Vanilla Cake Pops

This cake pop recipe is a copy of Starbuck's birthday cake pop. If you've ever been to Starbucks, you've probably seen these famous pink "birthday cakes" through the glass of candy. This little treat is a combination of vanilla cake, frosting, and coating of pink candy.

Course: Dessert | Cuisine: American | Prep Time: 45 minutes | Cook Time: 35 minutes | Total Time: 1 hour 20 minutes | Servings: 24 cake pops | Calories: 119kcal

Ingredients

• polystyrene
• cake pop form 11/4 inches in diameter or small cookie spoon
• 24 cake pop sticks
• white glitter
• narrow and deep cup

Cake

• 1 box of Pillsbury Classic White Cake Mix
• 2 tablespoons Pillsbury Supreme Vanilla Frosting

Candy coating

• 1 12 oz bag melting Wilton candy
• 1 1/2 tsp. 1 tsp Crisco shortening

Instructions

1. Bake the cake according to the packaging and let it cool to room temperature.
2. Cut the cake into 4 pieces and peel off the golden outer layer of the cake. I remove the outer layer because it tends to be too dry to form the cake pop.
3. In a large bowl, crumble the cake with your hands. Add 2 tablespoons of frosting to the crumbled cake and mix with a spoon or your hands.
4. Form the cake into balls and place them in the cake pop pan. Make sure the cake ball is a little larger than the size of the press. Once the cake ball is squeezed firmly, remove the extra cake from the sides and roll the ball with your hands to smooth out any imperfections.
5. Melt about 1/4 cup of the bottom candy in a small bowl. Heat at 30-second intervals to avoid overheating the candy.
6. Dip the tip of each stick of cake pop into the melted candy and bury it in a ball halfway. Place each cake on a baking sheet and transfer to the freezer for about 20 minutes.
7. Meanwhile, melt the rest of the candy in a bowl. Make sure to melt them in 30-second intervals by mixing the two. Once it is well melted, add 1 1/2 tsp. Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a large, narrow cup.
8. Once the cake pops have been in the freezer for 20 min, dip them in the cup and tilt them slowly to make sure all of the cake pop is covered. Then slowly pull out the cake. (Do not swirl the pop cake) Hold the pop cake in one hand and press your wrist to make all the melted candy flow.
9. Sprinkle the soda immediately so that the sprinkles stick to it before the candies harden.
10. Place in a block of polystyrene and let stand for about an hour.

Notes

Store the cakes at room temperature. Refrigeration will cause condensation on the cake.

Nutrition

Serving: 1cake pop | Calories: 119kcal | Carbohydrates: 22g | Fat: 3g | Saturated Fat: 2g | Sodium: 157mg | Potassium: 13mg | Sugar: 13g | Calcium: 47mg | Iron: 0.4mg

Source: simplyhomecooked.com