Gingerbread Cake Pop
- Preheat oven to 350 degrees and line a half sheet tray with parchment paper and spray with cooking spray.
- Cream butter and sugar on med/high speed with an electric mixer. Add eggs, one at a time, beating after each. Add molasses, mixing to combine.
- In a separate bowl combine flour, baking soda, salt and spices. With mixer on low speed, add flour mixture in three batches, alternating with boiling water.
- Pour batter into prepared pan (mixture will be runny). Bake for 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan.
Cream Cheese Icing
- Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer. Gradually add in confectioners sugar, mixing well to combine. Stir in vanilla extract until incorporated.
- Crumble the cooled cake by hand or in a food processor until you have fine crumbs. In a mixing bowl, pour in crumbs and add 1 - 1 1/2 cups frosting (the rest can be refrigerated and stored for another use). Mix with the paddle attachment of a mixer on low speed until mixture holds together and has the consistency of play-doh or wet sand.
- Line a baking sheet with wax paper or parchment and using the small ice cream scoop, measure out level scoops. Roll each scoop into a ball (alternatively you can use a cake pop baller or the easy roller to roll out the balls) and place on the lined baking sheet. Chill the balls for 2 hours in the refrigerator or freeze 20 minutes.
- Remove about 10 balls at a time and allow to to sit at room temperature for about 5 minutes before dipping.
- Melt the white coating according to the package instructions and thin with a drop of canola oil if necessary. Dip the end of each lollipop stick or straw into the coating, then stick in each ball and allow to harden before dipping. Dip each ball and tap off extra coating, tapping on your hand holding the stick, not the stick directly. Place in Styrofoam block and allow to harden.
- Melt about 1 cup of the green candy melts according to package directions and thin with a drop of canola oil if necessary. Pour the melted wafers into a pastry bag either fitted with a small (#2) round tip or the end snipped off (no bigger than the tip of a pencil). Pipe swirls for vines on each pop and allow to dry. Melt about 1/2 cup of the red candy melts according to package directions. Pour the melted wafers into a pastry bag either fitted with a small (#2) round tip or the end snipped off (no bigger than the tip of a pencil). Pipe groups of three dots on the vines for the berries.
From the Test Kitchen
Cake Pop Tips
Don't add too much frosting to the mix. The crumbled cake and frosting should mix together to form a play-doh-like consistency, not too wet or too dry
After forming the balls and chilling, let them warm up just a bit before dipping. They have a tendency to crack if the balls are too cold and the coating too warm.
Don't overheat the candy melts. My rule of thumb is to heat it in 30 second increments in the microwave and stir well each time. I also heat mine at 50-60% power....trust me...low and slow prevents a gloppy mess!
If your melted coating is too thick, add a drop or two of canola oil and mix well.
The biggest tip...don't sweat it if they're not perfect the first time you make them! It takes a little practice but soon you'll find a rhythm.