Last year when I made the Rudolph Cake Pops and Snowman Cake Pops, we had so much fun I planned to make them again.  However my friend Sara suggested I try my hand at Elf Cake Pops.... and well, I am always up for a challenge.

Now, I thought about doing the "Elf on the Shelf" cake pops, but truth is that thing seriously creeps me out.  I wanted something more whimsical - something more like the elves from the Rudolf movie.  And though they do not look quite the way I had envisioned, they still are pretty darn cute.

Elf Cake Pops

Ingredients:

• Funfetti cake mix
• 3 regular sized eggs
• oil
• water
• candy melts - I used the peanut butter ones for the color
• jewel candy mold - to make the "ear"
• Hershey's Hugs
• Wilton Sparkle Gel
• Lollipop Sticks
• Babycakes Cake Pop Maker

Begin by mixing your Funfetti cake mix and ingredients exactly as the box instructs you to.  Pillsbury cake mix works best with the Babycakes Cake Pop Maker from my experience, not to mention it tastes the best. Spoon a teaspoon of mix into each spot and let cook for four minutes.  Fork out the tiny little pop onto a cookie sheet.  Once you have used all of your mix, run the cookie sheet into the freezer for at least an hour.

Next you want to securely fasten the sticks to the cake pops so that they will not fall off when dipping into the candy coating.  The best way to do this is to melt 5 or 6 candy melts in a bowl and dip the end of each stick into the melt, and then at least half way into the cake pops.  Then run them all back into the freezer for at least another hour - longer if possible.  You want to cake pop as cold as you can get it (no they will not freeze solid) and the stick as secure as possible.

While the cake pops are freezing, it is time to make the "ears."  Now let me say, I wasn't sure how in the world I was going to do this until I saw this jewel candy mold and the perfect shape for an elf ear -

I liked to put my Hershey Hugs "hat" off to the site so that my elf only needed one ear, however, you can do this however you want - just make sure you have enough ears made before you start icing - you will need to place them pretty quickly.  You also want to unwrap your Hershey Hugs and place them on a plate so they are easily grabbed.

Once your cake pops are securely frozen to their sticks, melt a deep bowl worth of candy melts and get as "assembly line" including your cake pops, Hershey Hugs, and "ears."  Gently dip each cake pop into your melts, coating the entire pop and let the excess fall off - you do not need a real thick coating of this stuff - the thicker it is, the harder it is to decorate.

Quickly place your Hershey Hugs "hat" in place and hold for a few seconds, as well as your "ear" in the right place/proportion to your hat.  Place in your Cake Pop Rack and let them cool/harden completely.   Then use your Wilton Sparkle Gel to decorate however you want!   I did not put ears on all of mine and like them all the same.

And of course, what is a bunch of elves without a few Elf Kitties?

With Sunday being Easter, I took the time tonight to look back on the Easter Cake Pops I have made to decide which ones will grace our dinner table this weekend.   The great thing about all of these Easter Cake Pops is how simple they are, so you can even get the kids involved with the creation of these little beauties.  From bunnies to baskets, I've got you covered.

Easter Bunny Cake Pops

Ingredients:

• Babycakes Cake Pop Maker
• Pillsbury Cake Mix of your choice (Pillsbury works best in the Cake Pop Maker)
• White Candy Melts
• Sweet Mallows Marshmallow Confetti
• Pink Heart-shaped candy sprinkles
• Chocolate Piping Icing with bag and small tip

Begin by making your cake pops as usual with the Babycakes Cake Pop Maker.  Pillsbury mixes work best – my favorite being the Funfetti style.  Mix your cake batter as usual by the directions on the box, and spoon a teaspoon of mix into each hole and cook for four minutes.  Place cooked cake pops on a cookie sheet and run into the freezer for no less than an hour.  Then “stick” your cake pops using a few candy melts on the tips of your sticks and run into the freezer for another hour.  Now your cake pops are ready to decorate.

I have seen pictures of these guys where the baker had used Spring Candy Corn for the ears…  I looked at four different stores and was unable to find them.  I was about to give up and ditch the entire idea when I saw these near the marshmallows in Walmart.  I decided to give them a try, and I was pleasantly surprised with the results.  I did use scissors to snip the very ends off  – both to make the proper size for “ears” but also to give some added “stickiness” to help them stay on the bunnies heads.

For the Easter Bunny Cake Pops, you will use the white candy melts which can be found in just about any grocery store.  Almond Bark works as well but I have found it to be a bit thinner than the candy melts so it doesn’t stay smooth quite as well.  Do NOT try to use cake icing – it's a totally different consistency when heated. Melt the white candy melts in 30-second increments and stir – making sure you do not burn it.

Dip your Easter Bunny Cake Pop gently into the white candy melts and place in your cake pop holder.  While the coating is still good and warm, stick the Marshmallow Confetti with the snipped ends into the melts in the place for ears.  Hold for a few seconds until the candy begins to set and the ears and secure.

