Lemon baseball Cake Pops

By Erika on April 9th, 2012 / / No Comments

 

Yield: Makes about 25 cake pops

Lemon baseball Cake Pops

Ingredients

For the Lemon Cake

  • (you could also use a yellow cake mix and lemon flavoring to skip this step):
  • 1 cup butter, softened
  • 2 cups sugar
  • 3/4 cup sour cream
  • 1 teaspoon salt
  • 4 large eggs
  • 2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 1 cup milk
  • finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil

For the cream cheese frosting :

  • 1/2 cup butter (1 stick), softened
  • 4 ounces cream cheese, softened
  • 2-3 cups confectioners (powdered) sugar, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 32 ounces candy coating melts

For assemby:

  • 6" lollipop sticks
  • pre-made red decorating icing for decorations (NOT the writing icing, it's too runny- get the one in larger tube but make sure there is a small piping tip)

Instructions

Make cake:

  1. Preheat oven to 350. Grease and flour a 9×13 rectangle cake pan.
  2. Mix together butter, sugar and sour cream in medium bowl then beat until light and fluffy. Add eggs, one at a time and beat well after each addition.
  3. In a separate medium-sized bowl, sift together the dry ingredients. Add half the dry ingredients and half the milk, mixing well after the additions. Add the rest of both and mix well. Add lemon zest or flavoring in the end.
  4. Pour into prepared pan and bake in oven for 25-28 minutes oct until a toothpick comes out almost clean. Cool on a cooling rack. Cut of browned parts of the cake with a bread knife and crumble cake into a large mixing bowl.

Make the cream cheese frosting.

  1. Beat butter and cream cheese for a few minutes with a mixer until creamy. On low speed, slowly add 1/2 of powdered sugar and mix until thoroughly incorporated, then slowly add the rest of the powdered sugar. Turn mixer speed to medium and add salt and vanilla, salt.
  2. Add the frosting to the cake crumbles and mix well.
  3. Scoop out mixture with a spoon or melon baller/ice cream scoop and roll the mixture into 1 1/2 inch balls and place them on parchment-paper lined baking sheets. Cover with plastic wrap.
  4. Place in the freezer for 15 minutes. Place white candy coating, in a double boiler and heat or in a deep glass bowl and melt in the microwave, stirring every 30 seconds. Do not overheat.
  5. You can use an upside-down colander or block of styrofoam on waxed paper to hold your finished cake pops. Dip about 1" of the end of a lollipop stick into the hot candy melt mixture and put into the cake balls at least half way through. Place in styrofoam or colander and repeat until all cake balls have lollipop sticks.
  6. Dip the cake ball into the melted candy coating until it is completely covered, then remove in one motion. Make sure the coating reaches at the bottom of the lollipop stick. Hold the stick at an angle and let the excess drip off the side. When coating stops dripping, prop the cake pop back in the colander hole or the styrofoam block to dry. Repeat with the remaining cake balls.
  7. When they have completely hardened, use the red decorating icing to add your stitching.

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