Since cake pops are just a mixture of cake crumbs and frosting dipped in a candy coating, they have quite a bit of sugar in them. Of course, that sugar gives them great flavor, but it also helps to preserve them in this case.
The best way to make your Starbucks cake pops perfect is to chill them before their dipping. Around 20 minutes in the freezer should do it. They will firm up nicely during this time. Like this recipe? When you have baked your cake, carefully trim around the outside. You are looking for the softest sponge to make your Starbucks cake pops.
What ingredients are in Starbucks cake pops?
Starbucks Birthday Cake Pops Ingredients
How unhealthy is a Starbucks cake pop?
1) Sugar: One Starbucks cake pop contains a whopping 18 grams of sugar — four more grams than a couple handfuls of gummy bears — which is quite a lot for something you can eat in a single bite.
Are Starbucks cake pops vegan?
Unfortunately, Starbucks cake pops are not vegan. Both the cake portion and the candy coating contain animal products, like eggs and dairy.
Are Starbucks cake pops undercooked?
While cake pops have a texture that some say resembles cookie dough, they Are Not Raw. We would never serve you a raw treat!
What is a Starbucks cake pop?
Bite-sized vanilla cake mixed with vanilla buttercream, dipped in pink chocolaty icing and topped with white sprinkles. – VEGETARIAN.
How much sugar is in a Starbucks cake pop?
Starbucks Chocolate Cake Pop Nutrition Facts
|Serving Size||1 cake pop|
Do Starbucks cake pops contain milk?
Starbucks Birthday Cake Pop Allergens
Allergy Information: a Starbucks Birthday Cake Pop contains egg, gluten, milk, soy and wheat.
Why are Starbucks cake pops not vegetarian?
None of Starbucks new sweet treats like the cake pops (aka, cake on a stick) or whoopie pies are vegan – but did you know that they aren’t even vegetarian? Now if you don’t know what carmine is – well – it’s bugs. Crushed insect shells.
What flavor is the Starbucks Fox Cake Pop?
Soft, creamy vanilla cake with an orange-colored chocolaty icing and a fun fox-face design.
Where do Starbucks get their cake pops from?
Per Starbucks, wholesale dessert retailer SROriginals (which changed their name to Steven Charles in 2021, per Bake Mag) has been Starbucks’ cake pop supplier since 2010, making cake pops a permanent fixture on the Starbucks menu.
How many calories are in Starbucks cake pops?
|Calories 170||(711 kJ)|
|Total Fat||9 g||14%|
|Saturated Fat||5 g||25%|
|Trans Fat||0 g|
Is Starbucks cake pops gluten free?
Starbucks’ New Gluten-Free and Vegan Choices
Starbucks now has 11 new gluten-free or vegan-friendly menu items. The diet-sensitive options range from a gluten-free smoked Canadian bacon breakfast sandwich and vegan sprouted grain bagel to organic avocado spread, jerky and cake pops.
Why are cake pops so doughy?
They are just crumbled cake. What makes them too moist and taste like raw cookie dough, is the white chocolate or condensed milk that is added to the crumbled cake. It is added to bind the crumbled cake to make a desired shaped pop.
Can a one year old eat a cake pop?
That cake pop or any baked item with small fondant decorations is a choking hazard for children 5 yrs and younger. Food is the number cause of choking in children.
Can I have a cookie dough cake pop while pregnant?
Raw or undercooked eggs can harbor salmonella bacteria and potentially cause food poisoning. That means eating raw cookie dough and batter for cakes, pancakes, pizza and other treats isn’t safe — especially during pregnancy.
How many grams of sugar are in a Starbucks cake pop?
1) Sugar: One Starbucks cake pop contains a whopping 18 grams of sugar — four more grams than a couple handfuls of gummy bears — which is quite a lot for something you can eat in a single bite.
What are the health risks of Starbucks cake pops?
However, an excessive amount of phosphates in the diet, particularly when contained in processed foods like Starbucks cake pops, can accelerate the aging process, increase the risk of heart disease and place undue stress on the kidneys. 15) Salt: To enhance the flavor.
Starbucks Copycat Cake Pop Recipe
Molly Allen/Mashed Imagery Slowly but steadily, the cake pops craze has gained traction.Starbucks has undoubtedly had a role in this, as seen by their adorable and festive pink cake pops.Angie Dudley, better known by her stage name Bakerella, is credited with being the first person to introduce the concept of cake pops in 2008.Starbucks, on the other hand, didn’t waste any time in getting on board with the cake-on-a-stick craze, introducing their own lovely in pink version in 2011.And, since then, the portable sweet treat has remained on the bakery’s menu, with variants on the iconic pink Birthday Cake Pop, as well as seasonal and flavor changes throughout the years.
- We all know they’re tasty, and if you’ve ever nibbled on one of these miniature treats or had your youngster beg you for one every time you approach the Starbucks parking lot, you’ll understand why they’re so popular.
- Sweetness and vanilla flavour are in perfect harmony in this dessert.
- But what if you were able to do the same thing at home?
Cake pops require a few steps to prepare, but with this simple copycat recipe, you will be able to complete the task in no time.With a few basic ingredients and a little patience, you can make your own delicious imitation Starbucks cake pops at your convenience.
Gather the ingredients for this copycat Starbucks cake pops recipe
Molly Allen/Mashed Imagery Before beginning the process of creating your own imitation Starbucks Birthday Cake Pops, it’s crucial to ensure that you have all of the necessary materials on hand and ready to go.Following the description on Starbucks’ website, these cake pops are a straightforward mix of vanilla cake and frosting that is then coated in an attractive pink coating.Of course, a sprinkling of white sprinkles completes the look for a festive touch.However, that seemingly straightforward mixture contains a slew of substances that are difficult to pronounce.We decided to pass over that section.
- This Starbucks-inspired cake pops recipe calls for baked vanilla cake, vanilla frosting, pink candy melts for the coating, white nonpareil sprinkles, and lollipop sticks, all of which are readily available at most grocery stores.
- You may either use a store-bought vanilla cake mix and a jar of icing, or you can make them fully from scratch using the ingredients listed above.
- If you are unable to get pink candy melts, vanilla almond bark tinted with a few drops of red food coloring will suffice in their place.
It will need 14 cups of sugar, half a cup of butter, two eggs, two teaspoons of pure vanilla extract, 14 cups of flour, 1-3/4 teaspoons baking powder, half a teaspoon salt, and a quarter cup of milk to make the cake.It will take an additional 14 cup of butter, two cups of powdered sugar, an additional tablespoon milk, and a half teaspoon pure vanilla essence to make the vanilla frosting.
