Sweet Summer Vanilla Cake Pops ☀️
These delightful Sweet Summer Vanilla Cake Pops are a perfect treat for any occasion, featuring a moist vanilla cake mixed with French vanilla frosting, dipped in a vibrant pink candy coating, and adorned with white sprinkles. Easy to make and fun to eat, they're sure to bring a smile!
Equipment
- 9x13 inch Baking Dish
- Large mixing bowl
- Baking Sheet
- Parchment Paper
- Small Cookie Scoop
- Styrofoam block
- Microwave or Double Boiler
Ingredients
- 1 box vanilla cake mix (standard size)
- 1/3 cup French vanilla frosting
- 1 bag light pink candy melts (12 oz)
- white sprinkles
- lollipop sticks
Instructions
- 1. Bake the Cake: Start by preparing your vanilla cake mix exactly as directed on its package. This usually involves combining the mix with water, oil, and eggs. Pour the smooth batter into a greased 9x13-inch baking dish (or two 8x8-inch round pans if you prefer). Bake in a preheated oven at 350°F (175°C) until a toothpick inserted into the center comes out clean, indicating it's perfectly cooked.
- 2. Cool & Crumble: Allow the baked cake to cool completely to room temperature. Once cool, gently crumble the entire cake into fine, even crumbs using a fork in a large mixing bowl.
- 3. Mix & Chill: Add the French vanilla frosting to your crumbled cake. Use your hands to thoroughly mix the frosting into the cake crumbs until everything is well combined and the mixture holds together when pressed. Cover the bowl tightly with plastic wrap and freeze for at least 30 minutes, or until the mixture is firm enough to easily roll.
- 4. Roll into Balls: Take the chilled cake mixture and, using a small cookie scoop or your hands, roll it into evenly sized, smooth balls—aim for about the size of a ping-pong ball. Place these neat cake balls onto a baking sheet lined with parchment paper.
- 5. Freeze Firmly: Pop the baking sheet with the cake balls back into the freezer for at least 1-2 hours. Making them very hard is key to preventing them from falling apart during dipping.
- 6. Prepare for Dipping: While your cake balls are freezing, gently melt the pink candy melts. You can do this by microwaving them in 30-second intervals, stirring between each, or using a double boiler until the candy is smooth and completely melted.
- 7. Secure the Sticks: Dip one end of each lollipop stick into the melted pink candy, then insert it about halfway into the center of a frozen cake ball. This candy acts as a "glue" to secure the stick. Return these sticked cake balls to the freezer for another 15-20 minutes to ensure the candy glue solidifies.
- 8. Dip & Decorate: Working quickly with a few cake pops at a time (keeping the rest in the freezer), gently dip each cake pop into the melted candy coating, twirling to ensure it's fully covered and allowing any excess to drip off. Immediately sprinkle with white sprinkles while the coating is still wet for a pretty finish.
- 9. Harden & Enjoy: Stand the finished cake pops upright in a styrofoam block or a cardboard box with small holes. Let them set and harden completely at room temperature or in the refrigerator. Now you have delicious, homemade summer treats!
Notes
These cake pops are a fantastic #SummerDessert and are #EasyCakePops. A delightful #VanillaTreat with a #PinkPerfection finish!
Nutrition Information per serving:
Calories: 246
Total Carbs: 55g
Fats: 2g
Protein: 1g
Calories: 246
Total Carbs: 55g
Fats: 2g
Protein: 1g
