Super Bowl Cake Pops!

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It’s been a long time since I’ve published a post about decorating. Actually, it’s been a while since I’ve posted anything in general! Sadly, I caught the flu sometime around New Year’s Eve and was confined to my bed and couch for almost 10 days. And when I finally returned to work, I was in crazy-deadline mode (and still am!) and didn’t do anything besides work and sleep. So I haven’t touched my oven in weeks, and that makes me really sad…

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So I decided to whip up something FUN! And next weekend’s Super Bowl seemed like the perfect excuse. One thing to note is that I’m not particularly in to sports, except maybe a little bit of hockey. (Can’t deny my Canadian roots, eh?) I knew who was playing the Super Bowl because it’s hard not to with Facebook and other social media, but I needed to look up the team colors on Google.

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One thing that’s great about cake pops, is that you can make them using leftover cake, cake scraps, or freshly baked cake. So grab your favorite white or yellow cake recipe (or use a box mix for an easy shortcut), and let’s get started! Click below for the step-by-step directions. Thanks for reading! And GO [insert sports team name of your choosing]! 🙂

Super Bowl Cake Pops

Yield: about 50 cake pops

Ingredients:

  • Yellow or white cake batter, enough to make 24 cupcakes
  • Vanilla icing, enough to cover 24 cupcakes (about 2 tubs of store-bought icing)
  • Gel food dye, such as Wilton
  • Chocolate candy coating, about 3 12-oz. bags
  • White candy coating, about 1/2 of a 12-oz. bag
  • Small cookie scoop
  • Cake pop sticks (4-inch)
  • Cookie sheet  
  • Icing bag fitted with a very narrow tip or a zip-top bag with a very small piece of the corner cut off
  • Cupcake drying display stands like this and this or a large, thick piece of Styrofoam

Directions:

1. Begin by dyeing and baking your cake, following the directions of your recipe. If you’re doing only 1 team’s colors, divide your cake batter in half and dye using gel dyes. If you want to make both team’s colors, divide your batter in to quarters. (I use Wilton dyes, which you can find in most craft stores. You can also purchase Ateco brand gel dye from Amazon.)

2. Once your cake is fully cooled, crumble each color into a separate bowl. Divide your icing into 2 or 4 (depending again if you’re doing one or both teams), and dye the icing the same color as each cake.

3. Slowly add the dyed icing to each bowl of crumbled cake, and mix until the crumbs are about the texture of Play-Doh. Repeat with each color.

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4. Using a cookie scoop, measure out about a tablespoon of the cake/icing mixture, alternating small amounts of each color. 

5. Place the ball of cake on to a cookie sheet. Repeat with the remaining cake pop dough. Place the cake pops in the freezer for approximately 10 minutes to make them easier to form. 

6. Remove the cake balls from the freezer, and lightly roll into oblong football shapes. Return to the freezer for another 10 minutes.

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7. While the cake balls are in the freezer, melt your candy coating according to the package directions. (I used 2 bags of each dark and light chocolate so that I could tell the team pops apart.)

8. To assemble the pops, dip about 1/4″ of the stick into the candy coating, and then stick in to the cake ball. (This small amount will help your cake ball stick on to the stick.) Repeat with the remaining pops. Dip the cake pops into the melted candy coating, swirling to cover the whole surface.

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9. Let dry in a cake-pop stand, and repeat with the remaining cake pops. If the candy coating begins to harden, zap in the microwave for 30-second intervals on 50% power, until warmed again.

10. Once the cake pops are firm to the touch (about 15 minutes), melt the white candy coating according to the package directions. Carefully spoon in to an icing or zip-top bag.

11. Pipe the white candy coating on to the cake pops, as shown. Let dry until firm.

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12. The cake pops can be stored at room temperature in a sealed container for up to 3 days. Enjoy! 😀

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