Let’s quickly go over a few specific ingredients you’ll need for making cake pops: This is a vanilla cake pop recipe made with homemade vanilla cake, buttercream frosting, and a white chocolate coating. As a bonus, this recipe makes about 3 dozen so there will be plenty for everyone to have seconds!
#Vanilla cake pops plus#
You can add a few drops of food coloring to the white chocolate coating to create themed cake pops, plus you can change up the type of sprinkles you use to suit any occasion.Ĭake pops can also be assembled days in advance, and they keep well in the fridge. This is a great recipe to tuck up your sleeve for any upcoming birthdays or holidays you’ll be celebrating. I couldn’t resist rolling them in sprinkles for that extra cute factor! These cake pops are dense, rich, and packed with pure vanilla flavor. Thaw in the fridge before bringing to room temperature.These homemade cake pops are easy to customize to suit any holiday and are made using homemade vanilla cake and buttercream. Or, freeze in the freezer in an airtight container for up to 1 month. Store at room temperature airtight for up to 1 week. Place cake pops on a sheet of wax paper or silicone. Sprinkle the sprinkles immediately over a large, shallow bowl to catch the extras.ġ1. Otherwise they will get to warm and fall apart in the almond bark.** I usually have 1 or 2 cake pops that fall apart for every 58 cake pops.ġ0.
**Remove only 5-6 cake pops at a time from the freezer. Melt the remaining almond bark and dip and cover the cake ball.
Put these in the freezer for 15 minutes.ĩ. Dip the lollipop about 1/4″ of the way in the almond bark and put into the cake ball.Ĩ. Remove the balls from the freezer or fridge. Add by the tablespoon and mix thoroughly after each addition.ħ. Sometimes I need to add frosting to make the balls stick together. Try to roll and form a ball with a medium scoop or your hands. Add 1/4 cup of the buttercream frosting plus another 2 Tb. In a very large bowl, crumble the cake into small crumbs with your hands. Add the powdered sugar in 3 or 4 increments, mix on LOW.Ĥ. In a medium bowl, beat the butter for about 30 seconds on medium. Thaw the cake completely at room temperature when ready to begin.ģ. Either freeze the cake for later or continue to the next step. I used Duncan Hines French Vanilla because it had great vanilla flavor. Bake the cake per the instructions on the box. No fussy styrofoam.Ģ0 ounces of almond bark (or white chocolate with 2 tsp. Plus, if you don’t have styrofoam to put your cake pops in, then you can do this! It only requires wax paper or silicone to place the cake pops while they dry. I also show step by step on Pumpkin Cake Pops. The can has hydrogenated oils – Yuck! For more cake pop hints, try Cake Balls, Cookies and More’s post on Star Wars cake pops. I reduced my vanilla buttercream recipe from the Root Beer Float Cupcakes to make frosting not from a can. I already made chocolate cake pops here for the wedding last month. Since vanilla is generally served at many birthday parties and such, I made these for a fundraiser for my friend. The #1 flavor of any ice cream is vanilla and most cakes are either chocolate or vanilla.
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