Given the time of year and my never unflappable zest for Cake Pop experimentation,  I decided to take the Super Bowl Football Cake Pop challenge. Other than my short stint as a cheerleader, I’m relatively clueless about Football. Football Cake Pops: Why not?  While I agree that Cake Pops and beer probably aren’t the best culinary match-up why not give it a try.  Even if the men don’t like them, there are bound to be some desert loving women attending these football parties as well.

I chose to try out the Nutter Butter cake pop recipe this time.  They even have the right color for a football.  I think I either found the recipe on Bakerella’s site or maybe she just said they might be a  good Cake Pop option.  Just like the Oreo Cake Pop recipe, you start with a package of sandwich cookies, this time they happen to be peanut butter flavored but really any flavor will work.  Add the cookies to your food processor (I usually separate the two halves first) and blend until they become fine crumbs.  Pour the crumbs into a large mixing bowl and add one 8 ounce brick of room temperate cream cheese.  Mix together with your favorite wooden or other spoon.  I promise it will eventually all come together.  It will look like moist cookie dough when you’re finished.  I then took a tablespoon sized scoop (looks like a mini ice cream scooper) and made about a million little scoops of the dough.

Nutter Butter Cake Pop dough

Once I finished scooping all the dough out onto a Silpat lined cookie sheet (make sure the pan you’re using fits in your freezer) I rolled each one by hand to form a little ball.

Rolling out Nutter Butter Cake Pops

I then popped them into the freezer for about 20 minutes, just to firm them up a little.  While I was waiting for them to firm up a bit I melted my candy coating and got the lollipop sticks ready.  I chose to use chocolate coating with some vanilla candy coating thrown in to lighten the color a little (more like a football).  Besides, what goes better with peanut butter than chocolate? Twenty minutes later I removed the yummy little peanut butter balls from the freezer and rolled by hand into a football-ish shape.

Rolling Nutter Butter Cake Pops into a Football Shape

Just work with them a little, you’ll get the hang of it.  Once you’re happy with the shape, take a lollipop stick and dip it into the candy coating about 1/4”, then push it into the footballs a little more than half way.  Once this step is complete, place them back into the freezer for another 15-20 minutes.  Remove from freezer and candy coat the entire Cake Pop.

Candy Coating the Super Bowl Cake Pops

I place my Cake Pops in a Styrofoam block while they dry. After the candy coating set, I added the additional football details with white candy coating.  I used a squeeze bottle to do the detail work, but I suppose you could also just dip a toothpick in the candy and draw the details on.

Added details on Super Bowl Cake Pop

Well, that’s all there is to it.  Hope you all give these little guys a try for your Super Bowl party this year.

Finished Super Bowl Football Cake Pop

Ingredients needed:

1- 16oz Package of Nutter Butter cookies

1- 8 oz block of cream cheese (room temp for easier mixing)

1- Bag of chocolate candy coating

1- Bag of vanilla candy coating

Lollipop sticks

Styrofoam blocks

So I wanted to add a little Christmas flavor to my usual Oreo Cake Pop Truffles and I happened upon a delicious little box of Candy Cane Joe-Joe’s at Trader Joe’s last week. Mistake number one was thinking one box would be enough.  Before I could get to the Cake Pop Truffle making, I found that more than half the box was empty…oops…(They’re even yummy simply dipped in ice cold milk!)  But anyway, about the cake pops. After making a second trip to Trader Joe’s,  I reminded myself, “these are only for cake pops…only for cake pops”.

To make my minty version of the Oreo pops, I simply replaced the original Oreo cookies with these little peppermint ones and made the Oreo Cake Pop Truffle batch as usual.  The Candy Cane Joe-Joe’s box is 16oz vs. Oreo’s 18oz, but it didn’t seem to make much of a difference…it’s a little more moist, but definitely worked.  I chose vanilla candy coating because that’s what I had in the pantry, but chocolate would have been lovely as well.  Prior to dipping the truffles in the candy coating, I placed a large candy cane into two Ziploc bags, one inside the other (surely my daughters won’t miss one little candy cane) and using a rolling pin smashed it into tiny pieces. Perfect for sprinkling over the freshly dipped truffles.

In the end I had some delicious little Candy Cane Cake Pop Truffles that were perfect for serving, giving as quick gifts, or just to snack on during Christmas time.

FYI:  Trader Joes’s probably won’t stock the Candy Cane Joe Joe’s for much longer…better go stock up…one is never enough.

Candy Cane Cake Pop Truffle Recipe:

1- 16oz box Trader Joe’s Candy Cane Joe-Joe’s

1- 8oz block of cream cheese (room temp for easier mixing)

1- bag of candy coating of your choice (follow melting directions on package)

1-2 large candy canes

Follow directions shown for the original Oreo Cake Pop Truffles.

I LOVE Oreo Cookies. (Almost as much as Cake Pops) So, when I found the recipe for mixing them together I couldn’t wait to try it out. The hardest thing about the project was trying to keep my hands off of the Oreos. A word of advice, if you don’t want to have to go back to the store for them, buy more than one bag. Or, crush them up in a bowl immediately so that the temptation is gone. (Not that I’m saying I’m above putting a bowl of crushed Oreo cookies up to my face and plunging my tongue into the middle of cookie crumb heaven…but, at least it’s an attempt at avoiding temptation)

Aside from the lure of the cookies, it’s pretty much straightforward cake popping. (Can I say it that way? Cake Popping…the act of making cake pops?)

