French Vanilla Cake Vanilla Frosting Coconut in Dough Coconut Extract in Dough Dipped in White Chocolate Sprinkled with slivered almonds and coconut |
My sister's cake pops! So Pretty! Chocolate with Andes mints. Others are white cake! |
Yields: 38
What you need!
Cake - any flavor - bake as directed on box
1 can frosting
1 lb melting chips
Coloring Gel (or purchase colored melting chips)
Lollipop Sticks
Almond bark
Crisco - to thin chocolate
Double Boiler
Desired sprinkles - use your imagination. I used heath bits, almonds, coconut, sprinkles, cookies and cream crunch.
Bake cake as directed on packaged. |
Once cooled, cut into four pieces. |
Crumble cake. |
Add 3/4 can of icing - vanilla and mix well with hands. |
Use one inch cookie scoop - roll into balls. |
Melt one square of almond bark, melting chips, or chocolate chips in custard dish. Dip sticks 1/2" into almond bark and stick about 1/2" into each ball. |
Place pops in refrigerator for 35 minutes. |
Melt discs. Add spoon full of crisco if chocolate is too thick. |
Dip cake ball. Remove only a few cake pops at a time from the frige. Works better if cake ball is cold. |
Be careful, if cake pop is too cold, chocolate will crack after it cools.
My niece was here visiting this week. |
Cookies and Cream Sprinkles - found at Joann's |
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