Let the candy coating set for about 20 minutes or until completely cooled and hardened.  Do not put into the freezer or refrigerator as that will cause the candy coating to “sweat” – making the next steps virtually impossible.  Simply let the cake pops sit room temperature.

Using your piping bag and icing, put a tiny dollop of icing onto a pink candy heart sprinkle and place your “nose” in the center of the Easter Bunny Cake Pop leaving room for both eyes above and the mouth below.  I found that since I have acrylic nails that it was easier to lower the cake pop onto the sprinkle than trying to hold on to the teeny little heart and stick it on there.  I think I dropped about 15 of them before figuring this out. Then pipe on eyes and a mouth to complete your Easter Bunny Cake Pop.

Easter Sheep Cake Pops

Ingredients:

• Cake Mix – I recommend Pillsbury Funfetti
• White Candy Melts
• Wilton Pearl Sprinkles
• Large Black Jellybeans or Licorice Buttons
• Miniature Chocolate Chips
• Pink Heart Sprinkles
• Babycakes Cake Pop Maker
• Cake Pop Sticks

Mix your Funfetti Cake Mix as directed on the box.  Spoon one teaspoon into each spot in your Babycakes Cake Pop Maker.  Let cook four minutes.  Use Babycakes fork to put onto a cookie sheet and put into the freezer for one hour.

Melt three or four candy melts and dip the ends of your sticks into the melt and into the cake pop.  Set upside down on a cookies sheet and put back into the freezer for another hour.  You should then have a cookie sheet that looks like this -

Melt the remainder of your candy melts and gently dip your cake pop into the melts coating the entire cake pop.  Immediately set into cake pop stand (I use large pieces of styrofoam that I poke holes in with a screwdriver – cheap and easy) Place the jellybean in place for the head and hold a few seconds to secure.  Then gently begin putting sprinkles on and kind of “tapping” them into the candy melt to gently secure them.  Do this slowly to make sure the weight of the “wool” does not slide off the other side.

Like I said this took a bit of practice and a bit of time but was fun nonetheless.  Each “sheep” takes about 5 minutes to complete applying the “wool.”  Once you are happy with the wool, place back into your cake pop stand and let set for at least 20 minutes.

Once the candy has completely set and the pearls are secure you can use a dab of candy melts to apply the pink heart “nose” and chocolate chip “ears” (eyes!?) to the jelly bean.   Then put them together in their own little “herd.”

These were the most difficult of the Easter Cake Pops that we made, but they were also the favorite at the party.  We also made them with different colored candy melts which were cute – we had some yellow sheep!

Easter Basket Cake Pops

Ingredients:

• Cake Mix – I recommend Pillsbury Funfetti
• Blue Candy Melts
• Chocolate Candy Melts
• Green Candy Melts
• Small Multicolored Jellybeans
• Green Sugar Sprinkles
• Piping bag with Small Tip
• Babycakes Cake Pop Maker
• Cake Pop Sticks
• Cake Pop Stand (optional)

 

Mix your Funfetti Cake Mix as directed on the box.  Spoon one teaspoon into each spot in your Babycakes Cake Pop Maker.  Let cook four minutes.  Use Babycakes fork to put onto a cookie sheet and put into the freezer for one hour.

Melt three or four candy melts and dip the ends of your sticks into the melt and into the cake pop.  Set upside down on a cookies sheet and put back into the freezer for another hour.  You should then have a cookie sheet that looks like this -

Next, melt your chocolate candy melts and coat each cake pop entirely.  Set in your Cake Pop Stand to let the candy harden and cool- about an hour.  DO NOT PUT INTO THE FRIDGE – if they get too cold the candy will “sweat” and the next part will not work.

Once the chocolate is completely hardened, melt your blue candy melts and gently dip the Cake Pops upside down half way into the blue candy.  Set them back into the Cake Pop Stand to harden again.   Your Easter Basket Cake Pops should look like this:

After the candy has completely hardened around the Cake Pop, melt your green candy melts and put into your piping bag.  Pipe a line of candy around the edges where the chocolate and blue candy meets, and quickly dip into the green sugar sprinkles.  This makes your “grass” inside of the basket.

Next put the rest of your chocolate candy melts into a piping bag, and pipe the “handle” for your basket.  Since I had a very small tip I put four lines together to make it a bit thicker.  You could also use a wider flat tip for this.

For the “Easter Eggs”  cut the ends off of small Jelly beans, leaving some in the middle – in other words, you should have three pieces from each jellybean – two “eggs” (each end) and a middle to snack on… because let’s face it, by this time you are probably starving… or ready to eat the cake pops – eggs or not!

Pipe a dot of leftover candy melts to help them “stick” and place them randomly on the “grass.”   Let your finished cake pops set for at least 20 minutes to make sure your eggs stay put.

