This is by far the easiest recipe I have ever posted on my blog, but not everything has to be difficult to be delish. If you want to use a colored chocolate like I did, just make sure not to use a liquid color. It will ruin the chocolate, so buy the chocolate wafers that are already the color you want or us powder color.
Ingredients:
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box cake (either devils food or chocolate)
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ingredients to make box cake
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can of chocolate frosting
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bailey’s irish cream
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1 bag of chocolate chips
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3 T of crisco
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sticks
Instructions:
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Make the box cake as directed.
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Bake
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Crumb the cake while it is still warm
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Add 1/2 the can of chocolate frosting (Make sure the cake is still a little warm, this will help with the next step.)
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Mix the cake and frosting mixture together. Using a plastic spatula will make this process easier. Remember it will not be smooth, but just make sure it is incorporated.)
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Once the mixture is incorporated, let it cool completely (not in the fridge).
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Now that is mixture is cooled, add 1/2 cup of bailey’s irish cream and work the liquor into the mixture until incorporated.
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Sometimes you will need more than a 1/2 cup, but it is all about consistency. The mixture should be like play dough. (Still have questions? Check out this video)
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Now that everything is incorporated put the mixture in the fridge for an hour.
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Take the mixture out and roll it into balls. I like to make them about 2 or 3 tablespoons in size, but it is up to you.
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After you roll them all, put the back in the fridge for an hour.
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Melting the Chocolate: Melt the chocolate chips by placing them into a plastic microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to heat in the microwave at 30 second intervals, making sure to stir between each interval until all the chips have completely melted. Once melted, now is the time to gauge the consistency and thin using crisco if you have to. Adding only about 1 teaspoon at a time while stirring to melt and incorporate them completely.
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Insert Sticks: Remove cake balls from the fridge and let sit in room temperature for a few minutes to take the chill off. If your cake balls have been sitting in the fridge for over an hour or more, they’ll need longer, about 10 minutes or so to take the chill off.
Dip about ⅓ inch of the lollipop stick in the candy coating then insert it onto a cake ball until about halfway into the ball. We do this to adhere the ball to the stick and prevents the ball from sliding down or shifting. Do this for all of the cake balls. It should harden and set after a few seconds.
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Dip the Cake Pop’s: You’re ready to dip once you’ve got your sticks in place, your cake balls don’t feel chilly and your candy coating is not hot. Dunk a knuckle into the coating and if it doesn’t feel hot, you’re good to dip! Hold the cake pop upside down and dip into the candy coating in one motion, then lift up and gently shake off the excess. Turn right side up and add sprinkles while still wet or place on a cake pop stand or styrofoam block to let dry completely. Repeat the process until all cake pops have been coated. (For the cute little pots of gold, I put them upside down so that I would have a flat surface to put the yellow chocolate on later.)
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Enjoy!
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