Name: Champagne Cake Pops
Prep time: 2 h
Total time: 3 h 20 min
Yield: 35 - 38 serving(s)
Ingredients: Baking spray, for the pan; 1 (15.25-ounce) box vanilla or white cake mix; 1 cup sparkling wine (such as champagne, prosecco or cava), at room temperature; 3 large eggs; 1/2 c. vegetable oil; 8 tbsp. (1 stick) salted butter, at room temperature; 2 1/4 c. powdered sugar; 2 Tbsp. sparkling wine (such as champagne, prosecco or cava), at room temperature; 3 c. white candy melts (about 15 oz.); 40 (6-inch) lollipop sticks; 1/4 c. mixed white nonpareils and white sugar pearl sprinkles (any combination)

Step 1For the cake: Preheat the oven to 350°F. Spray a 9-by-13-inch baking pan with baking spray and line with parchment paper. Line a second baking sheet with parchment paper.

Step 2In a large bowl, whisk to combine the cake mix, sparkling wine, eggs, and oil. Pour into the prepared 9-by-13-inch baking pan, spreading evenly. Bake until the cake bounces back when gently pressed, 20 minutes. Let cool for 10 minutes in the pan, then turn the cake out onto a wire cooling rack, remove the parchment, and let cool completely, about 1 hour.

Step 3For the champagne buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, 1 to 2 minutes. Add the powdered sugar and sparkling wine. Mix on low speed until just combined, then increase to medium-high speed and beat until light and fluffy, 1 to 2 minutes.

Step 4Use your hands to crumble the cooled cake into the bowl of buttercream. Mix on low speed until fully incorporated and a sticky dough has formed, about 1 minute.

Step 5Scoop the dough into 1½-tablespoon balls and roll them between your palms until smooth and round. Place them on the prepared baking sheet and freeze until firm, at least 1 hour and up to 12 hours.

Step 6For the decorations: In a medium microwave-safe bowl, melt the candy melts in the microwave in 15-second intervals, stirring between each, until smooth and fluid, about 45 seconds. Transfer to a tall liquid measuring cup or glass for easier dipping.

Step 7Remove the cake balls from the freezer and let them sit at room temperature for 5 minutes, rolling them between your palms if they are not perfectly round. Working one at a time, dip one end of a lollipop stick in the candy melts (about ½ inch) and then insert the coated end into the center of a cake ball, pushing about halfway through; return to the baking sheet with the stick facing upright and let set 1 to 2 minutes. Dip each cake ball into the candy melts to coat, gently tapping to let the excess drip off, then return it to the baking sheet. If the cake ball starts to get warm and slide off the stick while you are dipping, put it in the refrigerator for 10 minutes to firm back up, then continue dipping. Let the pops sit until the coating has set, about 5 minutes.

Step 8Remelt the remaining candy melts if necessary, and transfer about 1/3 cup to a piping bag or plastic zip-top bag, trimming off the tip of the bag; reserve the bowl. Combine the nonpareils and sugar pearl sprinkles in a small bowl. Working one at a time over the bowl used for the candy melts, hold the coated cake pops parallel to the counter and drizzle with the piping bag of candy melts, twirling the pops so the lines circle the pops. Then, working over another bowl or plate while the melts are still wet, sprinkle the pops with the nonpareil mix. Return to the baking sheet and let set, about 15 minutes.

Champagne Cake Pops

Ingredients

For the Cake:

For the Champagne Buttercream:

For the Decorations:

Directions

Desserts