Assorted Cake Pops
ready in 1 hr 40 min.
- 3 ½ cups cake flour
- 2 cups granulated sugar
- 1 tablespoon Baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 cup Buttermilk (room temperature)
- 4 large eggs (room temperature)
- 2 large egg whites (room temperature)
- 2 teaspoons vanilla extract
- ½ cup prepared Vanilla frosting
- 32 ounces white chocolate
- 32 ounces Dark chocolate
- 6 tablespoons Shortening
- Food coloring (for decorating)
- 40 candy sticks
- Chocolate curl (for decorating)
- cocoa powder (for decorating)
- dark chocolate cookie crumbs (for decorating)
- Caramel sauce (for decorating)
- Nut (finely minced for decorating)
Preheat oven to 350 degrees F. Lightly butter and flour two 8 or 9-inch round cake pans.
In the bowl of your stand mixer, sift or whisk together the cake flour, sugar, baking powder, and salt. Add the butter and half the buttermilk. Beat with the paddle attachment on a medium-low speed until combined and smooth, about 3-4 minutes.
In a medium sized bowl, with a fork, whisk together the eggs, egg whites, the rest of the buttermilk, and the vanilla to combine, just until eggs are broken up. Add the egg mixture to the batter in 3 additions, mixing on medium speed for 2 minutes after each addition, being sure to scrap down the sides of the bowl frequently.
Divide the batter evenly between the two pans, and bake on the middle rack of the oven for 35-40 minutes or until a toothpick or skewer inserted into the center comes out clean. Let cool in pans until they are cool to the touch, then turn out of pans and cool completely on wire racks.
Make sure the cakes are completely cool before you attempt the cake pops, otherwise your frosting will melt and you may some some trouble rolling intact balls.
Put your baked cake in a large mixing bowl. Use your hands to crumble the entire cake. Add about 1/2 of vanilla frosting to the crumbled cake. The frosting is what acts as a glue to hold the cake balls together. Use your hands to mix the frosting evenly throughout the crumbled cake mix until the cake mix is well moistened. Your cake mix should be moist enough to shape into a large mound and keep its shape.
Roll your cake mix into 1 inch balls using the palms of your hands. You should be able to get 35-40 cake balls from a single batch of cake mix.
To prepare the chocolate shell pour white and dark chocolate into seperate a microwave safe bowl and melt on 50% power for 4 minutes, or more time if necessary.
Pull out your melted chocolate and stir thoroughly with a spoon until completely smooth. Once smooth, add 3 tablespoons of shortening to the white chocolate and 3 tablespoons of shortening to the dark chocolate to thin out the consistency a bit. Stir thoroughly again. Add about 2 cups of melted white chocolate to another separate bowl and add pink food coloring to create a pale pink color, or use any other color to your desire.
Take a candy stick and dip into the white chocolate about 1 inch and place it into the center of your cake ball. This will act as a glue keeping your cake pop and stick attached. Continue for all cake pops. Wait 10 minutes for the chocolate to harden on the stick and on the cake pop.
Now you are ready to coat your various cake pops with the different types of melted chocolate. Place the pop in the chocolate at a sideways angle with one hand. Using the other hand, spoon the chocolate mixture all around the pop. Try to do this as quickly as possible before the chocolate begins to harden and get lumpy. Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip and decorate the pops with white or dark chocolate curls, sifted cocoa powder, cookie crumbs, carmel sauce, or minced nuts. Once the chocolate shell hardens completely the pops are ready to serve.