Bake the cake for this copycat Starbucks cake pops recipe
Molly Allen/Mashed Imagery In order to begin preparing the cake for these Starbucks-inspired cake pops, first preheat the oven to 350 degrees Fahrenheit in order to ensure that it is hot and ready once your batter is finished.To begin preparing the cake batter, begin by combining the dry ingredients in a separate mixing bowl until well combined.Stir in the flour, baking powder, and salt until well combined.Then, using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.Cream till light and fluffy, then add the eggs one at a time, beating well after each addition.
- Mix in the vanilla essence until well combined.
- After that, while the mixer is still running, gently put in a third of the flour mixture, followed by half of the milk mixture.
- Pour another third of the flour mixture in first, followed by the remaining milk and finally the remaining third of flour mixture.
Continue to beat until everything is well combined.Mix just until a batter forms, being careful not to overmix.Pour the prepared batter into a greased cake pan, and bake the cake for 18 to 20 minutes, or until the top is completely set, depending on your preference.
As soon as the cake is through baking, leave it aside to cool completely, or place it in the freezer to expedite the cooling process.
Make the frosting for this copycat Starbucks cake pops recipe
Molly Allen/Mashed Imagery The icing is one of the most important parts of the jigsaw when it comes to creating these Starbucks-inspired cake pops.The icing serves as a sort of adhesive, helping to keep the cake’s shape in place.Even though there are several choices for varying the icing taste to create various combinations, Starbucks maintains their cake pops rather straightforward in design.For this replica cake pops recipe, a vanilla icing will be the most effective choice.During the time it will take for the cake to cool completely, you may begin creating the icing.
- Because you only need a little amount of frosting for the cake pops, this recipe has been reduced in half to prevent having too much icing leftover.
- To begin, place 14 cup softened butter in the bowl of a stand mixer fitted with the paddle attachment and beat until combined.
- Begin by creaming the butter and then adding in a cup of powdered sugar until well combined.
Add in a tablespoon of milk and half a teaspoon of vanilla essence while the mixer is still running, and mix well.Add in the remaining cup of powdered sugar and continue to whisk until the frosting comes together well.
Crumble the cake for this copycat Starbucks cake pops recipe
Molly Allen/Mashed Imagery Cake pops are made by crumbling up a cake and forming them into balls.Alternatively, you can use leftover vanilla cake from a previous baking session, or you can use the freshly prepared cake specified in this recipe.Make the filling for your imitation Starbucks cake pops by breaking the cake into a large mixing bowl and combining the ingredients.Make certain that the cake has completely cooled before proceeding with this step.Using a big fork, or even your hands, crumble the cake up into little pieces.
- Ensure, however, that it has been broken down sufficiently to prevent any big pieces from making their way into the mixture.
- You should have four cups of cake crumbs in the bowl once it has been smashed.
- Once the cake has been crushed, combine it with three tablespoons of the frosting you’ve prepared.
To combine the cake crumbs and icing, use your hands to stir them together.To make dough-like texture, continue mixing until the cake crumbs and frosting are combined into a dough-like consistency.
Form the cake balls for this copycat Starbucks cake pops recipe
Molly Allen/Mashed Imagery The next step is to form the cake balls that will be used to make these Starbucks-inspired cake pops.When preparing cake balls, you’ll want to make sure they’re all the same size so that they don’t fall apart.They shouldn’t be either too little or too huge in any way.If they are too little, they will not be as enjoyable to eat.If the cake is too huge, the lollipop stick may be unable to support it.
- Nobody wants to be the one who accidentally drops their colorful and festive cake pop on the floor.
- To begin, line a baking sheet with parchment paper to prevent the cake balls from adhering to the baking pan.
- Scoop tablespoon-sized pieces of dough from the bowl with a cookie dough scoop.
Alternatively, if you do not have a cookie dough scoop with a rapid release mechanism, a tablespoon would suffice.With your hands, scoop out the pieces of dough and roll each one into a smooth ball.Place the dough ball on the baking sheet that has been prepared after it has been formed.
Dip the sticks for this copycat Starbucks cake pops recipe
Molly Allen/Mashed Imagery Once the cake balls for these Starbucks-inspired cake pops have been made, it’s time to attach the lollipop sticks to the tops.However, you’ll need something to hold the sticks in place in the cake before you can proceed.Don’t just cram the sticks into the cake balls and call it a day.They will very certainly fall off during the dipping procedure.To begin, heat the candy melts in a microwave-safe bowl until completely melted.
- Heat the bowl in the microwave for 30 seconds, or until it is hot.
- Stir the candy melts, then place the bowl back in the microwave at ten-second intervals until they are completely melted.
- Stir thoroughly between each heating cycle, and only heat until the chocolate is completely melted and smooth.
Make sure you don’t overheat.If you’re using candy melts, put the end of a lollipop stick into the melted coating and insert the stick into the cake ball after it’s all melted.Keep the stick from being pushed completely through and penetrating the other side of the cake ball.
Continue with this process until all of the cake balls have been dipped in the dipping solution.Then, place the entire baking sheet in the freezer on a level surface for at least 15 minutes to allow the candy melt coating to firm and set.
Dip and decorate these copycat Starbucks cake pops
Molly Allen/Mashed Imagery The lollipop sticks should be inserted into the cake balls after they have been frozen for at least 15 minutes.Remove the baking sheet from the freezer and set up a dipping station in a separate area.Prepare a space where you can support up the dipped Starbucks cake pops while they set.In order to avoid the cake pops from contacting each other while the sugar coating hardens, use a glass with rice in it or even a cardboard box as a containment container.While the cake pop is still cool, dip it into the melted candy coating to cover it completely.
- Make careful to allow any extra candy coating to drop off the cake pop, or gently scrape it against the bowl or tap it to aid in the process if necessary.
- Once the cake pop has been dipped, sprinkle it with white nonpareil sprinkles before placing it on a cake pop stand and allowing it to set.
- Allowing the cake pops to remain for at least one hour will ensure that the exterior coating hardens completely.
How long can you keep these copycat Starbucks cake pops?
