Captain America Cake Pops
Calling all Avengers fans! It’s the movie we’ve all been waiting for since the announcement of the future Marvel films that are to be released in the coming years. Captain America: Civil War is finally hitting North American theaters this Friday! I’m so excited and I just can’t hide it! But why try to hide it when I can share it with all of you beautiful people?!
In honor of the new film, we’ll be making Captain America cake pops, designed and decorated to resemble Steve Rogers’ shield! These cake pops are extremely moist and doughy, they taste just like cake batter! Yes, it might have something to do with the fact that I used Funfetti cake mix, but I’m not complaining. 😛
You can use any cake to make these cake pops. If you have your own favorite recipe, try it out! Otherwise, boxed recipes work great too. And you’ll need a tub of vanilla frosting, as well as red, white, and blue chocolate melts.
My two recommendations for these cake pops are to 1) let the cake cool to room temperature and 2) place the cake balls in the freezer to chill, but make sure they’re not frozen. If this doesn’t make sense completely, watch the video above to find out what I mean!
If you have any other suggestions for future dessert ideas or treats you’d like to see on PLB, let me know in the comments!
Captain America Cake Pops
- One baked cake (boxed cake mix works perfectly)
- One tub creamy vanilla frosting
- White chocolate candy melts
- Blue chocolate candy melts
- Red chocolate candy melts
- Lollipop sticks
- Large bowl
- Small baking sheet
- Wax paper
- Ziploc or piping bag
- Foam block
- Using the top of a lollipop stick, poke holes, about two inches apart, into the foam block. Set aside.
- Cut cake into four squares. Make sure baked cake has cooled to room temperature before cutting.
- Pick up two sections at a time and rub them together over the large bowl to make cake crumbs (it’s like grating cheese).
- Scoop out an entire can of frosting and use your hands to mix it into the cake crumbs. It should be a dough-like consistency.
- Roll a small amount of cake mixture into a cake ball, about an inch thick. Think the size of a golf ball. Place onto wax lined baking sheet. (If they aren’t perfectly rounded because they’re a bit sticky, they can be rolled again after taking them out of the freezer)
- Put baking sheet in freezer for about 30 minutes.
- Melt red chocolate melts in a microwave safe bowl in 30 second increments at 50% power until completely melted.
- Once cake balls are chilled, give an additional roll to the cake balls so they’re nice and smooth.
- Dip the tip of the lollipop sticks, about ½ inch deep, into the red chocolate and insert into the cake balls. The red chocolate will harden and acts as a glue to make sure the cake balls stay on when dipping into the various colors of chocolate. Put cake balls back onto baking sheet.
- Place wax lined baking sheet in freezer again for 5 minutes.
- Remove baking sheet and dip each cake pop entirely into the red chocolate, making sure the red chocolate touches all the way to the stick.
- Allow excess red chocolate to drip off back into the bowl. Place cake pops in foam block to let the red chocolate set for at least 15 minutes.
- Melt white chocolate melts using the same method as earlier.
- Dip the top of the cake pops, making sure an exterior ring of red is visible when looking directly above the cake pops.
- Place back into foam block and let white chocolate harden for 15 minutes.
- Scoop some of the white chocolate into a piping bag or a Ziploc bag. If using a Ziploc bag, cut a small hole in the corner of the bag. Pipe on small stars, about the size of a dime or a bit smaller, onto the wax lined baking sheet. Allow white chocolate stars to harden.
- Reheat red chocolate melts in microwave for 30 second at 50% power if need be.
- Dip the top of the cake pops, less than the amount used for the white chocolate. Make sure a white rim is visible outside the new red chocolate. Allow excess to drip off back into the red chocolate.
- Place back on foam block and let the red chocolate set for 15 minutes.
- Remove white chocolate stars from the wax paper by going underneath and gently popping them off the wax paper.
- Melt blue chocolate melts using the same method as earlier.
- Dip the top of the cake pops, in the center of the newest red chocolate circle. Make sure the newest red circle is still visible when looking directly on top of the cake pop.
- Place one white chocolate star directly in the center of the blue chocolate. The star will harden in with the blue chocolate.
- Put cake pops back onto foam block to let the blue chocolate set completely.
- Bon appétit!
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