These are perfect for birthday parties, baby showers, gender reveal parties, or a sweet tooth. :) These cake pops are topped with different vibrant colors that gravitates you towards them. Once you bite into the pop you're surprised with a delightful creamy cake that leaves you wanting more.
Prep Time: 45 minutes Cook Time: 20 minutes
30 cake pop sticks
Tall narrow cup
6 large eggs
1 cup granulated sugar
1 cup flour
2 oz cream cheese, softened
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp vanilla extract
2 Tbsp confectioners sugar
4 Tbsp condensed milk
For chocolate coating:
12oz chocolate melts of your choice, melted
1 tsp olive oil
sprinkles of your choice
Pre-heat oven to 350*F. Butter and line 2 (9-inch) cake pans with parchment paper.
In your electric mixer, beat together 6 large eggs and 1 cup of granulated sugar for 10-15 minutes, until fluffy.
Divide your batter between both cake pans and bake for 17-20 minutes until your toothpick comes out clean and your cakes are golden. Cool completely.
Once your cakes are cool, crumble both cakes into a medium size bowl. Set aside.
In your electric mixer, combine 2 oz softened cream cheese, 1/2 granulated sugar, 1 cup heavy whipping cream, 1 tsp vanilla extract, and 2 Tbsp confectioners sugar for 3 minutes until your cream is nice and smooth.
Add 4 Tbsp condensed milk and your cream into the crumbled cake. Using a spatula, lightly fold until all the cream is incorporated and your pops are nice and smooth. (Make sure you don’t over mix, because you don’t want your cake pops to be mushy.)
Scoop out the cake using a cookie scoop, then roll the cake in your hands to shape the cake into balls. (Make sure your cake pops are all the same size.) Place your cake pops onto a pan covered in parchment paper. Set your cake pops in the freezer for 20 minutes.
Meanwhile, melt your chocolate in a bowl. Make sure you mix the chocolate every 30 seconds to make sure it smoothens perfectly. Once the chocolate is melted fully, whisk in 1 tsp olive oil. (This prevents your chocolate from breaking.) Poor the melted chocolate into a tall narrow cup
Once your cake pops have been in the freezer for 20 minutes, dip the cake pop stick into the chocolate and poke into the ball. Then dip your cake pop into the cup and tilt to each side slowly, to make sure the entire cake pop is filled. Hold the cake pop above the cup for a couple seconds and lightly tap so all the extra chocolate drips off.
Sprinkle your cake pop right away before the chocolate hardens. Place cake pops in a Styrofoam block and let them stand for about an hour.
**Pssst... To open a printer friendly PDF version click here. Enjoy :)