These Easter Basket Cake Pops took much longer to make than any of the other Easter Cake Pops – but they were still a blast!  The girls had fun helping – and eating – the leftover decorations as we were making them.

These three are my top picks for this weekend's Easter celebration.  Last year we also made Easter Chicks, but struggled to find candies perfect for their little "wings".... maybe that will be on the to do list for next Easter.

Are you making Easter Cake Pops this year?  What are your favorites? 

Nothing says summer like Key Lime Pie.  Growing up my favorite summertime memories always include fresh seafood (yay for growing up on the Gulf Coast) followed by a cool slice of Key Lime Pie.

When I was perusing Pinterest and saw this Pin for Key Lime Cupcakes from My Madison Bistro, I knew I had to give it a try.

Key Lime Cake Pops

Ingredients:

1 ¾ cups cake flour (for cake pops, use regular flour)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (½ cup) cool unsalted butter
1 ¼ cups granulated sugar
2 large eggs
2 ½ tablespoons key lime juice
1 tablespoon key lime zest
1 drop green food coloring paste
¾ cup buttermilk

Icing:
1 stick cool unsalted butter, softened
8 ounces cream cheese, softened
2 ¼ cups powdered sugar, sifted
1 tablespoon key lime zest

First of all, I had no idea there was such a thing as "cake flour" and it took us forever to even FIND the stuff.  It is not by the flour - but over by the cake mixes.  Go figure.

Also, cake flour works great for the cupcakes, but makes the cake pops a bit too fluffy to really stay on the sticks - which is why we used a piping bag with a huge round tip to put the icing on the top like we did the cupcakes, instead of dipping them like regular cake pops.  Regardless, they taste AMAZING.

Oh, and My Madison Bistro said to sift the cake flour, baking powder, baking soda, and salt three times... I don't OWN a sifter, so I didn't do this part.   I also don't own a mixer (hey, I am no chef - I am learning to cook here) so I just mixed everything by hand.  I KNOW.  My shoulder may never be the same.

MoscatoMom's Directions:

Batter

Mix all dry ingredients first while your Tween daughter slaves over zesting the itsy bitsy key limes... do you know how much a tablespoon is of zest?!!  (What?  Are you surprised we don't have a zester? Come on people) She did one, and then when she read on that she would need another whole tablespoon for the icing... well, thankfully she is a good sport.

Slowly mix in wet ingredients and mix well.  In the original directions it says the batter will look curdled, however mine didn't... that could be because I was sans mixer....

Cake pops: Spoon batter into your Babycakes Cake Pop Maker and cook for about three and a half minutes - until batter is done but outside is not too brown.  Fork onto a cookie sheet and run into the refrigerator for about an hour.

Cupcakes: Spoon batter into your Babycakes Cupcake Maker and cook about 6 minutes - also until center is cooked but outside is not too brown.  It may take breaking into one for a taste test (bummer, right?) to make sure they are done all the way through.  Fork onto a cookie sheet and run into the refrigerator for about an hour.

Icing

Again, this is probably much easier with a mixer because mine was not "fluffy" at all, but like real icing, which we love.  I also added WAY more powdered sugar to thicken it up.  You can't have too much powdered sugar, right?.....RIGHT!   Mix all of the ingredients until well blended and put into a large icing bag with a large round tip, and ice each cupcake or cake pop.  Top with green sugar sprinkles or key lime zest (notice I used sprinkles... I think the Tween was icing her shoulder...) Put finished cakes and pops into the refrigerator to set (and because... well... key lime is always better cold.)

ENJOY!

A few weeks ago the girls and I spent a whole day making and decorating Cake Pops from our Babycakes Cake Pop Maker.  Now, if you have been a MoscatoMom Reader for long, you know that my favorite part about the Babycakes Cake Pop Maker is that you can make so many more things than just cake pops - like cinnamon roll pops, corndog pops, and blueberry muffin pops.  But this day we wanted to make true cake pops - and decorate them all up for Easter.  It was a blast.

The first ones we made were the Easter Bunny Pops which were sooo very simple.  The Easter Sheep Pops were not quite as simple but still just as cute.  While we were perusing online we saw a picture on Wilton's page of Easter Basket Cake Pops.  We knew we just had to make them.  These were - by far - our favorite.

Easter Basket Cake Pops

Ingredients:

• Cake Mix – I recommend Pillsbury Funfetti
• Blue Candy Melts
• Chocolate Candy Melts
• Green Candy Melts
• Small Multicolored Jellybeans
• Green Sugar Sprinkles
• Piping bag with Small Tip
• Babycakes Cake Pop Maker
• Cake Pop Sticks
• Cake Pop Stand (optional)

 

Mix your Funfetti Cake Mix as directed on the box.  Spoon one teaspoon into each spot in your Babycakes Cake Pop Maker.  Let cook four minutes.  Use the fork to put onto a cookie sheet and put into the freezer for one hour.

