Cake Pops

Okay friends, settle in and stay awhile. This recipe is easy, but it takes a looooong time to finish. The outcome? Totally worth it!

Uh-oh.... did I lose you already? Look at this adorable little guy and hang in there:



Ingredients:

• 1 13x9 baked cake (I used chocolate cake from a box. Why reinvent the wheel?!?!)
• 1 can cream cheese frosting
• 1 small flower shaped cookie cutter (I think mine is about 1.25")
• Chocolate almond bark
• Pink candy melts (I found these at Michaels for only $1.29!!!)

• Bowls for dipping
• Wax paper
• Aluminum foil
• Sprinkles and m&ms

Directions:

• Bake a cake (from scratch or via box mix). Cool completely.
• Crumble cake into a fine consistency.

• Add cream cheese frosting (I didn't use a whole can... but that's just me). Blend together using the back of a large spoon. Blend thoroughly.
• Roll mixture into 1.5" size balls and lay on wax paper covered cookie sheet.
• Cover with aluminum foil and place in freezer for about 15-20 minutes.
• Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. Take the chilled ball and roll it into more of an oval and then slide into the cookie cutter. Push it into the cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on the a wax paper covered cookie sheet. Continue with the rest...

• Once shaped, cover and return to the freezer (10 minutes)
• While cupcake shapes are chilling, begin to heat up your chocolate bark.
• Brown chocolate bark for the bottom, pink (or whatever you feel like!) for the tops.
• Follow the instructions on the package for melting. Most recommend heating for 30 second intervals and stirring in between.
• When you are ready to dip, remove from freezer and set up another wax paper cookie sheet.
• Take the cupcake shaped mix and dip the bottoms into the melted chocolate - just to the point where the mounded shape starts. Remove from chocolate and turn upside down (wiggle so that the excess starts to slide down slightly). Lay on the wax paper upside down.

• Dry completely (15-20 minutes)
• Okay I'm tired. But just hang with me.
• Once dry, dip the tops of the cupcakes in the pink chocolate. You may need to move it around a little to cover the exposed areas.
• Remove from the pink chocolate and turn right side up.
• Turn them right side up on the wax paper. Then go ahead and put an m&m on top and add sprinkles.

TA-DA! The world's most time consuming (yet adorable) cupcake!

By the way, it only made ONE bite because I wanted a picture. These are just too good!

Source: Bakerella