Team Blondie Cake Pops
My apologies for the delay in posts. As some of you know, I work full time in the media and without getting into politics, let’s just say things have been busy. We also had some family and friends in town.
Now on to these cake pops …
As if things weren’t crazy enough … I also started participating in the DC Chapter of Blondes vs. Brunettes a national charity that plays a powder-puff football game every year to raise money for Alzheimer’s Disease.
I signed up as a “Cheerleader” for Team Blonde. It’s less of a time commitment but I still get to be a part of the awesomeness.
I brought the girls these cake pops after practice this week and let me just tell you… they are the nicest girls ever! As for their football skills, they aren’t messing around. I was really proud to be a part of it!
If you want to participate, you still have time, game day isn’t until Nov. 12th. There is also an awesome fundraising event coming up called “A Purple Tie Affair” (break out those purple dresses ladies). Hubby and I will be there, it’s open bar, with live music, a step and repeat and a few more surprises. Come out and meet us this weekend!
If youre not in DC, no worries. Look for a local chapter in your city and see how you can participate.
Team Blondie Cake Pops (make about 24 pops, instructions are adapted from the cake pop queen Bakerella)
1 box yellow cake mix
3 large eggs
1/3 cup coconut oil
1 cup water
1 bag yellow candy melts (they carry them at Michaels craft stores)
1 container rainbow sprinkles
1 bag lolly pop sticks (you can also purchase these at Michaels)
Styrofoam board (optional, but helps the cake pop candy coating dry smoothly without sticking to a plate)
***Watch this Bakerella video first to get a good idea of how this goes down***
1. After cake is cooked (according to directions on the box) and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. They should be about the size of mini meatballs.
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt the yellow candy melts in microwave per directions on package. Do EXACTLY what they say or your candy will seize up and be unusable.
6. Here comes the hard part … Dip your lolly pop sticks into the meted candy melts and then into the cake balls. Place back in the fridge. (See this step by step)
After about 10 minutes, make sure your candy melts are still warm and use a spoon to dip and roll in chocolate and then tap off extra. (The problem is my candy melts never melt to the consistency they should. I really have to carefully spoon it on and then roll the cake pop while on the spoon to get the smoothest texture I can.)
Quickly shake on your sprinkles and then stick into your styrofoam board and let the candy harden.
Good luck! It’s an art to master, and it takes patience like learning to make french macarons!