Cake Balls & Pops

I have had several requests to post the recipe for the Cake Pops that I made for Chloe's birthday.
I received this recipe from a Relief Society Cookie Exchange. They were demonstrated by the host Charlotte Hancey and were the hit of the evening. She shared the recipe and a website with us that has lots and lots of ideas. Here is the website...


http://bakerella.blogspot.com


And here is the recipe that she shared with us...


What you will need:


1 box cake mix (cook as directed on box for 13 x 9 cake)
3/4 can frosting (16 oz.)
chocolate for dipping (candy melts, chocolate bark, white or chocolate baking squares)
wax paper


Directions: for Cake Balls


1.) After cake is cooked and cooled completely, crumble into large bowl.
2.) Mix thoroughly with frosting. (It is easier to use fingers to mix together, but it will be messy. You can use latex gloves.)
3.) Put mixture in a bowl, in the freezer, for about 30 minutes. This will firm the dough and make it easier to roll into balls.
4.) Roll mixture into quarter size balls and lay on a cookie sheet. It should make 45-50 balls. You can get even more if you use a mini ice cream scooper.
5.) Chill for several hours. (You can speed this up by putting in the freezer for about 30 minutes.)
6.) Melt chocolate in microwave per directions on package. I only melt a little chocolate at a time because it starts to cool and thicken. It's easier to work with when it's hot, and the balls are frozen.
7.) Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)


Directions: for Cake Pops


1.) Dip the tip of your lollipop stick in a little of the melted candy coating (or chocolate) and insert into the cake balls. (Insert a little less than halfway.)
2.) Place them in the freezer for a little while to firm up. This is a very important step in helping the pop stand secure!
3.) Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.
4.) Place in a styrofoam block to dry. You can also use a container full of sugar. (Colored sugar is fun too.)
5.) If using sprinkles put them on quickly because it will harden fast. Also, these freeze very well, even for a few months. They never harden completely so they are great right out of the freezer!


Some Yummy Combinations:


Devil's food cake with chocolate frosting (you can also add peppermint bits at Christmas!)
Red velvet cake with cream cheese frosting (dip in white chocolate or white candy melts)
Spice cake with cream cheese frosting (dip in white coating and garnish with cinnamon)
Confetti cake with vanilla frosting (great for Easter)
Strawberry cake with cream cheese frosting (dip in chocolate)


Have lots of fun and be creative! The ideas are endless!