Melt three or four candy melts and dip the ends of your sticks into the melt and into the cake pop.  Set upside down on a cookies sheet and put back into the freezer for another hour.  You should then have a cookie sheet that looks like this -

Next, melt your chocolate candy melts and coat each cake pop entirely.  Set in your Cake Pop Stand to let the candy harden and cool- about an hour.  DO NOT PUT INTO THE FRIDGE - if they get too cold the candy will "sweat" and the next part will not work.

Once the chocolate is completely hardened, melt your blue candy melts and gently dip the Cake Pops upside down half way into the blue candy.  Set them back into the Cake Pop Stand to harden again.   Your Easter Basket Cake Pops should look like this:

After the candy has completely hardened around the Cake Pop, melt your green candy melts and put into your piping bag.  Pipe a line of candy around the edges where the chocolate and blue candy meets, and quickly dip into the green sugar sprinkles.  This makes your "grass" inside of the basket.

Next put the rest of your chocolate candy melts into a piping bag, and pipe the "handle" for your basket.  Since I had a very small tip I put four lines together to make it a bit thicker.  You could also use a wider flat tip for this.

For the "Easter Eggs"  cut the ends off of small Jelly beans, leaving some in the middle - in other words you should have three pieces from each jellybean - two "eggs" (each end) and a middle to snack on... because let's face it, by this time you are probably starving... or ready to eat the cake pops - eggs or not!

Pipe a dot of leftover candy melts to help them "stick" and place them randomly on the "grass."   Let your finished cake pops set for at least 20 minutes to make sure your eggs stay put.

These Easter Basket Cake Pops took much longer to make than any of the other Easter Cake Pops - but they were still a blast!  The girls had fun helping - and eating - the leftover decorations as we were making them.

Love these?  Check out my Easter Bunny Cake Pops, Easter Chick Cake Pops, and Easter Sheep Cake Pops!

Last week when I decided to make Easter Cake Pops I hit up the internet and found tons of cute ideas - my favorite being these little "sheep" cake pops.  I already had the pearl sprinkles so I thought this would be a fun way to use them up.  These were not near as simple as the Easter Bunny Cake Pops but they still turned out very cute.

Easter Sheep Cake Pops

Ingredients:

• Cake Mix - I recommend Pillsbury Funfetti
• White Candy Melts
• Wilton Pearl Sprinkles
• Large Black Jellybeans or Licorice Buttons
• Miniature Chocolate Chips
• Pink Heart Sprinkles
• Babycakes Cake Pop Maker
• Cake Pop Sticks

Mix your Funfetti Cake Mix as directed on the box.  Spoon one teaspoon into each spot in your Babycakes Cake Pop Maker.  Let cook four minutes.  Use Babycakes fork to put onto a cookie sheet and put into the freezer for one hour.

Melt three or four candy melts and dip the ends of your sticks into the melt and into the cake pop.  Set upside down on a cookies sheet and put back into the freezer for another hour.  You should then have a cookie sheet that looks like this -

 

Melt the remainder of your candy melts and gently dip your cake pop into the melts coating the entire cake pop.  Immediately set into cake pop stand (I use large pieces of styrofoam that I poke holes in with a screwdriver - cheap and easy) Place the jellybean in place for the head and hold a new seconds to secure.  Then gently begin putting sprinkles on and kind of "tapping" them into the candy melt to gently secure them.  Do this slowly to make sure the weight of the "wool" does not slide off the other side.

Like I said this took a bit of practice and a bit of time but was fun nonetheless.  Each "sheep" takes about 5 minutes to complete applying the "wool."  Once you are happy with the wool, place back into your cake pop stand and let set for at least 20 minutes.

Once the candy has completely set and the pearls are secure you can use a dab of candy melts to apply the pink heart "nose" and chocolate ship "ears" (eyes!?) to the jelly bean.   Then put them together in their own little "herd."

These were the most difficult of the Easter Cake Pops that we made, but they were also the favorite at the party.  We also made them with different colored candy melts which were cute - we had some yellow sheep!

Love these?  Check out my Easter Bunny Cake Pops, Easter Chick Cake Pops, and Easter Basket Cake Pops!

 

 

This week I began practicing my Easter Cake Pops with my Babycakes Cake Pop Maker- making Easter Bunnies, Chicks, Sheep, and even Easter Baskets.  They were all relatively easy - which surprised me - though some took many more steps than the others.   My favorite - or the ones I think turned out the cutest - were the Easter Bunnies. 

Easter Bunny Cake Pops

Ingredients:

• Babycakes Cake Pop Maker
• Pillsbury Cake Mix of your choice (Pillsbury works best in the Cake Pop Maker)
• White Candy Melts
• Sweet Mallows Marshmallow Confetti
• Pink Heart shaped candy sprinkles
• Chocolate Piping Icing with bag and small tip

Begin by making your cake pops as usual with the Babycakes Cake Pop Maker.  Pillsbury mixes work best - my favorite being the Funfetti style.  Mix your cake batter as usual by the directions on the box, and spoon a teaspoon of mix into each hole and cook for four minutes.  Place cooked cake pops on a cookie sheet and run into the freezer for no less than an hour.  Then "stick" your cake pops using a bit of candy melts on the tips of your sticks and run into the freezer for another hour.  Now your cake pops are ready to decorate.

