Galaxy 'Box' Cake Pop
for 20 pops
1 box yellow cake mix, prepared according to package instructions
⅓ cup vanilla frosting
¼ cup white chocolate, melted
½ cup water, divided
1 ½ teaspoons gelatin, 1 packet
½ cup sugar
2 oz condensed milk
¾ cup white chocolate
light blue food coloring
purple food coloring
navy food coloring
- Preheat oven to 350˚F (180˚C).
- Prepare the yellow cake batter according to package instructions and pour into greased pan.
- Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
- In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry add more frosting.
- Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
- Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
- In a small bowl, add the 3 tablespoons of water and gelatin. Let bloom for 5 minutes.
- In a medium saucepan, combine ¼ cup (60 ml) water, sugar, and condensed milk. Bring to a boil over high heat.
- Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
- Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
- Using a emersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
- Squeeze light blue, purple, then navy food coloring into the mug or bowl without stirring.
- Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
- Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.
S’mores Cheesecake Pops
for 16 pops
10 graham crackers
½ cup butter, melted
16 oz cream cheese, softened
½ cup powdered sugar
2 teaspoons vanilla extract
3 cups mini marshmallow
4 oz white chocolate, melted
16 oz milk chocolate, or dark chocolate, melted
2 teaspoons coconut oil, optional
- In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Add the melted butter and stir until combined.
- Transfer to an 8x8-inch (20x20-cm) baking dish lined with parchment paper and firmly pack it down to form the “crust.” Freeze until the cheesecake mixture is ready.
- While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
- Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don’t burn. You want them to brown up a little though to achieve a “toasted” flavor.
- Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
- Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
- Freeze at least 1 to 2 hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
- Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour.
- Microwave the milk (or dark) chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
- Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don’t have a stand).
- Decorate with the remaining white chocolate and crushed graham crackers.
Key Lime Pie Pop
for 12 pops
1 cup graham cracker, finely crushed
2 tablespoons sugar
1 pinch salt
2 tablespoons butter, melted
3 yolks egg
14 oz condensed milk
½ cup lime, juiced
1 pinch salt
2 cups chocolate, melted
- Preheat the oven to 350˚F (180˚C).
- Combine the pie crust ingredients in a medium bowl and mix well.
- In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.
- In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.
- Scoop the filling onto the crust in the tin, about ¼ cup (30 g) each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.
- Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.
- Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set.
Carrot Cake Cake Pops
for 10 servings
1 carrot cake
1 chocolate bar, melted
- Break the cake into a large bowl, crumble it until it is in fine crumbs.
- Add sweet condensed milk and mix until you form a dough.
- Open a small amount of dough and cover one brigadeiro in it, rolling until you form a ball.
- Add one stick into each ball and freeze for 15 minutes.
- Dip your cake pops into melted chocolate, covering them.
- Let it rest and add some sprinkles on them.