The truth about cake pops: they are really quite easy, they just take a while to make. And honestly, most of the time is spent waiting – waiting for the cake to bake, waiting for the cake to cool, waiting for the balls to freeze (make as many jokes as you can in 30 seconds. Aaaaand the timer starts…NOW!)
But if you’ve got the time, you should totally make these. Or any cake pops, for that matter. I swear I would, even if I didn’t have kids. They’re the perfect bite-size treat, helping keep the portion control in check, ya know? Not that I need any help with that *cough*
The three things I have learned about making any cake pop that I must pass on, with obligation and complete pleasure is 1) Don’t be so heavy-handed with the frosting. You do not, and should not, use an entire container. Too many people do this and you end up with completely gooey innards. I like a CAKE pop, not a gooey pop. 2) Crumble the cake with your hands. This allows you to feel the consistency and determine whether you need more frosting or not. The cake should still be a bit crumbly even with the frosting added in, but adhere together when you roll into a ball. 3) Use a cookie scoop, so you get equal portions.
I’m truly in love with these. Aren’t they cute? I used chocolate cake and coconut pecan frosting, but use whatever combination that floats your boat.
Halloween One-Eyed Monster Cake Pops
Prep time: 2 hours
Actual hands-on time: 1 hour
• 1 (15 ounce) box cake mix (I used chocolate fudge)
• 3 eggs
• 1/2 cup vegetable oil
• 1 (14 ounce) container frosting (I used coconut pecan) – you won’t need all of it!
• 2 (12 ounce) bags Green candy melts
• Candy eyeballs (I found these at Target in the baking aisle)
• Lollipop sticks (I used 6 inch)
• Large piece of styrofoam block (you can get this at Michael’s)
Lightly coat a 9×13 baking dish with non-stick cooking spray. In a large bowl mix your cake ingredients and pour into the baking dish; bake according to package directions. Let cool completely.
Slice the cake in 4 sections and add to a large bowl. With your hands, gently crumble until it resembles fine crumbs. Again, using your hands, add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly (I used 4 big spoonfuls.)
Line a cookie sheet with wax paper or parchment paper. Using a tablespoon sized cookie scoop, form tight balls of the cake mixture and place on the cookie sheet.
In a small bowl, melt 1/4 cup of the candy melts in the microwave according to package directions. Dip the tip of the lollipop sticks into the chocolate and insert into the cake balls about 3/4 of the way. Place cookie sheet into the freezer for 30 minutes.
Melt the remaining chocolate in a large bowl. With a spoon, pour the chocolate all over the cake ball, letting any excess drip off. Then with your finger, gently swirl it around in an uneven pattern you like, leaving a little bit more on top where it’s flattened. Add the eye candy while the chocolate is still wet.
Stick the decorated cake pops into a styrofoam block and place in the refrigerator for 10 minutes to finish setting and dry completely.
Store in a single layer, in an airtight container.
NOTES: 1) Go easy on the frosting. You should not use an entire container unless you want a gooey pop, instead of a CAKE pop. 2) Crumble the cake with your hands. This allows you to feel the consistency and determine whether you need more frosting or not. The cake should still be a bit crumbly even with the frosting added in, but adhere together when you roll into a ball. 3) Use a cookie scoop, so you get equal portions.
(inspired by Baked Perfection)