I have seen pictures of these guys where the baker had used Spring Candy Corn for the ears...  I looked at four different stores and was unable to find them.  I was about to give up and ditch the entire idea when I saw these near the marshmallows in Walmart.  I decided to give them a try, and I was pleasantly surprised with the results.  I did use scissors to snip the very ends off  - both to make the proper size for "ears" but also to give some added "stickiness" to help them stay on the bunnies heads.

For the Easter Bunny Cake Pops you will use the white candy melts which can be found in just about any grocery store.  Almond Bark works as well but I have found it to be a bit thinner than the candy melts so it doesn't stay smooth quite as well.  Do NOT try to use cake icing - its a totally different consistency when heated. Melt the white candy melts in 30 second increments and stir - making sure you do not burn it.

Dip your Easter Bunny Cake Pop gently into the white candy melts and place in your cake pop holder.  While the coating is still good and warm, stick the Marshmallow Confetti with the snipped ends into the melts in the place for ears.  Hold for a few seconds until the candy begins to set and the ears and secure.

Let the candy coating set for about 20 minutes or until completely cooled and hardened.  Do not put into the freezer or refrigerator as that will cause the candy coating to "sweat" - making the next steps virtually impossible.  Simply let the cake pops sit room temperature.

Using your piping bad and icing, put a tiny dollop of icing onto a pink candy heart sprinkle and place your "nose" in the center of the Easter Bunny Cake Pop leaving room for both eyes above and the mouth below.  I found that since I have acrylic nails that it was easier to lower the cake pop onto the sprinkle than trying to hold on to the teeny little heart and stick it on there.  I think I dropped about 15 of them before figuring this out. Then pipe on eyes and a mouth to complete your Easter Bunny Cake Pop.   The finished result:

These were not just the cutest, but by far the easiest as well.  This one was great to let the girls help with - whether it was placing and holding the "ears" or the "nose."   They also love helping me with the Babycakes Cake Pop Maker - I put the batter in, Taylor is in charge of the timer, and Sami pops the cake pops out onto the cookie sheet when they are finished.  It's like we have our own little assembly line... and it is CLEAN!!  No messy hands!

It is no surprise that I have a mild addiction great love for my Babycakes Cake Pop Maker.   Since I discovered the little jewel back in July I have used it to make everything from quick cinnamon rolls for breakfast to cornbread muffin pops for dinner and even corndog pops for snacks in between.    There is no doubt in my mind that everyone needs a Cake Pop Maker - and not just for cake pops, even though these reindeer and snowmen were a huge hit at our Christmas Parties - but for quick, easy, fun eating at every meal.

With my New Years Resolution to be "Eating Clean" by the end of the year, I knew I was going to have to make a few adjustments to my Cake Pop Making Madness - and set out to find delicious, healthy Cake Pop recipes.  I am excited to share my favorite one so far - Healthy Banana Bread, Cake Pop Style!

Healthy Banana Bread Pops

Ingredients:

• ¾ c all purpose flour
• ¾ c wheat flour
• 1 ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 2 slightly beaten egg whites
• 3 medium bananas
• ¾ c organic sugar cane crystals
• ¼ canola oil
• ⅛ c water

Start by mashing your bananas with a fork.  Over-ripe browned bananas work best.  To ripen them more quickly you can put them in the refrigerator overnight.   In a medium bowl combine mashed bananas, sugar crystals, oil, and egg whites and mix well.

In a separate bowl mix all dry ingredients until evenly distributed.   Then pour dry ingredients directly into banana mixture and stir.   Add water to thin batter to a cake batter like consistency for easy scooping into your Babycakes Cake Pop Maker.

Heat your Cake Pop Maker until the green light comes on, and then scoop one heaping teaspoon of banana bread into each hole.   Close the lid and cook for 3 minutes or until center is completely cooked.

Pop each Banana Bread Pop onto a plate and let cool.   Now you can enjoy "just a bite" of yummy, healthy banana bread whenever you like!

These Pops were another huge hit at our house, and something I know I will cook again and again - next time probably adding in a cup of chopped walnuts to make Banana Nut Bread Pops.   I love that these are more "clean" than some of the other Cake Pops I have made, so I can feel better about eating a few alongside the ones I made for my family.

Just add this to the list of reasons I believe EVERYONE should own a Babycakes Cake Pop Maker!

