For testing purposes, we used a Betty Crocker Super Moist Vanilla mix, but using a different brand of cake mix won’t affect this recipe in any way. Boxed cake mix: Save time and hassle by using a quick and reliable boxed cake mix for the cake portion of these cake pops.When done, put back in stand and go to the next Pop, until you have decorated them all. While turning Cake Pop, squeeze out chocolate onto pop to create a line design all around the Cake Pop. Hold Cake Pop in one hand and the chocolate in the other. Once melted, put liquid chocolate into a small pastry bag with small plain tip (or plastic bag with corner snipped off to make a drizzling tip). Melt the remainder of the white chocolate in a chocolate pot, double boiler, or microwave. These must now set up until coating is firm. This will take some time be patient and keep on turning and twisting to create an even coat. After it is all covered, there will probably be too much ganache, so keep twisting and turning to help excess ganache flow off the pop. Coating will be too thick and heavy and cake pop will fall off the stick). Keep warm (do not keep on simmering water after mixed together, or sugar will crystallize) and use right away, before it sets up.ĭip in top first, turn sideways, and twist try to coat the whole pop in one dip. Once melted and warm, add frosting mix and stir well until smooth. Melt butter and 5 TBSP cream in a double boiler. You need pops to stand freely without touching while setting up, which will take a few hours. They can rest next to each other while drying.įigure out the holder to hold your cake pops before coating: a cake pop stand, a block or 2 of Styrofoam or floral block foam, or jars filled with rice or beans. Repeat this process until all cake pops have a stick. Let rest with stick pointing upward until chocolate is totally dry and set-up, at least 1 hour. Then dip the end of the stick in the white chocolate and place them in the hole to set up. Poke a hole in the bottom of the cake pop with the stick. Heat at 10 second intervals until melted (3 or 4 times). white chocolate in a tiny bowl in microwave. A little golden color in the bottom or edges is desirable. They are done when toothpick comes out clean and they spring back when gently touched. Once cooled, they are ready to coat.īake approximately 15 minutes. Let cake pops cool totally in pan before opening. The batter that pops out the top will be a light golden or use a tooth pick down the hole to see if it comes out clean. Cut right up to the sides of the cake, and make a round ball.)īake approximately 20 minutes. (If this happens, once totally cool, take a pair of sharp scissors and cut the ridge off.
#Vanilla cake pops full#
Excess dough may come out the top hole.įill holes ¾ full, if too full they will over flow and have a ridge around the center. Place the top on, making sure the two pans a hooked together, then attach the silicone clamps to the ends of the baking pans to together. Pour batter in center of hole to right below inside lower rim of pop pan. Put batter in a 2-cup measuring cup with pour spout for easy filling. Batter thickens slightly and becomes lighter in color. Add Pamela’s Vanilla Cake Mix and beat on medium for two minutes. Add oil, milk or water, and flavoring and mix well.
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