Ingredients with Measurements:
- 1 box of chocolate cake mix
- 1 can of chocolate frosting
- 1 package of black candy melts
- 1 package of white candy melts
- 1 package of orange candy melts
- 20 lollipop sticks
- 1 tablespoon vegetable oil
Special equipment needed:
- Cake pop maker or mini muffin tin
- Piping bags or ziplock bags
Step-by-step instructions:
1. Preheat the cake pop maker or mini muffin tin according to the manufacturer's instructions.
2. Prepare the cake mix according to the instructions on the box. Pour the batter into the cake pop maker or mini muffin tin and bake until fully cooked. Let them cool completely.
3. Crumble the cake into a large bowl. Add the can of chocolate frosting and mix until well combined.
4. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball and freeze for 30 minutes.
5. Melt the black candy melts in a microwave-safe bowl according to the package instructions. Add 1 tablespoon of vegetable oil to make the candy melts smoother.
6. Dip each cake pop into the melted black candy melts, tapping off any excess. Place them back on the baking sheet and let them dry.
7. Melt the white candy melts in a microwave-safe bowl according to the package instructions. Pour the melted candy into a piping bag or ziplock bag and cut a small hole in the corner. Pipe a white oval onto the front of each cake pop to make the penguin's belly. Let them dry.
8. Melt the orange candy melts in a microwave-safe bowl according to the package instructions. Pour the melted candy into a piping bag or ziplock bag and cut a small hole in the corner. Pipe a small triangle onto the white oval to make the penguin's beak. Let them dry.
9. Pipe two small dots above the beak with the white candy melts to make the penguin's eyes. Let them dry.
10. Store the penguin-shaped cake pops in an airtight container in the refrigerator for up to 1 week.
Time:
Preparation time: 30 minutes
Cooking time: 10-15 minutes
Freezing time: 30 minutes
Temperature:
Cake pop maker or mini muffin tin: 350°F (180°C)
Microwave: Follow package instructions
Serving size:
Makes 20 penguin-shaped cake pops
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 3g
Cholesterol: 5mg
Sodium: 150mg
Total carbohydrates: 21g
Dietary fiber: 1g
Sugars: 14g
Protein: 1g
Substitutions for ingredients:
- Vanilla cake mix and vanilla frosting can be used instead of chocolate.
- Dark chocolate or milk chocolate can be used instead of black candy melts.
- White chocolate can be used instead of white candy melts.
- Red or yellow candy melts can be used instead of orange candy melts.
Variations:
- Use different colors of candy melts to make different animals or characters.
- Add sprinkles or edible glitter to the cake pop mixture for a festive touch.
- Use different flavors of cake mix and frosting for a unique taste.
Tips and tricks:
- Make sure the cake pops are completely cooled before dipping them in the candy melts.
- Use a toothpick to help remove any excess candy melts from the cake pops.
- If the candy melts become too thick, add a little bit of vegetable oil to thin them out.
Storage instructions:
Store the penguin-shaped cake pops in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Cake pops can be served at room temperature or slightly chilled.
Presentation ideas:
Arrange the penguin-shaped cake pops on a platter or cake stand for a fun and festive display.
Garnishes:
Add a small candy cane or mini marshmallow to the lollipop stick to make it look like the penguin is holding something.
Pairings:
Serve the penguin-shaped cake pops with hot cocoa or a warm cup of tea.
Suggested side dishes:
These cake pops are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the cake pops are falling off the lollipop sticks, try freezing them for a longer period of time.
- If the candy melts are too thick, add a little bit of vegetable oil to thin them out.
- If the candy melts are too thin, add more candy melts to the bowl and mix until the desired consistency is reached.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake pops in the refrigerator to prevent any bacterial growth.
Food history:
Cake pops were first popularized in the early 2000s by baker and blogger Angie Dudley, also known as Bakerella.
Flavor profiles:
These penguin-shaped cake pops have a rich chocolate flavor with a sweet and creamy frosting center.
Serving suggestions:
Serve these penguin-shaped cake pops at a winter-themed party or as a fun dessert for kids.
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