NEON SNACK CAKE PUSH POPS
Make and share this Neon Snack Cake Push Pops recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 40m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Prepare the cake according to the directions on the box. Pour the cake batter out onto a greased cookie sheet (you're making a thin layer of cake) and bake for 10-12 minutes.
- Once the cake has cooled completely, cut it into small circles using the top of the push pop containers.
- Mix the powdered sugar and butter with an electric mixer until combined. Then, add the vanilla and start adding milk until the icing is your desired consistency.
- Separate the icing into three bowls and mix different food coloring into each until the icing is bright and colorful.
- Slide your push pop containers all the way up and place one of the cake rounds on the slider.
- Pull the slider down to the lowest position, add a bit of icing, then repeat with more cake and icing (alternating colors) until the tube is filled. Place lid on.
Nutrition Facts : Calories 1980, Fat 62.4, SaturatedFat 39.5, Cholesterol 166.8, Sodium 562.4, Carbohydrate 361.4, Sugar 353, Protein 1.6
PRINCESS CAKE POPS
175 Best Babycakes - Cake Pops Recipes Makes 22-24. If you can't find strawberry pudding, use vanilla and add 1 teaspoon strawberry extract. If you want a more intense pink color, add a few drops of red food coloring.
Provided by dicentra
Categories Dessert
Time 14m
Yield 22-24 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, combine cake mix, pudding, egg, milk and melted butter. Beat for 2 minutes.
- Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Nutrition Facts : Calories 10.2, Fat 0.9, SaturatedFat 0.5, Cholesterol 10.4, Sodium 9.7, Carbohydrate 0.2, Protein 0.4
CAKE POPS
After sampling one of these little gems at Starbucks, I just had to make some of my own! They are so delicious, can be customized with numerous different flavor combinations, and can be decorated for any occasion. They're a bit of work, but so worth it.
Provided by MariaMiller
Categories Dessert
Time 2h
Yield 36-42 pops, 36-42 serving(s)
Number Of Ingredients 6
Steps:
- Bake cake according to package and let cool.
- Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl.
- Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
- Scoop and form into one inch balls, easiest if using a small cookie scooper.
- Melt Wilton Candy Melts according to package.
- For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball).
- Chill uncoated cake pops for at least 1 hour.
- Re-melt Wilton Candy Melts, and coat the cake pops one by one, dipping one side and turning to coat completely.
- After coated, stand the cake pop up in the styrofoam block or shirt box and decorate with sprinkles before coating is set.
- For a cute presentation, insert into lollipop treat bags and secure with a twistie tie or ribbon.
- You can also decorate with drizzled chocolate or candy melts, in whatever color you choose.
- Combination Ideas:.
- - white cake mix with vanilla frosting, vanilla coating.
- - chocolate cake mix with chocolate frosting, chocolate or peanut butter coating.
- - pumpkin cake mix with vanilla frosting, vanilla or chocolate coating.
- - spice cake mix with vanilla frosting, vanilla or chocolate coating.
- - vanilla cake mix with mint extract, vanilla frosting, chocolate coating.
- - blueberry muffin mix with vanilla frosting, vanilla coating.
- - banana bread mix with vanilla frosting, vanilla coating.
- - cinnamon coffee cake mix with vanilla frosting, vanilla coating with a dash of cinnamon.
- - cheesecake (store bought or homemade) mixed in with graham cracker crust, dipped in chocolate.
- - THE POSSIBILITIES ARE ENDLESS :).
PRETTY IN PINK PUSH-IT-UP CAKE POPS
These lovely layers of cake and pudding are not just beautiful to look at, they're fun to eat, too. Betty Crocker™ Super Moist™ white cake mix and strawberry frosting make a delectable flavor combination in this stellar dessert.
Provided by Paula Jones
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
- Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
- Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.
Nutrition Facts : ServingSize 1 Serving
MOUSTACHE CAKE POPS
This combination of delicious chocolate cake, dark chocolate frosting, and a fun, whimsical theme make these mustache-shaped cake pops the best in the business! This recipe can also be used to make regular ball-shaped cake pops. Have fun!
Provided by nataliesings13
Categories Candy
Time 1h45m
Yield 20 cake pops, 20 serving(s)
Number Of Ingredients 14
Steps:
- Make chocolate cake.
