St Patrick’s Day is approaching. Even if you aren’t Irish you have to admit it can be a fun day. You know what else can be fun? Cake pops. These tasty, colorful cake pops are perfect for St Patrick’s Day, but don’t be surprised if you like them so much you want to make them year round. Here’s how to make them.
St. Patrick’s Day Cake Pops
- 1 box Dark Chocolate cake mix
- 1/2 tsp Creme de Menthe Flavor
- 3 eggs
- 1 container of chocolate frosting
- Wilton Green candy melts
- Ghirardelli white chocolate wafers
- parchment paper
- cupcake pan
- paper cupcake liners
- cookie sheet
- candy sticks
Set oven to 350 degrees.
Make the cake mix according to the directions on the back.
Mix in Creme de Menthe Flavor. Stirring well to incorporate all the flavors.
Once batter is made, evenly pour it into the cupcake liners.
Bake in the oven for 21 minutes.
Once done, allow to cool.
Take out a few cooled cupcakes and peel the paper liner off
Crumble cupcakes until fine
Mix in about 3 spoonfuls of frosting , using hands, to mix together.
You want the consistency to be where you are able to form a ball and it wont crumble.
Form a small sized ball.
Place the cake ball in freezer for 2 hours.
When cake ball is solid pull out and place on a plate, set aside.
Melt white chocolate in a double broiler.
Dip one end of the candy stick into the melted chocolate.
Stick the white chocolate coated candy stick into one end of the frozen cake ball.
Return to the freezer for at least 30 minutes.
Dip cake pop into the melted chocolate and place into cup of rice or styrofoam block.
Drizzle with green milk chocolate.