Tag Archives: Cake Pops

…And Many More

9 Mar

Happy Birthday Starbucks!

Starbucks is celebrating four decades in business by rolling out a new look, artfully crafted beverages, and the latest dessert trend, cake pops. If you have been living under a rock, cake pops are tiny balls of cake dipped in frosting and covered in sprinkles. The amazing little creations have become an instant sensation and can be seen artfully displayed on blogs like Bakerella.  To celebrate their milestone, Starbucks will be offering a complimentary samples of the miniature dessert Thursday, March 10th to Saturday, March 12th from 2-5pm with the purchase of a beverage.

Starbucks will also introduce Red Velvet Whoopie Pies, Mini Cupcakes, and Sweet Squares.

I cannot wait to try the cake pops out tomorrow. Check back soon for my review.

In the meantime, here is a recipe from the great Bakerella. You can also check out this clip from her appearance on the Martha Stewart show.

Cake Pops
{recipe from Bakerella}
Makes about 50

• 9-by-13-inch Chocolate Cake for Cupcake Pops
2 cups Cream Cheese Buttercream Frosting
1 package chocolate coating bark
1 package white coating bark or pink candy melts
Sprinkles, for garnish
Candy-coated chocolates, such as M&M’s, for garnish

1. Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
2. Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
3. Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
5. Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.