When it comes to decorating cake pops, the possibilities are endless. Especially when you consider the size of my sprinkle collection! Where I sometimes feel limited, however, is my flavor options. I typically make my cake pops using the old school Bakerella method which includes a boxed cake mix and canned frosting. Unfortunately, there are only so many different flavors of pre-made cake mix and frosting available.
That’s where Sarah of Miss CandiQuik comes in. With her blog post, Coffee Creamer Cake Pops, she opened my eyes to a whole new world of cake pop flavor possibilities.
Today I will be sharing with you how to make cheesecake-flavored cake pops.
Start by baking a cake by following the directions on a box of classic white cake mix, with a couple of modifications. First, if the recipe calls for vegetable oil, use slightly less than the amount that is called for to keep your cake pops from being to oily. Second, add 10 drops of cheesecake flavor oil to the batter.
After your baked cake has completely cooled, break off chunks of the cake into a food processor and run until all that is left is fine crumbs. If you prefer to skip the food processor, you can crumble up the cake by hand instead, but you may want to cut off any hard edges of the cake first.
Put your cake crumbs in a mixing bowl and add just enough cheesecake-flavored coffee creamer to make the mixture the consistency of clay. I used 4 teaspoons. Set the mixture in the fridge so that it is chilled before starting the next step.
Use your hands to roll the mixture into cake balls that are between 1 and 2 inches in diameter. I like to use a stainless steel coffee scoop
Microwave vanilla candy melts in a bowl on low power for 30-seconds at a time. Stop and stir after each 30-second interval then repeat until the coating is completely melted. Do not overheat the candy melts or your coating will become lumpy. If the coating is too thick, add a small amount of vegetable oil or shortening to thin it out.
Mix in 5 drops of cheesecake flavor oil. Add candy coloring if you don’t want your coating to be white. Use only oil-based colorings designed for use with candy. Other types of coloring will turn your coating into a lumpy mess.
Dip the end of a lollipop stick or colorful paper straw into the melted coating and then into a cake ball, gently pushing until the stick is about half way through the cake ball. Complete this step for all of the balls then set them in the fridge until the coating has hardened and they are chilled.
If your candy coating has cooled or thickened, repeat the microwave heating process.
Dip each cake pop straight down into the coating until the cake ball is completely covered and sealed. If you need to angle the cake pop, gently tilt it in one direction and then another. Do not stir the coating with the cake pop or it may fall off of the stick. Remove the cake pop from the melted coating by pulling it straight up. Then, turn the cake pop at an angle and gently tap off any excess coating.
Add any sprinkles or decorations to your cake pops while the coating it still wet. Set them upright in a cake pop stand until the coating has completely hardened before wrapping.
Cheesecake-Flavored Cake Pops
sugarkissed.net
Ingredients
1 Classic White Cake Made From a Box Mix
LorAnn Cheesecake Flavor Oil
4 Teaspoons of Baileys Gold Cheesecake Coffee Creamer
1 Bag of Vanilla Candy Melts
Candy Coloring (optional)
Lollipop Sticks
Cake Pop Stand
Sprinkles (optional)
Directions
1. Follow the directions on the box to make your classic white cake, with a couple of modifications. First, if the recipe calls for vegetable oil, use slightly less than the amount that is called for. Second, add 10 drops of cheesecake flavor oil to the batter.
2. After your baked cake has completely cooled, break off chunks of the cake into a food processor and process until all that is left is fine crumbs.
3. Put your cake crumbs in a mixing bowl and add 4 tsp. or just enough cheesecake-flavored coffee creamer to make the mixture the consistency of clay. Set the mixture in the fridge until it is chilled.
4. Use your hands to roll the mixture into cake balls that are between 1 and 2 inches in diameter. Return the cake balls to the fridge to chill.
5. Microwave vanilla candy melts in a bowl on low power for 30-seconds at a time. Stop and stir after each 30-second interval then repeat until the coating is completely melted.
6. Mix in 5 drops of cheesecake flavor oil and candy coloring if you wish to use a colored coating.
7. Dip the end of a lollipop stick into the melted coating and then into a cake ball, gently pushing until the stick is about half way through the cake ball. Complete this step for all of the balls then set them in the fridge until the coating has hardened and they are chilled.
8. If your candy coating has cooled or thickened, repeat the microwave heating process.
9. Dip each cake pop straight down into the coating until the cake ball is completely covered and sealed. Remove the cake pop from the melted coating by pulling it straight up. Then, turn the cake pop at an angle and gently tap off any excess coating.
