Funfetti Cake Pops
Ingredients:
Funfetti Cake Recipe
Vanilla Butter Cream Recipe (halved)
Nonpareil Rainbow Sprinkles
Lollipop Sticks (~50)
Styrofoam Block
Pastel Candy Melts (2 bags)
Directions:
Bake the cake in a 9×13 and cool completely. Once the cake is cooled, crumble into fine pieces. I used a food processor, but next time, I would do it by hand so the colored sprinkles remained more intact.
Add 1/2 cup of buttercream to the cake crumbs and mix to combine, add 1-2 tablespoons of frosting at a time until you get the consistency of playdough or clay.
Using a teaspoon or scooper, roll 1 inch balls in your hand. Place the round balls on a waxed paper-lined baking sheet and place in the refrigerator for 1 hour (or 15 minutes in the freezer).
Once your cake balls are cool, melt the candy according to the package directions. Once the candy is melted, dip the tip of a lollipop stick into the candy and gently push into the middle of the cake ball, until half-way in.
Once the lollipop stick is secure, dip the lollipop into the candy melt and spin once around to coat completely, remove the cake pop and tap the edge of the bowl while spinning the stick to evenly disperse the candy around the cake pop. If there is extra at the base of the stick, you can remove with your fingertip.
If you want sprinkles on your cake pop, immediately sprinkle the nonpareils all over the cake pop coating, until evenly sprinkled. Place the finished cake pop in the styrofoam block to dry completely.
Recipe makes approximately 4 dozen cake pops.
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