Festive 4th of July Cake Pops
Talk about a HIT! These are so festive and delicious! The kids and adults alike ate them right up. Plus - I kept them egg-free by using chia seeds as an egg replacer in the cake. Check out the recipe below!
Ingredients
cake pop former or small cookie scoop
deep narrow cup
sprinkles of your choice
Styrofoam or cake pop holder
Cake:
1 box vanilla cake mix
2 tbsp vanilla frosting
Candy coating:
1 12 oz bag candy melts (I used Ghirardelli)
1 1/2 tsp Crisco shortening
Instructions
Bake the cake according to the package and let it cool to room temperature. (I used Bob’s Red Mill chia seeds as an egg replacer)
In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with your hands.
Shape the cake into balls and place them into the cake pop former. If you don’t have a former, just roll into a ball with your hands - it’s fine!
Melt 1/4 cup of candy melts in a small bowl in the microwave. About 30 second intervals until melted.
Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place cake pops onto a baking sheet and transfer to the freezer for about 20 minutes.
Meanwhile, melt the rest of the candy. Once it's melted well, add 1 1/2 tsp Crisco shortening and mix well. Then pour the melted candy into a tall narrow cup.
Once the cake pops have been in the freezer for 20 min, dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don't swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
Sprinkle the pop right away so that the sprinkles stick to it before the candy hardens.
Place in a Styrofoam block or cake pop holder and let it stand for about an hour.
ENJOY! Happy 4th of July!
Recipe adapted from Simply Homecooked
