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!
These cake pops take some time to make, but if you need to spread out the work, they can be made in stages, making it an easy recipe!
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.
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.
Serve to your guests and have a Happy New Year! Welcome 2018!
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
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.
With New Years Eve just a few days away, I wanted to share some of my favorite appetizers from some past New Years Eve parties! Some of these are quick and easy and some may take a little more time than others, but all of these tasty party foods will be enjoyed by your guests!
I found the directions for Christmas Tree Cupcakes on this you tube channel from Cookies, Cupcakes and Cardio, and I had to give it a try! It's fun learning new things, especially when it is something that is creative and I feel that, with some practice, I can do it. This Christmas Tree Cupcake, made from a sugar cone was easy to make and it is so cute, that any imperfections I may have created while making it, just fade into the cuteness, and aren't really noticeable. I love when that happens!
Christmas Tree Cupcakes
2 1/4 cups Flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons Baking Soda 1/4 teaspoon Salt 1/2 cup Shortening 1 3/4 cups Sugar 1 teaspoon Vanilla 3 Eggs 1 1/3 cups Cold Water Cupcake Cups Sugar Cones Sprinkles Confectioners Sugar
Royal Frosting 3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
Mix flour, cocoa powder, baking soda and salt. Set aside.
Mix together the shortening, sugar and vanilla. Add the eggs, one at a time, mixing in well.
Add some of the flour mixture, then some water and keep alternating between the two, beating on low speed, just until combined.
Fill cupcake holders with batter and bake at 350 degrees until done, 12-15 minutes. Cool completely.
Make royal frosting by combining water and meringue powder in a bowl, and whisking together for approx. 30 seconds. Add cream of tartar and whisk together again for another 30 seconds. The mix should be frothy. Add the confectioners sugar all at once. Mix on low speed for 10 minutes, until all the sugar is combined. Remove approx. 1 cup of white frosting, and tint 2-3 cups of the frosting green.
Use any round tip, and cover the top of the cupcake with white frosting. You can do all these at once, or one at a time. If you ice them all at once, then as you ice them, place a sugar cone upside down on the cupcake.
Start at the bottom of the cone, and using a #18 star tip, begin filling the cone with frosting leaves. I went around in a circle for my tree, but experiment and see what you like the most. There is no exact way for the trees to look, because as we know, all trees are different, and so should all frosting trees be different!
I found these little sprinkles that look like light bulbs, so I put them all over the tree, using a tweezers. Any kind of sprinkles you use will look great. When you are happy with the decorating, lightly sprinkle confectioner's sugar over the tree. Start at the top and move the shaker to the right and left to catch the bottom leaves. Don't forget to add a star!
Have fun with your Christmas Tree Cupcakes, and as always, leave me a message if you have any questions! Thanks for dropping by today, and Merry Christmas!
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
instructions:
Mix flour, cocoa powder, baking soda and salt. Set aside.
Mix together the shortening, sugar and vanilla. Add the eggs, one at a time, mixing in well.
Add some of the flour mixture, then some water and keep alternating between the two, beating on low speed, just until combined.
Fill cupcake holders with batter and bake at 350 degrees until done, 12-15 minutes. Cool completely.
Make
royal frosting by combining water and meringue powder in a bowl, and
whisking together for approx. 30 seconds. Add cream of tartar and whisk
together again for another 30 seconds. The mix should be frothy. Add the
confectioners sugar all at once. Mix on low speed for 10 minutes, until
all the sugar is combined. Remove approx. 1 cup of white frosting, and
tint 2-3 cups of the frosting green.
Use
any round tip, and cover the top of the cupcake with white frosting.
You can do all these at once, or one at a time. If you ice them all at
once, then as you ice them, place a sugar cone upside down on the
cupcake.
Start
at the bottom of the cone, and using a #18 star tip, begin filling the
cone with frosting leaves. I went around in a circle for my tree, but
experiment and see what you like the most. There is no exact way for the
trees to look, because as we know, all trees are different, and so
should all frosting trees be different!
I
found these little sprinkles that look like light bulbs, so I put them
all over the tree, using a tweezers. Any kind of sprinkles you use will
look great. When you are happy with the decorating, lightly sprinkle
confectioner's sugar over the tree. Start at the top and move the shaker
to the right and left to catch the bottom leaves. Don't forget to add a star!