With today being a National Holiday, the girls were home from school and of course "starving to death" as soon as they opened their eyes.    Determined to give them something yummy and filling - and relatively quick since it is not a holiday for *me* - I grabbed my Babycakes Cake Pop Maker and headed for the cabinet.  I remembered getting a box of Betty Crocker Cinnamon Streusel Muffin Mix for Christmas... surely they can be Muffin Pops.... right?!

I mixed the Cinnamon Streusel just exactly how the box instructs - adding milk, eggs, and oil.   For the first batch, I sprinkled the streusel on the top once the batter was put into the Babycakes Cake Pop Maker.... but it was a futile effort that really made no difference.

Once they cooked up the "crumbly" part was gone, so I just mixed the streusel in with the rest of the batter for the remaining muffin pops.  That worked much better. Make sure you spray cooking spray on your Babycakes Cake Pop Maker though - the first batch stuck a little more than normal cake batter normally does.

I cooked the pops for about 3 and a half minutes and they came out perfectly.   The box made exactly 48 muffin pops - which were almost all quickly gobbled up before they even had a chance to cool.  Yet again, thanks to my Babycakes Cake Pop Maker I was able to make the girls a yummy breakfast in just a few minutes flat.

Check out ALL of my recipes and ideas you can make in your Babycakes Cake Pop Maker by clicking here.

 

 

Three ingredient Cinnamon Roll Cake Pops are the easiest kid-friendly breakfast recipe you will ever find! Perfect for little hands wanting a sweet treat to start the day.

In my attempt to turn on the oven as little as possible this school year, I have discovered yet another easy, quick, and CLEAN meal to make with the Baby Cake Cake Pop Maker!

Everyone loves Pillsbury Cinnamon Rolls, but who has that kind of time?! Between preheating the oven and cooking the rolls, you're looking at 40 minutes before you can eat!

These cinnamon roll cake pops take less than 10 minutes from start to finish. You can not beat that.

Now, the one thing you do need to do is thin the icing a bit - which is why this is three ingredients. About a tablespoon of milk should do the trick.

If the icing is too thin, you can add a bit of confectioners sugar to thicken it back up. You want it to be able to easily drizzle over your cinnamon roll cake pops or make it easy for dipping.

These cinnamon roll cake pops are as simple as cutting the Pillsbury Cinnamon Rolls into quarters and letting them cook for four minutes.

The cinnamon rolls will rise and cook through perfectly while staying soft on the outside. This is a hot kid's breakfast ready in minutes. The end result is a bite-sized perfection:

These cinnamon roll cake pops are also a great make-ahead breakfast as they reheat easily.

Simply microwave for about 10 seconds covered with a damp paper towel and they will be as fresh as if they just came out of the cake pop maker!

Cinnamon Roll Cake Pops

Ingredients:

• Pillsbury canned cinnamon rolls
• ½ tablespoon milk
• 2 tablespoon confectioners sugar

Instructions:

While your Babycakes Cake Pop Maker preheats, cut each cinnamon roll into quarters.

Once the Ready light illuminates, place a quarter of cinnamon roll into each reservoir.

Let cook four minutes.

While cooking, mix cinnamon roll icing with milk. Use confectioners sugar to get icing to desired thickness.

Using the cake pop maker tool, remove hot cake pops and place in a bowl.

Drizzle icing over cake pops and enjoy!

A couple weeks ago I got the idea of making Pancake Cake Pops using the Baby Cakes Cake Pop Maker.  It was a huge hit and we have made them several times since then.  But The Toddler kept asking for sausage, as she prefers it to bacon, so this morning as a surprise I got up early to make her some of her very own Pancake Pops with Sausage.

The ingredients are super simple - Hungry Jack Complete Buttermilk Pancake mix, Jimmy Dean Sausage and your syrup of choice - this one I choice obviously because of the deal that was offered (high five Winn Dixie!)  I also wanted to check out this Hashbrown Casserole as we are huge fans of Cracker Barrel's version.

Fry the sausage first very gently to make sure it doesn't get "crispy."   You want it DONE but still soft.  Set aside and let cool while you mix the Pancake Mix with water to a bit thicker of a consistency than it calls for - like cake batter.  This time instead of sprinkling the sausage on top like I did with the bacon, I mixed the cooked sausage directly into the mixed up batter and stirred it all together.

The Pancake Sausage Cake Pops cooked up perfectly in just four minutes - just like everything else in the Baby Cakes Cake Pop Maker.  I also microwaved the Hashbrown Casserole - I have to admit it was pretty tasty! - and cut up a green apple to have some "fruit" with this "well balanced meal."  Pour some syrup on top, serve with an ice cold glass of milk and VOILA!  The perfect breakfast -in only 10 minutes- thanks to the Baby Cakes Cake Pop Maker!

Bite sized perfection.

My recent addiction to the Baby Cakes Cake Pop Maker got me wondering if the other machines from Baby Cakes were just as fabulous.  So I skipped down to Kohl's to pick up a Baby Cakes Donut Maker (and noticed they were OUT of Cake Pop Makers... good thing I bought extras) and decided to use the recipes that are included with the kit.

