Champagne Cake Pops are the perfect sweet treat to add to any celebration! New Years, Valentines Day, Wedding and Baby Showers.. these Champagne Cake Pops are so versatile, you can customize them for any occasion!
It’s New Years Eve and it’s time to CELEBRATE! Another year has flown by and it is time to ring in the new year and all it’s new possibilities and what better way than with these adorable Champagne Cake Pops?
There are so many different events in your life that these Champagne Cake Pops are perfect for .. New Years, Valentine’s Day, Wedding and Bridal celebrations, little girl baby showers .. that these are now my Must Have sweet treat for all of them!
Start by baking a cake. All good things in life start with cake, am I wrong? So start with a strawberry cake topped off with a bit of champagne extract.
Once your cake is cooked and cooled, get your hands in there and rip that cake into shreds until is in nothing but a big pink bowl of delicious crumbs.
In a smaller bowl, add in your pink frosting and a bit more of the champagne extract and stir that up real good. Add the frosting to the cake crumbs and stir and mash it all together until you have a big solid clump (sorry .. it’s the only word that fits!!) of cake and then cover it with plastic wrap and either chill it in the refrigerator for a few hours or even over night or if you are like me and always running behind you can pop your bowl in the freezer for about an hour. Once it has ‘chilled out’, scoop out enough batter into your hand to roll into a 1 inch ball.
Once rolled, move the ball to baking sheet lined with parchment paper. Once all the balls are made, it’s time to melt the white chocolate!!
I am the queen of bad melting experiences … no, really! One of the biggest challenges I have is when it comes to melting chips for dipping. I have tried high quality chocolate, I have tried regular chocolate chips, I have tried these melts and those melts and double boiler and microwave, oh my!
They win EVERY. TIME.
I end up with a big bowl of glop! (yes, that’s a real word now!)
But…. at last, I think I may have won the war! I used Ghiradelli Melting Chips and melted them in the microwave and it turned out to be the most creamy, dreamy melted chocolate EV-ER!!
But if you like a different method/product… go for it!! Either way, melt the chocolate until it is all creamy dreamy and then place one on a fork and dip your pink cake balls in the chocolate and cover completely. Remove from the chocolate, tap gently to remove the excess, sprinkle with sprinkles (I used sanding sugar from my cake decorating section of my local craft store) and gently slide it off the fork back onto the parchment paper and repeat until all are done. Once done, move pan to the refrigerator or freezer for about 30 minutes to set the chocolate. Done!
These Champagne Cake Pops are super versatile and you can really customize them to your cause of celebration … having a boy baby, make them blue. Celebrating St. Patrick’s Day? … grab a white cake and add some green food coloring and whatever extract flavor you like (does beer come in extract form?)… anyway, you get the idea …
Have a safe and happy New Years and I will see you next year 🙂
– You may want to skim off the top of your cake before you shred it into crumbs. The top of the strawberry cake cooks and ends up an orange color.
– You can usually find Champagne Extract at your supermarket in the baking aisle, the cake decorating section of any craft / hobby store or you can order it online.
– You can also make this recipe using real champagne by substituting the amount of water called for on your cake box with champagne.
ENJOY! ~ HEATHER
Did you make this? Be sure to hashtag it #ThePackMomma on Instagram or send me a pic! I’d love to see it! And don’t forget to leave me a comment and let me know how you liked it ????
- 1 Strawberry Cake Mix and ingredients
- 32 ounces White chocolate melts or chips
- 2 teaspoons Champagne Extract
- 2 tablespoons Pink Frosting
Preheat oven to 350 degrees or whatever temperature your cake box indicates. Make your cake per manufacturers instructions and add in 1 1/2 teaspoons of champagne extract. Bake and remove from oven.
Once your cake is cooked and cooled, using your hands or a food processor, shred the cake into crumbs into a medium sized bowl.
In a separate smaller bowl, add in your pink frosting and the remaining 1/2 teaspoon of champagne extract and mix. Add the frosting to the cake crumbs and stir and mash it all together until you have a big solid clump of cake and then cover it with plastic wrap and either chill it in the refrigerator for a few hours or even over night or move your bowl in the freezer for about an hour.
Once your dough has chilled, scoop out enough batter into your hand to roll into a 1 inch ball. Once rolled, move the ball to baking sheet lined with parchment paper. Repeat until all the batter has been used.
In a small microwave safe bowl, heat the white chocolate on medium for 2 minutes, stirring after every 30 second interval until completely melted. Place a cake ball on a fork and dip into the chocolate and cover completely. Remove from the chocolate, tap gently to remove the excess, sprinkle with sprinkles and gently slide it off the fork back onto the parchment paper and repeat until all are done. Once done, move pan to the refrigerator or freezer for about 30 minutes to set the chocolate. Once set, they are ready to serve