These football cake pops make a great game day treat
1. Preheat oven to 350 F. Lightly butter and
fl our two 8-or 9-inch round cake pans.
2. In the bowl of your stand mixer, sift or
whisk together the cake fl our, sugar, baking
powder, and salt. Add the butter and half the
buttermilk. Beat with the paddle attachment
on a medium-low speed until combined and
smooth, about 3 to 4 minutes.
3. In a medium sized bowl, with a fork, whisk
together the eggs, egg whites, the rest of the
buttermilk, and the vanilla to combine, just
until eggs are broken up. Add the egg mixture
to the batter in 3 additions, mixing on medium
speed for 2 minutes after each addition, being
sure to scrape down the sides of the bowl frequently.
4. Divide the batter evenly between the two
pans, and bake on the middle rack of the oven
for 35 to 40 minutes or until a toothpick or
skewer inserted into the center comes out
clean. Let cool in pans until they are cool to
the touch, then turn out of pans and cool completely
5. Make sure the cakes are completely cool
before you attempt the cake pops, otherwise
your frosting will melt and you may have some
trouble rolling intact balls.
6. Put your baked cake in a large mixing bowl.
Use your hands to crumble the entire cake.
Add about half of the chocolate frosting to the
crumbled cake. The frosting is what acts as a
glue to hold the cake balls together. Use your
hands to mix the frosting evenly throughout
the crumbled cake mix until the cake mix is
well moistened. Your cake mix should be
moist enough to shape into a large mound and
keep its shape.
7. Roll your cake mix into 1-1/2-inch, football
shaped cake balls using the palms of your
hands. You should be able to get 30 to 35 football
shaped balls from a single batch of cake
mix.
8. To prepare the chocolate shell, pour milk
chocolate into a microwave-safe bowl and
melt on 50 percent power for 4 minutes, or
more time if necessary.
9. Pull out your melted milk chocolate and
stir thoroughly with a spoon until completely
smooth. Once smooth, add shortening to
the chocolate to
thin out the consistency
a bit.
Stir thoroughly
again.
10. Take a candy
stick and dip into the chocolate about 1
inch and place it into the center of your cake
ball on the top. This will act as a glue keeping
your cake pop and stick attached. Continue
for all cake pops. Wait 10 minutes for the
chocolate to harden on the stick and on the
cake pop.
11. Now you are ready to coat your cake pops in
the chocolate. Place the pop in the chocolate at
a sideways angle with one hand. Using the other
hand, spoon the chocolate mixture all around the
pop. Try to do this as quickly as possible before
the chocolate begins to harden and get lumpy.
Once you have evenly coated the pop, gently tap
the stick on the side of the bowl to get off any
excess chocolate that would drip. Once the chocolate
shell hardens, decorate the football pops
with grip marks using the white icing. Let the icing
dry and serve at room temperature.
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Football Cake Pops
Makes 30 servings
3 ½ cups cake fl our
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter,
at room temperature
1 cup buttermilk, at room temperature
4 large eggs, at room temperature
2 large egg whites,
at room temperature
2 teaspoons vanilla extract
1/2 cup prepared chocolate frosting
2 to 2 1/4 lbs. milk chocolate
3 tablespoons shortening
40 candy sticks
White icing, for decorating
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