Patriotic {4th of July} Cake Pops

Happy Fourth of July y’all!

I love baking for the holidays. It is a great excuse to bake up something delicious and festive 🙂 So today I am sharing with you a recipe for adorable vanilla cake pops, decorated to look like an American flag. Does it get any cuter than this?!

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I saw this idea on Pinterest (originally from Party City) and I knew that I had to try it. Although cake pops are time consuming to make (the main reason why I don’t make them often), they are the perfect bite-sized desert. Below are some pictures that I took throughout the cake pop making process…

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Start off by making your favorite cupcake/cake recipe. Boxed works totally fine, but I chose a vanilla cupcake recipe from Niner Bakes. Bake your cake/cupcakes according to your recipe and let it cool completely. Once cooled, crumble your cake up into fine crumbs in a large bowl.

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Next, add in icing little by little until your cake reaches the consistency of dough. I used a little less than one can of icing. (You can decide which flavor icing you want. You may use homemade icing, but I prefer canned for cake pops!)

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Using a cookie scoop or a measuring spoon, scoop the dough and form it into 1″ cake balls. I got 25 cake balls out of the dough.

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Refrigerate or freeze the cake balls for 3-4 hours. (It feels like a long time but it prevents the cake pops from falling off the sticks during dipping)

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Now, melt some chocolate or candy melts in the microwave. (I do 1 minute then 30 second intervals) Dip the end of a lollipop stick into the melted chocolate and press into the middle of the cake ball. Repeat for each cake pop and refrigerate for a few minutes after this to harden the chocolate.

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The final step is to dip the cake pops in chocolate! I used blue and red candy melts and a spoon to help me dip the pops. (Note: the Wilton candy melts I used produce a bright color, but have a thicker consistency and are a little trickier to dip the pops in. Adding some vegetable shortening helps to thin out the chocolate) For the blue pops, immediately sprinkle on white nonpareils while the chocolate is wet. For the red pops, wait until the red chocolate is hardened and use white chocolate/candy melts to drizzle on stripes. (I used a piping bag to make drizzling easier).

I covered up the cake pops with plastic wrap and stored in the fridge. I think that cake pops can also be stored at room temperature if you’d like.

And that’s how you make these adorable patriotic cake pops 🙂

Enjoy your summer and happy baking!

Vanilla Cupcakes

  • Servings: 20 cupcakes
  • Difficulty: easy
  • Print

from Niner Bakes
• 1 1/4 cups all purpose flour
• 1 1/4 teaspoons of baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 teaspoon vinegar

Preheat your oven to 350 degrees / 180 Celsius and prepare your cupcake pan with cupcake liners of your choice.

Pour together the flour, baking powder, baking soda and salt, set aside.

Add 1/2 teaspoon vinegar to the milk and set aside for about 3-5 minutes.

In another bowl, add the 2 eggs and mix with handmixer. Now pour in the sugar and continue to mix for a minute.
Now add vanilla extract and vegetable oil and mix.

On low-speed, add half of flour mixture, beat, then add half of milk mixture. Repeat until everything is combined and well mixed. Scrape down sides of the bowl too.

Now pour the rather thin batter into your cupcake pan and fill up the cupcake liners 2/3 full. Bake in your preheated oven for about 12-15 minutes, I usually reduce the heat after 10 minutes, because my oven tends to get very hot!

If you are not sure whether the cupcakes are ready to take out the oven, use a toothpick, stick in the center of the cupcake, if it comes out clean, the cupcakes are done – nicely domed.
Let cupcakes cool for a couple of minutes before you remove them from the pan. Let cool completely on a plate or wire rack.

When completely cooled, we will start to make the cake pops.

Cake Pops

  • Servings: 25 cake pops
  • Difficulty: easy-intermediate
  • Print

adapted from Niner Bakes and Cake Journal

What you’ll need:
Cooled cake or cooled cupcakes
About 3/4 cup of icing/frosting (170-200 grams)
Chocolate or candy melts
Microwave safe bowl
Spoon
Lollipop sticks
Foil-covered foam block or a waxed-paper lined tray

Get everything out on the counter you need, so you do not stress yourself in the middle of the decorating process.
1.Peel off the paperliners and then rub the cupcakes together over a big bowl, crumble them into fine crumbs.
2. Hand mix in buttercream/frosting, add it bit by bit. I use disposable gloves, because it gets messy.
3. Keep in mind that the dough should have the consistency of play-dough.
4. Roll the dough into 1″ balls or weigh them, which I recommend (19g). Cover them with plastic wrap and foil and refrigerate/freeze them for at least 3 hours.
5. Follow the directions to melt your candy melts. I start with 1 minute and then add time in 30 second intervals.
6. Dip the lollipop stick into the melted chocolate about 1 inch. Press into the center of the cake ball and repeat for each cake pop. Afterwards I like to refrigerate the cake pops for a few minutes to get the chocolate firm.
7. Dip your cake pop straight down into the chocolate until it is submerged and the melted chocolate touches the stick. Hold it sideways over the bowl and rotate it slowly as it drips. Tap the wrist that is holding the pop with the free hand to encourage the chocolate to drip off.
8. Clean off the excess chocolate on the stick with your finger for a nicer look. Place the cake pop into either a foam block covered in foil or on a cookie sheet covered in wax paper. Repeat the dipping process until all cake pops are dipped in chocolate.

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