Nothing is more festive than party balloons— except maybe mini balloons that you can eat! Cake pops don’t have to all be round—making balloon-shaped pops takes only a bit of tweaking. Using tinted candy coating (or tinting yours with food dye) makes for bright, festive colors. Remember! You can use any pre-baked cake (undecorated), boxed cake mix or your favorite recipe. But if you like to bake, try these bonus recipes for a basic yellow cake mix and vanilla frosting. It’s easy! Just follow these illustrated instructions to get your cake pops on!
Remember! You can use any cake recipe or mix, or any frosting for your cake pops. If you’re using your own, just scroll down to the part where we get to putting cake and frosting together. But for those who want to try baking from scratch, try these simple recipes on for size…
For the cake mix, you will need:
1-1/2 cup all-purpose flour
1-1/2 teaspoon baking powder
¼ teaspoon salt
1 stick (1/2 cup) butter, softened at room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
Preheat the oven to 400 degrees.
Place the flour, baking powder and salt into a bowl. Whisk it to aerate it (this eliminates the need to sift) and to blend them thoroughly. Set them aside.
In a mixing bowl, add the butter and sugar. Use a mixer or hand beater to cream them together. Add the eggs, vanilla and milk. Blend them thoroughly. Add the dry ingredients and beat the batter for 30 seconds on medium until well blended.
Spray an 8-inch cake pan with nonstick cooking spray. Do this in the sink to prevent getting the slippery spray on counters or walls.
Pour the batter into the pan.
The batter will be thick, so spread it out evenly with a spatula.
Put it in the oven and bake for about 30 minutes until a toothpick inserted comes out clean. Don’t over-bake! Tough, dry cake edges makes cake pops crumbly.
Let the cake cool. If the top or edges of the cake are slightly shrunken and overdone, simply cut them off. Break up the cake and throw it into a large mixing bowl.
Break it up into crumbs.
Remember, you can use any type of frosting, or try this recipe.
2 cups powdered sugar
2 tablespoons of butter or margarine
2 tablespoons of milk
1 teaspoon of vanilla
Put about ½ the frosting onto the cake. Blend it until it holds together in a clump, like clay.
Roll the cake into small, 1-inch balls.
Pinch one end of the ball to create the balloon shape.
Place them on a tray and put them into the freezer for about 15 minutes. Don’t forget them! This will help them retain their shape. Transfer them into the fridge for at least 2 hours.
The last of the ingredients you will need for the cake balls is:
White melting chocolate
Lolly pop sticks
When you’re almost ready to dip, melt white chocolate. I’m using a crock pot.
You can use your microwave or double boiler if desired. Follow the instructions on the package to melt your chocolate.
Stir the chocolate. If it’s thick, you can add vegetable shortening or paramount crystals to thin it so it’s smooth and loose for dipping.
Divide the chocolate into bowls and color it with food dye. Add only a few drops at a time and blend well.
Dip a stick into the chocolate and insert it into the pointed ends of the cake balls.
They should look like little balloons.
Dip them in the chocolate. Don’t move the stick around, don’t twist or turn it, and do not brush the balloon against the sides or bottom of the bowl. You don’t want to do anything to dislodge the cake ball.
Stand it up in a piece of Styrofoam, or by standing it in a cup. Add rice to the cup to prevent them from swiveling around.
Chill the cake pops in the fridge for at least 2 hours so the chocolate sets. Melt a little bit more white chocolate. Dip a skewer into it.
Add a dab of white chocolate on the balloon. Make a little symbol that resembles a square or a number sign (#) so it looks like the reflection of light hitting a shiny balloon.
Place them back in the Styrofoam or cups and refrigerate until the white chocolate sets. Serve them up at a party!
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