And the Oscar goes to...

2/22/2015

In honor of the big event tonight I decided to make these yummy champagne cake pops. How fitting, right? I just whipped these puppies up! See below for the recipe:

what you'll need:

vanilla cake:

1 stick unsalted butter, softened
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs, room temperature
1 cup milk
1 teaspoon vanilla

champagne cream cheese frosting:

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
4 cups powdered sugar
1 tsp. vanilla extract
splash of champagne, or more to taste

To assemble cake pops - you'll need lollipop sticks and white chocolate candy melts.

DIRECTIONS:

Prepare 2 cookie sheets lined with parchment paper.
Break your cake up into crumbles with your hands or in an electric mixer
Add frosting gradually into the cake crumbs - you want a play-dough like consistency
Using a small cookie scoop, roll dough into evenly sized balls and place on lined cookie sheets. Place all rolled cake balls into the fridge for about 15 minutes to cool.
Melt a small amount of white chocolate - using the double boil method. Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat until you have a stick in every ball. Place in freezer for about 30 minutes, or refrigerator for at least 1 hour.
Take out of the freezer. Dip each ball into the chocolate and gently tap off excess. Place onto your cookie sheet. Stick up, to dry. If you are adding glitter and/or sprinkles, you will want to sprinkle them on immediately after dipping in the chocolate.