Vanilla Bean Cake Pops are the perfect blend of convenience and creativity, turning a simple box cake mix into delightful, bite-sized treats. These charming little pops are perfect for parties, gifting, or just a fun weekend baking project with the family. Let’s dive into how we can create these delicious morsels!
Vanilla cake mix serves as our quick and easy foundation, saving time while still delivering a moist cake. Eggs, water, and vegetable oil are mixed with the cake mix to create the batter. Vanilla frosting adds moisture and flavor to the cake crumbs, helping them stick together when forming the pops. White chocolate chips and heavy cream combine to make a smooth, rich coating. Vanilla bean paste elevates the flavor with its aromatic intensity. Lastly, the lollipop sticks turn these treats into fun, portable cake pops.
These Vanilla Bean Cake Pops make excellent party favors; arrange them in a decorative vase or cake pop stand for a stunning presentation. For a festive touch, consider adding sprinkles or edible glitter to the still-wet chocolate coating. Pair them with a light, fruity punch or sparkling lemonade for a party treat that’s both fun and refreshing.
Start by preheating your oven to 350°F (175°C). Take your trusty 9x13 inch pan and give it a good greasing. This will ensure our cake doesn’t stick, making the crumbling process a whole lot easier later on. Next, prepare the vanilla cake mix as per the package directions, incorporating the eggs, water, and vegetable oil. Pour the batter into the pan, and let it bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely.
Once cooled, crumble the cake into fine crumbs using your hands or a fork in a large bowl. Add the vanilla frosting into the crumbs and mix well until the mixture is fully combined and can be easily molded. Shape this mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper. Gently insert a lollipop stick into each ball, being careful not to push it all the way through. Freeze these for about 15 minutes to help them set.
While your cake pops are chilling, let’s prepare the coating. Combine the white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until it’s smooth and creamy. Stir in the vanilla bean paste for that extra burst of flavor. Take your cake pops out of the freezer and dip each into the melted chocolate, letting any excess drip off. Place them back on the lined sheet once dipped. Finally, refrigerate the cake pops for at least 30 minutes so the coating can harden properly.
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