Recipes for "cake pops"

Place about 1/4 cup candy melts into a small microwave-safe bowl and melt in the microwave at 40 percent power for 30 seconds. Stir the candy coating and continue to heat in 30 second-intervals until the coating is just warm and completely melted.

Poke a hole halfway through doughnut holes with lollipop sticks then remove the sticks. Dip the end of the sticks into the melted coating and reinsert into doughnut holes (this holds the doughnut holes firmly on the sticks). Stick doughnut pops upright into a block of plastic foam and place into the refrigerator for 1 hour to firm up.

When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt in 30-second intervals until the coating is warm and smoothly melted.

Dip doughnut holes into the coating, covering it completely. Hold dipped pops over a bowl and sprinkle with candy sprinkles. Return decorated pops to the plastic foam block to set.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more.

Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Remove from the oven and cool completely, at least 1 hour.

Crumble cooled cake into a large bowl.

Stir frosting into the crumbled cake until mixture is sticky and starts to come together but is not too smooth. Refrigerate until chilled, for at least 30 minutes.

Roll cake mixture into eighteen 1 1/2-inch balls and place on a baking sheet.

Place about 1/4 cup candy melts in a microwave-safe bowl. Microwave on high until melted, about 20 seconds.

Push a lollipop stick halfway into each ball of cake mixture.

Gently dip balls into the melted chocolate to coat, then place upright in a block of styrofoam.

Decorate with candy sprinkles while chocolate coating is wet. Repeat to make remaining cake pops, melting more candy melts as needed.

Enjoy!

Preheat a cake pop maker and brush with oil according to the manufacturer's instructions.

Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl. Beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat in coffee until evenly incorporated.

Spoon about 1 tablespoon batter into each reservoir of the prepared cake pop maker to fill.

Bake until a toothpick inserted into centers comes out clean, about 4 minutes. Remove cake pops. Cool completely.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.

Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.

Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

Line a baking sheet with parchment paper.

Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.

Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.

While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.

Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.

Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.

Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.

Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.

Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.

Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.

Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.

Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through up through the center of each cut end.

Remove the caps and seals from the shell topping. Place in the microwave and cook for 8 seconds. Pour each bottle shell topping into a glass measuring cup.

Dip each pop into shell topping until completely covered, allowing excess to drip off. Dip the top ends in desired toppings and place on parchment-lined baking sheet.

Freeze pops at least 1 hour before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper.

Beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. Increase speed to medium and beat until batter is thoroughly combined, 2 minutes. Pour into prepared baking pan.

Bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes before removing from pan to finish cooling.

Crumble cake into a large bowl and mix crumbs with vanilla frosting. Pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. Repeat with remaining cake mixture. Place cake balls onto parchment paper-lined baking sheet and freeze for 15 minutes.

Pour candy sprinkles into a bowl.

Melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. Insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Repeat dipping remaining cake balls, melting additional coating as you work.

Decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. Work quickly; coating will set in a minute or so.

Add pancakes, torn into quarters, into a food processor and pulse until fine. Transfer to a large mixing bowl, then combine with cream cheese frosting and 1 tablespoon maple syrup until consistent.

Use a cookie scoop to portion out 1 inch balls of the pancake dough. Arrange on a parchment-lined baking sheet and refrigerate for at least 30 minutes.

In a medium bowl, whisk together the powdered sugar, milk, 1 tablespoon maple syrup, and cinnamon until smooth. Add more milk if the mixture is too thick.

Dip the tip of one lollipop stick into the glaze, then insert it about halfway into the center of the ball. Carefully dip the pancake ball into the powdered sugar glaze, using a spoon to help drizzle the glaze around the sides and the bottom.

Skewer the bottom of the sticks into a styrofoam base so the cake pops stand upright as you work, allowing any excess glaze to drip off. Stick a piece of bacon onto the top.