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CAKE POPS

cook:

2 h

Picture for CAKE POPS

947,161 views  Who knew the marriage of cake crumbs, icing, and a popsicle stick could be so snackable? All the fun of cake without the plates, silverware, or even chewing…. well not quite, but pretty close. (Please chew all cake pops).

10 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Chocolate Cake

For the Chocolate Cake

cocoa powder + more for coating

100 g cocoa powder + more for coating

water, boiling

180 g water, boiling

whole milk, cold

210 g whole milk, cold

unsalted butter, room temperature

190 g unsalted butter, room temperature

sugar

450 g sugar

large eggs

3 large eggs

vanilla extract

1 tsp vanilla extract

all purpose flour

270 g all purpose flour

baking powder

1 ½ tsp baking powder

baking soda

¾ tsp baking soda

kosher salt

1 tsp kosher salt

For the Peppermint Frosting

For the Peppermint Frosting

unsalted butter, room temperature

60 g unsalted butter, room temperature

powdered sugar

180 g powdered sugar

whole milk

30 g whole milk

peppermint extract

⅛ tsp peppermint extract

For the Chocolate Peppermint Cake Pops

For the Chocolate Peppermint Cake Pops

dark chocolate, chopped

500 g dark chocolate, chopped

Chocolate Cake, crumbled (see recipe above)

Chocolate Cake, crumbled (see recipe above)

Peppermint Frosting (see recipe above)

Peppermint Frosting (see recipe above)

Food  safe decorative popsicle

sticks Food safe decorative popsicle

As needed peppermint candy, crushed

As needed peppermint candy, crushed

For the Vanilla Cake

For the Vanilla Cake

unsalted butter, room temperature

215 g unsalted butter, room temperature

granulated sugar

415 g granulated sugar

large eggs, room temperature

4 large eggs, room temperature

vanilla paste

2 ½ tbsp vanilla paste

all purpose flour

350 g all purpose flour

baking powder

2 ½ tsp baking powder

kosher salt

1 tsp kosher salt

buttermilk, room temperature

300 ml buttermilk, room temperature

For the Pumpkin Spice Cream Cheese Icing

For the Pumpkin Spice Cream Cheese Icing

unsalted butter, room temperature

60 g unsalted butter, room temperature

cream cheese, room temperature

120 g cream cheese, room temperature

powdered sugar

120 g powdered sugar

ground cinnamon

1 tsp ground cinnamon

ground ginger

½ tsp ground ginger

ground nutmeg

¼ tsp ground nutmeg

ground allspice

⅛ tsp ground allspice

ground cloves

⅛ tsp ground cloves

For the Pumpkin Spice Cake Pops

For the Pumpkin Spice Cake Pops

Vanilla Cake, crumbled (see recipe above)

Vanilla Cake, crumbled (see recipe above)

Pumpkin Spice Cream Cheese Icing (see recipe above)

Pumpkin Spice Cream Cheese Icing (see recipe above)

white chocolate, melted

500 g white chocolate, melted

Food  safe decorative popsicle

sticks Food safe decorative popsicle

As needed orange food coloring

As needed orange food coloring

As needed green food coloring

As needed green food coloring

For the Vanilla Frosting

For the Vanilla Frosting

unsalted butter, room temperature

60 g unsalted butter, room temperature

powdered sugar

180 g powdered sugar

whole milk

30 g whole milk

vanilla paste or 1/2 tsp vanilla extract

1 tsp vanilla paste or 1/2 tsp vanilla extract

rainbow sprinkles

2 tbsp rainbow sprinkles

For the Cookie Crumbles

For the Cookie Crumbles

sugar

100 g sugar

brown sugar

25 g brown sugar

cake flour

90 g cake flour

baking powder

½ tsp baking powder

kosher salt

½ tsp kosher salt

rainbow sprinkles

20 g rainbow sprinkles

vegetable oil

40 g vegetable oil

vanilla extract

1 tbsp vanilla extract

For the Birthday Cake Pops

For the Birthday Cake Pops

Vanilla Cake, crumbled (see recipe above)

Vanilla Cake, crumbled (see recipe above)

Vanilla Frosting (see recipe above)

Vanilla Frosting (see recipe above)

white chocolate, melted

200 g white chocolate, melted

Cookie Crumbles (see recipe above)

Cookie Crumbles (see recipe above)

Food  safe decorative popsicle

sticks Food safe decorative popsicle

TOOLS

Babish Tiny Whisk Set

Babish Tiny Whisk Set

Babish Mixing Bowl

Babish Mixing Bowl

Babish Rolling Pin

Babish Rolling Pin

Babish Mini Prep Bowls

Babish Mini Prep Bowls

Babish Everyday Pan

Babish Everyday Pan

Babish "Clef" Knife

Babish "Clef" Knife

Babish Cutting Board

Babish Cutting Board

Babish Chef's Knife

Babish Chef's Knife

DIRECTIONS

1.

For the Chocolate Cake

1.

Preheat the oven to 350 °F and prepare a 10-inch cake pan with nonstick spray and a light coating of cocoa powder.

cocoa powder + more for coating

cocoa powder + more for coating

2.

