Make Vanilla Cake Pops
Some might think since I am a mom of boys I may not have any little bakers to help out with the mixing and sprinkles, but that’s not true at all. My little baseball players love putting on an apron and making a mess in the kitchen!
During the holidays we look forward to our baking and crafting to share with the people we love and appreciate most — classmates, teachers, friends, family and our sweet mailwoman that will deliver our mail down our long dirt driveway.
In our home, Christmas immediately starts right after Thanksgiving. Out go the pumpkins and up go the Christmas lights. The kids get going on Christmas lists and letters to Santa. Our Elf on the Shelf surprisingly appears doing something mischievous, then the baking and crafting begins. Bonding time with my boys!
Cooking with my boys is super fun, HUGE mess and all. Finger licking is a hard habit to break, but after the sixth or seventh hand wash, they learn to fight the urge. Cake and frosting and sprinkles … oh my!! The reward at the end of the kid-cake-pop-making assembly line, is always the best part!! And the look on their faces when they take their first bite … priceless!
The endless options of colors and sprinkles, makes it fun to get creative. They are always perfect for school birthday party favors, holiday treats or a fun surprise to share with the neighbors. They are super cute and no utensils required … just a bite-sized ball of heaven. But best of all, they’re easy. Just give it a try!
Happy Cake Popping!!
What you’ll need:
3 to 4 packages of Wilton’s Candy Melts
Wilton’s Treat Sticks
Sprinkles
Baby Cakes Cake Pop Maker
Vanilla Cake Pops: (makes about 4 dozen cake pops)
1 ½ cups of all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup softened butter
1 cup sugar
2 eggs
2 tsp vanilla extract
½ cup milk
Combine flour, baking powder and salt. In a separate bowl, mix butter and sugar until creamy. Mix in eggs and vanilla. Blend together flour mixture and milk into butter mixture. Fill each cooking reservoir with 1 tablespoon of batter. Bake 4 to 5 mins.
For the best decorating results, after the baked pops have cooled, place them in the freezer for approximately 15 minutes.
Candy coating (I like to use Wilton’s Candy Melts) should be kept warm and thin enough so that it spreads evenly over the entire cake pop. (If coating becomes too thick, thin with about 1/2 tsp of coconut oil and melt according to package directions.)
To help keep the cake pop on the lollipop stick, dip about 1 inch of the stick in the warm candy coating and then insert into the chilled cake pop. Let them cool before dipping the pop into the warm candy coating. Immediately decorate with sprinkles.