10. Add any sprinkles or decorations to your cake pops while the coating it still wet. Set them in a cake pop stand until the coating has completely hardened before packing.
After you make your cheesecake-flavored cake pops, what flavor will you try next?
mmmmm….Cheesecake….
I had no idea that they made Cheesecake flavored creamer; I need to find some soon! I’ve thought about using coffee creamer for baking before, but I’ve always been unsure. I think I’m going to have to give it a shot now.
Dawn @ DJ’s Sugar Shack recently posted..Whatcha’ Whipped Up #28
It opens up a whole new world of cake pop flavors, Dawn. I hope you give it a try!
Oh they look so beautiful! Love the idea with the creamer!
Thank you for sharing this at Wednesday Extravaganza – Hope to see you there again this week with more deliciousness
Thanks for stopping by! I agree, the creamer idea by Miss CandiQuik is brilliant!
So adorable! Thanks for linking up!
Diana Rambles recently posted..Introducing the NEW Custom Blog Designs
Thanks for stopping by, Diana!
Janine, these are so pretty to look at. I’m thinking alien planets, clouds engulfing globes, a maze of protons and neutrons. I just love the color combination, the bubbly, circular, spherical loveliness of it.
Thank you for the follow on Twitter, btw! I’d followed, pinned this recipe, and blogged about it on my site (Cheesecake Cake Pops!
. Great to discover your blog!
Kate.
Kate recently posted..Cheesecake Cake Pops
Thank you for your sweet compliment about my cake pops, Kate. Sounds like your creative juices are really flowing! I love all the fabulous cake pops you feature on your site… tons of inspiration!
Hi, I make cake pops too all the time & I’m always creating new flavors. For easter I have about 5 diff ones I’m trying. I wana do a carrot flavored cake pop but I’m not sure on what frosting to use. My thoughts were cream cheese or carmel…what do u think ?! I love ur site on unique flavors ! I looooove creating new unique flavors ! Thanku
Thanks for your comment, Jennifer. I think carrot cake and cream cheese are a classic flavor combo that always works well.
I was wondering if you mixed the canned frosting in with this at all since it was pictured in ingredient photo you posted. Or did you just use the canned frosting as a decoration with the sprinkles? Cute cake pops, and great idea!
Good eye, Erin! No, I did not use the canned frosting at all in this recipe. It must have just snuck in there for a photo op!
These cake pops look amaze balls!!! I have a baptism coming up and I am stuck with what flavors use! These cheesecake ones look like a great idea!!! Where can I find LorAnn cheesecake flavored oil?
Denice, here’s the link for LorAnn’s Cheesecake Flavoring: http://www.amazon.com/gp/aw/d/B0000VLRII/ref=redir_mdp_mobile?adid=0K8YV7SQYWWBPGMQSJ57&camp=213381&creative=390973&creativeASIN=B0000VLRII&linkCode=as4&ref-refURL=http%3A%2F%2Fsugarkissed.net%2Fhow-to-make-cake-pops-with-unique-flavors%2F&ref_=as_li_ss_til&tag=sugarkissedne-20
Have you tried torani syrups? Like 50 different flavors and sugar free ones too. If you have how did it work. Keep thinking about trying but with how much time is spent on making them if didn’t work would be a bummer.
I haven’t tried them, Erik. sounds like its worth a shot. My only concern is that the syrup might make it difficult to roll the cake balls.
I can’t find the cheesecake flavored coffee creamer, any suggestions for a substitute? I think it was just a seasonal flavoring.
You could try using unflavored coffee creamer and adding some of the LorAnn’s cheesecake flavoring to it.
my brother also like to Unique Flavors.i try to cake pops recipe .it was very easy ready cake to shorter time
Hey there,
Just curious if you were to substitute with different creamer flavors~ would you mimic the oil as well or go with just a simple vanilla or something?
When I use creamers to flavor my cake pops, I still put vegetable oil in the cake but I only use half the amount that the cake box mix calls for.
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Hello Janine,
I love your idea of the creamers. I’m making 100 for a baby shower that’s coming up. Do you know how long they would last using the creamer verses using frosting. I’m planning on baking the cakes Wed. and Rolling and Dipping on Thursday and Friday and Sat. is the shower. Thanks in advance.
Peggy, a few days is fine if you have them sealed in chocolate.
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