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Strawberry Lemonade Cake Pops

by Christa on March 25, 2013

Post image for Strawberry Lemonade Cake Pops

This is one of those tastes that will bring you right back to your childhood. I haven’t had a glass of Strawberry Lemonade (unless you count the Crystal Light version) since I was a kid. Strawberries and lemons are two flavors that work so well together! These cake pops are so easy and fun to make AND they taste amazing!!

Strawberry Lemonade Cake Pops

The perfect dessert for a birthday party, bridal shower, baby shower, or just because 🙂

Strawberry Lemonade Cake Pops

 

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Strawberry Lemonade Cake Pops

(makes 24 cake pops)

INGREDIENTS:

1 box Strawberry Cake Mix + ingredients listed on box
1 3 oz. box lemon pudding mix
1 can vanilla or cream cheese frosting (you will only need 2-3 spoonfuls)
24 cake pop sticks
2 bags of Wilton’s candy melts (in any color)
Sprinkles (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Spray a 9″ x 13″ baking pan with cooking spray.
2. Mix strawberry cake mix, lemon pudding and all other ingredients listed on the box in a large bowl. Mix well until all ingredients are incorporated thoroughly. Pour batter into prepared pan and bake according to directions on box.
3. Set aside and cool cake completely. Once cake is cooled, crumble cake with your hands until it resembles fine crumbs.
4. Add in 2-3 spoonfuls of frosting until cake is moist and can hold the shape of a ball. **IMPORTANT: you don’t want the cake to be too moist or else it won’t keep its shape when dipped into the candy coating. Less is more when it comes to the frosting!
5. Use a mini ice cream scoop to scoop out small balls (about the size of a ping-pong ball) and place on a place. Repeat until all the cake mixture has been rolled into balls.
6. Melt 2-4 ounces of the Wilton’s candy melts (about 1/3 cup). Melt according to directions on the back of the bag. I prefer to microwave on 50% power for 30 sec. increments until the candy is melted, but not too hold. Its important not to burn the candy coating.
7. Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.
8. Freeze cake balls for about 20 minutes. While they are freezing, prepare decorating supplies.
9. Melt remaining chocolate in a large deep cup. Make sure you have enough candy coating to submerge the cake ball completely.
10. Remove cake balls from freezer, 6 at a time. Dip cake balls carefully into the candy coating until covered. Let the excess drip off by gently swirling and wiggling the cake pop back and forth.
11. Add sprinkles IMMEDIATELY as the candy coating dries fast. After about 30 seconds it will be dry and nothing will stick to it.
12. Set cake pop aside and repeat with all the others.
13. I usually use a Styrofoam stand to hold all of my cake pops upright. But you can also lay them flat if you’d like! They taste great either way! Store at room temperature in an air-tight container for up to one week.

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{ 4 comments… read them below or add one }

Sues March 25, 2013 at 8:54 am

I agree that strawberry lemonade is the best… And these look both super tasty AND beautiful!

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Aimee March 25, 2013 at 9:40 am

These look SO good! I love strawberry lemonade and I will definately try these. 🙂 I agree-they do look beautiful!

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Jen March 28, 2013 at 9:23 am

Hi! I just found your blog and love it! My hubby-to-be has a major weakness for cake pops and I know he’d love these- definitely trying the recipe!

Reply

Christa March 28, 2013 at 8:06 pm

Let me know how he likes them. I know they go quickly in my house 😉
xo,
Christa

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