Make cake pops with creamer instead of frosting for more flavor options! Try this recipe for cheesecake-flavored cake pops then explore other flavor combos.
When it comes to decorating cake pops, the possibilities are endless. Especially when you consider the size of my sprinkle collection! Where I sometimes feel limited, however, is my flavor options. I typically make my cake pops using the old school Bakerella method which includes a boxed cake mix and canned frosting. Unfortunately, there are only so many different flavors of premade cake mix and frosting available.
That's where coffee creamer comes in. This recipe will show you how to use coffee creamer to make cheesecake-flavored cake pops.
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Start by baking a cake by following the directions on a box of classic white cake mix, with a couple of modifications. First, if the recipe calls for vegetable oil, use slightly less than the amount that is called for to keep your cake pops from being to oily. Second, add 10 drops of cheesecake flavor oil to the batter.
After your baked cake has completely cooled, break off chunks of the cake into a food processor and run until all that is left is fine crumbs. If you prefer to skip the food processor, you can crumble up the cake by hand instead, but you may want to cut off any hard edges of the cake first.
Put your cake crumbs in a mixing bowl and add just enough cheesecake-flavored coffee creamer to make the mixture the consistency of clay. I used 4 teaspoons. Set the mixture in the fridge so that it is chilled before starting the next step.
Use your hands to roll the mixture into cake balls that are between 1 and 2 inches in diameter. I like to use a stainless steel coffee scoop to measure my cake pop mixture so that each cake ball is consistently the same size, 1.25 inches wide. Do your best to make the cake balls round and crack-free without driving yourself crazy. Always remember that your sanity is more important than cake pop perfection! Return the cake balls to the fridge to chill before moving onto the next step.
Microwave vanilla candy melts in a bowl on low power for 30-seconds at a time. Stop and stir after each 30-second interval then repeat until the coating is completely melted. Do not overheat the candy melts or your coating will become lumpy. If the coating is too thick, add a small amount of vegetable oil or shortening to thin it out.
Mix in 5 drops of cheesecake flavor oil. Add candy coloring if you don’t want your coating to be white. Use only oil-based colorings designed for use with candy. Other types of coloring will turn your coating into a lumpy mess.
Dip the end of a lollipop stick into the melted coating and then into a cake ball, gently pushing until the stick is about half way through the cake ball. Complete this step for all of the balls then set them in the fridge until the coating has hardened and they are chilled.
If your candy coating has cooled or thickened, repeat the microwave heating process.
Dip each cake pop straight down into the coating until the cake ball is completely covered and sealed. If you need to angle the cake pop, gently tilt it in one direction and then another. Do not stir the coating with the cake pop or it may fall off of the stick. Remove the cake pop from the melted coating by pulling it straight up. Then, turn the cake pop at an angle and gently tap off any excess coating.
Add any sprinkles or decorations to your cake pops while the coating it still wet. Set them upright in a cake pop stand until the coating has completely hardened before wrapping.