Sunday, March 1, 2015

Cupcake Cake Pops

I was asked to make some cupcake cake pops and I think they turned out really cute. 

1 box cake mix plus the ingredients to make a cake per box directions
1 tub of store bought frosting
48 oz chocolate candy coating (sometimes it takes 1 1/2 bags) You can find these at Wal-Mart, Target, Hobby Lobby, Michael's)
24 oz of candy coating (color of your choice)
Sprinkles & M&Ms

Bake your cake per box directions in a 9x13 inch pan. Let cool completely.   

Once the cake has been baked and cooled, crumble your baked cake in a large mixing bowl. You should not see any large chunks of cake.

Add 3/4 of the container of store bought frosting to crumbled cake.  Combine cake crumbles and frosting together. This process is easiest for me to use my hands to mix it together or the back of a large metal spoon. Note: If you use the whole tub, they will be too moist. 

Form cake mix into 1 1/2-inch round balls (ping pong sized).  Place each ball on a baking sheet lined with wax paper.  Once all of your balls are formed, place baking sheet in the freezer to firm (I normally freeze them for two hours). I do cover with plastic wrap while freezing. 

Place the candy coating in a deep, microwave safe bowl (I usually do 8 oz at a time). Melt according to the directions on the package. DO NOT OVERHEAT.

I formed them using these candy molds candy molds

Dip the bottom into chocolate candy coating and let dry. Insert sticks and dip again. 

Once they are set and dry, hold the bottom of the ball to dip into the candy coating (color of your choice) until it touched the edges of chocolate. Turn in a circular motion and let dry. I used a drying stand. 

Immediately decorate with m&m and sprinkles (before it sets). 

Store in an airtight container. 

Everyone loved these! They were a big hit and there wasn't a single one left. Enjoy!

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