Birthday Cake Freezer Pops Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a sheet pan with parchment and coat with baking spray.
• In a mixing bowl, combine the flour, granulated sugar and salt.
• Bring 1 cup of water to a boil. Melt the butter in a saucepan, then add the cocoa and stir together. Add the boiling water, stir, return the mixture to a boil and allow to boil for 30 seconds. Remove from the heat and pour the cocoa water over the flour mixture. Stir slightly to cool.
• Combine the buttermilk, baking soda, vanilla and beaten eggs in a pitcher. Stir the buttermilk mixture into the cooled flour/chocolate mixture and make sure it is thoroughly combined so you have a smooth, brown batter.
• Pour the batter into the prepared sheet pan and bake for 20 minutes.
• For the buttercream: Meanwhile, make the frosting by adding the powdered sugar, butter and vanilla to the bowl of an electric mixer fitted with a blade attachment. Beat on a medium-low speed until fluffy, about 3 minutes. Remove and add to a large resealable bag. Flatten as much as possible and place on a sheet pan or tray.
• Remove the cake from the oven and allow to cool completely. Cut the cake into 4 equal rectangles and remove from the pan. Wrap each in plastic wrap and add to the sheet pan or tray with the frosting. Complete the kit with a resealable plastic bag of sprinkles and freeze until ready to assemble. (Can be frozen for up to 1 month.)
• To assemble: Remove the kit from the freezer and allow everything to thaw for 2 to
• 3 hours.
• Assemble the cake adding frosting, caramel syrup and chocolate syrup between each layer. Finish by icing the sides and top, then decorating with sprinkles.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 1 (8-inch) round cake. Cool completely.
• Break cake into large chunks; place in large bowl. Use your hands to crumble cake into fine crumbs. Add small amount of frosting; mix well. Add remaining frosting and 2 Tbsp. sprinkles; mix well. Roll into 16 (1-inch) balls. Freeze 1 hour.
• Cover baking sheet with parchment. Melt chocolate as directed on package. Dip 1 end of lollipop stick into melted chocolate, then insert coated end halfway into 1 cake ball. Place on prepared baking sheet. Repeat with additional lollipop sticks and remaining cake balls. Freeze 10 min.
• Dip cake balls, 1 at a time, in remaining melted chocolate; gently shake coated ball over bowl of melted chocolate to remove excess chocolate before returning cake ball to prepared baking sheet. Top with remaining sprinkles.
• Refrigerate 15 min. or until chocolate is firm.