Keep it Poppin’
Somewhere between a lollipop and a cupcake — the cake pop was born. Originally created by bakerella.com they’re poppin’ up all over the place including Starbucks. So what are they? Chocolate or candy covered bites of cake stuck on a lollipop stick, some with filings inside like fruit or icing. Yummy and cute!
They’ll make a perfect dessert at your next dinner party. Plenty of bakeries will make them for you but if you feel adventurous and want to make your own creations, try this recipe courtesy of Just Cakes in Melbourne.
Basic Oreos Cake Pops Recipe
*Makes about 30 Oreo Pops
Supplies and ingredients:
1- 18oz package of Oreos (one with three rows)
1- 8oz package of cream cheese (softened)
Candy melts- color and flavor of your choice
1-2 TBSP of shortening
Block of Styrofoam for drying cake pops
Place Oreos in a food processor and pulse until cookies are ground into fine crumbs.
Transfer crumbs into a large mixing bowl.
Add softened cream cheese and mix with your favorite spoon. Continue mixing until crumbs and cream cheese are completely combined.
Once mixture is combined, scoop out tablespoon size balls. A tablespoon size ice cream scooper works well. Place scooped balls onto a cookie sheet, or anything flat that will fit into your freezer. Place in your freezer for 5-10 minutes, or until firm, but not rock hard.
While you wait melt your candy melts of choice. Follow directions on your candy melt package or melt properly. Once melted, stir in a tablespoon or two of shortening to thin out the coating to the perfect dipping consistency.
Once you’ve melted the candy coating put it in ceramic or glass container that is deep enough to plunge the entire pop in without hitting the bottom. Remove the Oreo balls from the freezer.
Dip one end of a lollipop stick about1/4” into the candy coating, then push it into the center of an Oreo ball about ½ way through. Place almost finished Oreo Pop back on the cookie sheet until all are finished. When all the lollipop sticks are in, put the cookie sheet back in the freezer to firm up the candy coating. When the candy isn’t shinny anymore they are ready for dipping.
Covered your Styrofoam block with plastic wrap.
You can use a dip and swirl method for covering the pops. Cover the entire pop and try to dip up to the candy that’s already there from inserting the stick. Once dipped place the lovely pop in the Styrofoam block to harden.
When candy coating is hard they are done and ready to be eaten. Try covering them with a clear treat bag and adding a ribbon to match. Or you can adorn them with sprinkles, nuts, or really anything you can think of while the candy is still wet.
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