Starbucks chocolate cake pop copycat recipe

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Starbucks chocolate cake pop copycat recipe

April 27, 2016 0 Comments The Best Cake Pops Recipe ? Like Starbucks (Chocolate or Vanilla/Birthday Cake) OK, my daughter loves cake pops. Especially the cake pops from Starbucks - chocolate ones and birthday cake ones. So are her friends. Annnnnd, I think I'm a big fan, too. So when she proposed cake pops for her New Year's Eve party this year, who was I to say no to? I searched several recipes online to find just the right recipe that would work for me, and modified it a bit to suit my taste ? and came up with what I think is the best Cake Pop recipe out there. So, here goes ... First things first Cake pops are pretty simple - just crumbled cake, mixed with frosting and rolled into a ball, on a stick and dipped in melted candy with sprinkles. They are easy, but they also take time and patience. So put an afternoon aside, put some music on and get ready to have fun! WHAT YOU NEED TO BUY 1 box cake mix (chocolate or vanilla or both!) 1 16-oz bath of ready-made frosting (chocolate or vanilla or both!) 48 oz. candy coating (chocolate or vanilla or both!) 48 lollipop sticks Food coloring (optional) Sprinkles (optional) What you need from the kitchen A few large mixing bowls A microwave safe plastic or metal bowl A large menglepel Parchment paper A few large baking sheets A Styrofoam block to make the finished pops in 48 CAKE POPS IN 10 EASY STEPS BAKE: Bake the cake as directed to the box. COOL: Let your cake cool down, and once the cake is cool, line your baking sheets with baking paper. CRUMBLE: Crumble the cake in a bowl and make sure it's split into small pieces. ADD FROSTING: Add about 3/4 of the glaze in the bowl and mix it around with a spoon or your hands until it is damp and your balls form out. Start a little at a time - don't use too much frosting or the cake pops will be too moist. ROLL: Roll your cake/glaze mix into 11/2 inch balls and place them on the parchment lined baking sheets. CHILL: Put those little babies in the fridge and let them cool down. Give them a few hours. If you're in a hurry or impatient like me, you can try the freezer for between 15-30 minutes. You don't want them frozen, so keep an eye on them. PREP COATING: Put about 16 oz of candy coating in a microwave-safe bowl and melt it according to the instructions on the packaging. Don't overheat, or it will break and you'll have big mess on your hands. Stir it really well so its nice and smoooooth. Pro tip #1: If your candy coating is too thick, it will be a mess and your cake pops won't turn out well. If it's too thick, add a little vegetable oil to thin it out a bit. This is crucial at this point, so don't skip this step. Make sure the smoooooth and thin. Pro tip #2: If you're using white chocolate candy coating, you'll use a few drops of to make it all look colored and beautiful. Okay, now you're ready for the fun part. Take a few balls out of the fridge and dive 1/2 inch of stick in in melted candy coating. Now insert the stick into a cake ball, about 1/2 way through. Gently dip that ball in the candy coating up to the base of the stick (it will help secure the ball to the stick). You want the coating to be thin, so this can require a little practice. Don't dip it twice or it'll get too fat. Like I said, it can take a little practice to get your dipping technique just right. Have faith, you do it. ROTATING: Once you pop the cake out of the coating, it will drip a little, so gently twist and tap it so that the coating looks nice and even. A good presentation is key, because the better they look, the more likely you are to take beautiful Instagram photos and impress your friends with how cool you are. SPRINKLE: Now, get some nice sprinkles and shake them on your beautiful new cake doll while the candy coating hasn't hardened yet. Put the cake doll in your Styrofoam block. Or if you're lazy and don't have a Styrofoam block, you can gently put it on a piece of parchment paper and get to grips with the fact that your cake doll will be a bit crooked. Well done, you make your first Cake Pops, and I'm sure Starbucks will be jealous. Your next task is to eat as much as you do before your kids realize what happened. 1- Preheat the oven to 325 F* and grease a 9x13 saucepan2- Mix in a bowl of sugar, sour cream (Greek yoghurt), vanilla and eggs. 3- in a separate bowl, mix flour, cocoa, baking soda, and salt. 4- Now add the flour mixture to the wet ingredients. Mix until creamy and smooth. 