Dessert tables are so popular to have at birthday parties, celebrations and weddings. I know for my wedding, I couldn’t just settle on one dessert so I ended up having a collection of some of the best tasting, prettiest desserts surrounding the wedding cake that my daughter made. One of the desserts on the table were the prettiest and yummiest cake pops that my cousin made for us. Now, I didn’t actually get to taste them that night, we were kind of preoccupied.
I actually almost cried when hours later on the way to our honeymoon when I realized that I never got to taste one of these! So, I’ve had to recreate them at home. Actually, this isn’t the wedding cake pop that my cousin made, but it’s the cake recipe we used for the wedding cake and I’ve made them into cake pops. That way, I don’t have a huge cake that makes me feel guilty everytime I take a bite, but I can feel satisfied for eating a sweet little cake pop.
That’s what I call compromise.
A few things to keep in mind when making cake pops.
- Use a food processor to crumble your cake. It’s much faster and easier than using your hands. Plus, it makes the cake equally crumbly. That’s a word, right? Crumbly?
- You don’t want to use too much frosting when mixing in with the cake. If you use too much, it won’t stick together and will fall of your stick when drying.
- If you use some kind of scoop to make your balls equal and uniform and around 1 1/2″ in diameter. I use a small scoop (I use this for cookies too to make them uniform).
- A colander can work perfectly to dry your cake pops. The sticks fit perfectly through most of the holes. Test your colander before have a cake pop on there.
- Dip the stick into chocolate before you poke it into the ball 3/4 of the way through. This will kind of glue the stick on the ball.
Wedding Cake Pops
- 1 box boxed white cake mix
- 1 cup flour
- 1 cup sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tbls vegtable oil
- 1 tsp vanilla
- 1 tsp almond extract
- 4 egg whites
- 1/2 cup butter
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp whole milk
Cake Ball Chocolate
- 1 package wilton melting chocolates
- 1 tbsp vegetable oil
Preheat 325 degrees. Grease 11x13 cake pan.
Stir together dry ingredients until well mixed.
Mix all wet ingredients into the dry mix. beat with an electric mixer on low until all the ingredients are mixed and moistened but some lumps still remain.
Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool.
In a bowl combine butter, powdered sugar and vanilla in mixer. Beat until light and fluffy. Slowly add milk in until desired consistency. Should be slightly thick and stiff.
In food processor mix cake until fine crumbles. If you don't have a food processor, break cake into pieces by hand until coarse crumbs.
Mix in 1/2 of the frosting. You don't want to add too much, so start small and add in. Mix in enough to create a dough ball.
Use scoop to create 1 1/2" balls. Place in refridgerator for 15 minutes before dipping.
Melt chocolate in microwave. Add about 1 tbs vegetable oil for every cup of chocolate. This will make the chocolate smooth enough to dip
Decorate your dipped cake balls with the decoration of your choice. I used white sparkle sugar. Make sure you let the chocolate dry slightly before adding the sugar or your chocolate will drip off the chocolate ball from the weight.