Sweet Recipe: Cake Pops ~ Kroma Design Studio

Sweeten up your next event with these delicious Homemade Cake Pops!

{Photos above & below from: These Peas Are Hollow}

Step 1: Bake your Cake

Yellow Buttermilk Cake Ingredients:
• 3 1/2 cups cake flour

• 2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (2 sticks) room temperature
• 1 cup buttermilk, room temperature
• 4 large eggs, room temperature
• 2 large egg whites, room temperature
• 2 teaspoons vanilla extract

{Photos above from: These Peas Are Hollow}

Directions for Cake:

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.

As always, 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.

{Recipe found on These Peas Are Hollow by: Culinary Institute of America}

Step 2: Make your Cake Pops

Cake Pop Coating Ingredients:

• 1 can frosting (16 oz.)

• Wax paper
• Chocolate Candy Melts (1 lb. pkg.)
• Lollipop Sticks

Cake Pop Coating Directions:

After cake is cooked and cooled completely, crumble into large bowl.

Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)

Roll mixture into quarter size balls and place on wax paper covered cookie sheet
(Should make 45-50).

Melt chocolate in the microwave per directions on package
(30 sec intervals, stirring in between).

Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.

Place them in the freezer for a little while to firm up.

Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.

Place in a styrofoam block to dry.

Once dry, draw faces with an edible ink pen and allow ink to dry!

{Recipe by: Bakerella}

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