- Molly Allen/Mashed Imagery When you go into Starbucks and see those adorable tiny pink cake pops in the bakery display case, you get a warm and fuzzy feeling inside. It’s a lot of fun! They have a holiday feel about them! In addition, you can absolutely prepare them ahead of time so that you have many of them on display at home for the same effect. Cake pops contain a significant amount of sugar due to the fact that they are just a combination of cake crumbs and icing that has been coated in a candy coating. Of course, the sugar adds a wonderful flavor to them, but it also serves to keep them fresh in this situation. These Starbucks-inspired cake pops may be stored at room temperature, in the refrigerator, or even in the freezer at your convenience. Maintaining them at normal temperature requires keeping them away from anything that might cause the candy covering to melt. For the rest of the time, they’ll be OK at room temperature for up to 5 days. Alternatively, you can keep these cake pops on hand in the fridge for up to one week or in the freezer for up to one month by freezing them. Just be sure to wrap each cake pop individually in plastic wrap and store them in an airtight container to keep them fresh in the fridge or freezer. Recipe for Starbucks Cake Pops Adapted With a few basic ingredients and a little patience, you can make your own delicious imitation Starbucks cake pops at your convenience. 14 cups sugar
- 12 cup butter (plus 14 cup for frosting)
- 2 eggs
- 2 teaspoons pure vanilla extract (plus 12 teaspoon for frosting)
- 14 cups flour
- 1-3/4 teaspoons baking powder
- 12 teaspoon salt
- 34 cup milk (plus 1 tablespoon for frosting)
- 2 cups powdered sugar (for frosting)
- white nonpareil sprinkles
- The oven should be preheated at 350 degrees Fahrenheit.
- In a large mixing basin, whisk together the flour, baking powder, and salt until well combined. Set aside after mixing until fully integrated.
- The butter and sugar should be combined in the bowl of a stand mixer fitted with the paddle attachment. Whip till light and fluffy
- While the mixer is running, slowly put in the eggs one at a time until fully incorporated. Mix in the vanilla essence until well combined.
- Alternately add the dry ingredients and the milk to the wet components until well combined. Add in a third of the flour mixture first, followed by half of the milk, and mix well. Mix in another third of the flour mixture, followed by the other half of the milk, and finally the remaining flour combination to complete the batter. Add the other ingredients and mix until a smooth batter is formed.
- Cooking spray should be sprayed inside the cake pan to prevent the cake from sticking. Pour the batter into the pan and bake the cake for 18 to 20 minutes, depending on the size of the pan. Whenever the top of the cake is gently brown and firm, remove it from the oven
- Remove from the oven and let the cake to cool completely on the counter or place it in the freezer to speed up the process
- While the cake is cooling, prepare the icing. In the bowl of a stand mixer, combine 14 cup softened butter and the sugar. Combine 1 cup powdered sugar, 1 tablespoon milk, and half a teaspoon vanilla essence in a large mixing bowl. In a separate bowl, combine the remaining 1 cup powdered sugar and continue mixing until a thick frosting emerges.
- In a large mixing bowl, mash up the cooled cake until crumbly. It should be crumbled thoroughly so that there are no huge lumps in the mixture. Approximately 4 cups of cake crumbs should be used for this purpose.
- 3 tablespoons of the prepared frosting should be added to the mixing bowl. To combine the cake crumbs and icing, use your hands to stir them together. Combine the ingredients until the mixture forms a soft dough
- Preparing a baking sheet with parchment paper is a good start. Scoop tablespoon-sized pieces of dough from the dish of cake pop filling and place them on a baking sheet. Each part of dough should be rolled into a smooth ball. Place the cake balls on the baking sheet that has been prepared.
- Melt the pink candy coating in a double boiler. Place the candy melts in a microwave-safe dish and heat for 30 seconds. Microwave for 30 seconds, mix, and then continue heating in ten-second intervals until desired temperature is reached. Stir continuously in between each heating cycle to ensure that the candy coating is completely melted and smooth
- Then, using one end of the lollipop stick, dip it into the candy coating and press it into the cake ball. Make certain that it just passes through to the center. This technique should be repeated with all of the cake balls, and then the entire baking sheet should be placed in the freezer for at least 15 minutes to allow the candy coating and lollipop sticks to harden.
- Using the lollipop sticks that have been hardened, dip each cake pop into the pink candy coating, covering it completely. Using a paper towel, drip any extra candy coating off of the cake pop. Scrape it lightly against the bowl or tap it softly to aid in the process.
- Pour on the white nonpareil sprinkles and then support the lollipop sticks up with a glass filled with rice or a cardboard box to allow the cake pops to fully set without touching one another.
|Calories per Serving||236|
|Total Fat||7.2 g|
|Saturated Fat||4.3 g|
|Trans Fat||0.3 g|
|Total Carbohydrates||41.4 g|
|Dietary Fiber||0.3 g|
|Total Sugars||33.0 g|
Edamam’s best guess based on available ingredients and cooking methods is represented in the table above. It should not be construed as a substitute for the advice of a licensed professional nutritionist.
Starbucks Birthday Cake Pops
Starbucks Birthday Cake Pops are fantastic, but these Starbucks Birthday Cake Pops are even better!Their appeal to me is that there is little mess to clean up and you don’t have to deal with a slew of dirty dishes in order for someone to enjoy a piece of cake.My children are huge lovers of the small snacks, so of course I had to figure out how to make them myself at home as well!Today, I’m sharing my Starbucks-inspired cake pops recipe with you!Must confess that I have inadvertently created a small army of cake pop-crazed monsters.
- My children enjoy going to Starbucks just as much as their mother does because they know it means it is cake pop time.
- The kids are crazy by these small snacks on a stick, so much so that I had to make a copycat version for myself.
What are Starbucks Birthday Cake Pops?
If you’ve ever visited Starbucks, you’ve certainly noticed their signature pink birthday cake pops displayed in their glass gift case. This mix of vanilla cake, icing, and pink candy coating on a sucker stick is a delicious treat for any occasion.
What are the Other Flavors of Cake Pops at Starbucks
- Starbucks is not just responsible for its birthday cake pops. Starbucks really sells cake pops in a number of different flavors, which you can get here. Here’s what they’ve got to offer: Seasonal Cake Pops, Birthday Cake Pops, Chocolate Cake Pops, Chocolate Chip Cookie Dough Cake Pops, Brownie Cake Pops, and more are all available.
Making cake pops is simple; simply follow the directions below and change up the flavors to suit your taste.