5- bake for 25-30 minutes or until you put a toothpick in it and it comes from clean Chocolate cake + chocolate glaze + cute heart sprinkles = the most adorable treat! Today we make chocolate cake pops because many of you ask them, especially after I shared my vanilla cake pops. Your wish is my command. What I like most, however, is that you have creative control. You decorate these cake pops in your own unique way, making this recipe 100x more enjoyable. I have lots of step-by-step photos and lots of tips/tricks. I want you to understand every instruction so you can follow and know what the hell you're doing. The process is not difficult, you are literally just baking a chocolate cake and making frosting then mixing them together. Things just get a little special when it comes to rolling, lollipop-sticking, and dunking/dipping. If you make bread bowls, you can totally deal with cake pops! (They are more fun to eat... sprinkles!) By the way, if you've ever eaten shop bought cake pops- these tastes totally different. They're off the ground. No cake mix. No canned frosting. No preservatives. You actually taste the homemade. CAKE POPPING PROCESSMake some layer of chocolate cakeMak just enough homemade chocolate glazeCrumble the cakeMix the two togetherForm in cake ballsDip the cake balls in chocolateQuick tip: When cake pops from scratch, I always start the night before. I'll make the cake, cover it. Him. let it sit at room temperature overnight. I also prepare the glaze, cover, and cool. This way everything is ready to go. Okay, let's do this! SINGLE LAYER CHOCOLATE CAKEIt may seem like the switch from vanilla cake pops to chocolate cake pops is easy. Replace some flour with cocoa powder, right? And vanilla glaze with chocolate glaze? I wish! Chocolate is a complicated soul and requires a little finesse, which is why my vanilla cake and chocolate cake recipes are so different! I baked a few single layer chocolate cakes before stopping at this one. The first pair started with butter + sugar. My favorite chocolate cakes and cupcakes usually rely on oil for the fat because (1) HELLO MOISTURE and (2) the taste of butter really isn't necessary because chocolate overwhelms it anyway. My first thought with cake pops, however, was that I needed a slightly drier cake to get the best texture for cake pops (because it will be mixed with frosting). Well this was just a huge mess from the start, because dry cake is gross. That being said, you need oil for the cake. And a few other basics like cocoa powder, sugar, flour and eggs. Hot water is also a must. Do you remember why? The hot liquid stimulates the cocoa powder to bloom and dissolve. When I make chocolate cake, I usually reach for hot coffee (instead of hot water) because coffee accentuates the chocolate favor, but that's not so crucial here. Because we just crumble the cake and mix it with chocolate frosting! Besides, you totally enjoy this chocolate cake on its own. If you ever need a single layer of chocolate cake, use this guy. It's so good. Like, cursing and fat good. Deep and dark chocolate flavor. Super humid. Super rich. Top with chocolate buttercream, whipped cream, peanut butter glaze, or red wine chocolate ganache. What was a little harder than testing the perfect single layer of chocolate cake was figuring out how much frosting I needed. Too much frosting and the cake pops are wet and greasy. Too little frosting and you don't have enough to tie the cake crumbles. I have the perfect amount of frosting you need. It's not much because the chocolate cake is already so moist. Crumble the cake into the bowl of frosting and yes, you feel very weird to do so. You just made this beautiful chocolate cake and will now split it into a bowl of frosting. Because that's what cake pops are: cake crumbs and frosting. Weird.Crumble up and use your mixer to combine the glaze + crumbs: Once the two are mixed together, it's time to roll the mixture into balls. This part is EASY. I found the chocolate cake pops much easier to roll into balls than my vanilla version. This mixture is just so smooth! Your hands get a little sticky, but just roll with it. Hahahaha get? Get? DON'T MAKE THIS MISTAKESmaller wins. If you make the cake too big they wobble from the lollipop stick. They're too heavy. You have 1 tablespoon of cake pop doll per ball. No more, no less. You get 40. Quite a lot, but these babies freeze beautifully! And you give them to everyone and everyone. Who doesn't love a homemade pie doll? Seriously who. These cake balls should chill in the fridge before we pop them with a lollipop stick. Why? They are far too delicate at the moment; They're going to fall apart completely. That reminds me of... you don't have to make these like pops. You style them truffle by simply rolling them up and coating them in chocolate. Either way you enjoy it, chill the cake balls for the coating. I put them on a lined baking sheet and refrigerate them for a few hours. Speaking of chocolate, you dunk the cake balls in dark chocolate, which is what I prefer for the best taste, but that's pretty expensive. You need a good amount for all 40 cake pops! You use candy melt/candy coating instead. I'll give both options in the recipe below, along with notes for each choice.3 EASY TRICKSTo make sure the cake ball stays safe on the lollipop stick, dip it slightly into the coating first. Then stick in the middle of the cake ball. See photo above. A 2-cup glass liquid measuring cup is the perfect depth for dipping the cake pops. When I use dark chocolate, as I did in these pictures, I melt it in a double kettle and spoon it a little at a time into the measuring cup. I don't like dipping melted chocolate in the whole jar. The best way to dry and set the coating, without ruining the perfectly round cake doll, is to place it on the right in a large Styrofoam block or even a box. I used a box, as pictured below, for this batch. I just put super little holes in it. Easy and