|French Vanilla Cake|
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!
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)
Crisco - to thin chocolate
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.|
|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.|
|My niece was here visiting this week.|
|Cookies and Cream Sprinkles - found at Joann's|