Lollipop Cakes Recipe

Ingredients:

For the Cake:
– 1 1/2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, room temperature
– 1 cup granulated sugar
– 2 large eggs, room temperature
– 2 tsp vanilla extract
– 1/2 cup whole milk, room temperature

For the Frosting:
– 1/2 cup unsalted butter, room temperature
– 2 cups powdered sugar
– 1 tsp vanilla extract
– 2-3 tbsp heavy cream or milk

For Assembly:
– 20-24 lollipop sticks
– Sprinkles or other decorations (optional)
– Candy melts or chocolate for coating (optional)

Instructions:

1. Prepare the Cake:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

2. Make the Frosting:
1. In a large bowl, beat the butter until creamy.
2. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
3. Add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat on high speed for 2-3 minutes until the frosting is light and fluffy. If it is too thick, add an extra tablespoon of cream or milk.

3. Assemble the Cake Pops:
1. Once the cake is completely cooled, crumble it into a large bowl.
2. Add about 1 cup of frosting to the crumbled cake. Mix thoroughly with your hands until the mixture holds together and you can form it into balls.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
4. Melt a small amount of candy melts or chocolate. Dip the tip of each lollipop stick into the melted candy and insert it about halfway into each cake ball. This helps the sticks stay in place.
5. Chill the cake pops in the refrigerator for at least 1 hour or until firm.

4. Decorate the Cake Pops:
1. If you are coating the cake pops in candy melts or chocolate, melt the desired amount in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
2. Dip each cake pop into the melted candy, gently tapping off any excess. If desired, decorate with sprinkles or other decorations before the coating sets.
3. Stick the finished cake pops into a styrofoam block or a cake pop stand to dry completely.

5. Serve:
1. Once the coating is completely set, your lollipop cakes are ready to be served! Enjoy your delightful, homemade treats.

Tips:
– If the cake mixture is too dry, add more frosting until it reaches the desired consistency.
– For various flavors, you can add different extracts or mix-ins to both the cake batter and frosting.
– Store the finished cake pops in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Enjoy your lollipop cakes!

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