Taffy Apple Cake Pops
Enjoy the flavors of a caramel apple in a cake pop. Happy Fall Everyone!!
Taffy Apple Cake Pops
by Jennifer Carlisle
Ingredients:
-1/2 apple cake (any cake made with apples, it can be store bought, box or homemade) I bought a box mix at the store. I made the whole cake and used half of it for cake pops and froze the rest of the cake for another time. Follow the box directions.
-1 tbsp caramel frosting
-1/2 bag of caramel bits or individually wrapped caramel candies. (the bits are easier though, no wrapping)
-about 1/2 cup chopped walnuts ( you can also use peanuts, I just didn't have any)
-6 lollipop sticks cut in half
-cooking spray
Directions:
Bake cake according to package directions. When cake is done baking and has cooled completely, take half of the cake and place in a food processor, then place the other half of the cake in the freezer for another time. If you are looking to make more cake pops than 12 then use the whole cake and double the rest of the recipe. Turn the food processor on and process the cake into small crumbs. Then add the caramel frosting and turn the food processor on again. Let it mix until the cake and frosting forms a big ball. Take the cake out of the food processor bowl and start dividing it and rolling it into little cake balls, approximately 2 inches thick. You can make them any size you wish though. Take the balls and place them on a baking sheet lined with waxed paper and sprayed with cooking spray, and place in the fridge for 1-2 hours. While the cake balls are cooling, melt caramel bits or candy pieces in a small bowl or a double boiler. Take the cake balls out of the fridge and take a lollipop stick and dip the tip of it into the hot melted caramel, then stick the dipped stick into each cake ball. Then pick up each cake ball and dip the bottom into the melted caramel and place them back onto the wax paper. Once you have dipped each of the bottoms into the caramel, then take a spoonful of caramel and drizzle it over the tops and sides of each cake ball. After you drizzle each cake ball with caramel, make sure to sprinkle a pinch of the chopped walnuts on top, so they will stick. Each cake ball should have a stick, be covered in caramel and sprinkled with nuts. Place the baking sheet with the taffy apple pops in the fridge and allow to set for a few hours. For presentation if you would like you can also place them into small white muffin liners.
This recipe makes 12 cake pops.
Taffy Apple Cake Pops
by Jennifer Carlisle
Ingredients:
-1/2 apple cake (any cake made with apples, it can be store bought, box or homemade) I bought a box mix at the store. I made the whole cake and used half of it for cake pops and froze the rest of the cake for another time. Follow the box directions.
-1 tbsp caramel frosting
-1/2 bag of caramel bits or individually wrapped caramel candies. (the bits are easier though, no wrapping)
-about 1/2 cup chopped walnuts ( you can also use peanuts, I just didn't have any)
-6 lollipop sticks cut in half
-cooking spray
Directions:
Bake cake according to package directions. When cake is done baking and has cooled completely, take half of the cake and place in a food processor, then place the other half of the cake in the freezer for another time. If you are looking to make more cake pops than 12 then use the whole cake and double the rest of the recipe. Turn the food processor on and process the cake into small crumbs. Then add the caramel frosting and turn the food processor on again. Let it mix until the cake and frosting forms a big ball. Take the cake out of the food processor bowl and start dividing it and rolling it into little cake balls, approximately 2 inches thick. You can make them any size you wish though. Take the balls and place them on a baking sheet lined with waxed paper and sprayed with cooking spray, and place in the fridge for 1-2 hours. While the cake balls are cooling, melt caramel bits or candy pieces in a small bowl or a double boiler. Take the cake balls out of the fridge and take a lollipop stick and dip the tip of it into the hot melted caramel, then stick the dipped stick into each cake ball. Then pick up each cake ball and dip the bottom into the melted caramel and place them back onto the wax paper. Once you have dipped each of the bottoms into the caramel, then take a spoonful of caramel and drizzle it over the tops and sides of each cake ball. After you drizzle each cake ball with caramel, make sure to sprinkle a pinch of the chopped walnuts on top, so they will stick. Each cake ball should have a stick, be covered in caramel and sprinkled with nuts. Place the baking sheet with the taffy apple pops in the fridge and allow to set for a few hours. For presentation if you would like you can also place them into small white muffin liners.
This recipe makes 12 cake pops.
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