"Surf" Pops!

Ok, they're cake pops, not surf pops, but that's what Natey chooses to call them. He wants them for his birthday, only request, no sprinkles. What kid doesn't want sprinkles?? Mine, apparently. I'd like to say they were easy to make, but I'd be lying. Like I said before, the getting them to naked cake pop stage was pretty simple, although time consuming. It was the dipping that wasn't as easy as I'd hoped!

I had been checking these babies out on Bakerella for a while and I got the gist of how to make them and then ran with it. Here's a quick run down of how I made them.

Supplies:

Boxed cake mix (or if you are so inclined make a cake from scratch...I was not inclined!)

Cream cheese frosting (I did make this from scratch, recipe below)

Sprinkles

Lolipop sticks

Candy Melts

Food coloring

Styrofoam block wrapped in cling wrap (used for drying the pops)

I got the last 4 items in my list from Michael's Craft store.

I made a big batch, so I baked 2 cakes. I baked one chocolate cake and one funfetti cake. One batch of cream cheese frosting was enough for both cakes.

Bake cake(s) and completely cool on a rack. If the cake is warm, it won't work as well.

While cake is cooling you can make your frosting!

Cream Cheese frosting:

1 8oz package of cream cheese, softened

3 cups of confectioners sugar

6 tbs melted butter

1 tsp vanilla

Put cream cheese, butter and vanilla into bowl (I use a kitchen aid mixer) and mix on low to combine.  Slowly add confectioners sugar 1/2 cup at a time, and mix on medium until you have creamy frosting. Taste it...several times...to make sure it is delicious! If it is too thick, you can add a 1/2 tbs to 1 tbs of milk, but I found it to be the perfect consistency.

When the cake is completely cooled, break it into chunks and toss it in your food processor. Pulse 5-10 times. You want the resulting cake to be crumbly, but not too fine. Put the cake crumbles into a large mixing bowl and add the frosting, a scoop at a time, molding it together with your hands after each scoop. You want to be able to just form the cake into balls that stay together, but if you put too much frosting in it will be too moist (sorry LZ!) and mushy.

After you've combined the cake and frosting, form the cake into balls. I think I made mine too big (they were about an 1 1/2 inches in diameter), next time I'll make them a tad smaller. Place them on a plate or tray (whatever will fit in your freezer) lined with wax paper and put them in the freezer for ~20 minutes. Wrap plastic wrap around your styrofoam block. Take cake balls out of the freezer and stick the lolipop sticks in the bottom. lay them back down on the tray and put them back in the freezer while you melt your candy.

I chose to do a bunch of colors for the candy coating, so I just put the candy melts in the microwave in coffee cups and then added the coloring. Next time I think I will do fewer colors and use a double boiler (if you don't have one, you can just put a metal bowl over a saute pan of boiling water). I think the candy will keep a better consistency this way.

Melt the candy and then remove the pops from the freezer, a few at a time, and dip them in the candy. You have to dip and swirl so they ball is completely covered. If you are going the sprinkles route, immediately sprinkle them before they start to harden. Stick them into the styrofoam to dry and you're all set!!

See...easy peasy right? Phew!