Funfetti Birthday Cake Pops.
These are the best Cake Pops I have made to date. No offense to Bakerella, but her recipes for Cake Pops have left mine too moist in the past - disastrous.
So I set out to use Ryan's favorite cake mix and frosting this time around.
This led to my creation of two birthday treats from one box of cake.
This recipe will make 20 cake pops...a much more feasible amount than the 50 a whole box of cake makes. So this is a half recipe for cake pops, basically.
Preheat your oven to 350 degrees. Open your Funfetti cake mix and measure out 1 1/2 cups of cake mix. Put that in an air tight container to use later or for Funfetti Birthday Pancakes. Pour the remaining cake mix into a bowl. Add in 1 whole egg and 1 egg white, 1/3 cup water, and 1/3 of 1/3 cup vegetable oil.
Ok, I know the oil sounds confusing...just find the 1/3 mark on your measuring cup and only pour in approximately 1/3 of '1/3 cup'. I promise you, if it's not exact, it's ok.
Stir the mix until smooth.
Spray a square pan with cooking spray and pour your batter in.
Place in the oven and bake for 15 minutes. Remove and set on oven top to cool. I immediately cut the cake into four squares so the heat can release and it cools quicker. After about 15 minutes, crumble the cake onto a large plate. Let the crumbles air out for about another 15 minutes.
This is where I think the cake was too moist before. All of the moisture from the heat of baking it, combined with a WHOLE jar of frosting was just too much. If you bake the cake a day early you probably won't have this problem.
After the crumbles have sat, mix in 1/2 cup of frosting...THIS frosting:
This is the best frosting ever!!!!
Once the frosting and cake is fully mixed, make 1 1/2 TB sized balls (I have a spring stainless steel scoop for this)
Place them on a plate, cover with plastic wrap, and place in the freezer for 10 minutes.
In the meantime, melt about 1/4 cup white chocolate melts per the directions on the package. I used the "Almond Bark" white chocolate bar I found at the grocery store next to the chocolate chips. I read that the cheapest candy coating you can find usually works best, even though you may be tempted to buy Godiva brand or something.
After the 10 minutes is up, take the cake balls out of the freezer and get a pack of cookie/lollipop sticks. Dip each stick in the white chocolate and then press into a cookie ball. This will help secure the cookie balls onto the sticks.
Here you can see how the chocolate will help stick the two parts together.
Cover the plate(s) again and place in the freezer for 15 more minutes. Melt the remaining chocolate in a glass bowl. Gather any sprinkles you want to use to decorate. My chocolate was too thick once melted, so I added vegetable oil until the chocolate dripped off the spoon when held above the bowl. You don't want your chocolate like frosting. You want to be able to "tap" off extra back into the bowl.
Take the pops back out of the freezer and dip them, straight up and down, into the melted chocolate. Don't swirl them around or they might fall off the sticks. Tap off any excess chocolate and decorate quickly. Set the cake pops upright, into a foam block to dry. Let them set for at least an hour before packaging them.
They are fine to stay in an airtight container on the counter for 2-3 days.
They turned out so cute!
And SOOOOO Delicious!!