I have been a fan of Bakerella since I first spotted her on The Pioneer Woman’s blog. She comes up with the cutest concoctions I’ve ever seen. I am not a skilled decorator of baked goods, actually far from it. However, Bakerella’s step by step instructions are so good, even I can do them! Her cake balls and cake pops have become quite a sensation and I have one of her new Cake Pops books to give away! It is super cool, you’re gonna love all of the beautiful photos and different cake pop possibilities. Of course, I had to make these cake pops my own. I found myself with a cake mix but no icing and without icing ingredients, so I substituted a can of dulce de leche and YUM!! You can make cake balls or make them a little smaller and make cake pops, either way they are so delicious and they look as amazing as they taste. The possibilities are as endless as your imagination by using different cakes, icings, candy melts and different sprinkles and candies. I was a little intimidated by the cake pops because I have never been much for cake decorating, but it really wasn’t hard at all. There are quite a few steps, but they turn out so impressive and so tasty that it is totally worth the effort; it isn’t hard or frustrating. A really cool treat for parties, bake sales, fund raisers, or just to bring a smile to your kids faces.
Congratulations to Samantha Holland! Thanks to everyone that entered!
Enter the giveaway to win Cake Pops by Bakerella by leaving a comment on this post and you are automatically entered.
Contest runs through October 23, 2010.
I am the sole sponsor of this giveaway and of course all opinions expressed are my own.
Dulce de Leche Cake Pops
adapted from Bakerella
1 yellow or white cake mix, prepared according to package directions in a 13″ x 9″ pan
1 13.4 oz can dulce de leche
1 pound almond bark or candy coating
sprinkles or small candies for decoration
sucker sticks (about 50)
Allow baked cake to cool. Crumble into a large bowl until there are no large pieces. Stir in dulce de leche until well combined. Roll into 1 1/2- inch balls with your hands. Place them on wax paper-covered baking sheets. Cover with plastic wrap and chill in the refrigerator for several hours or in the freezer for about 30 minutes. You want the balls to firm but not frozen.
Place the almond bark or candy coating in a deep, microwave safe bowl. Melt the almond bark, following instructions on package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between, until completely melted.
Remove balls from refrigerator or freezer. One at a time, dip about 1/2 inch of tip of a sucker stick into the melted almond bark and then insert into the cake ball, pushing it no more than halfway through.
Holding the sucker stick with cake ball attached, dip the entire cake ball into the melted almond bark until it is completely covered and remove it in one motion. Make sure that the coating meets at the base of the sucker stick . This helps secure the cake ball to the stick when the coating sets. Gently tap wrist that you are holding the cake ball with to remove excess coating. Sprinkle with candy or sprinkles. Stick into a styrofoam block to set or place upside down in a candy or cupcake liner to set. Store in an airtight container.