Mar 16, 2013

St Patricks Day Cake Pops



Everyone knows they're gold at the end of a rainbow, so why not celebrate St Patrick's Day with these easy cake pops, made skinny buy using a cake pop pan, a box cake mix, fat free yogurt, egg whites and water!

I was in charge of the cupcakes for my daughter's St Patrick's Day class party and found this rainbow idea here. I love making cake pops for school, because it's a bit less messy to eat since there's no frosting and they also taste so good! These were easy to decorate, using mini m&m's and marshmallows.


I packed them in plastic containers with some green grass and gold chocolate coins and I thought they looked adorable. To save time, I made half the batch green with sprinkles, and the other half rainbow.

I've mentioned in my first Skinny Cake Pop post, that using a cake pop pan like this Nordic Ware one I bought from Target makes these easy to make, just as easy as making cupcakes, and I love that I don't have to mix them with frosting to turn them into balls. Since making cake balls a few times, I got smart and bought an extra pan so I can bake two at the same time. Here's the recipe!



St Patrick's Day Cake Pops
Skinnytaste.com
Servings:
48 • Size: 1 cake pop • Old Points: 2 pts • Points+: 3 pt*
Calories:
102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
Sodium:
68 mg


Ingredients:

  • 16.5 oz package yellow cake mix
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Wilton blue chocolate candy melts (20 oz calculated in n.i)**
  • m&m's minis (for the rainbow)
  • 48 mini marshmallows, cut in half
  • 48 lollipop sticks
  • styrofoam block

Directions:

Preheat oven to 350°F. Lightly spray your cake pop pan with baking spray.


Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.


Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.


Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.



Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).

In batches, melt remaining chocolate. Dip the cake pops into the chocolate, let the excess drip off then place stick on a styrofoam block about a minute, and quickly add the m&ms and marshmallows to form a rainbow.


Makes about 48 balls.


*Marshmallows and m&m's not calculated.

**I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.

31 comments :

  1. I always wanted to make cake pops! When I saw that post, I immediately went to Target and bought the pan. I'm going to make some tomorrow, but a little nervous about the dipping. I bought white almond bark. Hope it works...

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    Replies
    1. As long as you chill the cake before dipping, it should work out fine.

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    2. Quick tip that worked for me. I added a little veg Shortening to make it more "dippable" and it worked for me.

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  3. how do you prevent the cake from falling off the stick while dipping in chocolate? i always end up pulling out an empty stick with the cake in the chocolate still

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    1. Quick tip that worked for me. I added a little veg Shortening to make it more "dippable" and it worked for me. like that it felt like dipping the pops into water.

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  4. hey...looks good...! I'm actually seeing it as an idea for easter gifts =P Using dark or white chocolate though...! :)

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    Replies
    1. Yes! I'm doing an Easter version soon.

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  5. First off I've been dying to try the yogurt &water cake mix recipe for cake pops but was unsure if it would work so thank you SO much for posting this. Also, never occurred to me to try piping the batter in, I've been using a small cookie scoop with varried results.

    Jules, if you dip the tip of the stick, maybe quarter to half inch into the melted chocolate before sticking into the pop, then refrigerate (or stick into the freezer if you're pressed for time) until the chocolate is set that will help. Also make sure you have the chocolate thin enough, add a couple tbs of shortening. This allows you to coat faster and is lighter so less weight on the pop.

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  6. Love these! Look yummy and so festive!

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  7. These look awesome!!! Can't wait to try them!

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  8. Absolutely LOVE this recipe and I am going to try it ASAP! I have made cake pops before though, and I had so much trouble getting them to bake properly. They either were too burnt on the outside and still gooey inside! They also would continuously stick to the pan no matter how much spray I put in each little spot. Any suggestions? Yours look perfect!

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    Replies
    1. Are you using the same cake pan? I had that problem with an electric one I bought and returned it. This one comes out perfect, you can rotate the pan half way through baking so they are even.

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  9. Thank God you didn't make them the "Holy Moses can you say food coloring?" insides that the original recipe called for. Those kids would be bouncing all the way to Easter!

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  10. Just a tip, Target had pink cake pop pans out for Valentine's day and afterwards they went on 70% off clearance and I was able to pick up a couple of pans for $5 each! They have Easter colored pans out now so I"m guessing they will clearance in April.

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  11. When you say rotate the pan, do you mean flip it over? Or make turn the plan from left to right?

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  12. So cute! I see a little tip up there about clearance cake pop pans, so I'll keep my eye out this April ;) and then cake pops will inevitably be my entire future. Obviously.

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  13. Thanks for the link-love! So happy that I was led to your site...fabulous!!!

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  14. Those are super cute!

    Paige
    http://thehappyflammily.blogspot.com

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  15. We made these for a St. Patrick's Day party and they were a huge hit the kids and the adults. I used vanilla candiquik and only needed one 16 oz package to cover 48 cake pops. I colored them blue using gel food coloring mixed in. They turned out really cute and were quite easy to make. Thanks for another fun recipe.

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  16. These are the cutest! The kids would love them in my home.

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  17. so cute, girl!

    http://therealfoodrunner.blogspot.com

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  18. Very cute. I bet the pan makes it a lot easier.

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  19. These are probably the cutest cake pops I have ever seen!!! I didn't even know they made M&M minis anymore, I will definitely have to look for some so we can make these!

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  20. Can this recipe be used for cupcakes and/or cakes as well?

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  21. I do not have a cake pop pan so I made the cake batter as directed (except that I used Fage yogurt) and baked it in a 9X13 pan. I took the cake out of the oven when the top was still a little soft so it would be very moist and dense. When the cake was cool, I poured a thin layer of the melted white chocolate and spread it evenly. The chocolate hardened when cool. The result was a quick, easy, delicious and mess-free "cake pop cake!" I will make this again the same way and I might also try cupcakes & dip them in the melted chocolate. The cake recipe using the yogurt is excellent.

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  22. What if I only wanted to make a few for a snack? Is there a way to make them without using a whole cake mix?

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    Replies
    1. Yes, you can freeze the ones you don't want to eat, then defrost them when you're ready to decorate.

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