Cake & Pops
In a large bowl, crumble the cooled cake and stir in the buttercream frosting with a spatula. Add the cake crumbs and frosting mixture to a ziplock bag and press, and smash together. It should almost look like a dough consistency. Store the smashed cake mixture in the fridge for at least 30 minutes.
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Best Birthday Desserts; Valentines Day Desserts; Easy Halloween Desserts; St. Patricks Day Desserts; Cakes;. More Cake Pop Recipes: Starbucks Lemon Cake Pops; Cookie Dough Cake Pop; Brownie Cake Pops;. Cake Pop Popsicles are easy to make, and kids love them. Prep Time 30 minutes mins. Cook Time 30 minutes mins. Total Time 1 hour hr.
Made with 4 ingredients, these Cakesicles taste just like cake pops and look like Popsicles!If you have your cake and frosting ready before hand, these can be prepared in under 30 minutes and make for perfect Party and Birthday Treats!. Try my Cake Pops Recipe next! Find all my Birthday Desserts here.
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Grease a 9-inch springform pan. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes.
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This cake popsicles recipe uses a baked 8x8-inch cake (20.3x20.3 cm), buttercream frosting,. Birthday cake popsicles: use the person's favorite color(s) To melt candy melts, put ½ cup room temperature melts (or small almond bark pieces) at a time in a microwave safe bowl. Microwave at 50% power for one minute.
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Step 1 Make the Cake Batter. In a large bowl, beat together your sugar and butter. Mix until incorporated. Next add in your oil, eggs, vanilla, baking powder, and salt. Mix until incorporated. While alternating, in your flour and milk a little bit each time. Mix until incorporated.
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Instructions. Whisk together the cake mix and the pudding mix. In the bowl of a stand mixer with the whisk attachment, or with an electric mixer, beat together the dry mix and almond milk for 2 minutes on low. Stir in the sprinkles and pour into 6 popsicle molds. Freeze for 8 hours, or overnight.
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Using a petal attachment, mix the frosting with cake sponge scraps on low speed in a large bowl until smooth in texture and everything is well incorporated. Fill popsicle molds with cake mixture, insert the popsicle stick, and place them into the freezer for one hour or so.
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Place chocolate wafer in a microwave safe bowl and microwave at half power or defrost setting for 30 seconds. Stir and continue to microwave in 15 seconds intervals and stir until melted. Spoon 1 tablespoonful of chocolate into the popsicle mold.
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Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes.
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To temper the chocolate in a microwave: Next, chop the chocolate into small pieces, and then place ⅔ of it into a microwave-safe bowl and microwave it at 50% power for 30-second intervals. Stir in-between each interval until fully melted. Check the temperature of the fully melted chocolate using a candy thermometer.
BEST Rainbow Cake Batter Popsicles! EASY Birthday Cake Popsicle Recipe
Cake for filling. Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F. Cream together the butter and sugar until pale and smooth, then beat in the egg until fully combined. Sieve in the flour and baking powder, folding in gently. Then stir in the vanilla extract and milk until only just combined.
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Place each cake pop onto a baking sheet and transfer to the freezer for about 15- 20 minutes. Don't keep them there too long or they will become too cold and cause the hot melted candy to crack after you dip them. Thin out the candy melts before dipping- Meanwhile, melt the rest of the candy in a bowl.
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Fill the chocolate shell. Pinch off a tablespoonful (½ ounce) of cake ball filling and press it into the candy shell, leaving about 1/16 of an inch space on top to add more white chocolate. Insert the popsicle stick. Make sure the cake ball filling is still touching the candy shell in all places.
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Don't be tempted to add in too much ganache, as this can make the cakesicles too greasy. Set aside. Place half a pound of candy wafers in a large heatproof bowl. In a microwave set to 50% power level (or power level 5), heat for 30 seconds. Stir candy wafers around, and heat for an additional 30 seconds.
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Step 4: Place the mold into the refrigerator until the chocolate shell hardens. Step 5: Gently press the cake filling in the hard chocolate coated molds leaving a small space at the top for the additional chocolate layer, repeat with all of your popsicle cavities. Step 6: Spoon a teaspoon of chocolate for 1 1/2 x 2 1/2 molds and 1 1/2 teaspoon.
