Black and White Key Lime Cake Pops
- Level: Easy
- Yield: 46 cake pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 46 servings
- Calories
- 310
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 4
- Cholesterol
- 26
- Sodium
- 158
- Total: 3 hr 45 min (includes freezing and cooling times)
- Active: 45 min
Ingredients
Cake:
Nonstick cooking spray, for the pan
2 cups sifted all-purpose flour, plus more for the pan
One 3-ounce package lime-flavored gelatin
1 1/3 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice
3/4 cup vegetable oil
1 tablespoon lemon juice plus 1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
Frosting:
4 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons Key lime juice (or regular lime juice)
2 1/2 cups confectioners' sugar
Coating:
2 1/2 pounds white candy melting wafers
1 pound bittersweet chocolate chips
2 tablespoons coconut oil
Directions
Special equipment:
about forty-six 6-inch treat sticks; two 12-by-6-inch Styrofoam blocks- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-12-by-2-inch cake pan with parchment, then grease and flour.
- In a large mixing bowl, mix the gelatin, granulated sugar, flour, baking powder, baking soda and salt. Add the orange juice, vegetable oil, lemon juice, lemon zest, vanilla and eggs. Mix well until combined. Pour the batter into the prepared pan and bake until an inserted toothpick comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
- For the frosting: Beat the butter and cream cheese in a medium bowl until smooth, then beat in the lime juice. Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
- To form the cake pops: Break up the cake into small pieces and place in a bowl. Add the frosting and mix very well with your hands to completely distribute the frosting. Line 2 small baking pans with parchment. Roll the cake mixture into about 46 tight balls, a little smaller than Ping-Pong balls, arranging them on the prepared baking pans. Freeze the balls on the pans until firm, about 30 minutes.
- For the coating: Put about 1/4 cup of the candy melting wafers in a small-microwave safe bowl and melt according to package directions. Dip the tip of 6-inch treat sticks in the melted candy and then insert one into each cake ball. Freeze until firm, about 30 minutes.
- Melt the rest of the candy melting wafers in a large bowl. Dip the balls in the candy to coat completely, letting the excess drip off; stick the pops into two 12-by-6-inch Styrofoam block. Freeze or refrigerate the pops until set.
- Put the chocolate and coconut oil in a wide, shallow microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Dip one side of the cake balls into the chocolate so that they are half white and half black. Return to the Styrofoam blocks and freeze or refrigerate until set.