When my bestie told me on Thursday that we were going to make cake pops, I was a little hesitant. I wanted to make these AMAZING cupcakes again. I straight DREAM about that caramel frosting! But she assured me, cake pops are the life of a party.
How right she was! These little babies were the life of not ONE party, but TWO! And pretty simple to make!
My bestie started by baking a sheet cake of Bob’s Red Mill GF chocolate cake Friday afternoon. Once baked, she flipped it upside down on a cooling rack and let it cool for an hour. Then she had a blast crumbling it up in to a bowl, and added one container of cream cheese icing. She specified that it needs to be pre-made icing, not freshly whipped icing. If it’s freshly whipped, it won’t hold.
Once mixed well, you roll the cake/icing mixture in balls and place on a cookie sheet covered in parchment paper.
Then you make a choice. Pops or Balls?
If you’re going to make pops, then you should stick in your sticks before freezing. I thought we were going to make pops…
turns out she chose balls! Either way, they’re both fun.
Next- freeze. My bestie specified to freeze for at least 4 hours, but she recommends overnight.
Once they’re frozen solid, you’re ready to dip! Choose your chocolate. We chose white chocolate since the Bob’s cake is a dark, bitter chocolate. Sweeten it up!
My bestie used a spoon to coat, and when she finished coating she dropped them on to a sheet of parchment paper.
I was the sprinkle gal, I had to pour on the sprinkles fast, before the chocolate set.
It was a messy job, but somebody had to do it 
My bestie also recommends only taking out a dozen or so cake balls from the freezer at a time. If they begin to thaw, then you get crumbs in your chocolate…
but you can cover that up with sprinkles!
Overall, I have to say that I was quite impressed.
So simple. So good!
Fudgey-licious.
Mmmm-mmm. Go ahead and dream about these little guys tonight. And then tomorrow I’m going to tell you ALL about this:
