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Instructions. Preheat oven to 350°F. Add the cake mix, eggs, oil and water to the bowl of your mixer and mix on medium speed for 2 minutes. Add the gender color you need (blue or pink) food coloring, about 2 teaspoons is enough. Mix through again. Add the colored cake batter to a lightly greased 9x13" baking dish.
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25 Festive Cake Pops for All Your Parties, Holidays and Bake Sales. By: Julie Hines. May 13, 2022. Save Collection. With the right decorations, cake pops are the perfect single-serve treat for any.
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1. Bake your cake according to the box. It's easiest to just make it in a 13×9 inch pan. Remove from oven and cool completely. 2. Once cake is COMPLETELY cooled, crumble it up. No need for a food processor or anything like that - just mash it up with your hands. 3. Add 3/4 container of frosting of your choice.
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Place these in the freezer for 15 minutes to harden. Place the pink coating discs in a cup or bowl deep enough to dip the cake pops. Microwave them in 30 second intervals, stirring in between until 3/4 melted. Remove and continue to stir until completely melted. Do not overheat the mixture.
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Cool The Cakes: Chill in the fridge for 30 minutes. Dip And Decorate: Melt the remaining wafers and crisco until the mixture is silky smooth. Pour the melted mixture into a deep bowl or cup and dip each cake pop into chocolate. Carefully pull it out, allow the excess to drip off, and immediately top with sprinkles.
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1. Bake the cake: Bake your cake according to the package instructions and allow to fully cool. 2. Add the frosting and mix: Spoon the baked cake into a large mixing bowl. Add 1/2-2/3 of the container of frosting. Using the full container makes the cake pops a bit too soft and harder to work with once we dip them in chocolate.
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In a bowl, crumble cake into fine crumbs and mix in about ¾ of the container of frosting. Form cake mixture into 1½ inch balls. Place balls covered in the fridge for an hour or more. Decoration. Melt blue wafers in the microwave on 50% power for 30 second intervals. Stirring after each interval until melted.
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Fill the bowl with candy melts, then melt in the microwave according to the package directions. Holding a cake pop by the stick, dip it into the melted candy, rotating to coat. Remove the cake pop from the candy and gently tap the stick on the edge of the bowl, allowing the excess candy to drip off.
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Bake your cake according to the box. It's easiest to just make it in a 13×9 inch pan. Remove from oven and cool completely. 2. Once cake is COMPLETELY cooled, crumble it up. No need for a food processor or anything like that - just mash it up with your hands. 3. Add 3/4 container of frosting of your choice.
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Add food coloring to the batter. For this cake, I added about a 1/4 teaspoon of blue gel food coloring to the cake batter. Allow the cake to cool, then crumble into a very large bowl - feel free to use your fingers if you're the messy type, I prefer a wooden spoon. Add spoonfuls of icing to the crumbs and mix.
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In a medium heat proof mixing bowl over a saucepan of simmering water, melt 1 tablespoon of shortening. Once shortening is melted, add 1 bag of the candy melts and stir until fully melted and smooth. Pour into a tall glass and allow to cool for 5 minutes before dipping, to avoid cracking.
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Spray sheet cake pan or baking sheet with nonstick spray. In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then remove.
