Apple Cake Pops
 
Prep time
Total time
 
You can use any flavor of cake and frosting to make these cake pops! Just make sure you use regular canned frosting, not the "whipped" variety.
Author:
Serves: 56
Ingredients
  • 1 box cake mix, plus ingredients to make cake
  • 1 cup prepared frosting
  • 2 lbs red melting chocolate wafers
  • 4 oz (3/4 cup) green melting chocolate wafers
  • ½ cup small pretzel sticks, broken into small ½-inch pieces
  • 56 lollipop sticks
  • Styrofoam or cake pop stand
Instructions
  1. Prepare the cake in a 9x13-inch pan according to the package directions. Bake the cake and let it cool completely.
  2. Crumble the baked and cooled cake into a large bowl and work it gently between your fingers until it is in small pieces. Add ¾ cup of frosting to the cake crumbs, and stir them together until they're well-combined and no streaks of frosting remain. The mixture should be moist and hold together if you squeeze it into a ball between your fingers. If it seems too dry, add another spoonful or two of frosting, up to about 1 cup total, to get it to a workable consistency.
  3. Use a small candy scoop or a spoon to scoop out small balls of cake. Roll them between your palms until they're perfectly round. If you want to make more of an apple shape, squeeze them at the bottom so that the top is wider than the bottom. Place the rolled truffles on a baking sheet covered with parchment or waxed paper. Chill the balls for 2-3 hours, or until firm.
  4. While you're waiting for the truffles to chill, make the green leaves. Melt the green candy coating in the microwave, stirring after every 30 second to prevent overheating. Scrape the melted coating into a plastic bag, and snip a small hole in the corner. Cover a baking sheet with waxed paper or parchment, and pipe out about 60 small leaf shapes. Refrigerate the tray to set the green leaves.
  5. When the truffles are firm, place the red candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating. Dip the tip of a lollipop stick into the melted coating, covering about ¼-inch of the tip, then press it into the bottom of a cake ball—this will help anchor the stick into the cake pop and make dipping easier. Repeat until they're all skewered on lollipop sticks.
  6. Place the cake pops in the freezer for 10-15 minutes, until very firm but not frozen. Don't freeze them completely, or they will crack when you dip them! You just want to get them nice and firm for dipping.
  7. Re-warm the red coating, if necessary, then dip a cake pop fully into the candy coating until the cake is submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off.
  8. Stick the cake pop into a large piece of Styrofoam so that it stands upright. While the coating is still wet, push a piece of pretzel in the top for the stem, and set a green candy leaf alongside the pretzel. Repeat with the remaining cake pops until all of them are dipped and decorated.
  9. Apple Cake Pops can be stored for up to a week in an airtight container in the refrigerator. For the best taste and texture, bring them to room temperature before serving.
Recipe by Oh Nuts Blog at https://www.ohnuts.com/blog/apple-cake-pops/