Happy Mothers Day!
Starting the beautiful day off with these life changing white velvet cake pops filled with white velvet cake and a creamy buttercream then covered in a marbled white chocolate mirror glaze. One of my favorite things to make and send off as gifts to the moms I love most.
The first time I made cake pops, it took forever. It took me hours to make the cake, make the frosting, shape the dough, cover the dough in chocolate and try to do all of this without the stick coming out of the bottom. I’m pretty sure I vowed to never make cake pops again since you go through all of that trouble to then make something that take you 2 seconds to eat.
With that said, I recently stumbled upon this cakesicle mold and decided I would need to try this out and give this cake pop thing a second chance. I made sure to order two molds so that I could make a bunch at once and not spend my day waiting around for these to set in the refrigerator. I am so happy that I did because I ended up making 3 batches and that came out to 24 cakesicles and it would’ve taken 10x longer if I didn’t have two molds.
Anyways, these are the perfect treat to make when you are in need of some celebrating. I decided to make these for mothers day and really wanted to try and go for a marbled outer chocolate shell. To be quite honest with all of you, I am not 100% happy with the way the marbled outer shell turned out. I think it could’ve had a better marbled look but I am still happy with how pretty they are. Oh, and they taste absolutely amazing.
I had to make a cake for someones birthday yesterday, so what I ended up doing was making an extra layer and a little bit extra buttercream (you only need 2-4 tablespoons) to set aside for this recipe. It was the perfect amount. Now, if you don’t want to make the cake from scratch, that is no problem! They will turn out just perfectly if you get store bought cake or use the already pre mixed batter at the store. All you need to do is crumble the cake leftovers in the bowl of a stand mixer (or use your hands) until you get a texture like coarse sand. Then add the frosting a tablespoon at a time until you are able to press the cake together with your fingers and it holds its shape on its own.
From there, you can simply melt some chocolate morsels in the microwave until it’s nice and smooth and one at a time either dip the cake pops in the white chocolate, or use a mold like I did. They turn out so beautifully and I decorated them within minutes. All you need to do then is wrap them in a bit of cellophane or a baked goods container and send them off to friends and family to enjoy!
So, if you are like me and have had issues before with making cake pops, I would highly recommend using a cakesicle mold to make these. That way you don’t have to worry about the cake pop coming off of the stick when you dip it in the melted chocolate and having to fish out the cake pop with your fingers. Instead, all you need to do is melt some of the chocolate and spread it on the inside of the mold. Freeze. Then fill them with the cake and frosting mix. Then top the cakesicles with a little bit more chocolate and smooth it down. Freeze again the second time and all you have to do is pop them out of the mold and they are done! They turn out completely smooth each time.
Out of the 24 cake pops I made, I only had one that chipped when I took it out of the mold. Which I would say is pretty good odds to have. It was the perfect tester to have when I was done making the batch.
To finish, I placed all of the cake pops on a baking tray with a wire rack over it and slowly poured a mixture of white and black colored white chocolate on top. This is what gave these the marbled look. For some that looked a bit too stripey, I just smoothed out the top with an offset spatula and the marbled look came out great.
I definitely think I will be making these in the future. I will most likely even buy two more molds so I can make 16 at a time and streamline this a bit quicker. So much fun to make and even more fun to eat!
White Velvet Marbled Cake Pops
Ingredients
White Velvet Cake
- 1 3/4 cup cake flour
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 3 large egg whites
- 1 tbsp vegetable oil
- 2/3 cups buttermilk
- 6 tbsp butter, unsalted + softened
- 1 tsp vanilla
Ermine Buttercream
- 1 cup sugar
- 1/2 cup flour
- 1 cup whole milk
- 2 sticks butter
- 1 tsp vanilla
- 1/4 tsp salt
Cakesicles
- Cakesicle Mold
- 3 bags white chocolate melting morsels (I use Ghirardelli)
- Food Coloring (I use Wilton)
Instructions
- Start by making the cake. Preheat the oven to 335 degrees F. Grease a 8in round pan (you can use a square pan too).
- Combine flour, sugar, salt, baking powder, baking soda in a stand mixer. Mix 10 seconds until incorporated. Combine 1/4 cup milk and oil in a small bowl and set aside. In a separate bowl, mix remaining milk, egg whites, and vanilla together. Set aside.
- Add the softened butter to the stand mixer and mix until you get the texture of a course crumb. Then with the mixer on low, add a steady stream of the oil and milk mixture. Once incorporated, mix on medium/high for two minutes. This helps the cake get its structure.
- Finally, with the mixer on low, add the remaining milk/egg white mixture slowly. Scrape down the sides of the bowl and mix again so that the batter is completely incorporated.
- Pour into a greased pan and bake until a toothpick comes out of the center clean. About 35-40 minutes.
- When the cake is done, immediately upon taking out of the oven, tap on the counter so that the cake releases its steam. This is what makes your cake fall flat while it cools down and by tapping, you are releasing all of the steam and moisture.
- While the cake cools, make the Ermine Buttercream. In a pan over medium heat, add the flour and sugar and stir with a whisk to toast the mixture. About 2 minutes. Then add in the milk and continually stir until it thickens and has the consistency of gravy. About 5-10 minutes. Once thickened, take off the heat and let it cool.
- Meanwhile, cream the butter in the bowl of a stand mixer with a paddle attachment. Then slowly, one spoonful at a time start to add in the flour/sugar/milk mixture. Once all incorporated, add the vanilla and salt. Taste and add more salt if needed.
- To assemble the cake pops. Place the cake in the bowl of a stand mixer and mix until it turns to crumb. Add one tablespoon at a time until the mixture sticks together when you pinch it with your fingers. It took me about 3 tablespoons.
- Melt one bag of white chocolate morsels in 20 second intervals in the microwave. Coat the inside of a cakesicle mold then place in the freezer for 5 minutes to harden. Once hard, add the cake crumb mixture to the cakesicle molds almost filling the mold all the way to the top. Then finish off with sliding the popsicle stick in and adding a dollop of white chocolate on top, then spreading to coat the top of the cake pop. Scrape off any access white chocolate. Then freeze another 5 minutes. Repeat until you’ve used all of the cake crumb mixture.
- To make the marble swirl. Take the last two bags of chocolate morsels and melt in separate bowls. I keep one bowl white and use black food coloring to dye the other chocolate mixture black (my dye sort of looked purple). When both are melted and smooth, pour the vanilla chocolate in a liquid measuring cup or any cup that is easy to pour out of. Then stream the colored chocolate on top making swirls. DO NOT MIX.
- Take the cakesicles out of the freezer and line on a baking sheet with a wire rack on top. Place the cakesicles pretty close together but not touching. Slowly take the white chocolate swirled mixture and pour over the tops of the cakesicles. If they turn out too patterned, you can take an offset spatula and spread out the mixture on top. Wiggle the cake pops around a bit once the white chocolate is poured on top so that they don’t stick to the wire rack when they cool. Let the cakesicles cool in the fridge for 5 minutes to set in place before eating.
Nutrition
