Thankful

There is something about the month of November that is quite comforting to me. Though I’m busier than ever with projects and deadlines, with each new dawn I seem to find more time to reflect on the many blessings in my life … and I am genuinely grateful.

With a renewed sense of clarity on what is truly important, I make time for a simple dinner with friends around the kitchen table, time for the making of a pot of soup to share with a neighbor and time for the baking of special sweet thank-you’s for those people I am blessed to know.

This cake-pop recipe is a delightful way to express your gratitude and say thank-you to your children, their coaches and teachers, your co-workers, neighbors, friends and family. It is the thought that counts and this little bite-size cake-on-a stick will bring a smile because you cared. May this time of  Thanksgiving bring you peace, love and a little something sweet.

“Let gratitude be the pillow upon which you kneel to say your nightly prayer”.   Maya Angelou

Ingredients:

  • 1 package (18oz) cake mix (any flavor)
  • 1 package (4-serving size) instant pudding and pie filling mix (same flavor as cake)
  • 4 eggs
  • 1 cup water
  • 1/3 cup olive oil (Delicate)
  • 1/2 cup creamy icing (per layer)
  • candy melts, icing or ganache
  • decorations (chopped nuts, sprinkles, mini chips etc.)
  • cake pop sticks
  •  small bags, ribbon (for gifts)
  1. In a large bowl, combine cake mix, pudding mix, eggs, water and oil. Beat with an electric mixer, medium speed for 2 minutes.
  2. Pour into one 13x9x2 inch pan or two 8 or 9 inch round pans. that have been lightly greased with vegetable oil.
  3. Bake in a 350* oven approx. 30 minutes. Cool completely.

 

 

Work with half of the sheet cake or one layer at a time. In a large bowl, using your hands, crumble one layer (or half of sheet cake) until no large chunks remain. Add 1/2 cup icing, I use my hands (just like making meatballs) to blend in icing completely  so it holds the cake crumbs together.

 

 

Roll some of the crumb mixture (that’s chopped nuts next to the balls) back and forth in your hands until you create a smooth round ball. I used about 3 tablespoons, which made 16 large cake balls per layer (or half of sheet ). If you use 2 tablespoons you’ll get 24 medium-size balls. Place them on a parchment-lined tray, chill for at least 2 hours. When you’re ready to insert the sticks, dip the end of a stick into melted candy, insert into chilled pop.

 

 

 

 

Once the stick sets (10 minutes) you can dip the cake pop in your melted candy as desired, then roll immediately into your favorite sprinkles, chopped nuts etc.  Some of the icing on the stick pushes up, which is fine. It will get covered if you are coating the entire pop (see image below). I like the “top hat” look on the chocolate pops that are only half dipped in icing (see the pop on the left in last image of wrapped cake pops).

 

 

 

 

 

I used a vanilla cake for this batch with melted peanut butter chips for the coating, then rolled in chopped walnuts. I was going for a caramel apple looking cake pop.

 

To repeat the process with the second layer (or other half of sheet cake) use the other 1/2 cup of icing or you could just eat the cake! (You know you want to).

 

 

 

 

 

The chocolate cake dipped in chocolate ganache was rolled in mini chocolate chips for a triple threat. Some pops I covered completely in icing, others were only partially covered in icing, (like the pop on the right) then rolled in chopped toffee bits.

This could be a fun project to do with the kids!

 

 

 

 

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