St. Patrick’s Day is a week from tomorrow, so here’s a fun weekend project:
Give the cake pop trend some St. Patrick’s Day spirit and bake a batch of these tempting treats.
They look pretty on the outside, but the surprise is on the inside: green cake!
This recipe makes 4 dozen cake pops, or 24 two-pop servings. Prep time 45 minutes, cook time 35 minutes.
St. Patrick would have loved these cake pops. Photo courtesy McCormick.com.
(here’s a mix-and-match sprinkle kit)
1. Bake the cake. Prepare cake mix as directed on package, adding food color. Bake as directed on package for 13×9-inch baking pan. Cool completely on wire rack.
2. Make cake balls. Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls. Refrigerate 2 hours.
3. Coat in chocolate. Melt coating wafers as directed on package. For each Cake Pop, dip 1/2 inch of lollipop stick into melted coating. Insert dipped end of lollipop stick halfway into cake ball. Let stand until coating is set. Dip each cake pop into melted coating. Shake gently to remove excess coating.
4. Decorate. Sprinkle or roll cake pops in green sprinkles, if desired. Place cake pops in styrofoam blocks. Let stand until coating is set.
5. Serve. Serve in short glassware or a short vase, in the styrofoam or other holder. If you don’t have a styrofoam block, use upside-down foam egg cartons or a cardboard box to hold the cake pops. You can also poke holes with an ice pick in a melon, squash or rustic (crusty) bread loaf.
*COOKING NOTE: Confectionary coating is used for candy making and coating. It is packaged in wafer form and is available in a variety of colors and flavors, including milk and dark chocolate. It can be found in the cake decorating aisle of craft and party stores.
Find more of our favorite cake recipes.