We are celebrating a friends birthday tonight and I thought what would be better than birthday cake on a stick? Champagne birthday cake pops! I have never made cake pops before but what better time to learn than now. After much searching I found a cute champagne cake pop recipe at Keep it Sweet Desserts. It was a very large recipe so I thought I would half it but I still ended up with quite a few.
Champagne cake recipe
- 1-1/2 cups of all purpose flour
- 1-1/2 teaspoons of baking powder
- 1/4 teaspoon sea salt or regular table salt
- 1/2 cup of butter room temperature
- 1 cup of sugar
- 1 teaspoon of vanilla
- 3 egg whites room temperature
- 2-3 drops of red food colouring
- 1 cup of champagne
- Pre-heat oven to 350 degrees. Grease and flour a 9 inch round pan and set aside.
- Mix flour, baking powder and salt in a bowl and set aside.
- Using an electric hand held mixer at high speed cream butter and sugar in a large bowl until fluffy.
- Reduce speed to medium and add one egg white at a time blending in-between each addition. Blend in vanilla.
- Carefully stir in food colouring as this can splatter and dye fabrics and counters.
- Set mixer to low and blend flour and champagne into butter mixture alternating three times making sure to start and end with flour. Make sure to scrape the bowl in-between additions.
- Pour batter into prepared pan and bake 25-35 minutes until toothpick come out clean.
- Let cake cool completely in pan.
Butter Cream Frosting Recipe
- 2 tablespoons of butter room temperature
- 1/2 cup + 2 tablespoons of icing sugar
- 1 table spoon of champagne or milk ( I ended up using milk simply because I drank the rest of the champagne before I could get to the frosting )
- 1/4 teaspoon of vanilla
- 1-2 drops of red food colouring
- Cream butter until fluffy
- Add sugar, champagne, vanilla and food colouring.
- Start by blending on low speed until all ingredients are incorporated and then blend on high for a couple minutes.
Steps for Making the Cake Pops
- 16 oz of white chocolate or candy melts
- Cake pop or lolly pop sticks
Once the cake is completely cool crumble it into a large bowl. If you ended up doubling the recipe you will need a super sized bowl. Next add the frosting and mix very well until completely incorporated with the crumbled cake.
Scoop approximately 1 tablespoon of the mixture into your hand and roll the cake into a ball using your palms. Mine ended up quite a bit larger than this but you can make them as big or as small as you want. Put the balls onto a cookie sheet with wax or parchment paper and place it in the freezer for an hour or two. Once frozen remove from the freezer.
Melt the chocolate or candy melts in a microwave proof bowl in 30 second increments until smooth. Stir often so as to not burn or overheat the chocolate.
Stick a lolly pop stick half way through each cake ball. I found the sticks stayed on pretty good but you could dip the end in melted chocolate prior to sticking it into the ball for added strength.
Next, dip each ball into the chocolate tapping off the excess. Place it on parchment paper or stand it upright in styrofoam. Shake the sprinkles on top before the chocolate hardens. This wont take long since the balls are still very cold at this point.
This is quite a bit of work so I recommend making the cake a day in advance. There are also other recipes out there that use boxed cake mix and canned frosting for those of you who are strapped for time.