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Lollipop Cake

Makes: 12 to 16 servings Yield: 12 to 16 servings
Prep 1 hr 45 mins Cool 1 hr
Lollipop Cake
Ingredients
  • 1  recipe Yellow Cake or Classic Chocolate Cake or 1 package 2-layer-size cake mix (any flavor)
  • 1  recipe  Creamy White Frosting or Butter Frosting or two 16-ounce cans creamy white frosting
  • 1 16  ounce package  fondant
  •  Pink, blue, green, yellow, and purple paste food colorings
  •  Powdered sugar
  •  Coarse decorating sugar
  • 1/4  cup  white candy coating disks
  • 1  pretzel rod
  •  Nonpareils
  •  Ribbon (optional)
Directions

1. Prepare, bake, and cool Yellow Cake as directed for two 8-inch round layers. Spread top of one cake layer with Creamy White Frosting; top with second cake layer. Frost top and sides of cake with frosting.

2. For fondant lollipop, divide fondant into five portions. Using gloved hands, knead a different color of paste food coloring into each portion of fondant (if necessary, microwave fondant, one portion at a time, on 100 percent power (high) for 5 to 10 seconds or until soft enough to handle). On a surface dusted lightly with powdered sugar, roll each tinted portion into a 2-foot-long rope. Brush ropes with a little water and press together to make one rope. Roll the combined rope until sides are smooth. Twist the rope to mix colors and continue rolling into a 6-foot rope (rope will be about 3/4 inch thick). On a baking sheet, coil rope to make an 8-inch circle, trimming excess if necessary. Place circle on top of cake. Sprinkle with coarse sugar.

3. Place candy coating in a small microwave-safe bowl. Microwave on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Holding the pretzel rod over bowl, spoon melted candy coating over pretzel to cover, allowing excess to drip off. While coating is still wet, sprinkle with nonpareils. Place on waxed paper and let stand until set. If desired, tie a ribbon around the coated pretzel. Insert pretzel into cake for lollipop stick. Cover cake with plastic wrap and serve within 24 hours to prevent fondant from hardening. If desired, remove fondant coil before serving.

Butter Frosting

Yield: about 4 1/2 cups frosting
Start to Finish 20 mins
Ingredients
  • 3/4  cup  butter, softened
  • 2  pounds  (about 8 cups) powdered sugar
  • 1/3  cup  milk
  • 2  teaspoons  vanilla
  •  Milk
  •  Food coloring, optional
Directions

1. In an extra-large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in 1/3 cup milk and vanilla. Gradually beat in the remaining powdered sugar until smooth. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. This frosts tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9-inch cake or 10-inch fluted tube cake.)

From the Test KitchenCitrus Butter Frosting:
  • Substitute lemon or orange juice for the milk and add 1/2 teaspoon finely shredded lemon or orange peel.
Chocolate Butter Frosting:
  • Substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the powdered sugar.
Coffee Butter Frosting:
  • Add 1 tablespoon instant espresso coffee powder or coffee crystals with the powdered sugar or substitute strong brewed coffee for the milk.
Peppermint Butter Frosting:
  • Substitute 1/2 teaspoon peppermint extract for the vanilla and tint pink with red food coloring.
Almond Butter Frosting:
  • Substitute 1/2 teaspoon almond extract for the vanilla.
Milk Chocolate Butter Frosting:
  • Melt 1 cup milk chocolate pieces and beat into the butter before adding the powdered sugar.
Peanut Butter Butter Frosting:
  • Beat 1/2 cup peanut butter into the butter before adding the powdered sugar.
Spice Butter Frosting:
  • Add 1 to 2 teaspoons apple pie spice or pumpkin pie spice with the powdered sugar.
Strawberry Butter Frosting:
  • Beat 1/3 cup strawberry jam into the butter before adding the powdered sugar.
Irish Cream Butter Frosting:
  • Substitute Irish cream liqueur for the milk.
Nutrition Facts (Lollipop Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 820,
  • Fat, total (g) 32,
  • chol. (mg) 79,
  • sat. fat (g) 13,
  • carb. (g) 129,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 6,
  • Trans fatty acid (g) 3,
  • fiber (g) 1,
  • sugar (g) 106,
  • pro. (g) 5,
  • vit. A (IU) 482,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 55,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 327,
  • Potassium (mg) 94,
  • calcium (mg) 124,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Creamy White Frosting

Yield: about 3 cups
Start to Finish 20 mins
Ingredients
  • 1  cup  shortening
  • 1 1/2  teaspoons  vanilla
  • 1/2  teaspoon  almond extract
  • 1 16  ounce package  powdered sugar (about 4 cups)
  • 3 - 4  tablespoons  milk
Directions

1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.

