Recipe: Perfect Chocolate Fudge Cake Pops With White Choclate Coating

Chocolate Fudge Cake Pops With White Choclate Coating. It was obvious before I even dipped my first cake pop that the coating was way too thick. The thickness weighed down the cake pops, resulting in a number of them falling off the sticks. When I attempted to tap the excess coating off of the cake pops, the thick coating clung to the cake pops.

The Secret to dipping Anything in Chocolate and How to dip cake pops or cake balls in chocolate. Great recipe for Chocolate Fudge Cake Pops With White Choclate Coating. Cake Pops are a really popular cut e way to serve cake. You can have Chocolate Fudge Cake Pops With White Choclate Coating using 15 ingredients and 14 steps. Here is how you cook it.

Ingredients of Chocolate Fudge Cake Pops With White Choclate Coating

1. You need of For Chocolate Fudge Cake Batter.
2. It's 3/4 cups of semi sweet chocolate chips.
3. You need 4 ounces of unsalted butter (1 stick), unsalted.
4. You need 3/4 cup of granulated sugar.
5. It's 1/4 teaspoon of salt.
6. It's 3 tablespoons of unsweetened cocoa powder.
7. Prepare 3 of large eggs.
8. Prepare 3/4 cup of all purpose flour.
9. It's 1 teaspoon of vanilla extract.
10. It's of For White Chocolate Coating.
11. You need 16 ounces of good quality white chocolate, chopped.
12. Prepare of Extra needed Utems.
13. It's 24 of cake open skewers.
14. You need of cake pop baking mold, pictured below.
15. Prepare of sprinkles and/or colored sugar for decorating.

Most cake pop recipes use boxed cake mix, mixing the baked cake crumbled with ready made frosting to make a sticky ball. They are all beautiful but very sweet and I am. Dip your cake pops into the chocolate, spooning the chocolate up and over the sides to get a good coating. You can gently spin the cake pop to try to get the excess chocolate off.

Chocolate Fudge Cake Pops With White Choclate Coating step by step

1. Preheat the oven to 325. Spray cake pop molds with non stick spray.
2. In a mirowave safe bowl melt butter and chocolate until smooth.
3. Transfer to a large biwl, cool 5 minutes then add cocoa powder, sugar and vanilla and blend in.
4. Add eggs obe at a time and beat in.
5. Add flour and salt and stir until blended.
6. Spoon batter into bottom half of molds, the half without hiles. Fill almost to the top.
7. Secure top part of pan on.
8. Bake 15 to 18 minutes with the hole side up until a toothpick inserted in hole comes put just clean. Cool 5 minutes in pan. Then remive from pans to cool completely.
9. Coat Cake pops.
10. Melt white chicolate in microwave until smooth.
11. Dip one end of cake pop stupid in chocolate then insert that chocolate covered end in a cake pop.
12. Dip each cake pop in white chocolate to coat. Either lay on parchment paper or stand up in a Styrofoam block.
13. Decorate with sprinkles and sugar while chicolate is wet. Refrigerate for quick setting of coating.
14. .

Chocolate coatings, also referred to as candy melts, confectionery coating, almond bark, chocolate melts, candy coating, are similar to "real" chocolate but have slightly different ingredients. Chocolate coatings usually contain vegetable fats, which have a higher melting temperature and allow for easier and more forgiving chocolate melting. Remove cake pops from freezer; dip each cake pop in either melted white chocolate or chocolate. Spoon sprinkles or chopped nuts over cake pops before the coating hardens. Prepare and bake cake according to package directions.