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Bride and Groom Cake Pops

Bride and Groom Cake Pops
Recipe

These adorable yet elegant cake pops are perfect for any wedding celebration!



 

Ingredients:

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For the Cake Pops

1. Bake cake according to package directions in any size cake pan.
2. Remove cake from oven, trim off edges of cake and immediately dump into a large bowl.
3. It's easiest to use a food processor, but you can use a fork for this step. Break up the cake into crumbs and then combine the frosting with the cake. If you're doing this using a fork, it's easier to do it while the cake is still warm.
4.

Line a cookie sheet with wax paper.

5. Roll cake mixture into golf ball sized balls (or a little smaller) or use a scoop for uniform sizing. Set on cookie sheet.
6. Put individual cake balls on a sucker stick and leave the stick in as a "handle." Place on a cookie sheet lined with wax paper and put into the freezer for 2 hours

For the Grooms

1.

After the balls are chilled, melt 1lb of the WHITE chocolate according to instructions that came with your Chocoley chocolate. Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.

If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.

Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate
2. Using the "handle" from a stick, add one frozen cake ball at a time to the melted WHITE chocolate and turn to coat.
3. Place on Heavy Weight Dipping Sheets and refrigerate until set.
4.

Melt your DARK Chocolate according to the instructions that came with your chocolate.
5. Once the white chocolate has set, hold the cake pop by the stick and dip into dark chocolate at a 45° angle on one side, and then the next side to make the jacket. Return to the refrigerator to set
6. Melt Drizzle & Design DARK Chocolate according to the instructions that came with your chocolate
7. After both flavors are set up, use Chocoley Drizzle & Design Dark chocolate to draw a bow tie and buttons. Return to refrigerator to set.

For the Brides

1.

Melt the Remaining WHITE Chocolate according to the instructions that came with the chocolate.

Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate
2. Using the "handle" from a stick, add one frozen cake ball at a time to the melted WHITE chocolate and turn to coat.
3. Place on Heavy Weight Dipping Sheets and refrigerate until set.
4. Melt your Drizzle & Design WHITE Chocolate according to the instructions that came with your chocolate.
5. Once the white chocolate has set, decorate with Drizzle & Design Chocolate in desired pattern and immediately sprinkle with White Non-Pareils.
6. Return to refrigerator until set
  Store finished cake pops at room temperature in low humidity.