These Pink Champagne Cake Pops are going to be your new go-to celebration treat! Make them to ring in the New Year or for your next birthday party. They are as delicious as they are pretty!
Ingredients
1 Pink Champagne Cake
1 batch Pink Champagne Buttercream
60 6-inch lollipop sticks
32 ounces white chocolate or white chocolate melts, roughly chopped
½ - 1 cup diamond sugar (optional but recommended)
Instructions
Line a baking sheet with wax paper and set aside
Break cake into pieces and place in a large bowl; crumble cake into small crumbs with fingers
Add buttercream to cake and mix with a spoon until all cake crumbs are coated
Cover with another sheet of wax paper and place in freezer for at least two hours
Prepare another baking sheet with wax paper for finished pops, alternatively, have a large piece of styrofoam available for drying cake pops
Once cake balls are frozen, you can make the cake pops
Put white chocolate in a heat-safe bowl and place in over a pot of simmering water; stir chocolate constantly until melted (you can also melt the white chocolate in the microwave)
Remove balls from freezer; dip the top of each lollipop stick about ¼ of an inch into the white chocolate and immediately press into cake ball two thirds of the way through
Once complete, dip each cake pop, one at a time, into white chocolate; lightly tap off excess chocolate and place cake pop on wax paper or stick into styrofoam; decorate with diamond sugar immediately before chocolate hardens
Repeat until all cake pops are dipped and decorated
Allow to cool and for chocolate to harden before serving
Notes
Cake pops inspired by Bakerella Cake can be made one day before making cake pops; just make sure it is covered tightly with seran wrap overnight Cake pops can be made up to one week in advance of serving
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/pink-champagne-cake-popsa-new-years-eve-treat/