You know me! I had to try to make these little buggers…Why not for Valentine’s Day!
It’s not the first time though…I have to admit.
This was the first time. They are pretty simple to make…but do not use an empty egg carton to hold your CaKe PoPs!
No… No… The first time I made them my husband told me to sell the recipe to Titleist. They were so hard, we couldn’t eat them. That was funny!!! Actually, it was my son’s birthday and everyone was a comedian that night!!!
1 Duncan Hines Red Velvet cake mix*
3 Tbsp Betty Crocker Creamy Deluxe French Vanilla Frosting
½ bag Wilton Candy Melts
1 Tbsp vegetable shortening (Crisco or Tenderflake)
Styrofoam block to hold CaKe PoPs
*I use Duncan Hines cake mix because I can replace the oil with apple sauce.
Bake your cake following the directions on the box. Let it cool. Put the whole cake in a bowl.
The crumbs should be able to slightly clump up. Place a scoopful of the moistened crumbs in the palm of your hands.
Roll into a ball.
Place the finished balls on parchment paper.
Melt the Candy Melts and the vegetable shortening in a double boiler. If it looks too thick add more shortening.
Dip one end of the stick into the Candy Melts and stick it into one of the cake balls.
Continue until all the balls have a stick in them. Let it cool.
Dip the balls carefully into the Candy Melts .
Place on your decorated styrofoam block.
Thank you Nat J for helping! xo