To frost that cake, you need to lop off the rounded tops of both those cakes. It would be a real shame to let that extra cake and frosting go to waste, so I designed these Leftover Carrot Cake Pops to make the most of the leftovers. And I really didn't expect to fall in love with them as much as I did!
Cake pops became super popular a few years ago and I never really got in on the trend. But when I found myself with these cake and frosting leftovers, it seemed like a sign. Then I wasn't even going to publish this recipe, but you asked for it! And ya know what, I think this is really useful to answer the question:
The real trick to cake pops is in the ratio of cake crumbles to frosting. The golden ratio that I've found is about 1 1/2 times as much cake crumbles as frosting. Of course, if your cake is super moist, then you'll need less frosting.
Easy Cake Pop Recipe
So whether you had to lop off the tops of the cake layers to make a flat styled layered cake and only have a cup or two of cake crumbles, you'll need about a 1/2 cup to a cup of frosting to turn it into cake pops. And if you make a whole cake but only eat a few pieces, then want to turn the rest into cake pops, crumble it all up and add some canned frosting until you reach that moist, scoopable consistency!
That said, you're welcome to make the carrot cake recipe and use all of it to make cake pops. The ratio remains the same. You need about 1 1/2 times as much cake as you do frosting. You'll certainly need more white chocolate or white candy melts though.
Before starting, make sure that you prep yourself a cake pop holder. Grab a cardboard box and poke holes in the bottom of it, just big enough for the lollipop sticks to stick through. I used a pair of scissors to pop the holes and tested them with the lollipop sticks to make sure that they were big enough to fit, but not so big that they just slipped right through.
Easy Strawberries And Cream Cheese Cake Pop Recipe
You'll want to prep these in advance, because the magic happens when the warm melted chocolate hits the frozen cold cake ball so that the chocolate hardens quickly. Make sure the cake balls are cold enough before starting to dip, otherwise you'll have a runny mess!I'm not sure if Cake Pops should be thought of as a cake or a confection. But either way, they are oh so cute. This Cake Pop combines Red Velvet Cake with a Cream Cheese Frosting. Once made they are dipped in white chocolate candy melts which gives the Cake Pops a hard outer shell. To dress them up I like to sprinkle them with red candy sprinkles. Kids love them as do adults, and for a party they make a unique centerpiece or cover each cake pop with a small cellophane party bag and tie the end with a twist tie or ribbon to give as party favors.
To start we need to make a Red Velvet Cake and some Cream Cheese Frosting. You can make and store the cake balls in the refrigerator 3-4 days before dipping in the candy coating. So the steps are - bake the cake, make the frosting, crumble the cake, combine frosting and cake crumbs, roll into balls, insert sticks, refrigerate until firm, melt candy coating or white chocolate, dip cake balls in coating, and let dry.
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A few notes on ingredients. Candy coating is also known as candy melts, candy wafers, confectionery coating, compound coating, bark coating, candy chocolate, or summer coating. It's made from a mixture of sugar, milk solids, vegetable oils, flavoring, and coloring, and I think it tastes a lot like sweet white chocolate. You can store the candy coating in a cool dry place, usually up to 18 months. But do not refrigerate. Candy coating is sold at cake decorating, craft stores, or online. What is so nice about this product is how easy it is to work with, its wide range of colors and flavors, and how it dries to a hard crisp outer shell, similar in texture to tempered chocolate. I normally add a little shortening or paramount crystals (made from palm kernel oil, lecithin, and citric acid) to the melted candy coating to make it smooth and fluid, so you get a nice, not too thick, candy coating on the cake balls. For the cake pops you will need about 25 - 4 1/2 inch (11 cm) long cake pop sticks (known as lollipop or sucker sticks) to insert into your cake balls. And you will also need a large thick piece of styrofoam (or florist's foam) for drying the cake balls (also makes a nice centerpiece). If you don't have any styrofoam at home, you can buy it at cake decorating or craft stores.
How To Make Cake Pops At Home
Red Velvet Cake: Preheat your oven to 350 degrees F (180 degrees C) and place your oven rack in the center of the oven. Butter, or spray with a non stick spray, a 9 x 2 inch (23 x 5 cm) round cake pan and then line the bottom of the pan with parchment paper.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated.Scrape down the sides and bottom of your bowl as needed.
In a measuring cup carefully whisk the buttermilk with the red food coloring.Then, with the mixer on low speed, alternately add the flour mixture (in three additions) and buttermilk (in two additions) to the butter mixture, beginning and ending with the flour.
Red White And Blue 4th Of July Cake Balls
In a small cup combine the vinegar and baking soda.Allow the mixture to fizz and then quickly fold it into the cake batter.Working quickly, pour the batter into the cake pan, smoothing the top with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 minutes , or until the center of the cake springs back when lightly pressed, the cake starts to pull away from the sides of the pan, and a toothpick inserted in the center of the cake just comes out clean. Cool the cake, in the pan, on a wire rack for 10 minutes.Place a wire rack on top of the cake pan and invert, lifting off the pan. Peel off the parchment paper, re-invert, and let the cake cool completely.
