Easter Cake Pops


Today we had a cake pop making party. The girls love decorating them. I used the same recipe as last time. You can find the recipe here.  Still have some work to do on the decorating part of them. The sprinkled ones are so much easier to do than the animal ones.


I couldn’t find the stand to hold them up, so we improvised. I used a trifle dish lined with Peeps. In the center we filled it with Jordan almonds and jelly beans. It worked perfectly.


We made chickens and bunnies. For the chickens we used leaf sprinkles for the wings, feet and hair. We used triangles for the beak. For the bunnies, we used sliced almonds for the ears, chocolate sprinkles for the whiskers, eyes and pink dots for the nose and tail.  I found all of them at Michaels.


Today’s Leopard Print Find: Reef Women’s Reef Heart Breaker Sandal

Cake Ball Pops

The girls saw the Bake Pop pan at the grocery store and just had to have it! After finding the Wilton Pops! Sweets on a Stick! book, they have a list a mile long of ones they want to make. Baby steps though. I told them we had to start small and work our way up.

The balls themselves were pretty easy to make. The decorating is going to take some practice. They did pretty good for their first time though. They made monsters, caterpillars, chickens, owls and a chihuahua. Taking cake pops to Meet the Teacher Night. Unfortunately, I made them walk (despite all of their complaining) and the owl and the chicken started to melt on the way there. :/ They weren’t very happy with me.

1 (15.25 oz) Box Betty Crocker’s Super Moist Butter Recipe Yellow Cake Mix
4 Eggs
1/2 cup Milk
1/3 cup Butter, softened
1 small (3.4 oz) Vanilla Pudding Mix
2 (12 oz) Bags of Candy Melts
36 cookie sticks
Foam block

Preheat oven to 350 degrees. Spray top and bottom pan with non-stick cooking spray.

Mix cake mix, eggs, milk, butter and pudding mix until combined.

Pour batter into bottom side of pan (about 3/4 full). Place top pan on bottom pan and secure with clips.

Bake for 18 minutes.

Let pans cool before removing top pan. If the cake starts to seep through the hole (which mine did both times) just scrape off the top.

Remove bake pops from pan and place in the refrigerator for 10 minutes (I found that this made them a little sturdier)

Melt 1/4 cup of candy coating in the microwave. Cook on 50% power for 1 minute, stir and cook on 50% power for 30 seconds. Repeat for another 30 seconds if needed, until completely melted.

Dip the end of the stick into the coating and then insert it into the cake ball. Place in freezer for 10 minutes to let the coating harden.

Heat remaining candy and dip the ball into the coating. Sprinkle on toppings or decorate.

Put stick into a foam block to let them harden.

If you are going to be walking them to someone in the Texas heat in the middle of August like I did, I would suggest putting them in the freezer for 15-20 minutes before you deliver them.

Servings: 36 cake pops
Calories 197
Fat 11.3g
Carbohydrates 24.2g
Fiber 0.8g
Nutrition Grade D+

Today’s Leopard Print Find: Vans …