St. Patrick’s Day Spiked Cake Pops
Prep time :
Bake/Cook time :
20 - 24 pops
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- Green food coloring gel
- Dark Chocolate Guinness Cake with Bailey's Buttercream
- 2 cups chocolate candy disks / almond bark
- 24 lollipop sticks
- 24 mini pipettes (available online)
- Bailey’s liqueur (or chocolate milk)
- 1 cup white candy disks
- The day before preparing your cake pops, color the sugar. Mix sugar and food coloring in a plastic baggie and massage to coat and color evenly. Pour sugar on to a paper towel and leave it uncovered overnight to dry.
- Bake cake as directed and allow time to cool. Prepare just 1/3 of buttercream recipe. Combine cake and 3 tablespoons of buttercream in a stand mixer and blend until it forms a dough ball where no cake crumbs or frosting is visible. It should hold shape when pressed in your palm and have the consistency of play-doh.
- Measure 1 tablespoon of dough, roll smooth on your hands and place on a cookie sheet lined with wax paper. Repeat with all dough. Once cake balls are rolled, place them into fridge.
- Prepare pipettes by trimming down to 1/2 inch in length. Pour a small amount of Bailey’s into a bowl and squeeze pipette sucking up liquid. Repeat until all pipette are full. Tap off any drips and set filled pipettes aside.
- Melt chocolate candy disks or almond bark according instructions.
- Remove cake balls from fridge. Dip 1/4 inch of the lollipop stick into melted candy coating and insert into cake ball. Stand cake ball up and complete with remainder of sticks.
- Dip cake ball straight into melted candy coating and tap of excess. This will result in a smooth coating. While coating is wet, insert filled pipette and stand up or place down (candy apple style) to dry.
- If you notice leaking from around pipette, it’s the oil from the cake and frosting, not liquid in the pipette. Gently wipe off oil and decorate as directed.
- Once all pops are coated and dry, melt white candy disks according to instructions. Place half of melted candy into a baggie and snip off a small corner making a piping bag. Drizzle candy around pop and coat with your green sugar. Set aside to dry.
- Cake pops should be refrigerated. Place them in a plastic container and store in the fridge until ready to serve. Cold pops from fridge are susceptible to condensation forming on chocolate, so serve immediately or bring to room temperature in container to avoid it.
- Enjoy Spiked Cake Pop by removing the pipette and “shooting” it into your mouth then taking a bite of cake pop.
- Can be made with a variety of infused flavors.
IMPERIAL SUGAR INSIGHT
Recipe developed for Imperial Sugar by Karen Granrud @PintSizedBaker.
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