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This is week 8 of the 12-week project and my second attempt at making the Starbucks cake pops. I knew I had to make a couple of changes including how to dip the melted chocolates in and instead of using cream cheese like I did last time I am supposed to use powdered sugar and vanilla extract when mixing the cake mix out of the oven. Ingredients needed are vanilla cake mix, powdered sugar, chocolate-colored melts, and lollipop sticks.
There are about 7 steps to this recipe. The first step is to prepare and bake the cake mix according to the boxed directions. The second step is to pour the hot cake immediately after taking it out of the oven into a stand mixer and add powdered sugar and vanilla extract. I did not measure how much-powdered sugar I put in, I just did little by little. Third, portion out the dough and press it into a ball in the palm of your hands or with a cake pop press. The fourth step is to place the cake balls on a cookie sheet and then into the freezer to cool. Fifth, melt the chocolate melts in the microwave for 20-second intervals. The sixth step is to remove the cake balls from the fridge, dip each lollipop stick into the candy melt, and press the stick into the center of each cake ball. This will help prevent the cake pop from falling off. The seventh step is to pour the remaining melted chocolate into a tall, skinny jar. Dip the cake pops one by one in the candy melt and gently shake the cake pops to remove any excess melted chocolate. The eighth step is to allow the candy to melt while the cake pops right side up and put it into the fridge for the last time to harden. My cake pops turned out a lot better than last time. The grocery store did not have pink cake melts so I bought the white ones thinking I could add red dye to them but when I got home I had used all the red dye on my first attempt. Other than that they look amazing. Next time I know I must buy red dye for my final attempt.
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4/21/2024 07:13:02 pm
The cake pops are starting to come together very good and look appetizing.
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