Sparkly Cake Pops | Recipes

Sparkly Cake Pops

(25) Ratings:
Prep Time:
Baking Time:
Makes:28 cake pops
Freezing:excellent

Serve these moist and delicious bite-sized pops that your kids will love help decorate. Cake has never been quite this much fun!

Ingredients

Cake

¼ cup 50 mL Crisco® All Vegetable Shortening
⅔ cup 150 mL granulated sugar
1 egg
1 tsp 5 mL vanilla extract
¾ cup 175 mL Robin Hood® Original All Purpose Flour
½ tsp 2 mL baking powder
pinch salt
⅓ cup 75 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

Icing

¼ cup 50 mL softened butter
2 cups 500 mL icing sugar
¼ cup 50 mL Carnation Regular, 2% or Fat Free Evaporated Milk
½ tsp 2 mL vanilla extract
Colourful sprinkles and any other of your favourite toppings for rolling

Directions

  1. Preheat oven to 350ºF (180ºC). Grease an 8” x 8” (2 L) baking dish with butter. This will keep your batter from sticking to the dish.
  2. Cake: Beat shortening and sugar, in a medium bowl, until light and fluffy. Add egg and vanilla and beat well.
  3. Combine flour, baking powder and salt in a separate large bowl. Add half of flour mixture to wet ingredients. Add evaporated milk and then remaining dry mixture. Mix well. Pour batter into prepared dish.
  4. Bake in preheated oven 30 minutes, or until a toothpick inserted in centre of cake comes out clean. Remove from oven and let cool.
  5. Icing: Place all ingredients in small bowl of electric mixer. Beat well until smooth.
  6. Place cake, when cold, in a large bowl. With clean fingers, a pastry blender or fork, crumble the cake into small crumbs.
  7. Stir in icing and keep smushing away. The icing will make the cake crumbs stick together. Once completely incorporated, place a tbsp (15 mL) of mixture into the palm of your hand and roll into balls.
  8. Decorating time! Roll your pops into the sprinkles and other toppings of your choice.

Nutritional Information

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