

unsalted butter
3 c

powdered sugar
FINAL ICING
1/2 c

creamcheese or mascarpone room temp
1/2 c

chocolate syrup room temp or chocolate chips or other flavored chips
1 tsp

almond extract
1 stick

unsalted butter room temp
3 Tbsp

whole milk
3 c

powdered sugar
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How to Make HOLIDAY CAKE POPS

Step-by-Step

PREPARE DRY INGREDIENTS IN A BOWL. WHISK TO MIX. PREPARE WET INGREDIENTS IN A BOWL. WHISK TO MIX. THEN ADD DRY INGREDIENTS TO WET MIX 1/2 AMOUNT AT A TIME TO THOROUGHLY MIX TO SMOOTH.
PREPARE A COOKIE SHEET WITH PARCHMENT PAPER LINING AND COOKING SPRAY. THEN POUR OUT ALL OF THE MIXTURE TO THE PARCHMENT PAPERED COOKIE SHEET AND SPREAD EVENLY UPON PAN SURFACE. BAKE AT 325 FOR APPROXIMATELY 12 TO 15 MINUTES.
REMOVE FROM OVEN AND COOL TO TOUCH, THEN SLICE IN HALF. CAKE BEING COOL TO TOUCH NOW CAN BE CUT EXACTLY IN HALF TO HAVE SAME SIZE MEASUREMENTS.
SET HALF ASIDE TEMPORARILY AND THEN ON OTHER HALF IN PAN CENTER IT, THEN APPLY THE MIDDLE MIXTURE AND SPREAD OVER THE ENTIRE TOP...THEN TAKE 2ND HALF THAT WAS ASIDE AND LAY SHINY SMOOTH SIDE ON TOP THE ORANGE MIDDLE MIXTURE. THEN REFRIGERATE FOR HALF HOUR OR MORE IF NEEDED.
REMOVE PREPARED CAKE FROM REFRIGERATOR AND SLICE INTO 24 TO 48 SQUARES, THEN MICROWAVE FOR 30 SECONDS THE CHOCOLATE ICING MIXTURE, REMOVE AND BEGIN DIP OF THE 24 TO 48 SQUARES OF CAKE CUTS AND SLIDE ONTO A WAX PAPERED PAN TILL ALL SQUARES ARE CHOCOLATIZED, THEN REFRIGERATE ANOTHER 15 TO 20 MINUTES OR OVERNIGHT IF NEEDED TO SOLIDIFY THE CHOCOLATE COVERING.
OPTIONAL: YOU CAN SPRINKLE STORE BOUGHT ORANGE CANDY SPRINKLES AND TOOTHPICK EACH SQUARE FOR SERVING. YOU ALSO CAN CHANGE UP AND USE GREEN ICING FOR THE CENTER AND VANILLA ICING FOR OUTSIDE TO HANDLE CHRISTMAS SEASON DELIGHTS TOO. FOOD COLORING MAKES IDEAS ABOUND WITH THE TREAT.
MOST IMPORTANTLY YOU CAN BE AS CREATIVE OR LIMITED AS YOU LIKE, WITH FOOD DYES, AND CANDY USES TO THE CAKE SQUARES, EVEN INSERT POPSICLES STICKS TO MAK THEM BE POPSICLE CAKES ON A STCK. =)~