Contributing Monkie Callie England
Published on August 2, 2011
Photographer: Callie England
Let it be known, I am that lady who will one day make origami animals out of my children’s sandwiches.
After spending eons of time obsessing over cake pops, I finally had the opportunity to make them for a holiday party that my mom and I hosted wednesday night. What I thought would be an easy feat, ended up consuming three whole days of free time. I kid you knot, it made gourmet raw food, seem easy! It’s one thing to dehydrate for 24 hours, but it’s a whole other thing, to actually be doing something for 24 hours! Let’s just say, I questioned my sanity far too many times than I’m comfortable with in those three days.
Work aside though, the final result was nothing short of complete gratification. And although I told mom I’d never make these again, I’ve already started to plan cake pops for Valentines Day – What can I say, It’s hard to deny my genetic makeup…
So with that, here is the vegan friendly, oh-so-not-healthy, cake pop recipe:
For the Vegan Cake Pops
2 boxes of vanilla Duncan Hines cake mix (vegan)
1.5 containers of vanilla Duncan Hines frosting (vegan)
3 bags of ghirardelli semi-sweet chips (vegan)
2 containers of holiday sugar sprinkles
1 package of wilton treat bags
3 rolls of decorative ribbon cut into 7-8″ strips.
Instructions For Vegan Cake Pops:
1. Cook cakes according to directions – use your favorite egg replacer. Once cakes are cooked and have cooled, crumbles cakes into a large mixing bowl. Add frosting and mix well (I heated the frosting a bit to make the mixing a bit easier).
2. Once cake and icing are mixed well (dough-like consistency), use a small cookie scoop and scoop equal parts onto a cookie sheet. Roll cake mixture into balls and place in refrigerator for a few hours.
3. Melt chocolate chips in a double broiler.
4. Take one end of the lollipop stick and dip in chocolate (about 1 cm worth). Stick end of stick into the middle of cake ball and set aside. Continue with the rest of the cake balls – then let sit in fridge until firm.
5. Take one cake pop on stick and dip in melted chocolate. Swirl pop on the side of pan gently to prevent an excess build up of chocolate.
6. Sprinkle cake pop with sprinkles.
7. Place cake pop right side up in styrofoam and let cool.
8. Once cake pops have cooled, cover with a small wilton treat bag and tie with ribbon.
9. Now, take a nap and get ready for a long night!!
10. And, repeat a million times more
For the sticks:
1 roll red satin ribbon
2 packages of wilton 6″ lollipop sticks
Using a hot glue gun, secure top of ribbon to one end of a lollipop stick. Spiral ribbon down and secure at bottom.
If you have more balls than you do sticks, make cake ball truffles!
One word: Delicious. For such an elementary recipe (cake box mix, what!?), these are pretty darn good. My co-workers were obsessed, noting that they ‘tasted like chocolate chip cookie dough’ and that they were ‘the best vegan food ever’… Ha – I love it!