Wednesday, February 13, 2013

Lemon Cake Pops

Cake is good. Frosting is good. Let's mash them together, dip it in chocolate and call it a cake pop. Genius!

These cake pops are delicious to eat and great as gifts (hello, Valentine's Day is tomorrow...). The recipe is super easy (especially if you use a boxed cake mix like I did) and essentially foul-proof. But beware, don't attempt it without a few hours to kill. The baking/cooling/assembly can be a biatch and takes a couple of hours to yield a finished product.

Lemon Cake Pops
makes approximately 48 pops 


9 x 13 cake, cooled (I use Pamela's Classic Vanilla Cake Mix and add 1 tbsp of lemon zest and 1 tsp of lemon extract)
1 cup frosting (I use this lemon buttercream recipe)
2 bags dark chocolate chips
lollipop or popsicle sticks


In a large bowl, crumble the cake into small pieces. Add the frosting and mix until combined. Using your hands, roll the mixture into desired-sized balls and set on a baking sheet with wax paper. Stick the lollipop sticks into the cake balls. Place in the freezer for 20-30 minutes or until firm.

While the cake balls are chilling, melt the dark chocolate chips in a glass bowl over boiling water. Remove the cake balls from the freezer and using the lollipop stick to hold, dip in them in the chocolate. Add the sprinkles to the top. Chill in the fridge. Enjoy! 

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