Cake pops are not just for children; adults can enjoy them just as much with a few modifications. Try making these tasty treats off the stick, and decorate them for a more elegant display that would be suitable for even your fanciest parties and events. These little cake ball bites are made with a lemon pound cake and icing, for a truly divine flavor.
Remember– you can make cake pops with almost ANY cake recipe (including box mixes) or frosting (including pre-made in the can). So if you don’t want to bake this lemon cake with icing, just use your own favorite and scroll down to the part where we roll up our sleeves and get our hands into the mix!
For the cake, you will need:
1-1/2 cups of flour
1 teaspoon baking powder
¼ teaspoon of salt
1 stick of butter, melted
1 cup of sugar
½ cup milk
1 tablespoon of lemon juice
1 tablespoon of lemon zest
Preheat the oven to 325 degrees.
Put the flour, baking powder and salt in a bowl and whisk them together to aerate and blend the dry ingredients.
In a mixing bowl, cream the butter and sugar together. Add the milk, lemon zest and lemon juice. Beat the eggs in a separate bowl, then add them to the batter. Mix it on medium for one minute.
Spray a cake pan with nonstick cooking spray.
Pour in the batter and smooth it out.
Place it in the oven to bake.
Meanwhile, make lemon icing. You will need:
1/2 cup of cream cheese
1 cup lemon juice (freshly squeezed or concentrate)
1 cup confectioner’s sugar
Dump it all in a bowl and blend it until smooth.
When the cake comes out of the oven, allow it to cool thoroughly. Then break it up into a big bowl.
Pour about ½ cup of the icing onto the cake and mix it well.
Add more icing in small increments, if necessary, until the crumbs soak it up. When you squeeze a clump of it in your hand, it should hold the form like clay.
Roll the cake into little balls and put them into the freezer—set the timer for 15 minutes! You don’t want to forget them and freeze them! Transfer them into the fridge for 2 hours until they set.
What you will need for the cake pops:
32 oz white melting chocolate bits
Yellow food coloring
Candy or mini muffin wrappers
A piping bag with writing tip
When you’re ready to move onto the candy coating, set aside about ½ cup of white chocolate for later. Place the rest of the white chocolate melting candies into a microwave safe bowl. Microwave it for 1 minute on high and stir.
Put it back into the microwave, if necessary. Microwave in 10 to 15 second intervals, stirring in between, until the chocolate is completely melted.
Add about 2 to 3 tablespoons of vegetable shortening to smooth out the white chocolate and make it more suitable for dipping. Just stir it in.
Add a few drops of yellow food coloring and mix well until the color is thoroughly blended.
Drop a cake ball into the chocolate. Use a spoon to cover the cake ball. Pull it out with a fork so that the excess chocolate will drip away. Tap the fork gently on the edge of the bowl to let more drips fall off. This will also smooth out the candy coating.
Place the cake ball into a candy wrapper. When you’re finished coating them, pop them in the fridge for about 2 hours to let the chocolate completely set.
When you’re ready, melt the remaining chocolate in the microwave and stir. Add a teaspoon of vegetable shortening to smooth it out.
Put it in a piping bag and decorate your little yellow cake ball. You can make polka dots, scribbles, swirls or any designs you like. If you’re not comfortable using a pastry bag, practice on paper for a while first.
Return them to the refrigerator to let them chill. Serve your cake balls on a decorative platter. They will add a little touch of sunshine to any table.
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