Idea: 4th of July Cake Pops

Recipe: Raspberry Truffle Cake Pops

source: tasteofhome

Makes 48

Ingredients

1 package white cake mix (regular size)
1/2 cup canned vanilla frosting
1/3 cup seedless raspberry jam, melted
2 to 3 tablespoons raspberry liqueur
Red food coloring, optional
48 lollipop sticks
2-1/2 pounds dark chocolate candy coating, chopped
Pink candy coating, chopped
Pink sprinkles and decorative sugar, optional

Directions

1. Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack. 
2. Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm. 
3. In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set. Yield: 4 dozen.

Idea: Cake Pop Party

source: weheartit

Recipe: Strawberry Lemonade Cake Pops

source: minibaker

Ingredients:

1 box Strawberry Cake Mix + ingredients listed on box
1 3 oz. box lemon pudding mix
1 can vanilla or cream cheese frosting (you will only need 2-3 spoonfuls)
24 cake pop sticks
2 bags of Wilton’s candy melts (in any color)
Sprinkles (optional)

Directions:
 

1. Preheat oven to 350 degrees F. Spray a 9″ x 13″ baking pan with cooking spray.
2. Mix strawberry cake mix, lemon pudding and all other ingredients listed on the box in a large bowl. Mix well until all ingredients are incorporated thoroughly. Pour batter into prepared pan and bake according to directions on box.
3. Set aside and cool cake completely. Once cake is cooled, crumble cake with your hands until it resembles fine crumbs.
4. Add in 2-3 spoonfuls of frosting until cake is moist and can hold the shape of a ball. **IMPORTANT: you don’t want the cake to be too moist or else it won’t keep its shape when dipped into the candy coating. Less is more when it comes to the frosting!
5. Use a mini ice cream scoop to scoop out small balls (about the size of a ping-pong ball) and place on a place. Repeat until all the cake mixture has been rolled into balls.
6. Melt 2-4 ounces of the Wilton’s candy melts (about 1/3 cup). Melt according to directions on the back of the bag. I prefer to microwave on 50% power for 30 sec. increments until the candy is melted, but not too hold. Its important not to burn the candy coating.
7. Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.
8. Freeze cake balls for about 20 minutes. While they are freezing, prepare decorating supplies.
9. Melt remaining chocolate in a large deep cup. Make sure you have enough candy coating to submerge the cake ball completely.
10. Remove cake balls from freezer, 6 at a time. Dip cake balls carefully into the candy coating until covered. Let the excess drip off by gently swirling and wiggling the cake pop back and forth.
11. Add sprinkles IMMEDIATELY as the candy coating dries fast. After about 30 seconds it will be dry and nothing will stick to it.
12. Set cake pop aside and repeat with all the others.
13. I usually use a Styrofoam stand to hold all of my cake pops upright. But you can also lay them flat if you’d like! They taste great either way! Store at room temperature in an air-tight container for up to one week.