Starbucks Birthday Cake Pops Ingredients
- You’ll need ingredients for both the cake and the icing for this recipe, which is described below. What you’ll need is as follows: Cake: 4 eggs, 2 tablespoons vanilla extract, 2 teaspoons baking powder, 1 teaspoon kosher salt, 3 cups all-purpose flour, 1 cup milk
- 1 cup melted butter at room temperature
- 60 Treat sticks, 1 package white round sprinkles, and 6 blocks of Almond Bark (12 oz) make up the outer chocolate coating. The inside chocolate coating is made of 1 tablespoon vegetable oil, 1/2 container cream cheese frosting, 1 drop pink gel food coloring, and 70 Treat sticks.
Click the links above to purchase the ingredients via my Amazon affiliate link.
How to Make Starbucks Birthday Cake Pops at Home
When preparing these Starbucks cake pops, you’ll need to start with making the cake and then the icing, which will take some time. Take the actions outlined below!
Step 1 Make the Cake Batter
In a large mixing basin, cream together the sugar and butter until light and fluffy.Mix until all of the ingredients are combined.After that, combine the oil, eggs, vanilla, baking powder, and salt in a large mixing bowl.Mix until all of the ingredients are combined.While alternating, add a small amount of flour and milk to your mixture each time.
- Mix until all of the ingredients are combined.
Step 2 Prepare Spring Form Cake Pan
Prepare your instant pot spring form cake pan by laying parchment paper on a flat dish and pressing it down into the pan. Close the bakery by placing the spring form pan on top of it. Remove any residual paper that is hanging out by snipping it with scissors or pulling it off with a pair of scissors. Cooking spray or melted butter can be used to oil the pan.
Step 3 Put Batter in Spring Form Cake Pan
Fill the pan 3/4 of the way with the batter and bake for 30 minutes. 2 cups of water should be added to your instant pot. Place the trivet inside the cake and the cake on top of the trivet to finish it off.
Step 4 Pressure Cook
Check to see that the ceiling valve is closed and pointing away from you before closing the cover on your instant pot. Set your instant pot to 45 minutes on high pressure.
Step 5 Quick Release
Once your instant pot has done cooking, perform a manual release by drawing the ceiling valve towards you to relieve any pressure that may have built up inside it.
Step 6 Let Cake Cool
Using the two handles on the trivet, carefully remove it from the instant pot using a cloth or hot pads. After transferring the cake to a cooling sheet, allow it to cool fully.
Step 7 Make Frosting
While your cake is cooling, combine your Almond bark and 1 tablespoon of oil in a small mixing dish and set aside. 30 second intervals, stirring after each, in a microwave-safe dish Check to be that your chocolate is thoroughly melted before using it. To make the chocolate mixture pink, add one little drop of pink food coloring. Make a thorough stir.
Step 8 Make Cake Balls
Place the cake in a large mixing bowl with your frosting and mix thoroughly. Make a thorough mix. Form a round ball with the palm of your hand, using a cookie scoop or by eyeballing the size ball that you desire. Each of your cake balls should be placed on a cookie sheet.
Step 9 Freeze Cake Balls
Once completed, place your cake balls in the freezer for around 15 minutes, or until they are somewhat firm and cold.
Step 10 Add more Chocolate
Remove the cake balls from the oven after 15 minutes. Take a piece of treat steak and delicately dip it in your chocolate. This will assist it in remaining in the cake pot. Dip the cake pop into the chocolate until it is thoroughly covered in chocolate. Allow it to trickle into the bowl for a few seconds to remove any excess chocolate.
Step 11 Display
The cake pop decorating stand I used worked perfectly, but you could also make do with a piece of Styrofoam to insert the stick in so that it can stand on its own while the chocolate dries and hardens. Add your sprinkles as soon as possible before the chocolate hardens. Continue in this manner until you have completed all of your cake pops!
How to Store Leftover Starbucks Birthday Cake Pops
Rather of freezing your cake pops until the big day, you may actually store them at room temperature until the big day arrives. Cover them with plastic wrap and set them out on the counter for up to a week. In the refrigerator, you may preserve them for up to a week or even longer if you wish.
Can You Freeze Them
Yes, you may preserve your cake pops in the freezer for a longer period of time. In reality, if they are stored correctly in the freezer, they will survive for 1 to 3 months. For the greatest results, place them in a big zip-lock freezer bag before freezing. Allowing them to thaw at room temperature is recommended.
Other Starbucks Recipes to Try
- Do you enjoy Starbucks as much as I do? If so, tell me about it. Starbucks is one of my favorite places to go, but I don’t always have the money to spend there. As a result, I’ve taken to creating my own Starbucks-inspired concoctions. Here are some of my personal favorites: Starbucks Pumpkin Scones, Starbucks Pumpkin Bread, and Instant Pot Egg Bites are all delicious options. Starbucks Copycats include Starbucks Chocolate Chunk Cookies, Starbucks Lemon Loaf, Starbucks Cranberry Bliss Bars, and Starbucks Lemon Loaf Copycats.
- Baking ingredients include: 1 cup room temperature butter, 2 cups granulated sugar, 1/2 cup vegetable oil, 4 eggs, 2 teaspoons baking powder, 1 teaspoon kosher salt, 3 cups flour, and 1 cup milk (I used 1 percent , but you can use any.)
- Outer chocolate coating: 6 blocks of Almond Bark (12 oz)
- 1 tablespoon vegetable oil
- 1/2 container cream cheese frosting
- 1 drop pink gel food coloring
- 70 treat sticks
- 1 package white round sprinkle
- Inner chocolate coating:
1.In a large mixing bowl, cream together the sugar and butter until light and fluffy.Mix until all of the ingredients are combined.2.Next, combine the oil, eggs, vanilla, baking powder, and salt in a mixing bowl.
- Mix until all of the ingredients are combined.
- While alternating between your flour and milk, add a small amount of each at a time.
Mix until all of the ingredients are combined.Fourth, line a flat dish with parchment paper and place the instant pot spring form cake pan on top of that.Close the bakery by placing the springform pan on top of it.
Remove any residual paper that is hanging out by snipping it with scissors or pulling it off with a pair of scissors.Cooking spray or melted butter can be used to oil the pan.5.
Spoon the batter into the pan until it is 3/4 full with batter.6.Add 2 cups of water to your instant pot and turn it on.Place the trivet inside the cake and the cake on top of the trivet to finish it off.7.
Close the cover of your instant pot and make sure that the ceiling valve is closed and pointing away from you before starting the process.Set your instant pot to 45 minutes on high pressure.8.
When your instant pot is completed cooking, perform a manual release by drawing the ceiling valve towards you to relieve any pressure that has built up.9.Using the two handles on the trivet, carefully remove it from the instant pot using a cloth or hot pads.After transferring the cake to a cooling sheet, allow it to cool fully.10.
