Are you ready for some Cake Pops?!?

Disclaimer: These are not as easy to make as some might portray them to be. 

In order for us to attempt to make these cake pops, we both researched various recipes and blogs that tried them before.  One thing to know, they are time consuming and delicate.  By delicate, we mean, they can fall apart and be difficult to coat in melted candy.  In saying that, we don't want to discourage you from trying cake pops.  They are not only pleasing to look at, but they are the perfect dessert for parties.  In honor of the Super Bowl, you could even make them look like football helmets or decorate them using your favorite team's colors.

Caitlin & Monica:  We decided to post this a little differently than usual.  Instead of separating our ideas, we decided to collaborate.  We both dealt with a bit of difficulty when it came to actually decorating the cake pops.  We were looking forward to getting creative with the decorating process, but one thing to note, do not make the actual size of the balls too large and make sure they are very firm before you dip them in the chocolate.  Also, an easier way to do it, is to dip it without the stick, roll it around with a small spoon, then place it on the wax paper and then put the stick in them before the melted chocolate sets.  This will allow the outer candy shell to harden and hold the stick.  We are going to post the recipe as a step-by-step process.  Also, you can choose to use boxed cake mix and ready-made frosting if you prefer or are short on time (many of the cake pop recipes we researched suggest this option).  We are also going to include a recipe for a super simple chocolate cake by Martha Stewart which Monica used, and it seemed to have the right texture for these cake pops. 

Ingredient List

Your favorite boxed cake mix

Your favorite frosting

1 lb melting candy - we chose white chocolate (you may want to get more, just in case)

sprinkles

sanding sugar

more chocolate to drizzle

Lollipop sticks

*If you choose to try the Chocolate Cake you will need: 
1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup cold water

**Cream Cheese Frosting (to mix with the cake):

8 ounces cream cheese, softened
2 cups confectioner's sugar
4 tbs butter
1 tbs milk (or more, as necessary)

Method

If you are making the Chocolate Cake:
Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.

Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.

If you are making the Cream Cheese Frosting:
Whip the cream cheese, butter, powdered sugar, and milk together until smooth. Set aside.

How to make the Cake Pops

Step 1:  Make the cake balls

In a large bowl, break up the cake, by crumbling to a fine texture.  Once the cake is crumbled, add your frosting, in small amounts at a time.  You may find it to work easier, if you take your cake and frosting mixture, wrap it up in plastic wrap and set in the fridge for a few hours or even a couple of days before making the cake pops - this would ensure a firmer texture. 

Prepare two large baking sheets by covering with wax paper. Take a small amount of the cake mixture and roll it into a smooth ball - the size of a small meatball. Stick the lollipop stick into the end of each ball, pointing upward, as you put the ball back down on the sheet. You can choose to cut the lollipop sticks so they are not too long. Put in freezer until the balls harden, at least 2 or 3 hours. Again, you can also leave it overnight or for a couple of days ahead of making them.

Step 2: Decorating the Cake Pops
(As we said, this might be a little tricky..so be prepared for the possibility of making a few mistakes, but don't get frustrated, the end result is worth it.)

You can choose to melt the candy in a double broiler or in the microwave.  If you choose the microwave, make sure to follow the instructions on the packet of the melting candy or it is always a safe bet to set it on high for 30 seconds, stir, and return to the microwave to melt if needed at 10 second intervals.

Dip each ball in the chocolate until well coated.  If you dip it without the stick, use a small spoon to help you coat the cake ball. 

Dip in sugar or sprinkle with sprinkles.  You can also drizzle chocolate on top and around the cake pop.  Return to the sheet to harden. You can lay them on their side.

Store in freezer until ready to serve.  Do not put them in the fridge for they will get soft. You can also leave them out if you are serving them that day.

Variations
Freeze the cake crumble mixture (once it is combined with the frosting) in order to ensure a firmer texture.

A Recipe to Remember?
It was definitely memorable, due to some of the problems we experienced.  However, once the adjustments were made we pulled through.  We modified the recipe in order to make the process easier for you.  We do recommend the recipe because cake pops seem to be the "new" cupcake and they do taste good!