Cream Cheese Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese and butter, on medium-low speed, until smooth.Add the powdered sugar and beat, on medium-low speed, until fully incorporated and smooth. Beat in the vanilla extract.
Cake Pops: In a large bowl, crumble the cake into small crumbs. Using your hands or a large spoon, stir in just enough frosting to hold the mixture together. Add the frosting gradually and really work it into the cake crumbs. (If you add too much frosting the cake balls will be soggy. Too little frosting and the cake balls will fall apart, especially when dipped.)
Keto Cake Pops
Roll the mixture into golf ball sized rounds (about 1 1/2 inches (4 cm) or 1 ounce (25 grams)). I find this is a good cake-to-candy-coating ratio. Place the cake balls on a parchment or wax paper- lined baking sheet. After forming the cake balls, insert the lollipop sticks (don't insert the sticks all the way through the cake balls or they will crack), cover the baking sheet with plastic wrap and place in the refrigerator until they are firm (about 2 hours). At this point, you can store the cake balls in the refrigerator for 2-3 days before dipping in the candy melts or the unfrosted cake balls can be frozen for a couple of months (if freezing do not insert the lollipop sticks). If freezing, defrost the cake balls in the refrigerator overnight before dipping in the candy melts, because if the cake balls are frozen and you dip them in the warm candy melts, you may find that the candy coating cracks after it dries. That is because as the frozen cake balls defrost, they expand, causing the coating to crack.
Once the cake balls are cold, it is time to melt the candy coating. You can do this in the microwave or in a heatproof bowl placed over a saucepan of simmering water. If using the microwave, place the candy melts in a microwaveable bowl and heat on medium for about 30 seconds. Stir and continue to heat on medium, at 10-15 second intervals, until the candy melts evenly. If the melted candy is too thick, gradually stir in 1/2-1 teaspoon shortening or 1/4 - 1/2 teaspoon paramount crystals into the melted candy coating until smooth and fluid. You want it to flow
Red Velvet Cake: Preheat your oven to 350 degrees F (180 degrees C) and place your oven rack in the center of the oven. Butter, or spray with a non stick spray, a 9 x 2 inch (23 x 5 cm) round cake pan and then line the bottom of the pan with parchment paper.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated.Scrape down the sides and bottom of your bowl as needed.
In a measuring cup carefully whisk the buttermilk with the red food coloring.Then, with the mixer on low speed, alternately add the flour mixture (in three additions) and buttermilk (in two additions) to the butter mixture, beginning and ending with the flour.
Red White And Blue 4th Of July Cake Balls
In a small cup combine the vinegar and baking soda.Allow the mixture to fizz and then quickly fold it into the cake batter.Working quickly, pour the batter into the cake pan, smoothing the top with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 minutes , or until the center of the cake springs back when lightly pressed, the cake starts to pull away from the sides of the pan, and a toothpick inserted in the center of the cake just comes out clean. Cool the cake, in the pan, on a wire rack for 10 minutes.Place a wire rack on top of the cake pan and invert, lifting off the pan. Peel off the parchment paper, re-invert, and let the cake cool completely.
Cream Cheese Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese and butter, on medium-low speed, until smooth.Add the powdered sugar and beat, on medium-low speed, until fully incorporated and smooth. Beat in the vanilla extract.
Cake Pops: In a large bowl, crumble the cake into small crumbs. Using your hands or a large spoon, stir in just enough frosting to hold the mixture together. Add the frosting gradually and really work it into the cake crumbs. (If you add too much frosting the cake balls will be soggy. Too little frosting and the cake balls will fall apart, especially when dipped.)
Keto Cake Pops
Roll the mixture into golf ball sized rounds (about 1 1/2 inches (4 cm) or 1 ounce (25 grams)). I find this is a good cake-to-candy-coating ratio. Place the cake balls on a parchment or wax paper- lined baking sheet. After forming the cake balls, insert the lollipop sticks (don't insert the sticks all the way through the cake balls or they will crack), cover the baking sheet with plastic wrap and place in the refrigerator until they are firm (about 2 hours). At this point, you can store the cake balls in the refrigerator for 2-3 days before dipping in the candy melts or the unfrosted cake balls can be frozen for a couple of months (if freezing do not insert the lollipop sticks). If freezing, defrost the cake balls in the refrigerator overnight before dipping in the candy melts, because if the cake balls are frozen and you dip them in the warm candy melts, you may find that the candy coating cracks after it dries. That is because as the frozen cake balls defrost, they expand, causing the coating to crack.
Once the cake balls are cold, it is time to melt the candy coating. You can do this in the microwave or in a heatproof bowl placed over a saucepan of simmering water. If using the microwave, place the candy melts in a microwaveable bowl and heat on medium for about 30 seconds. Stir and continue to heat on medium, at 10-15 second intervals, until the candy melts evenly. If the melted candy is too thick, gradually stir in 1/2-1 teaspoon shortening or 1/4 - 1/2 teaspoon paramount crystals into the melted candy coating until smooth and fluid. You want it to flow
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