Ingredients with Measurements:
- 1 box of chocolate cake mix
- 1/2 cup of chocolate chips
- 1/2 cup of butter, softened
- 1/2 cup of milk
- 1/2 cup of powdered sugar
- 1/2 teaspoon of vanilla extract
- 1 package of lollipop sticks
- 1 package of candy melts (chocolate or any other color)
- Sprinkles or other decorations (optional)
Special equipment needed:
- Cake pop maker or mini muffin tin
- Cake pop stand or Styrofoam block
Step-by-step instructions:
1. Preheat the cake pop maker or mini muffin tin according to the manufacturer's instructions.
2. In a mixing bowl, combine the cake mix, chocolate chips, butter, milk, and vanilla extract. Mix until well combined.
3. Spoon the batter into the cake pop maker or mini muffin tin and bake according to the manufacturer's instructions.
4. Once the cake pops are done, let them cool completely.
5. In a separate mixing bowl, combine the powdered sugar with a tablespoon of milk at a time until you get a smooth, thick consistency.
6. Dip the lollipop sticks into the candy melts and insert them into the cake pops.
7. Dip each cake pop into the candy melts, making sure to cover the entire surface.
8. Decorate the cake pops with sprinkles or other decorations (optional).
9. Place the cake pops in a cake pop stand or Styrofoam block to let them dry and harden.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
5. Temperature:
Cake pop maker or mini muffin tin temperature: 350°F
Candy melts temperature: Follow the package instructions
Serving size:
Makes 24 cake pops
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 170mg
Total carbohydrates: 21g
Dietary fiber: 0g
Total sugars: 14g
Protein: 1g
Substitutions for ingredients:
- You can use any flavor of cake mix instead of chocolate.
- You can use white chocolate or any other color of candy melts.
Variations:
- Instead of chocolate chips, you can use any other type of baking chips, such as peanut butter or butterscotch.
- You can add chopped nuts or dried fruit to the cake batter.
Tips and tricks:
- Make sure the cake pops are completely cooled before dipping them in the candy melts.
- If the candy melts are too thick, add a teaspoon of vegetable oil to thin them out.
- Use a toothpick to remove any excess candy melts from the cake pops.
Storage instructions:
Store the cake pops in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Cake pops are best served at room temperature. If you need to reheat them, microwave them for 10 seconds at a time until they are warm.
Presentation ideas:
Arrange the cake pops on a platter or cake stand and decorate with additional sprinkles or other decorations.
Garnishes:
Sprinkles, chopped nuts, or drizzled chocolate.
Pairings:
Milk, coffee, or hot chocolate.
Suggested side dishes:
None.
Troubleshooting advice:
- If the cake pops are falling off the sticks, dip the sticks in the candy melts and insert them again.
- If the candy melts are cracking, make sure the cake pops are completely cooled before dipping them.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake pops. Store them in an airtight container to prevent contamination.
Food history:
Cake pops were invented by Angie Dudley, also known as Bakerella, in 2008.
Flavor profiles:
Sweet, chocolatey, and creamy.
Serving suggestions:
Serve the cake pops as a dessert or a party treat.
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