So, most people have that go-to recipe that is fundamentally the same, but can be varied in so many different ways your results seem like completely different recipes. The same applies to to cake pops. You can make them using so many different flavors; you can stuff them; decorate them; make them into a multitude of shapes; the list goes on and on. Once you master the concept of the cake ball, the rest is up to your imagination.
For this batch, I have chosen to do a red velvet cake with vanilla cream cheese frosting, dipped in white chocolate. I used a boxed red velvet cake. Your first step is baking the cake as directed in the pan of your choosing. The shape does not matter because your cake is just going to end up crumbled.
Next, I whipped up a batch of homemade cream cheese frosting. The recipe couldn’t be more simple. Just whip together 8 oz of softened cream cheese and one stick of butter. Slowly add 4 cups of powdered sugar and a teaspoon of vanilla and blend until everything is combined. I actually ended up using a little bit less than 4 cups of sugar, mainly because I didn’t want the sweetness to be too much. This is a nice thick and delicious frosting.
Once the cake cools, crumble it into little pieces, like I’ve started to do below:
Then, begin to add the frosting and mix. The mixture should resemble a “drop” cookie dough, like a chocolate chip cookie dough.
Now the fun begins! Begin to shape you cake balls. Make round shapes by rolling the dough like you would a meatball. You want to keep them on the smaller side, smaller than a golf ball, so that when you dip them in chocolate, they don’t become too heavy and fall off your sticks!
Time to stab these guys with some lollipop sticks. I melt a small amount of chocolate, dip the tip of the stick into the chocolate, and then place the stick in the top of the cake ball. This is just another step to ensure the cake ball doesn’t fall off the stick when you’re dipping. Then, I put the cake balls in the freezer for at least an hour, or until they are pretty firm.
Now the fun part, dipping! Melt your chocolate however you feel comfortable. I typically use the double boiler method. With this method you place a glass bowl on top of a pot of a small amount of simmering water. You want to be sure the bottom of the bowl is not touching the water and that the water is never boiling. Keeping the water too hot will heat your chocolate too much and it will actually burn and seize up. This is NOT a good thing, trust me!
Once your chocolate is melted, dip the balls one at a time and tap the stick on the side of the bowl to remove the excess chocolate. Let them dry upside down by placing the sticks in a piece of styrofoam or a fancy cake pop holder. This will allow them to keep their round shape. If you want to display the cake pops on a platter or plate, you can let them dry ball side down so that the chocolate pools at the bottom and bit, making a little shelf so they stay upright and don’t roll all over the place.
From here, decorating is up to you. I colored some chocolate green and splattered it on the cake pops. You can also apply some sprinkles when the chocolate is not completely set, or add candy pieces, like mini marshmallows for bunny tails, for instance. Seriously, the variations are endless.