I’m “technically” off sugar for the month of March (I’m going to buy myself something from here if I succeed), but these St. Patrick’s Day cake pops might be my downfall. You see, Mary Elizabeth always bakes the yummiest goodies that I just can’t resist and today she’s sharing how to make them. I mean…they’re key lime pie cake pops! Are you dying along with me? Just top them off with some shamrocks and gold nuggets and you’re good to go! See the full tutorial and shop the post below.
photography by Trisha Zemp | concept and creation by ME Hammond | styling by Brittany Jepsen
Get the full tutorial and shop the post after the jump.
Materials: cake pop sticks, sprinkles (here are some fun shamrocks and gold nuggets), green tags, washi tape (my personal favorite glittery gold and green), and gold plates.
You will need:
One 9″ by 13″ cake
1/3 c.-1/2 c. of frosting (depending on desired texture)
White coating chocolate (approximately 1 lb)
Sprinkles
Sucker sticks
You can use any combination of cake and frosting, for this shoot in honor of St Patricks Day I used Key Lime Cake and cream cheese frosting, so they’d be green! In a large bowl, mush together cake and frosting with your hands. Be careful not too add too much frosting, you can always add more if you need it. But you don’t want the cake pops to be too soft, it should be a similar consistency to play dough. Scoop out the cake pops with a heaping tablespoon. Roll them in your hands into balls. Melt coating chocolate. Dip the end of the sucker sticks in the melted chocolate and stick them into the cake balls. Put the cake balls in the fridge for 10 minutes to allow them to solidify. Now dip the cake balls into melted chocolate. Before the chocolate hardness (which will be fairly quickly) sprinkle the cake pops with your sprinkles! I usually dip 3 at a time and then sprinkle them. And donzo! You have make cake pops!
Attach some cute green tags to the sticks for some extra luck.
