I wanted to get them all baked fast, so I used a 13x9 pan, two round, and two heart pans. But any cake pan will do :)
Basic Cake Pop Recipe:
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
1 pkg chocolate or vanilla bark (Kroger brand is good) or any color chocolate melts
After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.) I will admit I used the whole can and it made them too soft and not really cake-like, made it harder to roll and keep ball shape. So I prefer to use about 3/4 of the can:)
I used a basic brownie boxed mix and after cooling I stirred in a 8 oz. pkg of cream cheese. I would suggest not using the full package if you don't want them to be as gooey as mine were (they sure tasted yummy though). They were harder to roll, keep shape, and dipping was a challenge. So use 1/2 of an 8 oz. pkg!! These were my favorite dipped in the white chocolate.
Red Velvet Cake and Frosting Recipe:
1 cube Butter
1 c. Sugar
Beat together till fluffy.
2 Eggs - add one at a time and beat well.
Make a paste of 2 Tbl. Cocoa and 2 oz. Red Food Coloring (2 bottles). Add to above mixture.
1 tsp. Vanilla
1 c. Buttermilk
2 3/4 c. Flour (sifted)
Alternate the milk and flour.
Last add 1 Tbl. Vinegar and 1 1/2 tsp. Soda
Mix really well - Bake 300* for 25-30 minutes.
Cook together -
1 c. Milk
5 Tbl. Flour
Cream 2 cubes Butter and 1 c. Sugar.
Add 1 tsp. Vanilla to cooked mixture and than add to sugar mixture. Beat till smooth and creamy - this takes quite a long time to fluff up.
Some other ideas and instructions for making cupcake pops click on the link below!! Have fun and ENJOY!!
I had to take a picture of my RED hands from rolling the red velvet cake balls. Luckily it didn't stain! This was from the two bottles of red food coloring you add to the batter. Mine were a little gooey from using too much of the frosting though.
Roll mixture into quarter size balls or egg shapes and place on wax paper covered cookie sheet. (Should make 45-50) Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)Place them in the freezer for a little while to firm up. This is a very important step...I learned the hard way and my balls kept falling off the sticks. My last batch I got fed up, went back to her blog and found out I was suppose to stick them in freezer. Wow did they work so much better!!
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.Place in a Styrofoam block to dry. During this process I was having problems and not enough sticks, so I just dipped mine into chocolate. I wanted them to look like speckled eggs so I added pink and purple sprinkles to the white, vanilla bark. If anyone knows a good trick to dipping chocolates and making them look pretty -PLEASE- let me know. Mine didn't look as well as I hoped!!I packaged some of them in fun Easter/Spring bags and tied them with a pretty bow!
The fun speckled egg pops I put in flower pots with "Nest" Krispy Treats (basic rice krispy treat recipe that I substituted chow mien noodles instead of rice krispy's) and chick Peeps for decoration. These where a fun treat that we gave to our family and friends for Easter!!