Cake Pop Cake

Health score
1%
Cake Pop Cake
240 min.
32
364kcal

Suggestions

Get ready to wow your guests with this stunning Cake Pop Cake! This recipe is perfect for any celebration, whether it's a birthday party, baby shower, or just a fun weekend treat. With its vibrant colors and playful design, it's sure to be a showstopper on any dessert table.
The process begins with baking two delicious cakes using Betty Crocker's Super Moist Butter Recipe Yellow Cake Mix. You'll love the convenience of this mix, which ensures a perfectly moist and flavorful cake every time. After baking and cooling, the fun really begins! Crumble one of the cakes and mix it with a generous amount of frosting to create the cake pops. Shape them into balls and freeze for a bit to make the dipping process easier.
The magic happens when you dip these cake pops into melted candy melts. The white and orange colors create a beautiful contrast, and the addition of blue swirls takes it to the next level. Once the cake pops are set, you can start assembling your masterpiece. Place them around a frosted cake, creating a stunning border that's sure to impress.
But wait, there's more! Top it off with fresh flowers for an elegant touch. This recipe is not only delicious but also a work of art. With its unique presentation, it's a great conversation starter and will have your guests raving about your culinary skills. So, gather your ingredients, put on your apron, and get ready to create a dessert that's as beautiful as it is delicious!

Ingredients

  • boxes cake mix yellow
  •  eggs 
  • 0.7 cup butter softened
  • cups water 
  • 12 oz cream cheese frosting 
  • 14 oz candy melts white
  • 14 oz candy melts 
  • 32  you will also need: parchment paper 
  • large weight cream cheese white
  • 14 oz candy melts blue
  •  the petals from dandelion flowers fresh assorted
  •  you will also need: parchment paper 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • wire rack
  • baking pan
  • microwave
  • lollipop sticks
  • drinking straws

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease 13x9-inch pan and 2 (8-inch) round baking pans and lightly flour, or spray with baking spray with flour.
  2. Make 1 cake mix as directed on box, using 3 of the eggs, 1/3 cup of the butter and 1 cup of the water.
  3. Pour into 13x9-inch pan.
  4. Bake as directed on box. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  5. Make second cake mix, using remaining 3 eggs, 1/3 cup butter and 1 cup water.
  6. Pour into 8-inch pans.
  7. Bake as directed on box. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  8. Crumble 13x9-inch cake into large bowl.
  9. Add 1 container of frosting; mix well. Shape by 2 tablespoonfuls into balls. (You should end up with 34 to 36 cake balls; you will need 32 for the cake.)
  10. Place on cookie sheet. Freeze at least 15 minutes.
  11. In 2 separate microwavable bowls, microwave white and orange candy melts as directed on bag.
  12. Remove several cake balls from freezer at a time. Dip tip of 1 lollipop stick into melted candy and insert stick halfway into 1 cake ball. Dip half of the cake balls into melted white candy to cover; tap off excess. Dip remaining half of the cake balls into melted orange candy; tap off excess. Poke opposite ends of sticks into foam black.
  13. Let stand until set.
  14. Meanwhile, place 1 cake layer on serving plate; spread with some of the frosting from second container. Top with second layer. Frost top and side of cake with remaining frosting.
  15. In another microwavable bowl, microwave blue candy melts as directed on bag.
  16. Transfer melted candy to decorating bag; pipe blue candy in swirled design on white and orange cake pops.
  17. Let stand until set.
  18. Insert cake pops into side of frosted cake. Insert stem of each flower into drinking straw, or attach lollipop stick to stem with small rubber band. Decorate top of cake with flowers, making sure only the straw or stick, not the stem, touches the frosting.
  19. Remove flowers from cake before serving.

Nutrition Facts

Calories364kcal
Protein6.19%
Fat30.36%
Carbs63.45%

Properties

Glycemic Index
1.56
Glycemic Load
0
Inflammation Score
-2
Nutrition Score
6.2352173691211%

Nutrients percent of daily need

Calories:363.76kcal
18.19%
Fat:12.23g
18.82%
Saturated Fat:7.89g
49.33%
Carbohydrates:57.52g
19.17%
Net Carbohydrates:56.71g
20.62%
Sugar:31.21g
34.68%
Cholesterol:43.74mg
14.58%
Sodium:493.78mg
21.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.61g
11.22%
Phosphorus:173.31mg
17.33%
Selenium:10.31µg
14.73%
Vitamin B1:0.2mg
13.21%
Vitamin B2:0.22mg
12.86%
Folate:47.87µg
11.97%
Calcium:110.09mg
11.01%
Manganese:0.21mg
10.53%
Vitamin B3:2mg
9.99%
Iron:1.71mg
9.51%
Copper:0.07mg
3.47%
Vitamin A:169.63IU
3.39%
Vitamin E:0.5mg
3.3%
Fiber:0.8g
3.22%
Vitamin B5:0.31mg
3.14%
Zinc:0.47mg
3.12%
Vitamin B12:0.19µg
3.09%
Magnesium:10.83mg
2.71%
Vitamin B6:0.05mg
2.47%
Potassium:70.6mg
2.02%
Vitamin K:1.31µg
1.24%
Vitamin D:0.17µg
1.1%