- Put the cocoa into a heatproof bowl, pour in the boiling water and stir until combined.
- Set aside to cool.
- Preheat the oven to 375°F (190°C).
- Lightly grease and flour a 10-inch (25-centimeter) round cake tin.
- Sift together the flour, baking powder, baking soda and salt.
- Cream the butter and sugar until pale and fluffy.
- Mix in the vanilla.
- Add the eggs one at a time, mixing well.
- Pour in the dry ingredients and gently beat until combined.
- Fold in the cooled cocoa until the color of the mixture is even.
- Pour into the tin and bake for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, leave to cool in the tin for 20 minutes.
- Turn out onto a wire rack to finish cooling.
- Make chocolate frosting.
- Cream the butter.
- Gradually add the powdered sugar and then the chocolate.
- Continue to cream until light and fluffy.
- Refrigerate for 30 minutes before using.
- Make cake balls.
- Combine chocolate cake and chocolate frosting in mixer to create cake ball mix.
- Take mix and roll into approximately 20 medium-sized cake balls.
- Cool cake balls in refrigerator until chilled.
- Form mustache cake pops.
- Roll each cake ball into a log shape with your hands.
- Use a lollipop stick to make an indentation in the top center and bottom center of each "log.".
- Squeeze and pinch the center of the "log" to shape the middle of the moustache. Now squeeze and pinch the ends, curling each one upwards to create a handlebar moustache shape.
- Melt the candy.
- Dip the end of each lollipop stick 3/4 inch into the candy and insert a stick into the center of each moustache.
- Leave to set.
- Dip each pop into the candy, dipping from left to right to get an even coating.
- Insert into a polystyrene block to dry.
Nutrition Facts : Calories 378.5, Fat 22.2, SaturatedFat 13.6, Cholesterol 47.2, Sodium 225.3, Carbohydrate 46.1, Fiber 2.9, Sugar 33.6, Protein 4.8
FIREWORKS PUSH-IT-UP CAKES
Pyrotechnics are part of the fun with this easy-to-make and sure-to-impress push-up cake recipe, decorated with popping rock candies.
Provided by Mandy Heaston
Categories Dessert
Time 30m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
- In medium bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed until moistened; beat 2 minutes on high speed until well blended. Divide batter into 2 bowls. Tint 1 bowl of batter with a few drops red food color; tint other bowl with blue food color.
- Fill 18 muffin cups 2/3 full with red batter. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from oven. Repeat with blue batter to make an additional 18 mini cupcakes. Cool completely.
- To assemble push-up cakes, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake; add dollops of frosting to tops of each. Sprinkle each of popping rock candy. Serve.
Nutrition Facts : ServingSize 1 Serving
CAKE POPS
Make and share this Cake Pops recipe from Food.com.
Provided by Jen in Victoria
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place cake in food processor until it has been reduced to fine crumbs (this can also be done by hand).
- Add enough frosting to form a "dough". Be careful not to add too much!
- Roll the dough into 1 - 1.5 inch balls and place on a cookie sheet lined with wax paper or parchment paper.
- Melt the candy melts according to the instructions.
- Dip a lollipop stick in melted candy melt, then stick about half way into a cake ball. Repeat with the rest of the cake balls and sticks.
- Chill cake balls for 30 - 60 minutes. This helps the candy melts to harden, lessening the chances of the cake pop falling off the stick.
- Melt the candy melts again. Dunk one of the cake pops in the melted candy melts and swirl until coated. Dip in sprinkles if desired. Place upright in a piece of styrofoam.
- Repeat with remaining cake pops.
- Wait 30-60 minutes until candy melts have hardened (you can speed up this process by using a fridge).
Nutrition Facts : Calories 765.5, Fat 32.9, SaturatedFat 9.5, Sodium 280.9, Carbohydrate 120.4, Fiber 1.6, Sugar 110.5, Protein 1.2
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- Line as many 9x13 pans as you have with parchment, and spray with nonstick cooking spray. (I actually used 9” round cake pans, but I ended up having to split the cakes in half so all 6 colors would fit in the pops. Splitting the thin cakes was tricky, and I think just making one ultra-thin layer of each color in a 9x13 would be easier.) Preheat your oven to 350 degrees Fahrenheit.
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