Baby blue cake pops made with Oreo Cake filling

Stuff you need:

Supplies

1- 18oz package of Oreos (one with three rows)

1- 8oz package of cream cheese (softened)

Candy melts- color and flavor of your choice

1-2 TBSP of shortening

Lolipop sticks

Block of Styrofoam for drying cake pops

Makes about 30 Oreo Pops

What to do with the stuff:

Place Oreos in a food processor…works better if you separate the two cookie halves before throwing them in the processor. You may need to work in batches depending on the size of your food processor.  Pulse until cookies are ground into fine crumbs.

Transfer crumbs into a large mixing bowl.

Transfer Oreo Crumbs to a large mixing bowl

Add softened cream cheese and mix with your favorite spoon…I use my favorite silicone spatula, but what ever you’ve got with certainly work fine.  Continue mixing until crumbs and cream cheese are completely combined…seems like it won’t work at first, but it will…keep mixing.

Once mixture is combined, scoop out tablespoon size balls.  I use a tablespoon size ice cream scooper…that way each pop will be the same size…don’t need any unfair sizes around my house.

Place scooped balls onto a cookie sheet, or anything flat that will fit into your freezer. Place in your freezer for 5-10 minutes, or until firm, but not rock hard.

While you wait melt your candy melts of choice.  I normally use Wiltons candy melts because of the color rage available and I can usually find a Michael’s 40% off coupon somewhere.  If you’d like a simple and cheaper candy melt, In Walmart’s baking aisle I’ve found what is called Almond Bark candy (comes in chocolate or vanilla…both are yummy and work great).  Follow directions on your candy melt package or melt properly. Once melted, stir in a tablespoon or two of shortening to thin out the coating to the perfect dipping consistency.

Once you’ve melted the candy coating put it in ceramic or glass container that is deep enough to plunge the entire pop in without hitting the bottom.  I use a large coffee cup…that way it’s easy to pop it back in the microwave if I need to reheat the candy.

Remove the Oreo balls from the freezer.

Dip one end of a lollipop stick about1/4” into the candy coating, then push it into the center of an Oreo ball about ½ way through. Place almost finished Oreo Pop back on the cookie sheet until all are finished.  When all the lollipop sticks are in, put the cookie sheet back in the freezer to firm up the candy coating. When the candy isn’t shinny anymore they are ready for dipping.

Have your Styrofoam block ready for this next portion.

I use a dip and swirl method for covering my pops.  Cover the entire pop and try to dip up to the candy that’s already there from inserting the stick.  I’ve had trouble with the inside oozing out if I don’t…not pretty. This part could take a few tries to get just right…don’t worry they still taste yummy even if they’re not picture perfect…I should know.  Once dipped place the lovely pop in the Styrofoam block to harden.  Note:  The first time I tried a cake pop recipe I forgot to buy the Styrofoam block and improvised with a few cans of my daughter’s Playdoh…works in a pinch.

When candy coating is hard they are done and ready to be eaten. Of course, if you’re giving them as a gift you can always make them extra pretty by covering them with a clear treat bag and adding a ribbon to match. Or you can adorn them with sprinkles, nuts, or really anything you can think of while the candy is still wet.  Anyway to decide to dress them up they’re sure to make someone happy…even if it’s just you.

If you haven’t been living in a cave for the last few months, you might have heard people going on and on about a confection affectionately known as a Cake Pop. I first experienced them while I was watching a popular cooking show about 2 years ago. Flash forward 2 years and there are tons of references to them on the web including pictures and creative decorations. But, what exactly is a Cake Pop and where can I find a Cake Pops Recipe?

Your average recipe is literally a piece of cake. Bake a cake, break it up into crumbs in a bowl, toss in cream cheese frosting or plain old cream cheese and then roll the concoction into ping pong sized balls. Allow them to cool in the freezer for a while, dip the little wonder balls into dipping chocolate or candy melts to candy coat your creations. Poke a sucker stick in the middle of every sphere and presto, prepare your pallate for the taste of bliss on a stick.

Cake Pops are wonderful because creating a cake from scratch isn’t required. Store bought mixes work just fine. Of course, if you feel like using your own secret cake recipe, I’m sure it will only add bonus points to the claims of your brilliance. Any cake flavor will do, so go with your gut. I’ve used chocolate, strawberry, and plain yellow cake for my creations. Chocolate cakes seem to be more dense. Which means they hold together better for dipping, so, they are my preference. Expect to get 40 to 50 pops out of your average mix, depending upon how big you make each one. (Your will power is a factor here as well, once you steal one, it’s hard to stop)

This is your basic cake pop. No frills. Just plain, simple and delicious. It’s a great first project for newbies.

1. Make a 13×9 cake. Any flavor you like, just follow the instructions on the box. Let it cool. Crumble the cake (always fun for the kids) and add in 1 can of frosting. Throw it into the refrigerator for 15 minutes.
2. After refrigerating, dust off your Playdoh skills and form the mixture into balls (also fun for the kids). Then place a sucker stick into the top of each cake ball. Pop them into the refrigerator for another quarter hour.
3. While waiting, start melting your candy melts.
4. After 15 minutes in the fridge, dip and swirl each pop into your candy melt.
5. Once you’ve got an even coating on the cake pop, place the stick into a Styrofoam block while the candy melt shell hardens.
6. Announce to your family and friends that the cake pops are ready. Be prepared to break up fights. (Yes, cake pops are THAT good)

Cake Pop – A site dedicated to fans of Cake Pops, which can only be described as “bliss on a stick”.