My friend Issa made amazing Valentine’s Day cake pops that inspired me to make my own version, using the Carrot Cake recipe for my breadmaker. Here’s how I did it:
First, I followed my breadmaker’s recipe book instructions on how to make Carrot Cake. You might remember the disaster the first time I made this. Somehow getting the cake out of the breadmaker pan was tricky. Now I know what to do with my cake should it crumble getting out of the pan.
While letting the cake cool, make the frosting. Beat together until smooth and creamy:
3 oz cream cheese
3 tablespoons butter
1 cup confectioner’s sugar
After the cake is completely cooled off, crumble it as fine as you can.
Add the frosting to the crumbled cake.
Then mix together with a spatula.
When thoroghly mixed into a paste, roll the cake into balls and refrigerate for an hour or overnight. If you’re in a hurry, freeze for 15 minutes. But really, in the future I would refrigerate overnight for best results.
Make another batch of frosting, this time:
5 oz cream cheese
5 tablespoons butter
1 1/2 cups confectioner’s sugar
Push lollipop sticks into the flat side of the cake balls (the part of the ball resting on the plate/baking sheet will be flat after sitting there for a while). Dip into the frosting fully and decorate.
Here’s a more thorough step-by-step tutorial on how to make cake pops, which also includes a video that shows how to dip the balls into frosting and decorate with sprinkles.
And then of course, anyone who makes cake pops should be inspired by the mother of all cake pops, Bakerella. She wrote the book aptly titled, “Cake Pops.”