A ridiculously easy holiday cake pop recipe that is made in the microwave. I know what you’re thinking… “Cake in the microwave?” I was suspicious too, but Anyday Cookware bowls are built to turn ingredients into delicious snacks and meals SUPER fast. Check them out OR just bake the cake instead.
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• Gingerbread Cake Box Mix – I used Betty Crocker
• 1 cup (2 sticks) unsalted butter, softened
• 16 oz cream cheese softened
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 5 cups powdered sugar
• 2 bags of white chocolate chips
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
• Start with microwaving or baking your cake. Follow the cake box ingredients and mixing instructions.
• Lightly grease the Anyday cookware dish with cooking spray and line the bottom with a cutout circle of parchment paper.
• In a separate bowl, prepare cake batter to package directions.
• Use the Large Deep or Large Shallow Anyday bowl and our half of the batter in. Cook uncovered in the microwave for 9-10 minutes for each cake, or until an inserted toothpick comes out clean.
• Allow the cake to cool completely before unmolding, about 10-15 minutes. Repeat with remaining batter.
• While the cakes cool, prepare the frosting: In a bowl, whisk remaining ingredients (aside from the white chocolate) until light and fluffy. Then, break up the cakes into the frosting and combine.
• Scoop 1-2 inch balls of the cake/frosting mixture and roll in hands until the cake pops are firm.
• Place cake pops in the refrigerator for 20 minutes.
• Microwave white chocolate in 30 second increments until the chocolate is melted and smooth. Mix in 6-7 drops of green food coloring.
• Remove cake pops from the refrigerator and dip into the white chocolate, then place on a pan lined with non-stick aluminum foil.
• Sprinkle rainbow sprinkles or preferred topping.
Allow the chocolate to harden (about 20 minutes) and serve!
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