About two months ago, I posted about Cake Pops, and I know I’ve mentioned them and referenced back to them time and time again whenever I have leftover cake. This is because they really are the easiest way to use up cake scraps. Or to save cupcakes that stick to the pan (or whatever baking disaster I may have…) from going straight in to the trash bin. Either way, I am in love with anything I can eat off of a stick, so cake pops have sold me!
This weekend, even though I didn’t have any sort of leftover cake, I made up some rainbow cake JUST to make these cake pops. A few weeks ago, I picked up some really neat looking candy melts made by Wilton. They’re white chocolate with little tiny flakes of color mixed in, and I’ve been waiting for a reason to use them!
These cake pops are delightful vanilla cake, dyed all the colors of the rainbow, with vanilla frosting, hidden inside a rainbow-flecked shell. They require a little more work than a traditional cake pop but are totally worth it to see the surprise rainbow cake inside! 🙂
Click below for the recipe!
Rainbow Cake Pops
Yield: 18 Pops
Begin by baking rainbow cake or cupcakes. Follow the instructions for dying the cake from the Double Rainbow Cupcakes post. Make the cupcakes the night before or make sure they are fully cooled before putting together the cake pops.
For the cake pops, begin by assembling your ingredients.
You are going to need:
- 6 cupcakes in red, orange, yellow, green, blue, and purple
- Vanilla buttercream icing (if using store-bought, one tub will be enough)
- Colorburst candy melts, which you can get online or at certain craft stores. (I got mine at Joann’s, but they are also sold through Wilton here.)
- Lollipop sticks, which you can also get online or at craft stores.
- Microwave-safe bowl or double boiler
- Six bowls
- Cookie scoop
- Cookie sheet lined with aluminum foil or parchment paper
First, crumble your cupcakes in to fine crumbs in a bowl. Each color should have its own bowl.
Add a small amount (around 2 tablespoons) of icing to each color. You can always add more later if you need to, so err on the side of caution.
Mix the icing in to the cake crumbs for each color to create a doughy-like mixture. The mixture should be about the consistency of Play-Doh. Add more icing, if necessary.
Using your cookie scoop, measure out about a tablespoon of the cake/icing mixture, gathering a small amount of each color.
Roll the cake/icing mixture back and forth in your hands until you create a smooth round ball.
Repeat with your remaining cake/icing mixture. (I made 18 cake balls from a 6-cupcake recipe.)
Place your baking sheet in the freezer for approximately 20-30 minutes (or the refrigerator for 2 hours) to chill the cake balls.
While the cake balls are in the freezer, melt your cookie melts according to the package directions. (Generally, in a microwave-safe bowl, microwave your candy melts for 30 seconds on 50% power. Stir and microwave for 30-second intervals until the candies are melted. You can also do this over a double-boiler.)
To assemble the pops, dip the lollipop stick in to the candy melts and then stick in to the cake ball. (This small amount of candy melt will help your cake ball stick on to the stick.) Repeat with the remaining pops and let dry for approximately 2 minutes.
To coat the cake pop, dip it the melted candy, swirling to cover the whole surface. The colorburst candy melts are slightly thicker than traditional candy melts, so they will not be as shiny as traditional cake pops.
Repeat with the remaining cake pops. If the candy melts begin to harden again, zap in the microwave for 30-second intervals on 50% power, until they are warmed again.
Any questions? Feel free to ask in the comments below! And thanks for reading! 🙂