CAKE POPS

Cake Pops 

INGREDIENTS FOR CAKE POPS:

• crumbled cake
• frosting (see recipe below)
• candy melt or white and/or chocolate bar (I used a pack of candy melts I bought from the store)
• cookie sticks or pop sticks
• sprinkles to decorate

Here's a recipe for BUTTER CREAM FROSTING:

• 1 cup unsalted butter, softened 
• 3-4 cups sifted powdered sugar
• 1/4 tsp table salt
• 1 tbsp vanilla extract
• up to 4 tablespoons milk 

Instructions:

1. Beat butter for a few minutes on medium speed.
2. Add 3 cups of powdered sugar. Beat until the sugar has been incorporated with the butter. 
3. Add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

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PROCEDURE TO MAKE CAKE POPS: As you can see there is no exact portioning of how much cake & frosting. It will depend on what kind of cake you are going to use.  Once the cake is cool, break it up in a large bowl.  Stir frosting into the crumbled cake.  Mix well. (The consistency should be almost like a thick, crumbly dough).  Using your hands, grab a little bit of the dough and roll into 1-2 inch balls. As you are rolling, press the dough together to make sure its compacted tightly- you don’t want them falling apart later on! (If it's still falling apart that means you need a little more frosting). Place balls on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes to 1 hour, or until the balls are cool and hard.  MELT THE CHOCOLATE BAR OR CANDY MELT - use a microwave (30 seconds at at time) or a double broiler for best results. Once the chocolate is melted and cooled to room temperature, stick the cookie or pop stick into each cake pop, and dip the balls until completely coated and smooth. Coat the tops with a few sprinkles right after you dip the cake pops.