I went to the grocery store to pick up the needed ingredients... which I am sad to say was EVERYTHING.... even flour. stop laughing.

I chose to try out the Spice Donuts from their recipe book, as I love the original "cake" donuts, and this was the closest I could find to that. I also got cinnamon and sugar to sprinkle on the outside.. just the way I remember them.

The recipe was easy... except that I am not sure I have EVER used that many ingredients in one meal.... ever.

Then came the hard part... pouring the batter into the circles without making a total mess.  Now, it says you can put the batter into a Ziplock bag and cut the tip off  - which is what I tried - and well... my advice is to get a pastry bag.  We all know I am not very skilled in the culinary department, but I managed to burn myself pretty good trying to negotiate that Ziplock in circles to fill the reservoirs of the Baby Cakes Donut Maker... this made me miss my Cake Pop Maker.

After a few choice words I did manage to get the batter in the circles, with obvious overfill, but my house started smelling so fantastic I almost forgot about needing to ice my hand.  (I should have taken a picture of it, but just imagine me pressing my right hand up against the top of the maker... yeah, sizzle)

The Baby Cakes Donut Maker makes the same little "space ships" with the overfill as the Cake Pop Maker does, and it easily breaks off when cooled.

We used the little pitch fork thingie to put the baby donuts on the grate that they provide in the kit - I was VERY happy to have that, as these little guys were HOT!  I immediately sprinkled cinnamon sugar on them, and read later that the better way to do it is to put the cinnamon sugar in a Ziplock and "shake" the donuts in the mixture to coat.  I admit, that probably would have worked much better.

The donuts TASTED terrific, and I loved that they are baked, and not fried - saving some calories... and of course meaning you do not have to feel quite as guilty for eating twice as many as you should.

The Baby Cakes Donut Maker does exactly what it claims - cooks delicious little donuts in under five minutes - and even with my burn, I would still highly recommend this to anyone wanting to make healthier donuts for your friends and family.  However nothing... nothing... will ever replace the Baby Cakes Cake Pop Maker in my heart.  🙂

Disclaimer: I did not receive any compensation for this post... I am just THAT addicted... someone please call Dr. Drew.

Last week I was so excited about my Baby Cakes Cake Pop Maker that I decided to go buy a Baby Cakes Donut Maker as well!  I have not blogged that just yet... as my hand is still healing from the burn I got trying to "pipe" a circle of dough. I am still mad at the donut maker... but we are going to make up... it's just too cool to stay mad at for long.

I am starting to think I need an Intervention.

Anyway.

The RECIPES that came with the Baby Cakes Donut Maker sounded awesome, so I had to give them a try, and thought "why not donut HOLES!?!"  So here they are:

Try not to drool too much on your keyboard.

Cake Pop Donuts

Ingredients:

• 1 ⅓ c all-purpose flour
• ⅓ c sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ c milk
• ¼ c vegetable oil
• ¼ c sour cream
• 1 egg
• 1 teaspoon vanilla

Now, I will be honest... as I was making this I was wondering what I got myself into... I can not tell you the last time I put this many ingredients together in ANYTHING... but it was totally worth it!! 

Mix all ingredients and spoon into your Baby Cakes Cake Pop Maker.  Fill each "hole" about half full as the batter will rise.  Bake 4-5 minutes until you can stick the little pitch fork thingie that comes with the maker into the center and it comes out clean.  Pop them out and either roll in powdered sugar or coat in glaze!

Donut Glaze

Ingredients:

• ¼ c melted butter
• 1 ⅓ c powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon hot water

Mix melted butter and powdered sugar until well blended.  Stir in vanilla.  Slowly add hot water and keep blending until smooth.

The results are AMAZING!  Add this to the list of reasons I absolutely love my Baby Cakes Cake Pop Maker!

My recent Cake Pop addiction took on a whole new level this morning at breakfast.  Two weeks ago when I discovered the Baby Cakes Cake Pop Maker I had no idea I was going to fall in love with this little machine so deeply.  I am not sure a day has gone by that I haven't either made cake pops, or wish I was!  It is just so fun to make a little creation in just four minutes.  I am hooked.

While talking about it on Facebook, my friend Jonee had the idea of making corn bread balls to use with chili.  It started a conversation about what ELSE I could make in my little Baby Cakes Cake Pop Maker... biscuits, dinner rolls.. and this morning it hit me - PANCAKES!

So I did what I do with every good idea... I posted to Facebook.

Between the threats of calling Dr Drew and offering support in my 12 Step Program, one dear friend said I could crumble up sausage in the mix and make it a sausage pancake pop!  Well, I didnt have any sausage (adding it to next weeks grocery list now)  but I DID have bacon!

