🎶My Cake Pops bring all kids to the yard.... And they’re like, nothing’s better than yours!
Updated: Feb 20
Chocolate Ganache dipped Cake Pops...care to join me? 😜
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1 BOX MOIST CAKE MIX (I used Betty Crocker but you can use different brand or make cake from scratch)
Package of lollipop sticks
7 tbsp unsalted butter
1 and 3/4 cups confectioners sugar
3 teaspoons heavy cream
1 teaspoon pure vanilla extract
8 oz. semi sweet chocolate chips
2/3 cup heavy cream
chopped maraschino cherries
Red and green sprinkles
Peppermint sugar sprinkles
Preheat oven to 350 degrees F.
Bake cake according to package and then allow cake to cool.
Making the Frosting
With a handheld or stand mixer beat the butter on until creamy approx. 2-3 minutes.
Add in the confectioners sugar, heavy cream, and vanilla extract with the mixer on low speed. Increase to high speed and beat for approx. 2-3 minutes.
Making the Chocolate Ganache
Heat heavy cream in small saucepan until it comes to simmer. (do not allow to boil)
Pour cream over chocolate chips in bowl.
Allow to sit for 2 minutes then whisk together until silky.
Cut cake into thirds then remove from cake pan and crumble on top of frosting. Mix thoroughly with hand held or stand mixer until combined and no large chunks of cake.
Roll cake balls (1 tbsp. each) and place on baking sheet lined with parchment paper.
Freeze for 1 hour or refrigerate for 2 hours.
(Remember to make ganache approx. half hour before cake pops removed from either freezer or refrigerator)
Insert lollipop stick into cake pop about halfway through.
Dip cake pop into ganache covering base of cake pop completely. Allow excess chocolate to drip back in pan.
Roll cake pop into topping.
Place cake pop back on baking sheet lined with parchment paper.
Repeat with each cake pop. Coating should set within hour. Can be refrigerated up to 1 week.