Combine the cocoa powder and boiling water in a medium heat-proof bowl. Add the cold milk to the mixture and whisk to combine. Reserve until ready to use.

cocoa powder + more for coating

100 g cocoa powder + more for coating

water, boiling

180 g water, boiling

whole milk, cold

210 g whole milk, cold

3.

Combine the butter and sugar in the bowl of a stand mixer. Mix the ingredients together until the butter is lighter in color and fluffy in texture, about 3-5 minutes.

unsalted butter, room temperature

190 g unsalted butter, room temperature

sugar

450 g sugar

4.

Add one egg at a time and mix thoroughly in between each egg. Add the vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl between each addition.

large eggs

3 large eggs

vanilla extract

1 tsp vanilla extract

5.

Combine the flour, baking powder, baking soda, and salt in a large bowl. Whisk to well combine the dry ingredients.

all purpose flour

270 g all purpose flour

baking powder

1 ½ tsp baking powder

baking soda

¾ tsp baking soda

kosher salt

1 tsp kosher salt

6.

Alternate adding the reserved cocoa powder mixture and the dry ingredients, beginning and ending with the dry ingredients.

7.

Once combined, pour the batter into the prepared 10-inch baking pan.

8.

Bake the cake for 40-45 minutes or until cooked through. Allow the cake to cool to room temperature, about 1-2 hours, before crumbling.

9.

Reserve until ready to use.

10.

For the Peppermint Frosting

1.

Whip the butter and about half of the powdered sugar until light and fluffy.

unsalted butter, room temperature

60 g unsalted butter, room temperature

powdered sugar

90 g powdered sugar

2.

Add the remaining sugar, milk, and peppermint extract. Whip until creamy, about 2-3 minutes.

powdered sugar

90 g powdered sugar

whole milk

30 g whole milk

peppermint extract

⅛ tsp peppermint extract

3.

Reserve until ready to use.

4.

For the Chocolate Peppermint Cake Pops

1.

Add about 400 grams of chocolate into one medium heat-proof bowl and the remaining 100 grams into a smaller bowl.

dark chocolate, chopped

400 g dark chocolate, chopped

2.

Melt the larger bowl of chocolate over a simmering water bath. Make sure not to overheat the chocolate by exceeding 120 °F.

3.

Once the chocolate is melted, wipe the bottom of the bowl and add about ⅔ of the remaining chopped chocolate to cool down the melted chocolate.

dark chocolate, chopped

65 g dark chocolate, chopped

4.

Once the chocolate reaches 94 °F, begin stirring the chocolate. Add a few pieces of the remaining chopped chocolate to the bowl.

dark chocolate, chopped

35 g dark chocolate, chopped

5.

Once the chopped chocolate has completely melted, perform a temper test by dipping a knife or offset spatula into the chocolate just to coat. Then set the test on your work surface and wait 5 minutes. If after 5 minutes, the chocolate is shiny, has set, and has no streaks, it is well tempered. If after 5 minutes, the chocolate is either not entirely set, or streaky, or dull, continue stirring the melted chocolate for 2-3 minutes. Then perform another temper test.

6.

Once tempered, reheat the chocolate over a water bath until it reaches 89-92 °F, this is the optimal working temperature. Hold the chocolate in this range while working with it.

7.

Combine the crumbled chocolate cake and peppermint frosting in a large bowl. Using your hands, fold the mixture together.

Chocolate Cake, crumbled (see recipe above)

Chocolate Cake, crumbled (see recipe above)

Peppermint Frosting (see recipe above)

Peppermint Frosting (see recipe above)

8.

Roll the cake mixture into golf-ball size rounds.

9.

Begin assembling the cake pops by dipping the end of each popsicle stick in the tempered dark chocolate. Then, stick the dipped end of the stick halfway into each cake ball. Let these set for 5-10 minutes.

Food  safe decorative popsicle

sticks Food safe decorative popsicle

10.

Carefully, dip each cake pop into the dark chocolate, then place them on a cake pop-stand. While the chocolate is still wet, sprinkle each coating cake pop in the crushed peppermint candy.

As needed peppermint candy, crushed

As needed peppermint candy, crushed

11.

Let the cake pop set for 10-15 minutes before enjoying.

12.

For the Vanilla Cake

1.

Preheat the oven to 350 °F and prepare a 10-inch cake pan with nonstick spray.

2.

Combine the butter and sugar in the bowl of a stand mixer. Using a paddle attachment, mix the ingredients until the butter is lighter in color and fluffy in texture, 3-5 minutes.

unsalted butter, room temperature

215 g unsalted butter, room temperature

granulated sugar

415 g granulated sugar

3.

Add one egg at a time and mix thoroughly in between each egg. Add the vanilla paste and mix to combine. Make sure to scrape down the sides of the bowl between each addition.

large eggs, room temperature

4 large eggs, room temperature

vanilla paste

2 ½ tbsp vanilla paste

4.

In a medium bowl, combine the flour, baking powder, and salt. Whisk to combine thoroughly.

all purpose flour

350 g all purpose flour

baking powder

2 ½ tsp baking powder

kosher salt

1 tsp kosher salt

5.

Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients.

buttermilk, room temperature

300 ml buttermilk, room temperature

6.

Once the batter is just combined, pour it into the prepared 10-inch cake pan.

7.

Bake the cake for 35-40 minutes or until completely cooked through. Allow the cake to cool to room temperature, about 1-2 hours, before crumbling.

8.

Reserve until ready to use.

9.

For the Pumpkin Spice Cream Cheese Icing

1.

Combine the butter and cream cheese in the bowl of a stand mixer. Whip using the whip attachment until well combined and creamy.

unsalted butter, room temperature

60 g unsalted butter, room temperature

cream cheese, room temperature

120 g cream cheese, room temperature

2.

Add the powdered sugar and spices to the mixture and whip until light and fluffy.

powdered sugar

120 g powdered sugar

ground cinnamon

1 tsp ground cinnamon

ground ginger

½ tsp ground ginger

ground nutmeg

¼ tsp ground nutmeg

ground allspice

⅛ tsp ground allspice

ground cloves

⅛ tsp ground cloves

3.

For the Pumpkin Spice Cake Pops

1.

Combine the crumbled vanilla cake and cream cheese icing in a large bowl. Using your hands, fold the mixture together.

Vanilla Cake, crumbled (see recipe above)

Vanilla Cake, crumbled (see recipe above)

Pumpkin Spice Cream Cheese Icing (see recipe above)

Pumpkin Spice Cream Cheese Icing (see recipe above)

2.

Roll the cake mixture into golf-ball size rounds.

3.

Begin assembling the cake pops by dipping the end of each popsicle stick in the melted white chocolate. Then, stick the dipped end of the stick halfway into each cake ball. Let these set for 5-10 minutes.

Food  safe decorative popsicle

sticks Food safe decorative popsicle

white chocolate, melted

500 g white chocolate, melted

4.

Meanwhile, color ⅔ of the white chocolate with orange food coloring and color the remaining chocolate with green food coloring.

white chocolate, melted

500 g white chocolate, melted

As needed orange food coloring

As needed orange food coloring

As needed green food coloring

As needed green food coloring

5.

Carefully, drip each cake pop into the orange melted chocolate, then transfer them to a cake pop stand. Allow the chocolate to set 10-15 minutes.

6.

Transfer the green melted white chocolate to a piping bag. Then, pipe a small stem onto each cake pop. Let them set for 10-15 minutes before enjoying.

7.

For the Vanilla Frosting

1.

Whip the butter and about half of the powdered sugar until light and fluffy.

unsalted butter, room temperature

60 g unsalted butter, room temperature

powdered sugar

90 g powdered sugar

2.

Add the remaining sugar, milk, vanilla, and sprinkles. Whip until creamy, about 2-3 minutes.

powdered sugar

90 g powdered sugar

whole milk

30 g whole milk

vanilla paste or 1/2 tsp vanilla extract

1 tsp vanilla paste or 1/2 tsp vanilla extract

rainbow sprinkles

2 tbsp rainbow sprinkles

3.

Reserve until ready to use.

4.

For the Cookie Crumbles (recipe from Milk Bar Store)

1.

Preheat the oven to 300°F. Prepare a small rimmed baking sheet with parchment paper.

2.

Combine the sugar, brown sugar, floud, baking powder, salt, and sprinkles in the bowl of a stand mixer. Combine the ingredients using a paddle attachment.

sugar

100 g sugar

brown sugar

25 g brown sugar

cake flour

90 g cake flour

baking powder

½ tsp baking powder

kosher salt

½ tsp kosher salt

rainbow sprinkles

20 g rainbow sprinkles

3.

Add the oil and vanilla extract to the mixture and mix until the ingredients are well combined and resemble wet sand.

vegetable oil

40 g vegetable oil

vanilla extract

1 tbsp vanilla extract

4.

Using your hands gather clumps of the mixture and crumble it onto the prepared baking sheet. The result should be varying sizes of cookie crumbles.

5.

Bake for 25-30 minutes or until the crumbles are crispy and golden brown.

6.

Allow the cookie crumbles to cool completely before using.

7.

For the Birthday Cake Pops

1.

Combine the crumbled vanilla cake with the vanilla frosting in a large bowl. Using your hands, fold the mixture together.

Vanilla Cake, crumbled (see recipe above)

Vanilla Cake, crumbled (see recipe above)

Vanilla Frosting (see recipe above)

Vanilla Frosting (see recipe above)

2.

Roll the cake mixture into golf-ball size rounds.

3.

Using your hands, dip the cake balls in the white chocolate, then roll them between your hands to evenly coat. Then, roll them in the cooled cookie crumbles.

white chocolate, melted

200 g white chocolate, melted

Cookie Crumbles (see recipe above)

Cookie Crumbles (see recipe above)

4.

Finish the cake pops by dipping the end of each popsicle stick in the melted white chocolate. Then, stick the dipped end of the stick halfway into each rolled cake ball. Let these set for 5-10 minutes before enjoying.

Food  safe decorative popsicle

sticks Food safe decorative popsicle

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