Bake your favorite cake and let cool.
Prepare your favorite icing.
Crumble cake and gradually add icing until the mixture sticks together so you can form shapes. Since each cake varies in density this will not be the same amount of icing every time. Generally I use one cake to ½ batch of icing.
Form shapes and flash freeze, no more than 20 minutes.
Place on 6” lollipop stick and cover with candy melts or chocolate (thinned slightly with oil or real butter). Add your desired decorations. If dipping more than one color on the same cake pop let the first color dry before doing the next one. Use a regular kitchen mug to stand cake pop in until completely dry.
I use Wilton 6” lollipop sticks and Wilton candy melts (can be purchased at Michaels). However, when I make these to send to school I use nut free chocolate chips.
Chocolate Sheet Cake
½ cup butter or margarine
½ cup shortening or margarine
4 tbsp cocoa powder
1 cup water
2 cups flour
2 cups white Sugar
½ cup buttermilk or sour cream
1 tsp baking soda
2 eggs, beaten
½ tsp salt
Mix dry ingredients together. In medium sized sauce pan mix butter/margarine/shortening, cocoa, and water. Bring to boil, remove from heat and cool for a minute. Add dry mixture. Add eggs and buttermilk/sour cream. Pour into a greased cookie sheet 11”x15”. Bake 375F for about 18-20 minutes.
Cream Cheese Frosting:
½ cup margarine or butter
½ cup cream cheese
4 cups icing sugar
Cream butter and cream cheese. On low speed, gradually add icing sugar one cup at a time. Add 1-3 tbsp milk for more spreadable.
This can be made with 1 block of cream cheese and 4 cups of icing sugar for a richer flavor.
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