While your cake is cooling, combine your Almond bark and 1 tablespoon of oil in a small mixing dish.30 second intervals, stirring after each, in a microwave-safe dish Check to be that your chocolate is thoroughly melted before using it.Add one little drop of pink food coloring to the chocolate mixture and stir well.12.
Make a thorough stir.12.Place your cake in a big mixing bowl and add your icing on top.
Make a thorough mix.13.Using the palm of your hand, make a round ball using a cookie scoop or by eyeballing the size ball that you desire.Each of your cake balls should be placed on a cookie sheet.
- Transfer your cake balls to the freezer for around 15 minutes to harden and slightly chill when they have been completed.
- After 15 minutes, take the cake balls from the oven.
- Take a piece of treat steak and delicately dip it in your chocolate.
- This will assist it in remaining in the cake pot.
- Entirely coat your cake pop with chocolate by dipping it in it completely.
- Allow it to trickle into the bowl for a few seconds to remove any excess chocolate.
- 17: I used a cake pop decorating stand, but a block of Styrofoam or even a piece of cardboard may be used to hold the stick upright while the chocolate dries and hardens.
Add your sprinkles as soon as possible before the chocolate hardens.18.Continue in this manner until you have completed all of your cake pops.Enjoy
- 24 servings per recipe Serving Size: 1 oz. Amount Per Serving: 260 calories per serving 14 g of total fat 6 g of saturated fat 0 g of Trans Fat 8 g of unsaturated fat Cholesterol: 52 milligrams 210 milligrams of sodium 30 g of carbohydrates 0g of dietary fiber 17 g of sugar 3 g of protein Did you have a good time with this recipe? If yes, please pin this article to your Pinterest board so that others can benefit from it! Keep in mind that sharing is caring. Recent Posts by the Author
Hello, everyone! Hello, my name is Kelley. I’m a recipe developer, photographer, and coffee enthusiast who is the mother of three wild children. Join me as I share some of our family’s favorite dinners, as well as some of my favorite copycat coffee beverages! Kelley’s most recent blog entries (see all)
What’s in This?: Starbucks Cake Pops
Most of us have been taught that we should never consume anything or apply anything to our bodies if the ingredients list does not contain anything we recognize.However, because most of us have no idea what xanthan gum or potassium benzoate are, let alone what they’re doing to our bodies, we’re decoding the components in the numerous items that Americans put in (and on, or around) their bodies.There are more than 20 different components in each of the Starbucks Snowman Cake Pops, many of which have their own ingredient lists, and we’ve broken them down as they appear on the Starbucks website in this issue.Continue reading this: What to Order for a Healthy Breakfast at Starbucks
A single Starbucks cake pop has an incredible 18 grams of sugar, which is four more grams than a handful of chewy gummy bears.This is an incredible amount of sugar for something you can consume in a single mouthful.As a point of comparison, the American Heart Association recommends that men take no more than 36 grams of added sugar per day and that women consume no more than 25 grams per day, which means that one cake pop can put you dangerously near to the recommended daily limit.As we discovered during our investigation into the many, many, many ingredients that make up the McDonald’s Big Mac, enriched wheat flour can end up being far less ″enriched″ than the name would lead you to believe.3) Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid): Furthermore, in addition to having more calories than whole wheat flour, the bleaching process that enhanced flour is sometimes subjected to results in the production of an unpleasant byproduct: Alloxan is a substance that has been shown to cause diabetes in laboratory animals by damaging their pancreas in animal tests.
- It’s difficult to determine whether or not this holds true for this enhanced flour.
- 3) Water: When water and flour are combined, dough is formed.
- 4) Soybean Oil: Using vegetable oil in baked goods increases the amount of moisture that remains in the baked goods after they are removed from the oven.
However, according to physician and biochemist Cate Shanahan, overconsumption of vegetable oil has major consequences.This is especially true given that refined oils account for around 45 percent of the average American’s calories, which Shanahan argues is a high proportion (e.g., fatty liver disease, insulin resistance and migraines).The use of eggs in cakes helps to make a smoother, more voluminous batter, which gives the cake structure, color and flavor.
A finely ground sugar substitute such as powdered sugar (sugar and cornstarch) produces a smoother end product than when granulated sugar is used in place of powdered sugar.Cornstarch is used to keep the mixture from clumping.The addition of egg whites to cakes (together with guar gum and triethyl citrate) increases the volume of the cake.
Guar gum, which is derived from guar beans, serves as a stabilizer and thickening in this recipe, helping to the chewiness of the cake pops in the process.Third and last ingredient is the citrus derivative triethyl citrate, which acts as a whipping assist to generate smoother foam.8) Palm Oil: This is the same as soybean oil.9) Butter (Pasteurized Cream, Natural Flavors): When you bake using butter, steam and carbon dioxide are trapped in the mixture, which causes the cake pops to rise as they bake.But, it is not understood what exactly these natural flavors are; however, more broadly speaking, natural flavorings are tastes that come from genuine food sources — for example, cherry flavoring that comes from a real cherry.
In order to partially break down the starch in modified food starch, it is extracted from the source, which is commonly maize, potatoes, or tapioca, and then treated physically, enzymatically, or chemically to break down the starch further.It helps to keep the lips moist while also preventing the chalkiness that some of the other components might create.11) Nonfat Milk Powder (also known as Nonfat Milk Solids or Whey Solids): Nonfat milk powder is another frequent baking ingredient that is generally used as a shelf-stable milk substitute.
It contributes to a fluffier texture as well as a richer taste.12) Corn Syrup: Made of glucose, corn syrup is a liquid sweetener that may be found in many foods (aka sugar).It’s almost as if it’s liquid sugar, complete with all of its unhealthiness.The liquid sweetener invert sugar is created from table sugar and water, and it is another option for those who prefer liquid sweeteners.It can be particularly effective in baked goods since it helps to maintain moisture throughout the baking process.
The following ingredients are in baking powder: sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate.The following ingredients are in baking powder: sodium acid pyrophosphate and monocalcium phosphate react with baking soda (also known as sodium bicarbonate) to produce carbon dioxide, which aids in the rising of the dough.The consumption of monocalcium phosphate is not a cause for concern when done in moderation.Although phosphates are necessary for good health, an excessive quantity of them in the diet, particularly when found in processed foods such as Starbucks cake pops, can accelerate the aging process, raise the risk of heart disease, and impose unnecessary stress on the kidneys.
