Gingerbread Cake Pops

You can't have a holiday party without the Gingerbread! The delicious, spicy and sweet flavor of Gingerbread in bite sized portions on a stick! What could be better?

 
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Directions


For the gingerbread

1. Preheat oven to 350 degrees. Grease a 9-in circle pan with baking spray.

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2. In a medium bowl, whisk together flour, baking soda, cloves, nutmeg, cinnamon, ginger, and salt. Set aside.

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3. In a large bowl, whisk together the melted butter, sugar, brown sugar, molasses, and boiling water until all sugar is dissolved.

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4. Let mixture cool for a minute and whisk in egg.

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5. Slowly add the dry ingredients to the wet ingredients and whisk until just combined.

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6. Pour the batter into the prepared pan and bake for about 25 minutes. Let cake cool completely before next steps.


For the Cream Cheese Icing

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1. In a stand mixer or with a hand mixer, beat cream cheese and butter together until light and fluffy.

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2. With mixer on low, slowly add the powdered sugar until all is combined.

3. Add the milk and vanilla and combine.

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4. Mix at med-high speed for 1 minute.


For the cake pops

1. In a large bowl, crumble the cooled cake by hand until you have fine crumbs.

3. Line a baking sheet with parchment and using the small ice cream scoop, measure out level scoops. Roll each scoop into a ball and place on the lined baking sheet. Chill the balls for 2 hours in the refrigerator or freeze 20 minutes.

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2. Add the icing and knead into cake crumbs with hands or in the mixer on low speed. Mix until it has the consistency of wet sand or play-doh.

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4. Allow balls to sit at room temperature for about 5 minutes before dipping.


Melt the white coating according to the package instructions and thin with oil if necessary. Dip the end of each lollipop stick into the coating, then stick in each ball and allow to harden before dipping.

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5. Dip each ball and tap off extra coating. Swirl the pop against the edge to smooth.

7. Place in Styrofoam block or cardboard box with holes to harden.

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6. Add sprinkles.

Yield: 24 Cake Pops

Gingerbread Cake Pops

prep time: 25 minscook time: 1 hour and 30 minstotal time: 1 hours and 55 mins

You can't have a holiday party without the Gingerbread! The delicious, spicy and sweet flavor of Gingerbread in bite sized portions on a stick! What could be better?

ingredients:

Gingerbread Cake
  • 4 tablespoons butter, melted

  • ¼ cup sugar

  • ¼ cup brown sugar

  • 1 egg

  • ½ cup molasses

  • 1½ cups flour

  • 1 teaspoons baking soda

  • ½ teaspoon cloves

  • ½ teaspoon nutmeg

  • 1 teaspoons cinnamon

  • ½ teaspoon ginger

  • ½ teaspoon salt

  • ¾ cup boiling water

CREAM CHEESE ICING
  • 4 ounce cream cheese, softened

  • 2 tablespoons butter, softened

  • 1½ cups powdered sugar

  • 1 teaspoons of milk

  • 1 teaspoons vanilla extract

CAKE POP ASSEMBLY
  • 12 ounce package of candy melts, white

  • Coconut Oil (Canola Oil is okay too)

  • Holiday Sprinkles

  • Royal icing for decorating

  • 24 lollipop sticks

instructions:

GINGERBREAD CAKE


1.  Preheat oven to 350 degrees. Grease a 9-in circle pan with baking spray.


2.  In a medium bowl, whisk together flour, baking soda, cloves, nutmeg, cinnamon, ginger, and salt.  Set aside.


3.  In a large bowl, whisk together the melted butter, sugar, brown sugar, molasses, and boiling water until all sugar is dissolved.


4.  Let mixture cool for a minute and whisk in egg.


5.  Slowly add the dry ingredients to the wet ingredients and whisk until just combined. 


6.  Pour the batter into the prepared pan and bake for about 25 minutes.


7.  Let cake cool completely before next steps.


CREAM CHEESE ICING


1.  In a stand mixer, beat cream cheese and butter together until light and fluffy. 


2.  With mixer on low, slowly add the powdered sugar until all is combined.


3.  Add the milk and vanilla and mix at med-high speed for 1 minute.


CAKE POP ASSEMBLY


1.  In a large bowl, crumble the cooled cake by hand until you have fine crumbs. 


2.  Add the icing and knead into cake crumbs with hands or in the mixer on low speed.   Mix until it has the consistency of wet sand or play-doh.


3.  Line a baking sheet with parchment and using the small ice cream scoop, measure out level scoops. Roll each scoop into a ball and place on the lined baking sheet. 


4.  Chill the balls for 2 hours in the refrigerator or freeze 20 minutes.


5.  Allow balls to sit at room temperature for about 5 minutes before dipping. 


6.  Melt the white coating according to the package instructions and thin with oil if necessary. 


7.  Dip the end of each lollipop stick or straw into the coating, then stick in each ball and allow to harden before dipping. 


8.  Dip each ball and tap off extra coating.  Swirl the pop against the edge to smooth.  Add sprinkles.


9.  Place in Styrofoam block or cardboard box with holes to harden.

NOTES:

You can also decorate these cake pops with crushed candy cane or with royal icing.  If decorating with royal icing...let cake pop dry completely before.
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