Cake Pops Baby Cakes Recipe

Vanilla Cake Pops Recipe – Soft and easy vanilla cake pops are so easy to make in a cake pop maker! Indulge in one or four, or gift them to friends and family as a special treat.

Surprise your kids or treat-loving-friends with the best and easiest Vanilla Cake Pops ever! Made in the Babycakes Cake Pops Maker, this dessert is surprisingly easy to make and is just as delicious as your everyday vanilla cake (but with much less hassle).

When YOU make this Vanilla Cake Pops Recipe please tag my name @blogand hashtag#munchkinrecipes onInstagram, I would LOVE to see your creation.

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The Babycakes Cake Pops Maker makes this recipe a breeze. Its small molds help to form the cake batter into perfectly round balls every time. This easy cake pop recipe is done baking in minutes, meaning you can spend more time preparing the fun and seasonal decorations.

Cake pops from scratch can be decorated to suit any taste bud, season, or holiday. I chose to decorate these pops with a pink chocolate glaze and white sprinkles for Valentine’s Day. Whip up a batch to celebrate pumpkin season , as a two-bite treat for Easter , or shape them into a snowman during winter!

Have you ever had a craving for cake but didn’t want to indulge in an entire slice? That’s what cake pops are for! Made with the same batter as your favorite cake, cake pops are baked into a small ball shape, pierced with a stick, then covered in a melted chocolate glaze or frosting.

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Cake pops come in all flavors, shapes, and sizes. You can usually find cake pops at Starbucks, but I highly recommend making them at home for the freshest flavor.

Just like your favorite vanilla cake recipe, these small cake treats are soft, sweet, and fluffy. The Babycakes Cake Pops Maker is necessary when you want to bake the best cake pops to perfection. Otherwise, all you need are simple ingredients:

Step 4 – Combine half of the dry ingredients and the milk into the wet ingredients. Whisk, and then add the rest of the flour. Continue whisking until fully combined.

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Step 5 – Pour 1 tablespoon of batter into each of the cake pop maker molds. Close the top and bake until the green light comes on.

Step 7 – Pierce with a cake pop stick. Dip each pop in the melted chocolate so the cake is fully coated. Add the sprinkles on top, and then place them in the fridge to fully cool and harden.

Cake pops can be stored at room temperature in an airtight container for a few days. Don’t keep them in the fridge or else unwelcome condensation will surround the cake pop and ruin the texture.

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Calories: 124 kcal Carbohydrates: 16 g Protein: 2 g Fat: 6 g Saturated Fat: 4 g Trans Fat: 1 g Cholesterol: 20 mg Sodium: 57 mg Potassium: 53 mg Fiber: 1 g Sugar: 11 g Vitamin A: 112 IU Vitamin C: 1 mg Calcium: 30 mg Iron: 1 mgDo you have a Babycakes Cakepop Maker and are looking for info on how to make cake pops with it? If so you’ve come to the right place. Pull up a chair, grab a cake pop and let me show you how to use your cake pop maker!

I will admit, my first thought was “I bet this won’t work”. Cake pops require baking and destroying a cake, mushing it with frosting, and forming all of the pops by hand.

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It just won’t work if you don’t do it the way Bakeralla does it. I thought the cake pops would be dry, they will fall off the stick and probably won’t even taste good. It will be yet another kitchen gadget that will collect dust.

While I had my doubts, I also have to admit that I don’t LOVE the traditional cake pops (please don’t judge me!). I don’t know why – it’s frosting and cake – what’s not to love – but the flavor has just never been that great to me. I do love making Oreo truffle pops, but the true cake pop I’m only luke warm on at best. So part of me wondered if this little machine could create cake pops I’d like more. Maybe???

I am very happy to report that I was extremely impressed with the Babycakes Cake Pop Maker. This sweet little machine won me over in less time than it would have taken me to bake a cake (much less the time spent letting it cool, mixing it with frosting and forming into pops).

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My cake pop maker came with the machine, sticks, a fork, a syringe for fillings and a cake pop stand. I decided to use their vanilla cake pop recipe. It was a bit thicker than cake batter from a mix, it was incredibly tasty straight from the bowl and it was delicious when baked. It had a texture that reminded me of pound cake.

Between my husband, daughter and myself, quite a few pops never saw a coating of chocolate. Those little cake balls are great on their on.

After mixing up my batter, I decided to follow their tip of putting the batter into a bag, and piping it into the machine I’m sure you can use a pastry bag, but a large Ziploc did the job nicely.

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Whenever I need to fill a bag like this, I use a heavy mug to hold the bag for me while I scoop in the frosting or batter. After filling the bag, I snipped the end off and was ready to start cooking.

Piping the batter in was easy, I think spooning it in would be harder and probably a bit messier. My first batch I didn’t use quite enough batter, so they were not perfectly shaped, but they were certainly close enough.

The other thing I learned with my first batchwas that I jumped the gun on thinking they were done, and cutting one open revealed that they were not. The 4-5 minutes recommended baking time was pretty accurate.

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Look how cute they are! The machine does get very hot, and they include a special fork for you to use to get the cake pops out. I ended up just popping them out with my hands, but the fork works well (and is no doubt safer!). The included cake pop stand is perfect for cooling your cake pops.

They cooled quite quickly. I am going to order some additional cake pop stands, but for the time being I used an empty egg carton to hold my cake pops after they cooled off.

My daughter suggested we fill them with buttercream frosting. I figured it was worth trying. I whipped up a small amount of buttercream, filled the syringe, and we injected buttercream into about half of our cake pops.

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After making all of my cake pops, I stuck them in the freezer for a few minutes while I melted my chocolate to dip them in.

For my chocolate, I used Wiltons Melts, which will set up better than using chocolate chips. I dipped each stick into the chocolate and then into a cake pop. To be honest, I was worried how the cake pops would do on the sticks, since they aren’t as moist as the frosting style cake pops.

I am happy to report I actually found them easier to handle on the sticks. Not a single one fell off a stick, while I usually have a few of when I make cake pops.

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After putting them on the sticks, I stuck them back in the freezer. Freezing them, and dipping them while cold, helps the chocolate set up quickly.

Someone asked what the trick was to prevent the chocolate from dripping down the stick was. For me what works best is a combo of making sure the cake pops are cold and keeping the chocolate from getting too thick. To do this I pop it back into the microwave for a few seconds as needed.

Then after I dip the pop in chocolate, I tap, tap, tap to get off as much excess chocolate as possible. After that I sort of twirl the the cake pop until the chocolate has started to set, then put it into the cake pop stand, or block of Styrofoam. That said, I always have a few that drip. Really I don’t worry that much about it.

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For me, I found these far easier to dip than traditional cake pops. They never felt wobbly on the stick, not one came loose from the stick, and they are so perfectly round – something I never achieved with other cake pops.

Personally, I LOVE them. No, they are not dry – they were moist and delicious. They do not have the same consistency of the cake and frosting cake pops, but these suit my taste