We saw Marcy’s cake pops on Facebook (where else) and thought they were the cutest desserts ever.
Serve these at a birthday party or shower. But also for a tailgate! Dip them in white chocolate in your team colors and you’ve got dessert covered. See below for flavor combination ideas from the Make It Better editors.
Makes about 40 pops
- 1 box cake mix (any flavor)
- 1 tub of frosting (any flavor)
- 1 package white chocolate or dark chocolate (11 ounces)
- 40 lollypop sticks (or popsicle sticks)
- Optional: gel food coloring and sprinkles
1. Bake cake as directed on package and let cool. (Editor’s note: We’re defaulting to a cake mix on this one, but think how luscious this would be with homemade cake and frosting!)
2. When cake has completely cooled, crumble it into a food processor and turn into crumbs. (Don’t go too crazy on this step or you’ll have mush.)
3. Gently add the frosting, saving a tablespoon or two for step 5, and mix together with your hands. Refrigerate at least two hours (key step, so don’t skip it) and then shape into balls.
4. Freeze for six hours.
5. Dip your sticks in a little frosting before inserting and they’ll stay much more secure. Melt chocolate either over a double boiler or in the microwave (50 percent power for 1 minute. Stir. Heat again at 50 percent power for 30 seconds. Stir until melted.) Add coloring.
6. Dip each pop into chocolate, decorate with sprinkles and refrigerate.
An old egg carton works great as a decorating/drying stand.
Classic Flavor Combinations:
- Red velvet cake/cream cheese frosting
- Chocolate cake/vanilla frosting (duh, but delicious)
- Carrot cake/cream cheese frosting
- Coconut cake/cream cheese frosting (Barefoot Contessa mix recommended)
- Mexican chocolate (add a 1/4 teaspoon cinnamon to devil’s food cake)/cinnamon frosting (vanilla plus 1/2 teaspoon cinnamon)
- Banana cake/Nutella (instead of frosting)
- Gingerbread cake/lemon frosting
- Chocolate cake/Fluffernutter (instead of frosting)
- Dark chocolate cake/mint frosting