Daffodil Cake Pop
 
Prep time
Total time
 
These daffodil cake pops are sure to brighten your day and put you in the mood for spring.
Author:
Recipe type: Dessert
Serves: 36
Ingredients
  • 1 9x13 lemon cake
  • zest of one meyer lemon
  • 1 teaspoon meyer lemon juice
  • ½ cup buttercream frosting (may need a little more or a little less)
  • 2 8 ounce bars of baker's white chocolate
  • 5 drops of lemon oil
  • yellow icing color
  • 36 lollipop sticks
  • Styrofoam blocks
  • yellow sprinkles
  • 36 small yellow cupcake wrappers
  • 36 large yellow cupcake wrappers
Instructions
  1. When cake is cool enough to handle, pulse half of it at a time in a food processor, until you get fine crumbs. Mix the crumbs with the lemon zest and juice.
  2. Use clean and dry hands to mix in the frosting. Start with ¼ cup, and continue adding until you have a dough the consistency of cookie dough. I find it usually takes about ½ a cup of frosting for me.
  3. Use a 1 inch cookie scoop to scoop up some dough, and roll it between your hands to make a ball. Repeat with the rest of the dough, until you have about 3 dozen. Refrigerate for 1-2 hours.
  4. Break up the white chocolate, and melt in a microwave safe bowl. I start with 30 seconds, then 10 seconds at a time. Stir after each time in the microwave, and stop heating when it is almost melted. The last few bits should melt as you stir.
  5. Mix in lemon oil and add yellow food color until you get the yellow color you like.
  6. Dip the tip of a lollipop stick into the melted chocolate, and insert it into a cake ball. Repeat with remaining cake balls.
  7. Once the cake balls are all set on their sticks, carefully dip one into the melted chocolate, slowly twirling it as you pull it out. Place the cake pop into a Styrofoam block, and immediately shake some yellow sprinkles on top. Repeat with all the pops.
  8. Follow the photo above to poke a hole in the small wrappers, and cut out the petals in the large wrappers. Attach them to each cake pop.
  9. These are best eaten within a few days. If you'd like them to last longer, wait to put the wrappers on and keep them in an airtight container at room temperature for up to 2 weeks, the put wrappers on when you're ready to serve them.
Notes
Nutritional information is based on the cake mix and homemade frosting I used, and may not be the same for every version.
Nutrition Information
Serving size: 1 cake pop Calories: 142 Fat: 4.08 Saturated fat: 2.27 Carbohydrates: 25.39 Sugar: 18.97 Sodium: 130.94 Fiber: 0 Protein: .98 Cholesterol: 18.89
Recipe by Eating richly even when you're broke at http://eatingrichly.com/04/daffodil-cake-pops-tutorial/