Best Neon Snack Cake Push Pops Recipes

RAINBOW CAKE PUSH-UP POPS

Steps:

• Line as many 9x13 pans as you have with parchment, and spray with nonstick cooking spray. (I actually used 9" round cake pans, but I ended up having to split the cakes in half so all 6 colors would fit in the pops. Splitting the thin cakes was tricky, and I think just making one ultra-thin layer of each color in a 9x13 would be easier.) Preheat your oven to 350 degrees Fahrenheit.
• In a small bowl, combine the flour, baking powder, and salt, and sift together.
• Place the butter and the granulated sugar in the bowl of a mixer and cream on medium-high until light and fluffy. Add the egg whites one at a time, beating well after each addition. Add the vanilla extract and mix it in.
• With the mixer on low speed, add a third of the flour. Once it's almost all incorporated, add half of the milk, then when that's mixed in, add half of the remaining flour. Add the last of the milk, and once that's gone, add the rest of the flour. Stop the mixer when it's almost entirely mixed in, and do the rest by hand with a spatula, scraping the bottom and sides of the bowl to make sure everything's incorporated.
• Divide the batter into 6 even portions (this is easiest to do with a kitchen scale-weigh the total amount of batter, then divide by 6). Add enough gel food coloring to each portion to make a vibrant color-don't be skimpy!
• Pour the batter into the prepared pan(s) and bake until set in the middle, about 10 minutes. (It will be closer to 15 if you are using 9" rounds instead.) Let them cool for 10 minutes, then flip them out and let them cool completely. If you need to re-use the pans to bake off more colors, wash the pans and parchment/spray them, then repeat the process until all of your cake layers have been baked.
• Combine the egg white and sugar in the metal bowl of a stand mixer. Bring an inch of water to a simmer in a saucepan that fits snugly on the bottom of your mixing bowl. Make sure that your water level is low enough that when you place the mixing bowl on top of the saucepan, the water doesn't touch the bottom of the pan.
• Whisk the egg whites/sugar over the simmering water bath until the whites are hot and the mixture has started to increase in volume and turn opaque. When you rub the egg whites between your fingers, the sugar should be completely dissolved and should not feel gritty at all.
• Transfer the mixing bowl to the stand mixer and beat with a whisk attachment on medium-high speed until the whites are voluminous, shiny, and smooth. Beat them until they are not warm at all.
• Add the soft but slightly cool butter to the whites a tablespoon at a time. As you continue to add the butter, the whites will deflate, and might even look curdled or broken. Don't worry! As long as you waited until the whites were cool, everything is fine. After all of the butter has been added, increase the mixer speed and beat for a few minutes, until the frosting smoothes out and comes together. Add the pinch of salt and vanilla extract and mix well. If for some reason it remains curdled, refrigerate the bowl for about 10 minutes, then beat on medium-high speed until it comes together.
• Spread a thin layer of frosting on top of each cooled cake layer, about the same thickness as the cake itself. Refrigerate or freeze the cake layers until firm. Freezing is much faster, but requires a large amount of freezer space! (The purpose of this step is to create a very clean, even layer of frosting between each cake round. It can be skipped in favor of just piping in frosting, see Variations below.)
• Once firm, use a round cutter slightly smaller in circumference than the push-up containers to cut 24 circles out of each color of cake/frosting. If you don't have a cutter the right size, you can use the bottom plunger to cut out circles. It's not as sharp as a metal cutter, so the cuts won't be as clean, but it will still work.
• If the frosting has softened during the cutting stage, return the cakes to the refrigerator or freezer until it is firm again.
• Now begin assembly. Push the plunger up to the top of the container, and lay a cake/frosting round in it. Lower it slightly, and put a different color on top. Continue to lower the plunger and add cake layers until all six colors have been added. Push down to compact the layers and meld them together, if necessary.
• After all of the pops are assembled, take the remaining buttercream and pipe a swirl on top of each one.

NEON SNACK CAKE PUSH POPS

Steps:

• Prepare the cake according to the directions on the box. Pour the cake batter out onto a greased cookie sheet (you're making a thin layer of cake) and bake for 10-12 minutes.
• Once the cake has cooled completely, cut it into small circles using the top of the push pop containers.
• Mix the powdered sugar and butter with an electric mixer until combined. Then, add the vanilla and start adding milk until the icing is your desired consistency.
• Separate the icing into three bowls and mix different food coloring into each until the icing is bright and colorful.
• Slide your push pop containers all the way up and place one of the cake rounds on the slider.
• Pull the slider down to the lowest position, add a bit of icing, then repeat with more cake and icing (alternating colors) until the tube is filled. Place lid on.

PRINCESS CAKE POPS

Steps:

• In medium bowl, combine cake mix, pudding, egg, milk and melted butter. Beat for 2 minutes.
• Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.

