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The No-Candy-Melt Cake Pop Recipe Ingredients: To create these homemade cake pops, you will need the following ingredients: 1 box cake mix (vanilla cake, chocolate cake, or red velvet cake)For a unique twist, consider using crushed Oreos instead of cake.; Frosting (I recommend vanilla buttercream frosting, or cream cheese frosting for red velvet cakes)
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How to make chocolate cake pops. 1. Bake the cake: Bake your cake according to the recipe and allow to fully cool. 2. Add the frosting and mix: Spoon the baked cake into a large mixing bowl. Add 1/2 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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Place the baking sheet with the cake pops in the refrigerator for about 1 hour to firm up. While the cake pops are chilling, melt the white candy melts or white chocolate chips in a microwave-safe bowl according to the package instructions. Stir until smooth and fully melted. Remove the cake pops from the refrigerator.
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Preheat oven to 350°F (177°C). Grease a 9-inch pan ( round or square) or 9-inch springform pan. Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl.
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Once the cake pops are formed, you can melt the chocolate chips using a double boiler or the microwave, and then dip the cake pops into the melted chocolate to coat them. Tips and Tricks. Using chocolate chips for cake pops can be a fun and creative process, but there are a few tips and tricks to keep in mind for the best results.
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The best way to melt chocolate for cake pops is using the double boiler method. This method ensures that the chocolate melts evenly and does not burn. 2. Can I use chocolate chips to make cake pops? Yes, you can use chocolate chips to make cake pops. However, melting wafers or candy melts are a better choice because they have a smoother texture.
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Form cake mixture into rounded balls and place on a parchment lined baking sheet. Melt ¼ cup chocolate chips in the microwave, stirring every 30 seconds until melted. Dip one end of a cake pop stick into the melted chocolate and then insert it into the cake ball. Repeat with all the cake balls.
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Using chocolate chips in cake pops is a great idea if you want to add a rich and decadent flavor to your treats. The chocolate chips will melt when the cake is baked, creating pockets of gooey chocolate throughout the cake pop.
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Place each cake pop onto a baking sheet and transfer to the freezer for about 15- 20 minutes. Don't keep them there too long or they will become too cold and cause the hot melted candy to crack after you dip them. Thin out the candy melts before dipping- Meanwhile, melt the rest of the candy in a bowl.
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Melting Times for the Microwave. Milk chocolate chips: 1/2 cup takes 1 minute, or 2 30-second blasts on high heat, to melt. Dark chocolate chips: 1/2 cup takes 1 minute, or 2 30-second blasts on high heat, to melt. White chocolate chips: 1/2 cup takes 45 seconds, or 1 30-second blast and 1 15-second blast on high heat, to melt.
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Preheat the oven to 350°F and prepare an 8 inch round cake pan or 8x8 square baking pan. STEP TWO: In a large bowl, whisk flour, cocoa powder, salt, sugar, baking soda, and baking powder together. Mix in the egg, vanilla, and oil, then add the milk. Pour in the hot water and whisk until smooth.
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In a large bowl add 1 package of chocolate cake mix, 1 1/4 cup water, 1/3 cup vegetable oil, and 3 eggs. Using an electric hand mixer to combine all the ingredients together. Now spray a 9×13 inch baking pan with non-stick spray and pour the cake batter in. Bake at 350 degrees Fahrenheit for about 30-35 minutes.
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Experiment with flavored coatings like mint, caramel, or peanut butter for added richness. Melt the chocolate in a microwave-safe bowl or using a double boiler. Stir frequently until smooth and glossy. Hold the cake pop by the stick and dip it into the melted chocolate, swirling it gently to ensure even coverage.
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Using a hand or stand mixer, beat the cold heavy whipping cream, cacao and sugar together until you see stiff peaks. Combine the whipped cream with the crumbled cake mixture. Work it together until perfectly smooth. Using a cookie scoop, portion out a small amount of the batter and roll it into a ball in your hands.
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Begin by placing chocolate chips in a microwave-safe bowl. It's important to use high-quality chocolate for the best results. Microwave the chocolate in 30-second intervals, stirring between each interval. This will help prevent the chocolate from overheating and becoming clumpy. Once the chocolate is almost fully melted, continue stirring.
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One of the best ways to melt white chocolate chips is by using a double boiler. This method is gentle and ensures that the chocolate melts evenly without scorching. Simply fill the bottom of the double boiler with water and bring it to a simmer. Then, place the white chocolate chips in the top portion of the double boiler and stir occasionally.
