Cake Pop Cake

Name: Cake Pop Cake
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 32
Cuisine: Global
Ingredients: 6 to 8 assorted fresh flowers; 158 milliliters butter, softened; 397 grams bag orange candy melts; 397 grams bag blue candy melts; 397 grams bag white candy melts; 1 large block white plastic foam; 6 eggs; 6 to 8 drinking straws or paper lollipop sticks; 32 paper lollipop sticks; 473 milliliters water; 680 grams containers each) Betty Whipped butter cream frosting; 2 boxes Betty butter recipe yellow cake mix

You can never have too many hor d'oeuvre recipes, so give Cake Pop Cake a try. One portion of this dish contains roughly 6g of protein, 15g of fat, and a total of 376 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 32. If you have betty butter recipe cake mix, candy melts, betty whipped butter cream frosting, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Heat oven to 350F (325F 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.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Cake Mix

Butter

Water

Egg

Pour into 13x9-inch pan.

Equipment you will use

Frying Pan

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.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Make second cake mix, using remaining 3 eggs, 1/3 cup butter and 1 cup water.

Ingredients you will need

Cake Mix

Butter

Water

Egg

Pour into 8-inch pans.

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.

Equipment you will use

Wire Rack

Oven

Knife

Crumble 13x9-inch cake into large bowl.

Equipment you will use

Bowl

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.)

Ingredients you will need

Frosting

Place on cookie sheet. Freeze at least 15 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

In 2 separate microwavable bowls, microwave white and orange candy melts as directed on bag.

Ingredients you will need

Candy Melts

Orange

Equipment you will use

Microwave

Bowl

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.

Ingredients you will need

Orange

Dip

Equipment you will use

Lollipop Sticks

Let stand until set.

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.

Ingredients you will need

Frosting

Spread

In another microwavable bowl, microwave blue candy melts as directed on bag.

Ingredients you will need

Candy Melts

Equipment you will use

Microwave

Bowl

Transfer melted candy to decorating bag; pipe blue candy in swirled design on white and orange cake pops.

Ingredients you will need

Orange

Candy

Let stand until set.

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.

Ingredients you will need

Frosting

Equipment you will use

Drinking Straws