Nutrition Facts (Lollipop Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 820,
  • Fat, total (g) 32,
  • chol. (mg) 79,
  • sat. fat (g) 13,
  • carb. (g) 129,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 6,
  • Trans fatty acid (g) 3,
  • fiber (g) 1,
  • sugar (g) 106,
  • pro. (g) 5,
  • vit. A (IU) 482,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 55,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 327,
  • Potassium (mg) 94,
  • calcium (mg) 124,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Creamy White Frosting)
  • cal. (kcal) 298,
  • Fat, total (g) 16,
  • chol. (mg) 0,
  • sat. fat (g) 4,
  • carb. (g) 38,
  • Trans fatty acid (g) 2,
  • fiber (g) 0,
  • pro. (g) 0,
  • sodium (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Yellow Cake
Makes: 12 to 16 servings
Start to Finish 20 mins
Ingredients
  • 3/4  cup  butter
  • 3  eggs
  • 2 1/2  cups  all-purpose flour
  • 2 1/2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1 3/4  cups  sugar
  • 1 1/2  teaspoons  vanilla
  • 1 1/4  cups  milk
Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.

2. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s).

3. Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Nutrition Facts (Lollipop Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 820,
  • Fat, total (g) 32,
  • chol. (mg) 79,
  • sat. fat (g) 13,
  • carb. (g) 129,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 6,
  • Trans fatty acid (g) 3,
  • fiber (g) 1,
  • sugar (g) 106,
  • pro. (g) 5,
  • vit. A (IU) 482,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 55,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 327,
  • Potassium (mg) 94,
  • calcium (mg) 124,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Yellow Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 342,
  • Fat, total (g) 14,
  • chol. (mg) 885,
  • sat. fat (g) 8,
  • carb. (g) 51,
  • fiber (g) 1,
  • pro. (g) 5,
  • sodium (mg) 257,
  • Percent Daily Values are based on a 2,000 calorie diet
Classic Chocolate Cake
Makes: 12 servings
Start to Finish 20 mins
Ingredients
  • 3/4  cup  butter
  • 3  eggs
  • 2  cups  all-purpose flour
  • 3/4  cup  unsweetened cocoa powder
  • 1  teaspoon  baking soda
  • 3/4  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 2  cups  sugar
  • 2  teaspoons  vanilla
  • 1 1/2  cups  milk
Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of two 882-inch square baking pans or 91 1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Or grease and lightly flour one 1392-inch baking pan or 10-inch fluted tube pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared pan(s), spreading evenly.

3. Bake for 35 to 40 minutes for 8-inch pans or 139-inch pan, 30 to 35 minutes for 9-inch pans, 45 to 50 minutes for 10-inch tube pan, or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers or tube cake in pan(s) on wire rack(s) for 10 minutes. Remove cake layers or tube cake from pan(s); peel off waxed paper if present. Cool completely on wire rack(s). Or place 139-inch cake in pan on a wire rack; cool completely. Frost with desired frosting

Nutrition Facts (Lollipop Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 820,
  • Fat, total (g) 32,
  • chol. (mg) 79,
  • sat. fat (g) 13,
  • carb. (g) 129,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 6,
  • Trans fatty acid (g) 3,
  • fiber (g) 1,
  • sugar (g) 106,
  • pro. (g) 5,
  • vit. A (IU) 482,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 55,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 327,
  • Potassium (mg) 94,
  • calcium (mg) 124,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Classic Chocolate Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 354,
  • Fat, total (g) 14,
  • chol. (mg) 86,
  • sat. fat (g) 9,
  • carb. (g) 54,
  • fiber (g) 2,
  • pro. (g) 6,
  • sodium (mg) 330,
  • Percent Daily Values are based on a 2,000 calorie diet

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