September 14, 2018
A bite-sized serving of cake for my sister’s birthday!
Tuesday is my sister Alina’s 27th birthday!
What better way to celebrate than with these Birthday Cake Pops?!
What I love about these is that they are bite-size and pretty much the perfect serving. Since they are very sweet, a 1 inch diameter serving of cake is just enough to get your sweet tooth fix 🙂
Also, a little tip for these cake pops is that day old cake is actually the best since you don’t have to wait for any fresh cake to cool. Simply crumble the cake, and it’s ready to be incorporated into cake pops.
Happy Birthday, Alina!!! 🙂 <3
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Birthday Cake Pops.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup coconut oil, melted
- 1 cup white, granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1-1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 large egg whites
- 1 cup of your favorite frosting ((I used meringue.))
- 8 ounces semisweet chocolate, melted
- rainbow sprinkles
- Preheat oven to 350 degrees F. Grease a 9 by 13 inch pan. In a large bowl, beat egg whites until soft peaks form. Set aside.
- Beat together butter, oil, sugar, and vanilla in a large bowl until light and fluffy. Beat in milk until fully combined. Fold in flour, baking powder, baking soda, and salt. Fold in egg whites. Pour batter in baking pan, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before crumbling.
- Once cake is completely cool, crumble into cake crumbs. Add frosting to cake crumbs, and mix until well combined and a sort of paste forms. Take about 1-1/2 tablespoons of the mix, and roll into a ball. Do for all of mix.
- Place cake balls onto a parchment paper lined cookie sheet. Dip the end of a cake pop stick into the melted chocolate, and stick into each cake pop. Refrigerate cake pops for at least 1 hour or until the chocolate has completely hardened.
- Once cold, dip each cake pop in melted chocolate, and sprinkle rainbow sprinkles on top. Stick right-side-up into a colander or cardboard box with holes, and refrigerate once again for 2 hours or until chocolate has hardened. Enjoy!
