I love cake pops and have not had them or made them for soooo long! They are the perfect little portable, bite size dessert. I don’t know who thought to mix frosting with the cake and roll it into balls, but they are a genius and I hope to meet them someday.
When a friend asked if I would make some cake pops for another friend’s baby shower, of course I said yes! The parents-to-be did not find out the gender so neutral was the name of the game. Sweet musical notes on white frosting for baby Maybury. it!
They are better people than I am, we found out the gender the minute we could. I wish I was cool enough to wait until delivery to find out, but I’m not and I’ve come to terms. Patience is not one of my top ten greatest qualities. Who am I kidding, it’s not even top 20. I apologize to my loved ones.
Cake pops are really not that difficult, but they are a bit time consuming and take several steps. So worth the time. Baking the cake, making frosting, smashing together, rolling balls, chilling, dunking and decorating. Easy peasy. I am not a super fancy decorator, so most of the time I dunk and sprinkle. This time, I googled musical notes and then just freehanded them onto the cake pop with melted dark chocolate. Apparently my 7th grade violin knowledge didn’t help me out much. Thank you google.
I think these little musical notes turned out super cute, the hurdle came with trying to figure out how to ship them to Chicago without them crumbling into pieces…oh yeah and not melting in the 90 degree heat on the way there. So with the help of my husband, we used tupperware, bubble wrap and dry ice. I’ve never bought dry ice before, but apparently they have it at the grocery store. Who knew? They made it in time for the baby shower with only a few bumps and bruises.
So happy that I got to add a little fun to Alison’s baby shower. She is going to be the best mama!
Do you guys love cake pops like I do? Ever made them? Leave me a comment and let me know what you think! And follow me @lolosdesserts on instagram and Facebook to get the latest recipes!
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup whole milk
Frosting
7 Tablespoons unsalted butter, room temperature
1 and 3/4 cups powdered sugar
2-3 teaspoons heavy cream or whole milk
1 teaspoon pure vanilla extract
Coating
40 ounces chocolate (white, milk or dark), candy melts or almond bark
Instructions
1. Preheat oven to 350 degrees. Prepare a 9-inch springform pan with nonstick cooking spray.
2. The Cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together until fluffy, about 2 minutes.
3. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the sides of the bowl as needed.
4. Add the dry ingredients and milk to the wet ingredients a little at a time until combined. Batter will be slightly thick. Pour the batter evenly into the prepared pan.
5. Bake for 30-34 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack to cool completely.
1. The Frosting: With a handheld or stand mixer with a paddle attachment, beat the butter on medium speed until fluffy, about 2 minutes.
2. Add powdered sugar, heavy cream, and vanilla extract and mix on medium-high speed until fluffy, about 2-3 minutes.
3. Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
4. Measure 1 Tablespoon of cake/frosting mixture and roll into a ball. Place balls on baking sheet lined with parchment or foil.
5. Refrigerate for 2 hours. Take out and re-roll the balls to smooth out the edges. Place back in the fridge and only take out a few at a time to coat.
6. Melt the coating in a 2 cup liquid measuring cup in the microwave with 30 second increments, stirring after each time until smooth.
1. Dunk the Cake Balls: Remove only 2-3 cake balls from the refrigerator at a time. Dip the tip of the lollipop stick into the frosting then insert about halfway into the cake pop. (This secures the stick to the pop) Allow to full cool and harden.
2. Dip the entire cake ball into the coating, making sure to get the base of the pop where the stick is inserted. Gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.
3. Decorate immediately after. Coating will harden within an hour. (I waited until these hardened and then added the music notes).
4. Place the cake pop sticks into a box or styrofoam to stand up to dry. Cake pops will keep in the fridge for up to a week or can freeze for up to 6 weeks, just thaw overnight in the fridge.