15) Salt is used to improve the flavor of the dish.Although ethyl alcohol may appear to be a prominent element in vanilla extract, the Food and Drug Administration (FDA) specifies that all vanilla extracts have at least 35 percent ethyl alcohol to be considered safe for human use.Due to the fact that ethyl alcohol removes the tastes and perfumes from the vanilla bean and suspends them in a stable solution, it is used in this application.
If this were not the case, the product would be different.17) Natural Flavor: See the butter example above.18) Gum Blend (Xanthan Gum and Guar Gum): Xanthan gum is a thickening ingredient that is reasonably safe to use.However, people who suffer from gastrointestinal troubles should exercise caution when ingesting it, since a research discovered that it is a highly effective laxative, much like that mocha frappuccino you just ordered.
- Emulsifier (Water, Sorbitan Monostearate, Polysorbate 60, Mono and Diglycerides, Phosphoric Acid, and Sodium Propionate, with no more than 2 percent of each): Each one of these substances serves as an emulsifier (which aids in mixing the ingredients in these cake pops together) and a preservative.
- Taking each ingredient one at a time, sorbitan monostearate is a synthetic wax that has been proven to be safe.
- When used in large dosages, polysorbate 60 has been shown to be less safe, according to various research.
- It has been linked to organ damage and cancer in several studies.
- The FDA, on the other hand, considers it to be safe for restricted usage in food.
- As we discovered throughout our investigation of all 39 components in the Dodger Dog, mono and diglycerides are frequently packed with trans fats that are not disclosed on the nutrition information label, which is quite concerning.
- It is possible to consume more trans fats than you realize you are ingesting (because they were not included on the label) and cause substantial harm to your health.
- Trans fats are related with an increased risk of heart disease, stroke, and diabetes.
- Regarding phosphoric acid, Shanahan previously said that it should not be considered harmful unless the individual suffers from heartburn or acid reflux, in which case the excessive acidity may cause inflammation.
Finally, sodium propionate, while irritating to the skin in its pure form, is regarded to be harmless in the modest concentrations that are often present in processed foods and beverages.This section contains an additional list of emulsifiers and preservatives (including mono and diglycerides, polysorbate 60, citric acid, and BHT antioxidant).Citrus fruits contain naturally occurring citric acid, which is frequently added to foods in order to lengthen their shelf life.Meanwhile, BHT, also known as butylated hydroxytoluene, is another prominent preservative that is used to keep items from going rancid.
Studies continue to debate whether or not it is carcinogenic, making it difficult to determine whether or not the concentrations found in cake pops might be harmful to your health.Maltodextrin (also known as malt sugar) and dextrose (a sugar derived from starches) are two artificial sugars that are commonly used to thicken or filler ingredients in processed foods in order to increase their shelf life.Maltodextrin is typically used as a thickener or filler ingredient in order to add bulk to processed foods while also increasing their shelf life.(Maltodextrin, on the other hand, has a shelf life of only two years.) Annatto and turmeric, on the other hand, are natural sources of the colors red and yellow, respectively.
White Confectionary Coating (Sugar, Palm Kernel and Palm oils, Whey powder, nonfat milk powder, soy lecithin, natural flavor, vanilla flavor): All of these components, the majority of which have previously been discussed, come together to make icing when mixed together in the proper proportions.It’s the first time we’ve seen soy lecithin, which is a component of fat that can be found in soy, and it’s the first time we’ve seen it on our list.It serves as another additional emulsifier in the formulation.The addition of ″fractionated″ palm oil to milk chocolate confectionary coating (sugar, fractionated palm Kernel oil, cocoa powder (processed with alkali), soy lecithin, nonfat milk, natural flavor, palm oil (with soy lecithin)) helps to prevent the chocolate coating on protein and candy bars from melting.The difficulty with fractionation, which is a method of separation, is that it might result in the production of additional trans fats.
- For its part, cocoa powder that has been treated with alkali is known as Dutch process cocoa powder.
- It is distinguished by its richer, more earthy flavor than regular cocoa powder.
- Dagan Xavier, ingredient expert and co-founder of Label Insight, cautioned us about the dangers of consuming large amounts of alkalized cocoa powder because of the caffeine content.
″Consuming large amounts of alkalized cocoa powder is possibly unsafe because of the caffeine content,″ he said during our investigation into the ingredients in chocolate Muscle Milk.″This might pose complications for pregnant women since the caffeine may cross the placenta and enter the bloodstream of the fetus,″ says the expert.Those who are vulnerable to migraines may also have headaches after consuming cocoa.
The following ingredients are used in the orange confectionary coating: sugar, palm kernel and palm oil, whey powder, nonfat milk powder, soy lecithin, natural flavor, vanilla flavor, palm oil (with soy lecithin), triglycerides, maltodextrin, annatto extract (for color), potassium hydroxide Triglycerides are partly synthetic lipids that are utilized in the production of chocolate coatings.Those suffering from liver illness or diabetes should avoid consuming them since they might put a lot of strain on the organ.Finally, potassium hydroxide is a stabilizer and thickening that is frequently used in the chocolate manufacturing industry to generate a lovely gloss on the chocolate.
In the first place, there are a very large number of ingredients in these adorable little cake pops, which is a bit disturbing.Some are OK, but others are cause for worry – mono- and diglycerides, BHT, ″fractionated″ palm oil, and polysorbate 60 are all ingredients that contribute to the overprocessing of these popsicles.And once again, the blood sugar levels are out of control.Overall, cake pops are a terrible, terrible option, but that is the price you pay when you choose to eat cake for breakfast every day.
Ian Lecklitner is a staff writer at MEL Magazine. He lives in New York City. He primarily writes about the things that everyone enjoys: sex, drugs, and good cuisine.
Cake Pops Made Vegan and Dairy-Free
These adorable tiny Vegan Cake Pops are made by placing balls of cake on a popsicle stick and coating them in chocolate before drizzling them with sprinkles.This dish is ideal for a get-together!Cake balls may be easily made dairy-free and vegan by omitting the dairy.
This recipe also includes a gluten-free cake ball alternative for those who choose to avoid gluten.Try these Oreo Truffles if you’re looking for more sweet party fare.Vegan Cake Pops are little cakes that are baked from the inside out.
This is due to the fact that the icing is blended with cake crumbs to form balls.After that, the balls are dipped in chocolate and sprinkled with holiday decorations.Due to the fact that the sprinkles can be customized to match any occasion, it is a great party treat for every occasion including birthday parties, Christmas parties, and even Halloween parties.
