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How to Make Starbucks Cake Pops: Step 1 - Make cake mixture in a large bowl and bake in the oven according to box instructions. Then let the cake cool at room temperature. Step 2 - Remove the cake from the pan. Remove the brown outside layer from the cake and throw away.
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Step 9. Dip each cake pop stick into the melted candy. Then place them into the cake balls about halfway through the balls. Finally, place in the freezer for 10 to 15 minutes. Step 10. Remove the cake pops from the freezer and dip into the melted candy melts. Step 11.
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To make the batter for your cake, start by combining the dry ingredients in a separate bowl. Add in the flour, baking powder, and salt, and stir. Then, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream until fluffy, and then add the eggs one at a time.
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Check out the highlights below, but for the exact instructions, find the recipe card at the bottom of the post. 1: Prepare and bake the cake according to the package directions. 2: Add oil and eggs or whatever ingredients are needed. 3: Stir until blended. Pour into greased 13 x 9 inch cake pan.
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Microwave on 50% power for 60 seconds. Add 1/2 tablespoon of shortening and stir gently. Return to the microwave and heat in 30-second intervals on 50% power, stirring in between, until the wafers are melted and silky smooth. Dip one tip of a cake pop stick into the melted wafers, about 1/2 inch deep.
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Microwave candy melts in 30-second intervals until fully melted, stirring each time. Assemble. Set up an assembly line with popsicle sticks, melted candy, sprinkles, and a cake pop stand or Styrofoam block. Dip. Take 3 cake balls from the fridge and dip sticks ½ inch into melted candy. Insert.
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In a large bowl add 1 package of chocolate cake mix, 1 1/4 cup water, 1/3 cup vegetable oil, and 3 eggs. Using an electric hand mixer to combine all the ingredients together. Now spray a 9×13 inch baking pan with non-stick spray and pour the cake batter in. Bake at 350 degrees Fahrenheit for about 30-35 minutes.
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Once the cake balls are firm, melt the candy coating in the microwave according to the package directions. Dip each cake ball in the coating, allowing any excess to drip off. Then, roll, sprinkle or drizzle with toppings of your choice. Insert the cake pops into a foam block or acrylic cake pop stand. Let stand until set.
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Instructions. Use a food processor to reduce the cookies to crumbs. Add the cream cheese and pulse until a dough forms. Scoop the dough out to balls and place on a parchment paper lined sheet pan. Melt a small amount of the white chocolate, dip one end of the stick into the melted chocolate then into the cake pop.
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When all are complete, place in the freezer for 15 or so minutes. In the meantime, add the rest of the candy melts to your pan and once melted add your shortening. Transfer your coating to a tall glass. Remove your cake pops from the freezer and, one by one, dunk into the glass.
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Preheat the oven to 350 degree fahrenheit. In a large bowl use a hand mixer to blend together the salt and butter. Then add the sugar and blend everything together again. Add 2 eggs to the bowl along with the vanilla and almond extract. Mix the rest of the wet ingredients together.
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1: Bake the cake according to the package directions and let it cool. 2: Crumble the cake and mix in the frosting. Then, roll the mixture into balls. 3: Dip the tip of popsicle sticks into melted chocolate and push the chocolate covered ends into the balls. Chill in the freezer.
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In a large bowl, blend the cake mix, milk, eggs, vegetable oil, vanilla, and almond extract until well-combined. Pour the batter into the greased pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Baking times may vary depending on the type of pan or baking dish used.
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Preheat the oven to 350 degrees F and lightly grease a 9″ x 13″ cake pan. Set aside. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate, larger bowl, use an electric mixer to beat the butter and sugar until it is light and fluffy.
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Bake the vanilla cake, let it cool and remove the outer brownish layer with a knife. Crumble the cake into small pieces and mix it with the frosting. Form the crumbs into cake balls. Dip the end of a cake pop stick into melted candy melts and insert the stick halfway through each cake ball. Freeze the vanilla cake pops for 15 minutes.
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Assemble the cake pops: Heat the candy melts in a mug in the microwave for 30-second intervals, stirring in between, until the consistency is smooth. Dip the tips of the lollipop sticks into the melted chocolate, and insert a stick into each cake pop. Place the cake pops in the freezer for 10 minutes to harden and set.
