I can’t believe I haven’t blogged about cake lollipops until JUST now. What is wrong with me?! These are one of my favorite and most requested items. I make them for parties and birthdays and they are always a huge hit!
About a month I was making some cake lollipops and my husband said, “You know you haven’t put cake lollipops up on the blog yet.” Really? I haven’t?! What was I thinking? I make them so much for events that it slips my mind every time to take pictures and put them up on the blog. But now things have changed. I am going to make it a point to showcase all the different styles and flavors of cake lollipops that I make. I promise!
Before I keep talking about these lovely treats, does everyone know what cake lollipops are? They are small, round balls that are made up of cake and frosting. A lollipop stick is placed into the cake balls and then the cake balls are dipped into melted candy coating (or chocolate). The whole process does take some time, however the method is fairly simple.
These small treats are always so fun to make and even more fun to eat! What’s better than being able to eat a delicious dessert that is easily portable and on a stick? I don’t know about you, but there’s not much better that that :). I love small desserts. They are one of my favorites to make (and eat!). So it only makes sense that these cake lollipops are one my favorite things to make. And I know that once you get in the kitchen and make these, you will feel the same :).
I wanted to show you these cake lollipops for a many different reasons. Some being that it’s overdue of me showing you my “specialty” dessert, and that they are just so tasty and fun! But another reason is because this month is Breast Cancer Awareness month and the national color recognition is pink. I haven’t had any close family members that have been affected by Breast Cancer (or at least that I know of), but it’s still important to celebrate this month. Not for me, or my family, but for everyone who has been affected.
I hope you enjoy, making and eating, these cake lollipops as much I do!
Pink Velvet Cake Lollipops
For Printable Recipe, Click here!
Makes: About 40 Cake Lollipops
Pink Velvet Cake
2 cups Sugar
½ cup (1 stick) Unsalted Butter, at Room Temperature
½ cup Sour Cream
1 tbsp. Cocoa Powder
1 tbsp. Pink Food Coloring
2 ½ cups Cake Flour
1 tsp. Salt
1 cup Milk
1 tbsp. Pure Vanilla Extract
½ tsp. Baking Soda
1 tbsp. Apple Cider Vinegar
Cream Cheese Frosting
8 oz. Cream Cheese, Softened and at Room Temperature
¼ cup (½ stick) Unsalted Butter, at Room Temperature
1 cups Confectioners Sugar
1 tsp. Pure Vanilla Extract
40 Lollipop Sticks
1½ lbs. White Candy Coating (or White Chocolate)
Large square of Styrofoam
To make the cake, preheat the oven to 350 degrees. Generously grease the cups of 2 cupcake pans.* Set aside.
Place the sugar, butter, and sour cream in the bowl of a stand mixer and mix until creamy. Add the eggs, one at a time, mixing thoroughly between each addition.
In a small bowl, mix together the cocoa powder and food coloring. Add this mixture to the batter and mix until the food coloring has colored the batter.
Sift together the cake flour and salt. With the mixer on low speed, add the flour mixture to the batter in three additions, alternatively with the milk (starting and ending with the flour). Mix in the vanilla. Add the baking soda the batter, but do not mix. Pour the apple cider vinegar on top of the baking soda; this will create a bubbly reaction. Mix the batter until all the ingredients are fully incorporated and it is smooth.
Pour the filling into the cups of the prepared cupcake pans, filling ¾ of the way up. Bake the cupcakes until a toothpick inserted into the center of a few cupcakes come out clean, about 25 minutes. Let the cupcakes cool in the pan for 10 minutes. Carefully remove the cupcakes and place on a cooling rack to cool completely.
*I bake the cake in cupcake form because it easier to count how many cake lollipops the cake batter will make (1 cupcake makes about 2-3 cake lollipops). The cake also bakes faster when its smaller in cupcake form instead of a larger cake.
While the cakes are cooling, make the cream cheese frosting. In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter. Add the confectioners sugar in 2 additions, slowly mixing in-between each addition. Mix in the vanilla, and whisk until the frosting is smooth and creamy.
When the cupcakes are done cooling, place a few of the cupcakes in a food processor. Pulse until the cupcakes are broken down into small crumbles. Pour the crumbs into a large bowl. Continue pulsing the remaining cupcakes until there is none left.
Once all the crumbs are in the large bowl, add the cream cheese frosting, starting with ½ cup. Stir the cream cheese into the cake crumbs until the crumbs have “soaked” up all the frosting and the mixture can hold together. If the mixture doesn’t hold together, add more cream cheese frosting. Be sure not to add too much frosting – You don’t want the frosting to be too wet, it just needs to be moist enough that you are able to make a ball and it sticks together. If you do have any frosting left over, you can place it in a sealed container in the refrigerator and use it for later use.
To make the cake balls, roll small round balls, a little smaller than the size of a golf ball, out of the cake and frosting mixture. Place the cake balls on a baking sheet. Once you have finished creating all the cake balls, place the baking sheet in the refrigerator to firm up the cake balls (no longer than 15 minutes).
While the cake balls are in the refrigerator, melt the white candy coating. Place the candy coating in a heatproof bowl and set it over a pot of simmering water. Stir the candy coating until they have completely melted and are smooth. Remove the bowl from the pot and place it on the counter.
Now you are ready to create your cake lollipops. Remove the cake balls from the refrigerator and place it next to your bowl of melted white candy coating. Also place the lollipop sticks and Styrofoam next to the candy coating and candy coating. I think it’s easiest to create an assembly line on the counter – lollipop sticks, cake balls, melted candy coating, Styrofoam.
To make the cake lollipops, stick the end of a lollipop stick into the melted candy coating (abut ¼ inch up). Place the stick into the bottom of the cake ball (the flatter, bottom side where it was placed on the baking sheet). Dunk the cake lollipops into the candy coating until the cake ball is fully covered in the candy coating. Turn the cake lollipop right side up and carefully tap the excess candy coating off of the cake lollipop. Place the cake lollipop stick into the Styrofoam to harden. If you are adding sprinkles to your cake lollipop, sprinkle it over the top of the cake pop before placing it on the Styrofoam.
Finish with the rest of the cake lollipops. To serve, place the lollipops in a short cup, mug, or bowl. Or just lay them on a plate.
Cake Recipe adapted from Key Ingredient. Frosting recipe from Annie Eats who adapted in from Confections of a Foodie Bride. Cake lollipop method from my own experience.