Not Your Average Cake Pops Recipes

Steps:

• 1. Bake cake according to box directions. If you are a cake decorator you can save the cake scraps from leveling your cakes to use for pops.
• 2. Use food processor to pulse cake into crumbs. Place in bowl and set aside.
• 3. In sauce pan combine chocolate chips and sweetened condensed milk and over low heat stir till chocolate is melted. Remove from heat and stir in vanilla. Let cool about 5 minutes.
• 4. You will not need to use all the ganache, but you can store the remainder in the freezer for your next use, or it is nice to add to a hot cup of coffee! This is not the typical way of making ganache however this remains stable longer at room temp that is why I use sweeten condensed milk rather than heavy cream.
• 5. Add half of the chocolate mixture to your cake crumbs and stir to blend, you will have to add a bit more just till the cake crumbs form into a thick dough.
• 6. Using a small scoop 1 inch size, scoop the cake mixture onto a parchment lined cookie sheet. The next step if fun for kids to do. You want to roll the balls of cake mixture into nice even balls and set on parchment lined cookie sheet and refrigerate for 30 to 45 minutes.
• 7. When cake balls are chilled, melt a small amount of the vanilla candy coating mix. Dip the end of a lollipop stick about 1/2 inch into the candy coating and insert the stick into the cake ball on the flat side that was resting on the cookie sheet. Do this to each of the cake balls.
• 8. Melt remaining coating mixture over a double boiler, if you microwave it be very careful not to burn it, stop and stir ever 20 seconds. You don't want the topping to get real hot. Now dip your pop into the the melted coating and tap off gently the excess coating mixture. Place upright on styrofoam and let dry. Drizzle some of the chocolate coating to decorate the pops. Store in air tight container in the fridge. Remove about 20 minutes before serving, but they taste good even served cold!
• 9. I will be doing a how to video in the near future on making them. Will post a link when it is done.

Steps:

• In a food processor or blender, pulse 12 rolls until a fine consistency.
• Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
• Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
• Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.

Steps:

• Line a baking sheet with parchment paper.
• Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
• Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
• While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
• Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.