Birthday Cake – Cake PopsAugust 23, 2016 By Cathy — 18 Comments
Celebrating a birthday? These birthday cake – cake pops are just the way to get the party started!
We had cause to celebrate this past weekend. Two birthdays! My husband got one year older and we celebrated my good friend’s little girl turning 5. Turns out, no matter what the age, these mini birthday cake – cake pops bring just the right amount of whimsy and fun to any celebration.
Birthdays are a funny thing. It seems the older you get, the less you’re supposed to care about celebrating. Whereas when you’re turning 5, it’s perfectly acceptable to run around practically shaking with glee at the thought. Thing is, it should really be the opposite.
Instead of shunning the celebration as we get older, we should embrace it. Life is filled with challenges and heartbreaks and why not take a day to just enjoy. Instead of making it a day of complaining about getting older, make it a day of being grateful for a new year. Easier said than done on the other side of 40, but why not do it up? And these cake pops are a good way to start.
As much as I love cake, sometimes just a bite or two is all I need. And cake pops provide just the right amount. I love that these little guys look just like individual cakes. And with a little candle on top, you can light one or a whole mess of them up and sing along just like you do with a proper layer cake. My recipe calls for red velvet cake, but you can use your favorite flavor and the same decorating method. This post has additional general cake popping tips and definitely check out the video below to see how I made these sweet pops.
I think you’ll agree that these mini cakes are perfect whether you’re turning 5 or 45. And for my birthdays going forward, I plan to embrace my inner 5 year old and celebrate with gusto. And of course a bite or two of cake.
- Red Velvet Cake
- 2 oz (1/2 stick) unsalted butter, softened
- ⅛ cup vegetable oil
- ¾ cup sugar
- 1 eggs
- 1 Tbsp red food coloring
- ½ cup buttermilk
- 1 cup all-pupose flour
- 1 Tbsp unsweetened cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp white vinegar
- ½ tsp vanilla extract
- Cream Cheese Icing
- 4 oz cream cheese, softened (brick cream cheese, not whipped)
- 2 oz unsalted butter, softened
- 8 oz confectioners sugar (1/2 box)
- ½ tsp vanilla extract
- 1-12 oz package white chocolate melting wafers (I like Ghirardelli)
- ½ cup colored candy melts
- 30 lollipop sticks
- sprinkles or edible confetti
- birthday candles, trimmed
- *1½ inch round cutter
- **styrofoam block
- Cake: Preheat the oven to 350 degrees and grease an 8 inch round cake pan.
- Cream together the butter, oil and sugar until light and fluffy.
- Add the egg, blending well.
- Add the food coloring and buttermilk and mix until incorporated.
- In a separate bowl, whisk together the flour, cocoa, salt and baking soda.
- Slowly add in the flour mixture and mix until just combined.
- Add the vinegar and mix, then add the vanilla and mix until just combined. Do not overmix.
- Spread the batter in the prepared pan and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cream Cheese Icing: Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.
- Gradually add in confectioners sugar, mixing well to combine.
- Stir in vanilla extract until incorporated.
- Cake pops: Crumble cooled cake by hand or in a food processor until fine crumbs.
- Pour the crumbs into a mixing bowl and add ½ - ¾ cup frosting (the rest can be refrigerated and stored for another use).
- Mix with the paddle attachment of a mixer on low speed until mixture holds together and has the consistency of play-doh or wet sand.
- Spread cake/frosting mixture into an 8 inch round cake pan and smooth. It should be about 1 inch thick.
- Line a baking sheet with wax paper or parchment and using the round cutter, cut out 28-30 rounds, reforming scraps as needed. Lay the rounds on the baking sheet and place in the freezer for 15 minutes or in the refrigerator for 1-2 hours.
- Remove about 10 rounds at a time and allow to to sit at room temperature for about 5 minutes before dipping.
- Melt coating according to package instructions.
- Dip the end of each lollipop stick into the coating, then stick in each round and allow to harden before dipping.
- Dip each round and tap off extra coating, tapping on your hand holding the stick, not the stick directly.
- Sprinkle with edible confetti or sprinkles and stick in the styrofoam block to dry.
- Pipe an upper and lower decorative border on each pop to resemble a birthday cake.