For this blog post, I made the cake pops using my Lemon Pound Cake recipe, but you can use pretty much any type of cake/frosting combo to create these delectable treats. They are a bit time consuming, but the end result is worth it. Be creative and have fun! ~Joanie
(Makes about 24 pops)
1 recipe of Lemon Pound Cake (baked and cooled)
Frosting (used as a binder):
½ Stick Butter, softened
Juice of ½ Lemon
1 ½ Cups confectioners sugar (approx)
2 Tbs milk (you may need more or less, depending on consistency)
2-4 Cups Candy coating (wafers), OR white chips, OR chocolate chips
1 Tbs vegetable oil per 1 cup of candy coating
24 Cake pop sticks
Optional: Sprinkles, nuts, 2nd color of candy or chocolate coating
Start by crumbling the cake into fine crumbs. You can do this by hand, or by using a food processor on pulse. Set aside.
Next, mix your frosting. Beat the butter with an electric mixer for a few minutes on medium speed. Gradually add confectioners sugar, mix until well incorporated. Stir in the lemon juice and mix well, then add the milk. Beat for about 3 minutes on medium speed. Check your consistency, add confectioners sugar if too thin, or milk if too thick, 1 Tbs at a time until you reach the desired consistency.
Once frosting is complete, mix several tablespoons into your cake crumbs. You want the cake to form a ball and hold together when you insert the stick, but you don’t want it to be too gooey. This step is pretty much trial and error, just make sure you mix well after each addition of frosting until you get it just right.
Form cake balls into approx 1.25 inch balls. Melt a small amount of your candy coating, dab the cake pop stick into candy, and carefully insert it into the cake ball. Place them on parchment paper and allow the candy “glue” to harden before attempting to dip.
I can’t decide if this next step is my least or most favorite. Dipping candy is so fun, and the results so pretty, but it’s a lot of work!
In a microwave safe measuring cup (or narrow bowl) heat 2 cups of candy pieces for 45 seconds. Stir until pieces are melted and smooth. If needed, microwave for an additional 20 seconds. Add vegetable oil and stir until smooth.
*If you’re using chocolate, like chocolate chips, please check out this article on tempering chocolate. Although tempering is quite simple, it is very specific.
Gently dip each cake pop into the melted candy and allow excess to drip off. If you are using sprinkles, nuts, or any kind of crumbly coating, now is the time for that! Roll your cake pops in your coating of choice, then place back onto the parchment paper and allow candy to harden. **You can also let them harden “stick down” if you have something to hold them, such as a chunk of styrofoam, or even an upside-down colander.**
Once candy coating is firm, you can drizzle with another color for a decorative touch.