White Chocolate Cake Pops Recipes

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.
• Crumble cake into large bowl. Add frosting; mix well. Shape into 40 (1-inch) balls; place in single layer on rimmed baking sheet. Freeze 10 min.
• Melt chocolate as directed on package. Working in small batches, dip 1 lollipop stick 1/2 inch into melted chocolate, then insert dipped end of stick into center of 1 cake ball; return to baking sheet. Repeat with remaining cake balls and additional lollipop sticks. Freeze 30 min. Let remaining melted chocolate stand at room temperature until ready to use.
• Cover second baking sheet with waxed paper. Warm remaining melted chocolate by microwaving it on HIGH 30 sec. or just until heated through, stirring every 10 sec.
• Dip cake pops, 1 at a time, into chocolate, turning to evenly coat all sides of each pop with chocolate; top with sprinkles. Stand, stick ends up, on prepared baking sheet.
• Refrigerate 30 min. or until firm.

Steps:

• For the modeling chocolate: Microwave the semisweet chocolate chips in a microwave-safe bowl in 15-second intervals until melted. Add the corn syrup and stir together until blended. Cover and set aside on the counter for later.
• For the cake pop: Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans with butter.
• Mix the flour, baking soda, baking powder and salt in a bowl and set aside. In a small microwave-safe bowl, microwave the white chocolate chips at 15-second intervals until melted.
• In the bowl of a stand mixer, cream the sugar and melted butter until light and fluffy. Add the eggs 1 at a time, mixing well. Stir in the flour mixture alternately with the milk. Mix in the melted white chocolate.
• Pour the batter into the prepared cake pans. Bake until a toothpick inserted in the cake centers comes out clean, 25 to 30 minutes. Let cool completely, then cut the cake into squares, put in a food processor and mix.
• Make a small ball of the modeling chocolate and place it on the end of a candy cane. Using the moisture of the cake, take 1 tablespoon of the processed cake and mold it around the modeling chocolate ball on the end of the candy cane. Repeat with the remaining candy canes, cake and chocolate. Freeze until firm.
• In a microwave-safe bowl, microwave the melting chocolate in 15-second intervals until melted. Dip the cake part of each cake pop 1 at a time in the melted chocolate. Decorate as desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
• In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
• In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
• Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
• To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
• In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

Steps:

• Preheat a cake pop maker and brush with oil.
• Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated.
• Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter.
• Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

Steps:

• First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
• While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
• Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.