It's almost New Year's Eve, and what better way to celebrate than with these tasty, festive Champagne Cake Pops! There is champagne in the cake, the frosting and the white chocolate coating! That makes these Champagne Cake Pops perfect for celebrating the biggest party day of the year!
Champagne Cake Pops
Cake Balls
1 box White Cake Mix
8 ounces Butter, melted
2 Eggs
1 teaspoon Vanilla
1 cup Spumanti Champagne
Frosting
16 ounces Butter, softened
1/4 teaspoon Salt
4 cups Confectioner's Sugar
1 teaspoon Vanilla
1/4 cup Spumanti Champagne
Cake Ball Frosting
2 bags (11.5 oz each) White Chocolate Chips
4-6 tablespoons Spumanti Champagne
Gold and Silver Straws
Gold and Silver Sugars or Sprinkles
Preheat oven to 350 degrees.
Serve to your guests and have a Happy New Year! Welcome 2018!
Follow The Freshman Cook:
Thank you for stopping by today!
Champagne Cake Pops
ingredients:
Cake Balls
1 box White Cake Mix
8 ounces Butter, melted
2 Eggs
1 teaspoon Vanilla
1 cup Spumanti Champagne
Frosting
16 ounces Butter, softened
1/4 teaspoon Salt
4 cups Confectioner's Sugar
1 teaspoon Vanilla
1/4 cup Spumanti Champagne
Cake Ball Frosting
2 bags (11.5 oz each) White Chocolate Chips
4-6 tablespoons Spumanti Champagne
Gold and Silver Straws
Gold and Silver Sugars or Sprinkles
1 box White Cake Mix
8 ounces Butter, melted
2 Eggs
1 teaspoon Vanilla
1 cup Spumanti Champagne
Frosting
16 ounces Butter, softened
1/4 teaspoon Salt
4 cups Confectioner's Sugar
1 teaspoon Vanilla
1/4 cup Spumanti Champagne
Cake Ball Frosting
2 bags (11.5 oz each) White Chocolate Chips
4-6 tablespoons Spumanti Champagne
Gold and Silver Straws
Gold and Silver Sugars or Sprinkles
instructions:
- Preheat oven to 350 degrees.
- In a large bowl mix together the cake mix, melted butter, eggs and vanilla. Blend together with mixer. Add champagne and blend with mixer again.
- Prepare a 9x11" dish to cook the cake. Butter or spray the pan and then flour it. Add cake mix batter to pan.
- Bake for 20-25 minutes or until done when checked with a toothpick. Let cool on a rack.
- Cut the cake into small pieces. Place pieces into a large ziplock bag. Smush around in the bag, breaking the cake pieces even farther apart.
- Mix together the butter, salt, confectioner's sugar and vanilla. Add the champagne and continue to mix on low speed.
- Add frosting to the bag of smushed cake pieces a couple tablespoons at a time. Continue to smush the frosting and cake together. When you think it is needed, add more frosting and smush together again. You will have leftover frosting.
- Use a 1 tablespoon scoop to make balls with the cake mix/frosting combo. Scoop the mix and roll between your hands to make them smooth. If you have vinyl gloves that are food safe, they are great to use because they help in obtaining a smooth cake ball. Place in a container with a cover and refrigerate after they are rolled.
- Melt white chocolate chips over low heat in a double boiler on top of the stove. Once chips are melted and smooth add champagne. It is important that the champagne be heated in the microwave or on the stove before adding it to the chips. I found the microwave works great. If the champagne is not heated, the chocolate will seize up, and become almost impossible to work with. The champagne has to be close to the temperature of the chips. Add the champagne a tablespoon at a time, until you find your desired taste. Mix together until well incorporated.
- Use straws or sticks, or whatever you would like as a way to pick up the champagne cake balls. I used some gold and silver straws that I cut in half.
- Dip each cake ball into the white chocolate champagne coating. Allow the coating to drip off the bottom of the cake ball, so as to not have too much build up on the bottom. Place ball on wax paper. I dipped two of the balls, then I sprinkled the gold and silver sprinkles on, and put them back in the refrigerator. Then I dipped two more and did it again until they were all finished. Keep refrigerated until ready to serve.
Created using The Recipes Generator
