Sunday, January 23, 2011

Strawberry Cake Pops

I had so much fun making chocolate cake pops for the first time last weekend that I wanted to make some more, but was torn between cheesecake pops and strawberry cake pops…so I decided to make both! Besides, how could one choose between two great tastes? 

Following the directions, I prepared my strawberry batter of goodness...

and spread the batter in my 9x13 pan  

 After the cake was cooled, I crumbled it into little bitsy pieces.

Once the cake was crumbled, I added ½ can of strawberry frosting and used the back of a spoon to mix it into the cake.  

Because the cake and the frosting were pink, it was hard to tell if everything was completely blended…so it took me a little longer to mix.   

Now comes the fun part of getting down and dirty…with cake mix that is! I followed the same instructions I used when I made my chocolate cake pops to make these.

For these cake pops, I decided to go with traditional white candy melts.  

 I love how silky smooth those melts look! 

Dip ½ inch of your lollipop stick into the candy melt and place no further than half way into your cake ball.

When you dip your cake pop, make sure to let the excess candy melt drip from the pop; otherwise it could end up all over your counter or floors.  

These turned out beautifully…inside and out!

For these cake pops, I decided to go with jimmies for some flare.

 All lined up and nowhere to go…except for in my tummy!

And there is that reoccurring love of polka dots again!

 I thought the red ribbon and white polka dots were so cute on these!

I’ve got a lovely bunch of…cake pops…standing in a row! Big ones, small ones, some as big as your head (ok, not really…but wouldn’t that be awesome?!?)

 I love this picture…it reminds me of something from Willy Wonka and walking through a field giant cake pops! 



Cheesecake Pops

A chocolate cake pop is delicious, but a cheesecake pop? Can we say yummy?!? Well, that’s pretty much what I said when I found this Cheesecake Pop recipe on Bakerella’s blog. I couldn’t wait to make them…seriously…it was 10 degrees here in Michigan when we ventured out LOL! My girls and I went to Michael’s to pick up supplies and to the grocery store where I found a New York style cheesecake in the bakery for $7.00! What a steal, considering they are normally $12.00!

I used a small cookie scooper to form as many cheesecake balls as possible, without digging into the graham cracker crust…to keep them “pretty” of course!
To help form the cheesecake balls, I took one package of graham crackers and put them in the blender to grind them into little tiny pieces. 

After the graham crackers were pulverized, I rolled each of the cheesecake balls around in the mixture.

After the cheesecake balls were formed, I put them in the freezer for 30 minutes to firm up. 

 I used my favorite color for the candy melts…

 And after the cheesecake balls were dipped and sprinkled, I placed them in a Styrofoam block to dry.

When I saw this ribbon, I couldn’t resist! I’ve said it once, I’ll say it again…I’m a sucker for polka dots :)

Three of my favorite things; cheesecake, the color blue, and polka dots! It was meant to be!

And what could be better than three of my favorites? A bouquet of them!!

These guys are almost too pretty to eat…almost… 

Look at that yummy inside…who could resist? Definitely not me!!  

I will be making these again soon…they are way too delicious not to enjoy!  


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