I fried up the bacon extra crispy first and let it cool.  I crumbled them up into little pieces and set aside.  Then I mixed the pancake mix to the consistency of cake mix... not all watery like most pancake mixes are.   My first batch I filled the Cake Pop Maker about ⅓ full - since I wasnt sure just how high a pancake would "rise"... then I sprinkled my crumbled bacon on top.

I let them cook for four minutes - just like with cake batter - but they weren't quite finished (so I thought) so I left them in a bit longer.  What I discovered though was that they were finished - they just had not risen all the way to the top, so they looked uncooked.  They were still yummy though - I ate this batch!

The next batch I did exactly like I was using cake batter - I filled the cups half full, sprinkled in the bacon on a couple of them, and waited for four minutes... what we came out with was pure perfection:

I mixed about a cup and a half of mix, and used only about 3 strips of bacon, and it made 2 dozen Pancake Cake Pops - the perfect amount for one breakfast for three!

I can totally see us getting even more use out of our Baby Cakes Cake Pop Maker with this discovery!  The Tween has learned how to safely use this, and has already asked if she can make Pancake Cake Pops for breakfast when school starts.  We added just a touch of syrup to the Pancake Cake Balls and voila... a fantastic breakfast in just a few minutes - I even got the Toddler to eat bacon!! Needless to say, she absolutely loved them!

This year The Tween asked to have hibachi for her birthday again with the family, and bring one little girlfriend home for a night of popcorn, movies, and manicures.  My plan was just to pick up some cupcakes from the Publix Bakery to stick some candles in... until I saw my friend on Facebook talking about her new "toy" - a Baby Cakes CakePop Maker. I knew immediately I had to have one.

But I was skeptical still.  As someone who LOVES cake pops to have "just a little bite of something sweet" I had never attempted to make them, because of all of the LABOR involved.  As much as I love digging in the dirt, hand rolling an entire box of cake pops and getting all that sticky stuff all over my hands (not to mention the Tween and Toddler getting it everywhere) just did not sound appealing enough. But a Baby Cakes Cake Pop Maker... just sounded... well, a little too good to be true.

So I Googled it to learn more.  And that is when I found this review.

SOLD!

I knew I was going to have to move fast since naturally I discovered this invention at 10 pm on a Saturday night - with the birthday party at 4 pm Sunday - so when I woke up early I headed straight to Walmart for all of the supplies... killing time until our local Kohl's opened up.

At 8:47 (they open at 9) I loaded the girls into the car and headed for Kohls.  We got there before they opened and sat outside on the bench talking about all of the fun stuff we were going to make with our cake pops.  It was actually very pleasant out there, but they let us in early anyway, and we found it right away.

Best money I have spent in a LONG time!

We came home with everything ready to go!

The first step is mixing the batter - just normal cake batter - and spooning it into the Baby Cakes Cake Pop Maker.  Now, I will tell you this - when they say to use a teaspoon per cake... they mean it! Thankfully though, if you overfill like I did every time when they cool the little "spaceship" pieces break right off.  They cook for only FOUR MINUTES (the Toddler was in control of the timer) and they even come with a little pitch-fork-thingie to help pop them out with.

I thankfully only mixed one box of batter... because it made SEVENTY-TWO CAKE POPS.

Then lay them all in a single layer on a cookie sheet, and pop into the freezer for about an hour.

Then, melt just a little bit of the Melts - I had to add some oil to mine as it was REALLY thick - and dip the end of the sticks in, and then push into the pops.  The end result looks something like this:

Put them back in the freezer for another hour to let everything secure together.

Then you are ready to get to dippin!

Melt the rest of your Melts - I ended up using two bags... did I mention the Baby Cakes Cake Pop Maker made SEVENTY TWO pops!?!  Well, I mean *I* did... but it did... you know what I mean.

We added some food coloring just for fun.  And the Toddler was in charge of the Sprinkles.

Since it was her birthday, we needed to make candles happen somehow since I put them in the freezer before putting the candles in:

The Cake Pops were a HUGE hit at the party!  Everyone loved them, and we loved showing them off!  I even gave them to people eating at the tables around us.  (SEVENTY TWO.... I mean... seriously!) And I am proud of myself... I ate ONE.  ONE.  Yay for will power.

I am already hooked on the Baby Cakes Cake Pop Maker, and from the dozens of comments on my Facebook Page where I have been sharing our progress, I am betting some of my friends will soon be addicts as well.  I will be making some this week for a Baby Shower... and then my birthday is next... and Mike's in August... and then the baby will be BORN in August (that's a good reason to make more... right?!)  and then my friend Jeannie's birthday is in September.... and then ooohhhh.... HALLOWEEN!!!!!!!  (I am going to need a 12 step program)

Oh, and if you don't have a Kohl's near you - it's all good - Amazon has the Baby Cakes Cake Pop Maker too!!

Update:

I have since made everything from Cinnamon Roll Cake Pops to Blueberry Muffin Cake Pops to Corndog Cake Pops.... yes, seriously. Check out all of my Cake Pop Creations!