Summer is fast approaching and will end just as quickly as it begins. So, I believe it is our duty to soak every sun shining, pool glistening day, and add-in delicious summertime desserts!
How To Make Cake Pops With Cake Mix
Cake Pop Ingredients
- Chocolate Cake prepared
- Chocolate Frosting amount depends on the moistness of the cake.
- 2 boxes Premium white chocolate
- cake pop sticks
- Add cake to a large bowl.
- Crumble until it resembles fine crumbs
- Add in frosting a little bit at a time until the cake is moist and can hold a ball shape, yet is still slightly crumbly. (Use your hands to incorporate the frosting into the cake crumbs)
- Using a mini ice cream scoop, scoop out two scoops worth of cake mixture.
- Roll the mixture into a tight ball and place it on a plate.
- Repeat until all the cake mixture has been rolled into balls.
- Melt 2-4 ounces of white chocolate in the microwave.
- Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.
- Freeze for about 20 minutes.
- Meanwhile, prepare all of your decorating supplies.
- Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball.
- Remove cake balls from the freezer.
- Dip cake balls carefully into the chocolate until covered.
- Let the excess chocolate drip off. Swirl and tap gently if needed.
- Add the sprinkles while the chocolate is still wet. It will harden quickly.
- Stick the decorated cake pop into a styrofoam block to finish setting.
- Place into the freezer to speed up setting time.
- Cover with a clear treat bag & ribbon for gift giving, if desired.
- Store in a cool area in a single layer, in an airtight container.
Russian Honey Cake
For the cake layers:
- 7 tablespoons (100g) butter
- 4 tablespoons (80g) Honey
- 1 teaspoon (5g) baking soda
- 3½ cups (450g) flour
- 3 eggs
- 3/4 cup (150g) Sugar
For the cream:
- 2¼ cups (515g) sour cream
- 1 cup (240ml) Heavy cream
- 1½ cups (190g) Powdered sugar
- 1 teaspoon vanilla extract
1. Preheat the oven to 350F (175C).
2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved.
3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms.
4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan.
5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs.
6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth.
7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake.
8. Refrigerate the cake overnight.
Easy Strawberry Shortcake
- 1 quart fresh strawberries, sliced
- ¼ cup white sugar
- 1 (12 ounce) package prepared sponge cake dessert cups
- 1 (7 ounce) can whipped cream, or to taste
- Place strawberries in a container with a lid; add sugar and stir to coat. Place the lid on the container and refrigerate until the sugar has dissolved at least 15 minutes.
- Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.