1 Box Duncan Hines Yellow Cake Mix + Ingredients Listed On Box
8oz. Duncan Hines Frosting Creation Starter Icing (half can)
Milk Chocolate Melting Chocolate
White Melting Chocolate
Lollipop Sticks
Sprinkles
Candles
Makes 18 cakes pops.
Step 1: Bake cake.
Step 2: Crumble cake into food processor and process until the cake is tiny little crumbs.
Step 3: Add in 8oz (half can) of Duncan Hines Frosting Creations Starter Frosting© blend until completely combined. Move icing/cake mixture into a bowl work together with your hands just a bit and form a ball. Place in the fridge for 20 minutes to chill.
Step 3: Roll and cut cake pop circles.
Here’s where I REALLY strayed from the average cake pop method. I never rolled the little balls and then shaped each one. I simply just rolled between two pieces of wax paper. Then I just used my circle cutter and cut out two circles for every cake pop. You can use the old method or try this out…but this worked for me. And made by brain hurt a whole lot less. I didn’t have a guide that was thick enough so I just eyed it…but my dough was about 1/2in thick. The circle cutter I used was 1.5 inches from Wilton’s circle cutting set.
Step 3: Roll and cut cake pop circles and place on wax paper. (you can see the other cake pops I made in the photos as well).
Step 4: Melt a little bit of your milk chocolate melting chocolate. If your using a chocolate melter like I do, you can go ahead and melt it all now. If you need more info on melting chocolate or my process you can find that in Melting Chocolate 101. (pst) mine is white because I was still working with the other cake pops, sry!)
Start by dipping a half inch of your stick in the chocolate…then spread it around between the two circle layers of cake pop. This will “glue” your cake layers together…make sure they are nice and “glued”! Then dip your stick again and push half way into the two laters.
Step 4: PLace them in the freezer for a few minutes to let the chocolate firm. You can lay them on their side if needed. While they are chillin go ahead and trim up your candles.
Step 5: Pull the cake pops and let them set on the counter for a few minutes. You don’t want to cover a freezing cold cake pop with warm chocolate. While you are waiting get your milk chocolate ready and supplies organized.
Step 5: Either dip or spoon chocolate over your cake pop. Then gently tap and swirl till the excess is off. I always spoon chocolate over…much less chance of the cake pop sliding off! I also keep my cake pop tilted up on the side of my melter while tapping. Then prop up to dry…I’m using my new KC Bakes stand. Good bye styrofoam!
Once all your cake pops are covered in milk chocolate it’s time to melt your white chocolate. If you have extra chocolate don’t waste it! Check out how to save that extra milk chocolate here.
Step 6: Once your white chocolate is melted, pour a small amount into a plastic bag with a small round tip. You will use this to make the “dripping” icing on top.
Step 7: Gently dip your cake pop into the white chocolate. Just BARELY dip it…you don’t want it running down on it’s own. It’s not pretty! lol.
Step 8: Right away while the top is still wet use the white chocolate in the pipping bag and gently pipe the drips on. The best way I found to do this was apply just a bit of pressure then move the tip over a bit…apply more pressure…more it over a bit more. Each time letting the icing drip just a bit and allowing space between each “drip”.
Step 9: While icing is wet gently push the candy in a little bit and sprinkle with sprinkles.Let dry.
