In actuality, I’m not one for a huge birthday blow out. I can drink, smoke, buy porn, and even rent a car…it’s all down hill from here. I’m just kidding! But it is my birthday and I’ll cry if I want to…because these cake pops…are gooone!!
I made these the weekend we had that whole group of people over from Mr. Prevention’s work (I know, I’ve been holding out on you for a few weeks now!). I’ve been wanting to make cake pops for…as long as I can remember, but was wise enough to know that they MUST be made for a group…or else. The cake pops were a huge hit, though I must admit it took some restraint not to snicker just a little bit at a grown man eating a cake pop and just loving it to death. They’re not very “macho”…
Other than not being on the “lighter” side of things, they’re also not a breeze to make. Not hard, per se, but just a bit messy with several steps and planning ahead. Based upon my cake pop research, however, most people find the elbow grease and planning well worth it as people just rave about these things. That was confirmed when I took a few leftover cake pops to work. My co-workers GOBBLED them up (at breakfast!) and had to question how these cake pop wonders came to be. Truly, they were fascinated by said cake pops.
But I’m not all that picky…just something sweet to send me off for another year of blissful life will do. And a cocktail, because well…I’m 21 + 5 and I want to celebrate! 😀
1 (14.25 oz) box cake mix, any flavor (with eggs and oil to prepare according to box directions)
1 (16 oz) tub frosting, any flavor (you will only need 1/3 cup)
1 (24 oz) package of almond bark/candy coating (white or chocolate)
1 Tbsp parafin wax, shaved (optional)
sprinkles of choice
24 lollipop sticks
1 styrofoam block
Prepare cake according to the directions on the box. Allow cake to cook completely before proceeding.
Crumble the cake into a large bowl. Mix in 1/3 cup of the frosting and combine well.
Form cake mixture into balls about 2 to 2 1/2 tablespoons each. Place the balls onto a baking sheet that has been lined with parchment paper. Cover with plastic wrap and refrigerate for several hours or overnight before proceeding.
Heat the candy coating and parafin, if using, in a microwave save bowl for 30 seconds. Stir. Microwave an additional 15 seconds and re-stir the chocolate. Continue microwaving and stirring in 15 second increments until the chocolate has melted completely. Note: the wax helps to thin the chocolate so that there are not clumbs on the cake balls. It also helps to create a nice, smooth, shiny coat of chocolate around the cake ball.
Dip the lollipop stick about 1 to 1 1/2 inches into the candy coating and insert it into the cake ball where it had been laying on the cookie sheet (it will be a little flat on this side). Place the cake ball upside down and allow the stick to set into the cake ball.
By the time you have inserted all of the sticks, you can probably begin dipping your cake balls into the candy coating. You may twist in a circular motion, or lightly shake the cake ball to remove excess chocolate. Decorate with sprinkles immediately and place the cake ball right side up by sticking the lollipop stick into a styrofoam block. Continue process with all cake balls. Store in the refrigerator until serving. Yield: 24 cake balls.
Nutrition Information (per ball): 224 calories; 11.4 g. fat; 27 mg. cholesterol; 159 mg. sodium; 29.1 g. carbohydrate; 0.8 g. fiber; 2 g. protein
Result: Obviously fabulous…but kind of a pain to make! However, if you’re one to want to impress for a crowd, these would be a great choice! Everyone at our get-together complimented how cute they were…and how wonderful they tasted! Of course they’re not a healthy option, but one is just enough! 😉
And to those looking to make cake pops, lollipop sticks can be found in some grocery stores, as well as any craft store like Hobby Lobby (I got mine there), Michaels, etc.
Question: What’s your birthday treat of choice?
Love from the birthday girl,