The #1 flavor of any ice cream is vanilla and most cakes are either chocolate or vanilla. Since vanilla is generally served at many birthday parties and such, I made these for a fundraiser for my friend. I already made chocolate cake pops here for the wedding last month. I reduced my vanilla buttercream recipe from the Root Beer Float Cupcakes to make frosting not from a can. The can has hydrogenated oils – Yuck! For more cake pop hints, try Cake Balls, Cookies and More’s post on Star Wars cake pops. I also show step by step on Pumpkin Cake Pops.
Plus, if you don’t have styrofoam to put your cake pops in, then you can do this! It only requires wax paper or silicone to place the cake pops while they dry. No fussy styrofoam.
Very Vanilla Cakepops
yield about 50
1 French vanilla cake mix
ingredients for the mix
3T butter, room temperature
1 cup powdered sugar
1/4 Tb. vanilla
1/2 T. milk
50 – 4″or 6″ lollipop sticks
20 ounces of almond bark (or white chocolate with 2 tsp. shortening)
1. Bake the cake per the instructions on the box. I used Duncan Hines French Vanilla because it had great vanilla flavor. Cool completely.
2. Either freeze the cake for later or continue to the next step. Thaw the cake completely at room temperature when ready to begin.
3. In a medium bowl, beat the butter for about 30 seconds on medium. Add the powdered sugar in 3 or 4 increments, mix on LOW.
4. Add vanilla and milk. Beat for 90 seconds on medium high.
5. In a very large bowl, crumble the cake into small crumbs with your hands. Add 1/4 cup of the buttercream frosting plus another 2 Tb. of the frosting. Mix this in with your fingers. Try to roll and form a ball with a medium scoop or your hands. My balls are about 1.5″ across. Sometimes I need to add frosting to make the balls stick together. Add by the tablespoon and mix thoroughly after each addition.
6. Form balls and freeze for 30 minutes.
7. Melt 1 square (2 oz.) of almond bark. Remove the balls from the freezer or fridge. Dip the lollipop about 1/4″ of the way in the almond bark and put into the cake ball.
8. Put these in the freezer for 15 minutes.
9. Melt the remaining almond bark and dip and cover the cake ball. **Remove only 5-6 cake pops at a time from the freezer. Otherwise they will get to warm and fall apart in the almond bark.** I usually have 1 or 2 cake pops that fall apart for every 58 cake pops.
10. Sprinkle the sprinkles immediately over a large, shallow bowl to catch the extras.
11. Place cake pops on a sheet of wax paper or silicone. They will dry quickly. Store at room temperature airtight for up to 1 week. Or, freeze in the freezer in an airtight container for up to 1 month. Thaw in the fridge before bringing to room temperature.
sue @ Cakeballs, cookies and more says
oh so cute, and you are right, this is totally the way to do them and make it much easier to make and serve! Love it!