I wanted to give you a recipe that I am really excited about. I'm excited about it because it is really easy, turns out great, and it's a HUGE hit! They can be made ahead of time, and taste great days later, they are fun, festive, and hip, and you are going to absolutely love them.
The original recipe that I found tells you to dip them in candy bark coating, but I'm not a big fan of the flavor of candy melts, so I compromised and added some semi sweet morsels to get a better chocolate flavor, but still take advantage of the firmness that candy melts offer.
So I will give you a recipe for chocolate (they were AMAZING) and you can change it for your preference.
makes about 30-35, depending on the size
1 box chocolate cake mix prepared according to package directions, baked in a 9x13
1/2 tub chocolate frosting (or 1/2 cup homemade)
16 oz brown candy melts
8 oz semi sweet morsels
1 package 6" lollipop sticks (we found them at Michaels)
block of Styrofoam, etc that you can place the pops in to dry in an upright position
decorations of your choice (we make some rocky road by adding almond slivers and marshmallow pieces)
As soon as the cake is cook, break it into pieces in a large bowl. Add the frosting and mix until thoroughly combined. Spray a cookie sheet with nonstick cooking spray. Shape the mixture into uniform balls, making 30 - 35 depending on the size you want the cake pops (I would recommend somewhere between a ping pong ball and a golf ball. They will be bigger once you dip them in chocolate)
Place them on the baking sheet, and refrigerate for 1-2 hours.
Leave the chocolate for 1 minute, then begin stirring to combine. Once completely melted, dip the lollipop stick into the chocolate, and insert into the flat side of the cake ball (the side that was on the pan). If the room is warm (over 72) you may need to refrigerate again at this step for about 20 minutes.
After you have dipped all the sticks, and chilled if necessary, start with the first lollipop and dip into the chocolate, turning as you do so all sides are covered. Lift out and gently tap on the side of the pan. If you tap too hard you will lose the cake ball into the chocolate. If the cake ball comes off anyway, return the entire pan to the refrigerator and chill for 10 minutes longer.
Add desired toppings, and place cake balls into Styrofoam, or other stand while they cool. Alternatively, you can use cupcake papers and set the cake balls in them and serve that way. (it is probably a bit less stressful, but no less fun)
Allow chocolate to cool for about 20 minutes, and you're all set! These keep great for about a week (I'm sure they won't last that long...)
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home