Barbie Cake Pops Recipe
These Barbie Cake Pops have a moist, vanilla cake center with rainbow sprinkles throughout. The cake pops are easy to make, fun for any occasion AND delicious! Whether you're a Barbie lover or just like the color pink, they are the perfect treat for you.
Ingredients
- 16.5 oz Vanilla Box Cake Mix, plus ingredients according to package instructions
- 1 cup Vanilla Frosting
- 12 oz Pink Chocolate Candy Melts
- 1/2 cup Rainbow Sprinkles , plus extra for decoration
Instructions
- Prepare and bake the vanilla cake mix according to package instructions
- Once the cake is baked, let cool completely in the pan before transferring to a cooling rack
- When the cake is cooled, crumble the pieces into a separate, large mixing bowl
- Add about 1 cup of frosting and 1/2 cup of rainbow sprinkles
- Use an electric hand mixer to combine the cake and frosting
- If needed, add an additional 1/4 cup of frosting until it reaches a smooth texture that can be rolled into a ball (I used about 1.5 cups of frosting)
- Once combined and at the desired texture, chill the cake pop batter in the fridge for 30-45 minutes
- After chilling, scoop about 1.5 tbsp of the cake pop batter and roll into a ball
- Then place on a baking sheet lined with parchment paper
- Repeat until all the dough has been used
- Place the baking sheet in the fridge while you melt the pink chocolate wafers
- Start by melting 1/4 cup of the pink candy melts in a microwave safe dish. Heat in 30 second intervals, mixing in between each until melted
- Remove the cake pop balls from the fridge
- Dip the end of a cake pop stick into the chocolate then into the cake pop ball
- Place back on the parchment paper
- Repeat until a stick has been placed in each cake pop
- Put the baking sheet back into the fridge to chill for 30-45 minutes or in the freezer for 20-30 minutes
- This gives plenty of time for the chocolate to set
- Remove from the fridge/freezer
- Now, melt about 1 cup of the pink chocolate wafers in a bowl. Heating for 30 second intervals and mixing in between each to not overheat
- Coat each cake pop in the pink chocolate
- Let the excess chocolate drip off
- Place back on the parchment paper and immediately top with sprinkles before the chocolate hardens
- Repeat steps 21-23 until all cake pops are coated
- Let the cake pops set completely at room temperature. You can also place them in the fridge so that they get a nice crunch on the outside shell
- Enjoy!
Nutrition
Serving: 1cake pop, Calories: 197kcal, Carbohydrates: 29g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 0.4mg, Sodium: 155mg, Potassium: 117mg, Fiber: 2g, Sugar: 18g, Vitamin A: 6IU, Calcium: 53mg, Iron: 2mg