Red White and Blue Cake Pops

I’ve been wanting to make cake pops every since I first learned about them. I kept putting them off thinking they were way to difficult. But I finally did them yesterday, and they weren’t nearly as hard as I once feared, that is along as you follow the directions. I used my basic doctored up cake box mix recipe, with added pudding mix and and extra egg to make it very moist. So the cake pops weren’t so sweet, I used cream cheese instead of frosting in the crumbled cake, and then dipped them in white almond bark.

I lucked out and found some white cake mix for the fourth of July with red and blue sprinkles. You can do the exact same thing with white cake mix though by adding some red and blue oblong or Jimmie sprinkles to the mix.

I tried several shortcuts on these, and nothing worked. Everything that Bakerella says is a must step. You have to let the cake completely cool before crumbling, or your crumbles will be too big and will lead to your pops falling apart. Then after forming your cake balls you also must place them in the freezer. They will fall apart every time if you don’t. You can freeze them for 15 – 30 minutes. If you let them freeze solid, you can’t get the lollipop stick in without breaking them. Next when dipping in the candy coating, make sure to slightly turn and ever so gently tap off the excess. Being too rough on this step will also lead to disaster too.

In the end, they was a little bit of a learning curve to making these, but they aren’t terribly hard. With a little assistance my three year old dipped one successfully. They aren’t nearly as hard as I thought, but they do require several steps. I know I am not artistic enough to pull off some of the amazing creations Bakerella does, but at least I have some sprinkle covered cake pops that are cute as well as tasty.