Sarah Blanchard is in the Daytime Kitchen from Fresh Baked Bakery to make Cake Pops. Check out her new Bakery in the Patrick Henry Hotel in Downtown Roanoke.
Cake Pops
Ingredients:
Chocolate Cake, prepared
Chocolate Frosting
2 boxes Premium white chocolate
Cake pop sticks
Sprinkles
Instructions:
Add cake to a large bowl.
Crumble until it resembles fine crumbs.
Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly.
Use your hands to incorporate the frosting into the cake crumbs.
Use a mini ice cream scoop and scoop out two balls of cake mixture.
Roll the mixture into a tight ball and place on a plate.
Repeat until all the cake mixture has been rolled into balls.
Melt 2-4 ounces of white chocolate in the microwave.
Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.
Freeze for about 10 minutes.
Meanwhile prepare all of your decorating supplies.
Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the
cake ball.
Remove cake balls from freezer.
Dip cake balls carefully into the chocolate until covered.
Let the excess chocolate drip off. Swirl and tap gently if needed.
Add the sprinkles while the chocolate is still wet. It will harden quickly.
Stick the decorated cake pop into a styrofoam block to finish setting.
Cover with a clear treat bag & ribbon for gift giving, if desired.
Store in a single layer, in an airtight container.
Enjoy!