Why This Recipe is a Winner
- Pumpkin purée is added to the cake to provide nutrients and moisture without detracting from the flavor (the majority of taste testers were unaware that pumpkin was included in the recipe)
- The sweetness of the icing is compensated for by lowering the sugar content of the cake.
- Making these tasty party treats with either white or dark chocolate chips provides a great deal of flexibility in appearance.
- The whole printable recipe, including ingredient proportions, may be found further down on this page. But first, here are some explanations of the ingredients and processes to guide you through the process of making this dish flawlessly every time. Use all-purpose flour or substitute gluten-free baking flour if you want to make these delights gluten-free.
- Ingredients: granulated sugar, baking powder and baking soda, salt, vegan butter substitute, pumpkin puree, powdered sugar
- Ingredients: Dairy-free chocolate chips
- coconut oil
- vegan white chocolate
- food coloring
- decorative sprinkles (optional)
- Plant-based milk (you may use soy milk, almond milk, or any other plant-based milk of your choosing)
How to Make Cake Pops
- Prepare the cake, using a cake pop recipe that has been particularly developed
- Crumble the prepared and cooled cake into small pieces
- Prepare the icing, which is an unique recipe created just for cake pops
- Combine the frosting and cake crumbs in a large mixing bowl.
- Create cake balls using a cookie dough dispenser and place them in the refrigerator for one hour. Reroll the cake balls that have been refrigerated.
- Melt the chocolate and coconut oil together
- Using lollipop sticks, reinforce the stick by dipping them into the molten dark chocolate coating and then inserting them halfway into the middle of the cake balls. Return the baking dish to the refrigerator for 5 to 10 minutes to allow the chocolate to set.
- Dark or white chocolate can be used to coat the cake balls. Remove any extra chocolate by tapping it on a surface, then sprinkle it over.
- Styrofoam block or puncture holes in a box and insert the stick into the hole to allow the cake pops to dry upright are also good options.
- In order for the chocolate to set properly, it should be placed in the refrigerator for 15 to 20 minutes.
To learn how to prepare vegan cake pops in further depth, go to the next section.
Step One: Prepare the Simple Cake
In order to make these vegan cake pops, the first step is to bake this really easy cake.Crumbled cake is a type of cake that is particularly designed to be crumbled.Mix the flour, baking soda and powder, salt, and vegan butter together in a food processor until everything is well combined and well combined.
Add a can of pumpkin purée and some water to the food processor and pulse until everything is well mixed.This will result in a thick batter.
Quick Fix Tip
Make things easier on yourself by using a dairy-free and/or gluten-free cake mix instead. Simply incorporate the pumpkin puree and water in the cake mix until everything is well-combined. Make use of a spatula to distribute the batter into a pan that has been lightly sprayed with vegetable spray. Bake for 35 minutes or until the cake is done.
Substitute this vegan red velvet cake for the cake section of the recipe to make vegan red velvet cake pops. It’s tasty as well as eye-catching!
Step Two: Make Simple Frosting
When it comes to these vegan cake pops, this icing is precisely sweetened and balanced.To create it, combine the vegan butter with a mixer until it is smooth and creamy, about 2 minutes.Then, slowly put in the powdered sugar, mixing on low speed until everything is well blended.
Finally, a little amount of soy milk (or other plant-based milk of your choice) can be added to achieve a smooth, spreadable consistency.
Quick Fix Tip
Many store-bought frostings are prepared without dairy, and you may use one cup of any of these frostings in place of one cup of the homemade frosting in this recipe.
Step Three: Combine Cake Crumbles and Frosting
Using a serrated knife, cut the cake into pieces and transfer them to a large mixing basin. To break up the cooked cake into crumbs, use a spatula or your hands to do so. Combine the cake crumbs and frosting in a large mixing bowl until everything is well combined. As you might guess, this step may become a little sloppy, so I recommend using a spatula for this step instead.
Step Four: Making Cake Balls
- Make roughly 1′′ cake balls with a cookie dough scoop using a cookie cutter. (I kept the balls a little smaller than 1 inch in diameter and was able to produce 45 cake balls out of them.) In order to form balls, roll the batter between your palms the first time. Place the cake pops on a baking sheet and place the baking sheet in the refrigerator to set. Refrigerate the balls for an hour.
- Second Roll: After the balls have been cooled for a few minutes, roll them between your palms once again. This results in balls that are smoother and more spherical. Place them back in the refrigerator.
Step Five: Prepare a Dipping Stand
It’s time to determine where you’ll put the freshly dipped cake balls once they’ve been dipped. You may use a block of foam or a plain cardboard box for this project. My first step was to poke holes in the cardboard box with a skewer, being sure to space them a couple of inches away from one another.
Step Six: Dip Cake Pops in Chocolate
Once the vegan cake balls have been cooled and the dipping station has been set up, it is time to begin dipping.
- Melt the chocolate by heating it in the microwave for one minute, then placing a plate over it and let it to settle for one minute. This should be taken out of the microwave and stirred thoroughly to blend
- The Pop Sticks Must Be Reinforced: It is critical that the Pop Sticks be reinforced in order for the cake pop to cling to it. Dip a lollipop stick into the melted dark chocolate until it is about 12 inches long. Insert the stick into the middle of the cake balls, pressing it into the ball approximately half-way into the cake ball’s interior. Return the dish to the refrigerator for a few minutes to enable the chocolate to set completely.
- Dip the cake balls into the melted chocolate and then tap them on the counter a few times to let any extra chocolate to fall back into the bowl of chocolate. Then, holding the freshly dipped cake ball over a plate, sprinkle some sprinkles on top of the wet chocolate to finish. Leave it to dry in your dipping stand while you work on the next step.
Dark chocolate is the only type of chocolate that will work for this phase (not the white chocolate)
Making Vegan White Chocolate Cake Pops
To make use of the vegan white chocolate coating, follow these steps:
- Make this vegan white chocolate recipe
- it is delicious.
- Put vegan white chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl or pyrex measuring cup and microwave on high power for 30 seconds.
- Color the melted white chocolate with as little gel food coloring as possible (adding only 1 drop at most). If you use too much color, the texture of the white chocolate will alter. Separate bowls for two to three different colors are recommended.
- If you are using vegan white chocolate, wait it to stand for a minute after melting in order to thicken before dipping
- you may need to apply two coats of white chocolate in order to get saturation of colour. Allowing the initial dip to dry before redipping will do this.
