Ingredients with Measurements:
- 1 box of vanilla cake mix
- 1/2 cup of unsalted butter, softened
- 3 eggs
- 1/2 cup of milk
- 1 tsp of vanilla extract
- 1/2 cup of rainbow sprinkles
- 1 package of candy melts (any color)
- 20 cake pop sticks
Special equipment needed:
- Cake pop maker or mini muffin tin
- Cake pop stand or Styrofoam block
- Piping bag or plastic bag
Step-by-step instructions:
1. Preheat the cake pop maker or mini muffin tin according to the manufacturer's instructions.
2. In a large mixing bowl, combine the cake mix, softened butter, eggs, milk, and vanilla extract. Mix until well combined.
3. Fold in the rainbow sprinkles.
4. Spoon the batter into the cake pop maker or mini muffin tin and bake according to the manufacturer's instructions.
5. Once the cake pops are done, remove them from the maker or tin and let them cool completely on a wire rack.
6. Melt the candy melts in a microwave-safe bowl according to the package instructions.
7. Dip the cake pop sticks into the melted candy melts and insert them into the cake pops.
8. Dip each cake pop into the melted candy melts and tap off any excess.
9. Place the cake pops in a cake pop stand or Styrofoam block to dry.
10. Once the candy melts have hardened, pipe additional candy melts onto the cake pops and sprinkle with additional rainbow sprinkles.
11. Let the cake pops dry completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Cake pop maker or mini muffin tin: 350°F
Candy melts: Microwave according to package instructions
Serving size:
20 cake pops
Nutritional information:
Calories per serving: 150
Fat: 7g
Carbohydrates: 20g
Protein: 2g
Substitutions for ingredients:
- Vanilla cake mix can be substituted with any flavor cake mix.
- Unsalted butter can be substituted with salted butter.
- Rainbow sprinkles can be substituted with any type of sprinkles or candy.
Variations:
- Use different colors of candy melts to match any occasion or theme.
- Add different types of sprinkles or candy to the cake batter for a different flavor and texture.
Tips and tricks:
- Use a piping bag or plastic bag to drizzle additional candy melts onto the cake pops for a more professional look.
- If the candy melts become too thick, add a small amount of vegetable oil to thin them out.
- Store the cake pops in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cake pops in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Cake pops can be reheated in the microwave for 10-15 seconds.
Presentation ideas:
Arrange the cake pops on a cake stand or platter and decorate with additional sprinkles or candy.
Garnishes:
Garnish with additional sprinkles or candy.
Pairings:
Serve with a glass of milk or hot cocoa.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the cake pops are too dry, add a small amount of frosting to the cake batter.
- If the candy melts are too thick, add a small amount of vegetable oil to thin them out.
Food safety advice:
- Use caution when working with hot candy melts.
- Make sure the cake pops are completely cooled before handling.
Food history:
Cake pops were invented by Angie Dudley, also known as Bakerella, in 2008.
Flavor profiles:
Sweet, vanilla, and crunchy.
Serving suggestions:
Serve as a dessert or party favor.
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