How to Make Cake Pops and Make Them Look Good

September 24, 2013 – Move over cake slice; cake pops are the new treat in town.  Eliminate both forks and fights over the coveted corner piece by serving cake pops at your next party.  Not only are they fun to eat, but there are so many creative ways to style them. Try threading a blueberry on the skewer or plating them on fresh cut up fruit or leftover white chocolate chips. You can also make them in different flavors – we’ve included varieties below for berry and pineapple.

Fruity Cake Pops
Total Time: 1 hour, 10 minutes
Serves: 36 pops

Ingredients
Cake Pop:
Carlini Cooking Spray
16.5 oz. Baker’s Corner White Cake Mix
3 Goldhen Large Egg Whites
1/4 cup Carlini Vegetable Oil
1 ¼ cup water

Berry Add-ins: Choose a berry and combine with sugar
1 cup fresh blueberries or 1 cup chopped strawberries
3/4 cup Baker’s Corner Granulated Sugar, divided

Canned Add-in: Combine pineapple with sugar
1 cup Sweet Harvest Crushed Pineapple – drained
1/4 cup Baker’s Corner Granulated Sugar

Cake Pop Coating:
2 ½ cups Baker’s Corner White Chocolate Baking Morsels
2 tbsp. Carlini Vegetable Oil

Directions
Prep: Preheat the oven to 350°. Coat a standard 12 cup muffin pan with cooking spray. Or, you can use a Cake Pop Maker (available as a Special Buy* beginning 10/23).

Pick a fruit filling: In three separate small sauce pans, combine each fruit with the sugar. Bring to a boil, reduce heat and simmer for 8 to 10 minutes until filling thickens.

In a medium bowl, combine cake mix, eggs, oil and water. Beat for 3 minutes. Pour into prepared pan and bake for 18-20 minutes. Chill the cupcakes for 20 minutes.

Cake pop: Crumble 8 cupcakes into a large bowl. Stir in one of the fruit fillings. Hand roll and shape into 1 ½” balls. Place onto a wax paper lined baking pan. Freeze for 20 minutes to chill balls; be careful not to freeze. Repeat with remaining fruit fillings and cupcakes.

Cake pop coating: In a small bowl combine the powdered sugar and milk.

Whisk until well combined. Add the reserved strained sauce, whisk until smooth. Remove the cake pops from the freezer in batches; hold the remaining balls in the refrigerator.

Skewer the cake pops.

Recipe courtesy of Chef Michelle, ALDI Test Kitchen

ALDI Test Kitchen Tip:  Coat the cake pops only half way so that the different fruit flavors can be easily recognized.

*Available while quantities last. All products may not be available in all stores. Prices subject to change.

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