adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cake Pop Cake
0 Likes
Prep Time:
45 minutes
Total Time:
4 hours
Make a stunning candy-coated cake pop frosted masterpiece for birthdays, holidays, or special celebrations.
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • 6 eggs
  • 2/3 cup butter, softened
  • 2 cups water
  • 2 tubs (12 oz) Betty Crocker™ Whipped Butter Cream Frosting
  • 1 bag (14 to 16 oz) white candy melts
  • 1 bag (14 to 16 oz) orange candy melts
  • 32 paper lollipop sticks
  • 1 large block white plastic foam
  • 1 bag (14 to 16 oz) blue candy melts
  • 6 to 8 assorted fresh flowers*
  • 6 to 8 drinking straws or paper lollipop sticks
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans). Thoroughly grease a 13x9-inch pan and two 8-inch round baking pans, then lightly dust with flour or spray with baking spray containing flour.
  • Prepare 1 cake mix according to the package instructions using 3 eggs, 1/3 cup of butter, and 1 cup of water. Transfer the batter into a 13x9-inch pan and bake following the box directions. Allow the cake to cool for 10 minutes before gently releasing it from the pan onto a cooling rack. Let it cool fully for about 1 hour before serving.
  • Prepare a second cake batter by combining the remaining 3 eggs, 1/3 cup of butter, and 1 cup of water. Divide the batter into 8-inch pans and bake according to the instructions on the box. Allow the cakes to cool for 10 minutes, then gently run a knife around the edges to remove them from the pans. Transfer the cakes to a cooling rack and let them cool completely for about 1 hour.
  • Crumble a 13x9-inch cake into a large bowl. Mix in 1 container of frosting until well combined. Shape into balls using 2 tablespoons each. You should have around 34 to 36 cake balls; you'll use 32 for the cake. Arrange them on a cookie sheet and freeze for at least 15 minutes.
  • Microwave white and orange candy melts in separate bowls according to package instructions. Take a few cake balls out of the freezer at a time. Dip one end of a lollipop stick into the melted candy and insert it halfway into a cake ball. Cover half of the cake balls with melted white candy, tapping off any excess. Cover the other half of the cake balls with melted orange candy, tapping off any excess. Place the sticks into a foam block and let them sit until the candy sets.
  • Place one cake layer on a serving plate and generously spread it with frosting from the second container. Add the second layer on top, then frost the top and sides of the cake with the rest of the frosting.
  • Microwave blue candy melts in a separate bowl following package instructions. Transfer the melted candy into a decorating bag and pipe a swirled design onto the white and orange cake pops. Allow the candy to set before serving.
  • Insert cake pops into the side of the frosted cake. Insert the flower stems into drinking straws or attach lollipop sticks to the stems using small rubber bands. Decorate the top of the cake with flowers, ensuring only the straw or stick, not the stem, touches the frosting. Remove the flowers from the cake before serving.

Similar Recipes