Baking with Plaguey
Cake pops
I know everyone and their mother makes these now, but I still really like them so I’m putting them up here. This is actually an old picture from the ones I made for my cousin’s sweet 16 party
Ingredients
1 box cake mix (any flavor)*
1 16ox can cream cheese frosting
2 packages candy melts (any color. I prefer Wilton’s)
Preparation Directions
Bake cake according to the box directions. After cake is completely cooled, crumble into a large bowl (I find that using a food processor is extremely helpful with this, but you can use your hands too)
Mix in the can of cream cheese frosting with either the back of a large spoon or your hands. Yeah, I’ve done it.
Roll mixture into balls, roughly the size of a quarter.** You will want to wash your hands every so often to make rolling them a little easier. Lay on a cookie sheet
If you don’t plan on dipping the balls the same day you can chill them in the fridge until the next day, but to speed up the process you can chill them in the freezer for about 15 minutes
Melt chocolate in either the microwave, 30 second intervals making sure to stir each time, or in a double broiler on the stove. Make sure your chocolate is in a bowl large enough that you can completely cover your cake pop when you dip it in.
When you’re ready to dip, take only a few balls out at a time. If you’re worried about them actually freezing while the rest are in the freezer, you can stick them in the fridge while you dip.
Before inserting the stick, dip an end into the chocolate, and then stick into the cake ball. 
Dip your cake ball and either stick it in styrofoam to make it stand, or just set on wax paper like I did up there.
If you’d like to decorate your cake pops with sprinkles, make sure you do so when the chocolate is still wet
* I’ve actually found that using a homemade recipe is better, but I currently don’t have one on hand that I could post here. Whenever I find it, I will post it up for everyone. ** It should make 45-50 cake balls. Sometimes more/less depending on just how large you roll them 

Cake pops

I know everyone and their mother makes these now, but I still really like them so I’m putting them up here. This is actually an old picture from the ones I made for my cousin’s sweet 16 party

Ingredients

  • 1 box cake mix (any flavor)*
  • 1 16ox can cream cheese frosting
  • 2 packages candy melts (any color. I prefer Wilton’s)

Preparation Directions

  1. Bake cake according to the box directions. After cake is completely cooled, crumble into a large bowl (I find that using a food processor is extremely helpful with this, but you can use your hands too)
  2. Mix in the can of cream cheese frosting with either the back of a large spoon or your hands. Yeah, I’ve done it.
  3. Roll mixture into balls, roughly the size of a quarter.** You will want to wash your hands every so often to make rolling them a little easier. Lay on a cookie sheet
  4. If you don’t plan on dipping the balls the same day you can chill them in the fridge until the next day, but to speed up the process you can chill them in the freezer for about 15 minutes
  5. Melt chocolate in either the microwave, 30 second intervals making sure to stir each time, or in a double broiler on the stove. Make sure your chocolate is in a bowl large enough that you can completely cover your cake pop when you dip it in.
  6. When you’re ready to dip, take only a few balls out at a time. If you’re worried about them actually freezing while the rest are in the freezer, you can stick them in the fridge while you dip.
  7. Before inserting the stick, dip an end into the chocolate, and then stick into the cake ball. 
  8. Dip your cake ball and either stick it in styrofoam to make it stand, or just set on wax paper like I did up there.
  9. If you’d like to decorate your cake pops with sprinkles, make sure you do so when the chocolate is still wet

* I’ve actually found that using a homemade recipe is better, but I currently don’t have one on hand that I could post here. Whenever I find it, I will post it up for everyone. 
** It should make 45-50 cake balls. Sometimes more/less depending on just how large you roll them 

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