cheap. Cake pops will be dry within an hour. (This is my vanilla version.) Unlike my wordy post (sorry!!!) and 1 million photos, I promise chocolate cake pops are simple. As long as you follow my tips in this post and get started the night before per my suggestion, it's easy! Print clock icon cutlery icon pinterest icon pinterest icon facebook icon facebook icon print icon Chocolate cake pops from scratch- made with homemade chocolate cake and chocolate glaze with sprinkles!1 cup (125g) all-purpose flower (spoon & leveled)1 cup (200g) granulated sugar6 Tablespoons (31g) unsweetened natural cocoa powder (1/3 cup + 1 tbsp)1/2 tsp baking soda1/4 teaspoon salt1/2 cup (120mll) rapeseed, vegetables, or melted coconut oil2 large eggs, at room temperature1 tsp pure vanilla extract1/2 cup (120ml) warm water6 Tablespoons (86g) unsalted butter, softened to room temperature3/4 cup (90g) bench coffee bakers sugar1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder2-3 teaspoons heavy cream or milk1/2 teaspoon pure vanilla extract32 ounces candy melts or coating (or dark chocolate)* oven to 350?F (177?C). Grease a 9-inch pan (round or square) or 9-inch spring pan. Make the cake: beat the flour, granulated sugar, cocoa powder, baking soda, and and together in a large bowl. Reserved. Whisk the oil, eggs and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the warm water, and whisk everything together until combined. Make sure there are no bags of dry ingredients to hide. Pour the batter evenly into the prepared pan. Bake for 25-27 minutes or until a toothpick inserted in the middle comes clean. Allow the cake to cool completely in the pan on a wire rack. Make the glaze: With a handheld or stand mixer equipped with a paddle attachment, beat the butter at medium speed until creamy, about 2 minutes. This is not much butter and it will get stuck to the sides of the bowl, so you may need to scrape along the sides of the bowl with a rubber spatula to really help get creamed. Add sugar, cocoa powder, 2 teaspoons heavy cream/milk and vanilla extract with the mixer on low. Increase to high speed and beat for 3 minutes until it really comes together. Add another teaspoon of milk/cream if it looks a little too thick. Crumble the cooled cake in the bowl on top of the glaze. Make sure there are no large chunks. Place the mixer on low and beat the glaze and cake crumbles together until combined. Measure 1 scant tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Cool for 2 hours or freeze for 1 hour. Melt the coating in a 2-cup liquid measuring cup (best for dunking!). Use a microwave or you use a double boiler and pour some at a time into the liquid measuring cup. Allow the coating to cool for a few minutes before dipping. If it is too hot when you dip, the coating will crack. Coat the cake balls: Remove only 2-3 cake balls from the fridge at a time. (Keep the rest cold!) Dip a lollipop stick about 1/2 inch into the coating, then insert it in the middle or the cake ball. Only push about halfway - 3/4 through the pie ball. Dip the cake ball in the coating until completely covered. Make sure the coating covers the bottom of the cake ball where it meets the lollipop stick. Gently tap the stick against the edge of the measuring cup to drop excess coating. Decorate the top with sprinkles and place upright in a Styrofoam block or box (as explained above). Repeat with the remaining cake balls, only working with some from the fridge at a time. The cake balls must be very cold when dipping! The coating is set within an hour. Store cake pops in the fridge for up to 1 week. Make Ahead Instructions: I always make the cake 1 day in advance. Cover and keep at room temperature. You keep the unsented cake balls in the fridge for up to 2 days or freeze them for up to 6 weeks. Leave to defrost in the fridge and then continue with step 7. You also freeze the finished cake pops for up to 6 weeks once the coating is fully set. Thaw at night the fridge. Special tools: KitchenAid Standmixer | KitchenAid Hand mixer Hand mixer Glass measuring cup | Spring pans | Silpat Bakmat | Half plate baking pan | Lollipop SticksChocolate: You use candy coating/candy melt, almond bark, or pure semi-sweet chocolate. When using almond bark or dark chocolate, chop it up before melting. Melt it over with 1/2 teaspoon vegetable oil to thin out, making it easier to use as a coating. Bittersweet, white chocolate, or milk chocolate work too. Roughly chop and melt with 1/2 teaspoon vegetable oil to thin out. Stay warm over a double boiler. You also temper dark chocolate for the coating. My full tempering tutorial is in Sally's Candy Addiction if you have a copy. Cake Balls: Do you want to skip the lollipop stick? Go for it. Just dip the cake balls into melted or tempered chocolate to make delicious chocolate cake truffles. When I dip truffles, I always use this spiral dipping tool. Put the truffle in the chocolate and lift it out with the dipping tool. Quickly turn it upside down on a lined baking sheet. You see exactly how I do this in this video (scroll down for video): dark chocolate chocolate rum truffles. Go to the 1 minute mark. That's how I immerse myself and let go of truffles. So easy! Easily!

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