Preheat the oven to 350°F. grease and flour a 9 x 13" cake pan. In a Large bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set-aside.
Cream the butter and sugar with a mixer for five minutes, until light and fluffy.
At the eggs, one at a time, to the cream sugar and butter, mixing until just combined. Script on the sides of the bowl after each addition. Add the vanilla and next until combined.
Add the flour mixture, a third at a time, alternating with the milk in two addition. (you'll begin and end with the flour mixture.)
Spread the batter (it will be thick) evenly into the prepared pan.
Bake for 35 to 45 mins. When the cake is done let the cake cool completely before come crumbling it for cake balls. Note: I will usually make the cake 24 hours before so it will cool overnight.
get organized and set aside plenty of time to crumble, roll, and dip four dozen cake pops. Crumble the cooled cake into a large mixing bowl. You should not see any large pieces.
Once the cake is cooled, break it, & rub the two pieces together over a large bowl until crumble is a fine texture.
In a bowl cream the butter and cream cheese with a mixer until combined.
At the vanilla and mix until combined.
Now add the sugar to the creamed mixture in two or three batches, scraping down the sides of the bowl after each addition.
Last, add the cocoa powder and mix until combined.
If you're using a container frosting you will only need three quarters of it. In the picture you see homemade frosting and you will use all of it.
Add the frosting into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. Don't use too much of the frosting if using a container, the cake balls will be too moist.
The mixture should be moist enough to Roll into 1 1/2 inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheets.
Cover w plastic wrap and chill for several hrs in the fridge, or place in the freezer for 15 mins. You want the balls to be firm not frozen.
Once the cake balls have been in the fridge for a little while, take them out and you going to roll them into an owl shaped, oval-shaped ball. Return the balls to the fridge to stay firm.
Melt the chocolate candy coating in a microwave safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping.
Special note: I usually work with about 16 ounces at a time.
When you're ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.
One at a time, dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the pointed tip of the balls, pushing it no more than 1/2 through.
Dip the bottoms of two chocolate chips into the melted candy coating, and attach them to the front top of the head for "ears". Place in the Styrofoam block to dry.
Remember: please remember keep the cake balls that you are not using in the refrigerator to keep them chilled.
Get the cake pops into the melted candy coating. Make sure the coating is deep enough to get the entire cake pops, w/ ears attached, submerged in one dunk.
Remove & gently tap off any excess coating. Place in the Styrofoam block to dry.
When the cake pops are dry, put a small amount of melted candy coating in the position for the eyes and attach them.
You can use edible eyes which can be found in the pastry Aisle at Walmart or you can use candy necklace pieces but they have to be white.
Attach two pink flower sprinkles for the feet or even use any color as desired.
Using the same technique, dot candy coating in the position for the beak, and attach an orange rainbow chip sprinkle. Add two brown M&Ms minis for the wings.
Let dry completely in the Styrofoam block.
Leave in the refrigerator for a couple hours to overnight. Depends when you want to use them. don't take out more than an hr before needed time. Enjoy!
Decorating a Styrofoam for the baby shower.
How to get your coating so smooth. it's really simple. Use small bowls so that the melted candy coating is about 3 inches deep. Make sure the coating is thin enough to dip and remove the pops easily.
You can use Paramont crystals, shortening, or even vegetable oil to thin coating. And then just tap excess coating off gently using one of the following methods... Look for that tutorial.
- Chocolate Cake
- 1/2c All-purpose flour
- 1.0c Unsweetened cocoa powder
- 1.0tsp Baking soda
- 2.0tsp Baking powder
- 1/2tsp Salt
- 1.0c Butter, at room temp.
- 2.0c Sugar
- 3.0 Eggs, at room temp.
- 1.0tsp Vanilla extract
- 1/2c Milk, at room temp.
- Chocolate cream cheese frosting
- 6.0Tbsp Butter, at room temperature
- 6.0oz Cream cheese, at room temperature
- 1.0tsp Vanilla extract
- 3.0c Confectioners' sugar
- 1/3c Unsweetened cocoa powder