Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Name This Dish Cake Pops
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- Level: Intermediate
- Total: 2 hr (plus cooling and setting)
- Active: 1 hr 20 min
- Yield: 30 to 36 cake pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 33 servings
- Calories
- 200
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 70 mg
These cake pops combine a tender and moist cocoa-flavored cake with a hint of espresso and a classic cream cheese frosting. Mix the two together, then form into balls. After dipping into pink candy melts and decorating with a swirl to resemble the tip of a flower, these cake pops can be tied together with a decorative bow or served in a small vase, making them perfect for a delicious and decorative Valentine’s Day-themed gift or treat.
- Level: Intermediate
- Total: 2 hr (plus cooling and setting)
- Active: 1 hr 20 min
- Yield: 30 to 36 cake pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 33 servings
- Calories
- 200
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 70 mg
Ingredients
For the Cake:
For the Frosting and Coating:
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Directions
- Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray; line with parchment paper, then spray the parchment. Whisk together the flour, baking soda and salt in a medium bowl. Combine the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until steaming, then pour over the cocoa mixture, whisking until smooth. Whisk in the granulated sugar until dissolved, then whisk in the vegetable oil, egg and vanilla. Whisk in the flour mixture.
- Pour the batter into the prepared pan. Bake until the cake springs back when gently pressed, 25 to 30 minutes. Let cool 10 minutes in the pan, then turn out onto a rack to cool completely.
- Meanwhile, make the frosting: Beat together the cream cheese, butter and vanilla in a large bowl with a mixer on medium-high speed until creamy. Add the confectioners’ sugar and beat on low to combine; increase the speed to medium-high and beat until fluffy and thick, 2 to 3 minutes.
- Crumble the cake and add to the frosting. Beat with the mixer on medium speed until combined. Scoop tablespoonfuls of the cake mixture, then shape into balls with a slightly flattened top. Arrange on a plate or baking sheet and refrigerate 1 hour. Press about 3/4 inch of a lollipop stick into each ball (opposite the flat side), then refrigerate until ready to coat, at least 30 more minutes.
- Make the coating: Put the candy melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Dip the cake pops into the melted candy, letting any excess drip off, then set on a parchment-lined baking sheet or stick into a foam block to stand upright. Refrigerate until set.
- Re-melt the remaining candy and transfer to a squeeze bottle or piping bag. Pipe a swirl on the top of each cake pop to resemble a rose. Let set before serving.
