Bronwyn made the cake all by herself. It seemed sad to crumble it all up but we added the frosting, and made our cake balls. The dipping wasn’t the most graceful process and we almost lost a few balls into the candy melts. But we made it! We dipped and sprinkled and gave them a try!
They hated them.
How odd? Sprinkles did NOT save the day.
Andy and I tried them… they were… sweet. So VERY sweet.
So now we sit with a full batch a fun cake pops – no where to go… except my work loves ALL things sweet!
I brought them in for my birthday and the were a great winner!
You know who else won? The kids. We won a Summer Family Challenge Bag – FILLED with fun things for the kids. games, water balloons, candy, sand toys, cups, and all sorts more.
So fun to do these challenges together.
Sprinkle Cake Pops
For the Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/3 cup unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/3 cup milk (2 percent or Whole)
Preheat the oven to 350°P. Grease and lightly flour a 9-inch round cake pan.
Mix the dry ingredients.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
Cream the butter and sugar. In a large bowl, beat 1/3 cup of room-temperature butter with an electric mixer on medium speed for about 10 seconds or until smooth. Beat in the granulated sugar until well combined and light and fluffy, about 2 minutes. Beat in the eggs , one at a time, beating after each egg is added. Beat in the vanilla. Combine the ingredients. Alternate adding some of the flour mixture and 1/3 cup of milk to the butter mixture, beating on low after each addition, until the batter is just combined.
Bake the cake. Pour the cake batter into Bak the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted into the middle comes out clean. Cool slightly, then remove the cake from the pan to finish cooling on a wire rack.
For The Frosting:
4 tablespoons unsalted butter, at room temperature
2 cups confectioners' sugar
2 to 4 tablespoons milk (2 percent or whole)
For the Candy Coating:
white candy melts, about 2 (10-ounce) bags
sprinkles
Make the frosting. When the cake is completely cooled, prepare the frosting. In a medium bowl, add 4 tablespoons of room-temperature butter and beat with an electric mixer for about 10 seconds, or until smooth. Gradually beat in the confectioners' sugar. Add 2 tablespoons of milk and beat until smooth, adding a little more milk at a time as needed. The frosting should be a little on the thicker side.
Stir together the cake and frosting. In a large bowl, crumble the cooled cake into pieces. Add 1/4 cup of frosting. Using a sturdy spatula or large spoon, mix together the cake and frosting. Add a little more frosting at a time until the cake is fully crumbled and the mixture starts to clump together.
Form the cake balls. Scoop the cake mixture out into 1-inch balls, roll in your hands if necessary to form a ball, and place on a baking sheet lined with wax or parch-ment paper. Refrigerate for about 1 hour, or until the cake balls are firm.
Dip the cake balls. Place the candy melts in the top of a double boiler. Place over boiling water, then reduce the heat to low. Stir constantly, until the candy melts are melted and smooth. Dip about 1/4 inch of the tip of a lollipop stick into the melted candy melt, then insert the stick into the cake ball. Dip the cake balls, one at a time, in the candy melts, covering the entire cake ball and just below to the stick. You can pour the melted candy melts into a tall narrow container or glass for easier dip-ping. Before the candy melt hardens, sprinkle the sprinkles on top of the cake balls. Place the cake pops on a cake pop stand or in foam to stand upright. Repeat with the remaining cake balls.
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