Make Cake Pops With Unique Flavors

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 premade cake mix and frosting available.

Cheesecake Cake Pops | sugarkissed.net

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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.

Cheesecake Cake Pops | sugarkissed.net

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.

Cheesecake Cake Pops | sugarkissed.net

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.

Cheesecake Cake Pops | sugarkissed.netUse 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 to measure my cake pop mixture so that each cake ball is consistently the same size, 1.25 inches wide. Do your best to make the cake balls round and crack-free without driving yourself crazy. Always remember that your sanity is more important than cake pop perfection! Return the cake balls to the fridge to chill before moving onto the next step.

Cheesecake Cake Pops | sugarkissed.net

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 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.

Snowman Cake Pops | sugarkissed.net

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.

Cheesecake Cake Pops | sugarkissed.net

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 Cake Pops | sugarkisssed.net

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
Styrofoam Block or 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 or styrofoam block until the coating has completely hardened before packing.

After you make your cheesecake-flavored cake pops, what flavor will you try next?

Coffee Creamer



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About Janine

Creative sweets made simple. Learn how to easily make decorated treats through recipes and tutorials at sugarkissed.net. Are you ready for sweet inspiration?
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41 Responses to Make Cake Pops With Unique Flavors

  1. Oooooh these cake pops are beautiful and look amazing!
    Kayle (The Cooking Actress) recently posted..Happy Holidays!My Profile

  2. Christina at I Gotta Create! says:

    Flavorful and just so much fun. :)

    Thank you for partying with the Wildly Original Crowd this year. <3 Christina at I Gotta Create!

  3. Julie says:

    I’ve heard of people using the coffee creamers to make french toast. But using them to flavor cakes…now that’s an AWESOME idea (not that using them for french toast was a bad idea. But cake > french toast) I love your cake pops. They look fantastic! Thanks so much for sharing on Marvelous Mondays!

  4. Thanks for the link back :) Now…that cheesecake combo sounds awesome. :) Happy 2013!
    Sarah @ Miss CandiQuik recently posted..Turtle Cheesecake ShootersMy Profile

  5. Dina says:

    i love the design on these cake pops!
    Dina recently posted..The Best of 2012My Profile

  6. These look delicious and beautiful! Thank you for sharing your recipe on Foodie Friends Friday Linky Party! Don’t forget to come back on Sunday to vote for your favorite recipes!
    Kelly Wells {Adorned Well} recently posted..Foodie Friends Friday Linky Party #26 – Social Media/Blog MakeoverMy Profile

  7. I love these. I pinned it. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
    http://www.adornedfromabove.com/2013/01/week-in-review-and-wednesdays-adorned.html
    Debi @ Adorned From Above
    Debi @ Adorned From Above recently posted..Foolproof Prime RibMy Profile

  8. Vikki says:

    Love your blog! I would love for you to visit my linky party going on now at http://wallisfarmsdailywalk.blogspot.com/2013/01/blog-post.html

    Have a great day!

  9. Ok you’re a genius, a coffee scoop NEVER would I have come up with that! I’m so stealing your idea :) . OH yes an sanity and cake pops so often don’t go hand in hand.

    I so love the details you put on the cake pops I’m going to have to work on that one! Thanks so much for all the ideas, stopping by from Pin Me :)
    Alexis AKA MOM recently posted..No Resolutions … Obstacles I will overcome!My Profile

  10. Marti says:

    Hello!

    These sound yummy! I never thought of using coffee creamer, but it sounds great! I’m going to be featuring a post on cakepops and would love to feature yours. If you would like, submit them at my SHOW-licious Craft Showcase! :)

    http://sew-licious.blogspot.com/2012/12/show-licious-craft-showcase-14.html

    Happy Holidays,
    Marti
    Marti recently posted..Happy New Year 2013My Profile

  11. This is awesome! great idea :) I hope you stop by sometime to link- http://atozebracelebrations.com/2013/01/tuesday-link-party-4.html
    Nancy Pfeifer recently posted..~ Tuesday Link Party ~My Profile

  12. Stella Marie says:

    Those look soooo good, I love cake pops! I pinned you! :-)
    Stella Marie recently posted..Champagne Cupcakes are AmazingMy Profile

  13. Pingback: Friday Favorites | Just a Spoonful of Sugar

  14. Your cake pops came out beautiful! I am pinning them from the pin-me party and following you on Twitter. I have never baked with coffee creamers before.
    Raquel @ Organized Island recently posted..Champagne CupcakesMy Profile

  15. So cute pops! Perfect treat for kids! Thank you shared this at my link party!
    Vera – Cupcakes Garden recently posted..Cookie Dough Stuffed CupcakesMy Profile

  16. 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 #28My Profile

  17. 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 :)

  18. So adorable! Thanks for linking up!
    Diana Rambles recently posted..Introducing the NEW Custom Blog DesignsMy Profile

  19. Kate says:

    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 PopsMy Profile

    • Janine says:

      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!

  20. Jennifer says:

    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

  21. Erin says:

    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!

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