Friday, August 19, 2011

Turtle German Chocolate Cake Pops

I can not put into words how delicious these compact balls of cake are.

EVERY.SINGLE.BITE is an explosion of deliciousness in your mouth!!!

And that is not an exaggeration.

Last year, around Christmastime, Amanda told me she had made these Red Velvet cake balls, and they were soooo good that I needed to make them.  8 months has went by and I didn't give them much thought until I was put in charge of making the cake for my nephews birthday party...which happened to fall on my actual birthday, and since I love, love, LOVE strawberry cake but couldn't make one of the layers of his cake strawberry since both my mom and sister are allergic....I decided to make strawberry cake pops.

Ever since, I've been stewing over all the different things I could creatively do with these little balls.

ie...stick them closely together and decorate the entire top as one cohesive know, like how cupcake cakes are decorated.  My latest idea is to buy a small potting vase, put styrofoam in the bottom, cut sticks in various sizes, fill the bottom with leaves and make a bouquet. 

Today, I got a craving for these while talking to my friend, Starla about ideas for finger foods for her upcoming 31 open house.  So we started tossing around different ideas of cake/icing flavors that we thought would taste good together.

I said, 'I wonder if you could make them and use Coconut Pecan frosting.'  Starla suggested putting caramel and crushed pecans on them so they'd be like a Turtle.  Thus, the idea was put into motion to create Turtle German Chocolate Cake Pops.

Start out by making a German Chocolate cake according to the packet directions.
Let cool completely once you get done baking it.

The additional ingredients you'll need are: Coconut Pecan icing (you can make your own, but I have four time isn't always plentiful), lollipop sticks, pecans, caramel bits, and white chocolate chips (which I forget to stick in the picture).

Slice up the cake so that it's easier to crumble.

Crumble the entire cake in a bowl and add half of one of the containers of coconut pecan icing.
Mix well. 
You'll have to use your hands to do this.
Cover with plastic wrap and refrigerate a minimum of 4 hrs up to overnight.

Melt down about 1/4 bag of white chips.

Roll 1-2 tsp portions of the cake into balls.

Dip stick into melted chocolate.

Stick about 1/2 way into the balls.

Repeat with all the cake and stick in styrofoam to hold into place.
Stick in freezer for 15-20 minutes.  Don't go much over this or your cake will dry out and start to crack.

Dip balls into coating.

Drizzle with the caramel.

And sprinkle with the pecan.

And you end up with four bites of pure perfection!


1 comment:

  1. What did you use to dip them? Was it the other half of the icing?