CAKE POPS

Steps:

• Bake cake according to package and let cool.
• Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl.
• Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
• Scoop and form into one inch balls, easiest if using a small cookie scooper.
• Melt Wilton Candy Melts according to package.
• For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball).
• Chill uncoated cake pops for at least 1 hour.
• Re-melt Wilton Candy Melts, and coat the cake pops one by one, dipping one side and turning to coat completely.
• After coated, stand the cake pop up in the styrofoam block or shirt box and decorate with sprinkles before coating is set.
• For a cute presentation, insert into lollipop treat bags and secure with a twistie tie or ribbon.
• You can also decorate with drizzled chocolate or candy melts, in whatever color you choose.
• Combination Ideas:.
• - white cake mix with vanilla frosting, vanilla coating.
• - chocolate cake mix with chocolate frosting, chocolate or peanut butter coating.
• - pumpkin cake mix with vanilla frosting, vanilla or chocolate coating.
• - spice cake mix with vanilla frosting, vanilla or chocolate coating.
• - vanilla cake mix with mint extract, vanilla frosting, chocolate coating.
• - blueberry muffin mix with vanilla frosting, vanilla coating.
• - banana bread mix with vanilla frosting, vanilla coating.
• - cinnamon coffee cake mix with vanilla frosting, vanilla coating with a dash of cinnamon.
• - cheesecake (store bought or homemade) mixed in with graham cracker crust, dipped in chocolate.
• - THE POSSIBILITIES ARE ENDLESS :).

PRETTY IN PINK PUSH-IT-UP CAKE POPS

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
• Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.

MOUSTACHE CAKE POPS

Steps:

• Make chocolate cake.
• Put the cocoa into a heatproof bowl, pour in the boiling water and stir until combined.
• Set aside to cool.
• Preheat the oven to 375°F (190°C).
• Lightly grease and flour a 10-inch (25-centimeter) round cake tin.
• Sift together the flour, baking powder, baking soda and salt.
• Cream the butter and sugar until pale and fluffy.
• Mix in the vanilla.
• Add the eggs one at a time, mixing well.
• Pour in the dry ingredients and gently beat until combined.
• Fold in the cooled cocoa until the color of the mixture is even.
• Pour into the tin and bake for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Once baked, leave to cool in the tin for 20 minutes.
• Turn out onto a wire rack to finish cooling.
• Make chocolate frosting.
• Cream the butter.
• Gradually add the powdered sugar and then the chocolate.
• Continue to cream until light and fluffy.
• Refrigerate for 30 minutes before using.
• Make cake balls.
• Combine chocolate cake and chocolate frosting in mixer to create cake ball mix.
• Take mix and roll into approximately 20 medium-sized cake balls.
• Cool cake balls in refrigerator until chilled.
• Form mustache cake pops.
• Roll each cake ball into a log shape with your hands.
• Use a lollipop stick to make an indentation in the top center and bottom center of each "log.".
• Squeeze and pinch the center of the "log" to shape the middle of the moustache. Now squeeze and pinch the ends, curling each one upwards to create a handlebar moustache shape.
• Melt the candy.
• Dip the end of each lollipop stick 3/4 inch into the candy and insert a stick into the center of each moustache.
• Leave to set.
• Dip each pop into the candy, dipping from left to right to get an even coating.
• Insert into a polystyrene block to dry.

FIREWORKS PUSH-IT-UP CAKES

Steps:

• Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
• In medium bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed until moistened; beat 2 minutes on high speed until well blended. Divide batter into 2 bowls. Tint 1 bowl of batter with a few drops red food color; tint other bowl with blue food color.
• Fill 18 muffin cups 2/3 full with red batter. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from oven. Repeat with blue batter to make an additional 18 mini cupcakes. Cool completely.
• To assemble push-up cakes, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake; add dollops of frosting to tops of each. Sprinkle each of popping rock candy. Serve.

CAKE POPS

Steps:

• Place cake in food processor until it has been reduced to fine crumbs (this can also be done by hand).
• Add enough frosting to form a "dough". Be careful not to add too much!
• Roll the dough into 1 - 1.5 inch balls and place on a cookie sheet lined with wax paper or parchment paper.
• Melt the candy melts according to the instructions.
• Dip a lollipop stick in melted candy melt, then stick about half way into a cake ball. Repeat with the rest of the cake balls and sticks.
• Chill cake balls for 30 - 60 minutes. This helps the candy melts to harden, lessening the chances of the cake pop falling off the stick.
• Melt the candy melts again. Dunk one of the cake pops in the melted candy melts and swirl until coated. Dip in sprinkles if desired. Place upright in a piece of styrofoam.
• Repeat with remaining cake pops.
• Wait 30-60 minutes until candy melts have hardened (you can speed up this process by using a fridge).