To set the chocolate coating on the vegan cake pops, place them in the refrigerator after they have been covered with chocolate.
Are Starbucks cake pops vegan?
Starbucks cake pops, on the other hand, are unfortunately not vegan. Animal products such as eggs and dairy are used in both the cake component and the candy topping of the cake.
Do you have to refrigerate cake pops before dipping?
It is critical to chill the cake pops before dipping them in the chocolate to ensure that they retain their form. In any other case, you run the danger of the cake pops crumbling when you invert and dip them into the melted white chocolate.
How do you get cake pops to stick to the stick?
Dipping the stick in molten chocolate before putting it into the cake ball is an important stage in the process. In its dried state, the melted chocolate behaves similarly to glue, binding the cake pop securely in place. It’s easy to see how this recipe for vegan cake pops fits into my category of ″You can be vegan and still enjoy delicious cuisine!″
Vegan Chocolate-Covered Treats
The weekend is quickly approaching. So sit back, prepare some vegan cake pops, and watch for the smiles of happiness on your family’s faces as they bite into these delicious little balls of joy!
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Simple Vegan Cake
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- a 12 teaspoon salt
- 4 tablespoons vegan butter
- 1 15-ounce container pumpkin puree
- a 12-cup measuring cup
For the Simple Vegan Cake
- Preheat the oven to 350 degrees Fahrenheit. Use veggie cooking spray to coat a 9×13 inch baking pan.
- Combine the flour, sugar, baking soda, baking powder, and salt in a food processor and pulse until smooth. To blend, pulse the ingredients a few times. Add in the vegan butter and pulse until everything is well mixed. Add the pumpkin puree and water and pulse until everything is well mixed.
- Pour the batter into the cake pan that has been prepared. Bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean (about 30 minutes). Remove the cake from the oven and place it on a cooling rack to finish cooling
- Once the cake has been allowed to cool, divide it into parts and place the portions in a large mixing basin. Break up the cake into crumbs with a spatula or your hands if necessary.
For the Simple Vegan Frosting
- Whip the butter at a medium speed in a mixer until it is fluffy. Mix on a moderate speed until the powdered sugar is fully incorporated. Then, at a low speed, slowly add 1 tablespoon of soy milk until everything is well blended. It should have a consistency that can be dispersed. If this is the case, add another tablespoon of soy milk.
- Add the frosting to the broken cake mixture and combine with a spatula until everything is well combined.
- Prepare a cookie sheet by lining it with waxed paper. Cake balls about 1″ in diameter can be made with the cake mixture using a cookie dough dispenser. Place the balls on the cookie sheet that has been prepared. Refrigerate for about 1 hour. Continue to re-roll the cake balls until they are perfectly smooth and spherical
For the Coating
- To make the dark chocolate coating, place the chocolate chips and 1 teaspoon of coconut oil in a microwave-safe dish and microwave for 30 seconds. 1 minute in the microwave. Place a plate over the bowl in the microwave and let it to set for another minute before continuing. Using a whisk, mix all of the ingredients. If any of the chips are not completely melted, return them to the microwave and heat them in 20-second increments until they are completely melted.
- White Chocolate Coating: In a microwave-safe dish, combine white chocolate chips and 1 teaspoon coconut oil. Microwave on high for 30 seconds. 1 minute in the microwave. Place a plate over the bowl in the microwave and let it to set for another minute before continuing. Using a whisk, mix all of the ingredients. Gel food coloring should be used to tint the melted white chocolate if you wish to add more than one drop to the melted white chocolate. Separate bowls for two to three different colors are recommended. It is necessary to let vegan white chocolate to sit for a minute after it has been melted in order for it to thicken. It may be necessary to apply two coats of white chocolate to achieve the desired color saturation. Allow the initial dip to dry completely before redipping
- Increasing the Stick’s Effectiveness: Take the cake balls out of the refrigerator. Dip a lollipop stick, of approximately 12 inches in length, into the melted dark chocolate coating. Insert the coated stick into the middle of one of the cake balls, pressing it into the ball approximately half-way. Repeat with the other cake balls. Repeat the process with the remaining balls. Return the baking pan to the refrigerator for 5 to 10 minutes to enable the chocolate to set. This step aids in the bonding of the stick to the cake ball and is only effective when using melted dark chocolate
- Cake Balls for Drizzling: Remove three cold cake balls at a time from the oven. Dip the cake ball into the melted dark chocolate or white chocolate, depending on your preference. Make certain that the cake ball is thoroughly covered all the way down to the point where the stick meets the base of the ball. Tap the end of the stick lightly against the side of the bowl containing the melted chocolate to remove any remaining excess chocolate from the bowl. Holding the cake ball over a plate, put sprinkles on top of the wet chocolate to finish it off. Make a styrofoam block out of the cake pop stick, or drill holes in a box and insert the cake pop stick through the hole in the box. This enables the cake pops to dry in an upright position. This procedure should be repeated with the remaining cake balls.
- Make sure to allow enough time for the chocolate to set, which can take up to an hour at room temperature or 15 to 20 minutes in the refrigerator.
- Keeping cake balls in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 2 months is recommended
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- Cake Suggestions: You may use a cake mix in place of the first six ingredients in the easy cake recipe below. That is, you would combine the cake mix with the pumpkin and the water before baking. I made a vegan version of Duncan Hines Classic Yellow Cake, which happened to be vegan by chance.
- Make-Ahead Recipe can be prepared 1 to 3 days ahead of time, according to the directions below. Allow it to cool completely before covering it and storing it at room temperature. Additionally, you may preserve the cake balls without the icing in the refrigerator for 2 to 3 days. Alternatively, you can freeze them for up to one month.
- Cake pops may be stored in the refrigerator for up to 7 days after they have been baked. You may store completed cake pops in the freezer for up to 2 months.
- Thaw frozen cake balls by placing them in the refrigerator overnight or allowing them to sit at room temperature for a couple of hours.
The following are the calories: 132kcal |carbohydrates: 20g |protein: 1g |
fat: 5g |saturated fat: 3g |cholesterol: 1mg |
sodium: 85mg |potassium: 54mg |fiber: 1g |sugar: 14g Vitamin A is 151IU, Vitamin C is 1mg, calcium is 26mg, iron is 1mg.The nutritional information displayed is an estimate produced by an online nutrition calculator and should not be regarded a substitute for the advise of a qualified nutritionist.That’s all there is to it for these delicious Vegan Cake Pops!
This post was initially published in 2010 and has since been updated to i