White Chocolate Cake Pops - Babycakes MT-6 Instruction Manual

White Chocolate Cake Pops

These elegant white chocolate cake pops taste moist and rich. Kathy's daughter Amanda
is a huge fan of white chocolate, so this flavor is a popular request at Kathy's house.
Tip
Be sure to check the baking progress at the minimum time, then continue baking until a
tester inserted in the center comes out clean.
Makes 42 to 44 cake pops
3 oz
1⁄4 cup
2 cups
2
1⁄3 cup
1 tsp
1. Place white chocolate and butter in a small microwave-safe glass bowl.
Microwave on High in 30-second intervals, stirring after each, until melted. Set
aside to cool for 2 minutes.
2. In a large bowl, using an electric mixer on low speed, beat cake mix, eggs,
water, vanilla and melted white chocolate mixture for 30 seconds or until
moistened. Beat on medium speed for 2 minutes.
3. Spray cake pop wells with nonstick baking spray. Fill each well with about
1 tbsp (15 mL) batter. Bake for 3 to 5 minutes or until a tester
inserted in the center comes out clean. Transfer cake pops to a wire rack to
cool. Repeat with the remaining batter.
4. If desired, attach sticks to cake pops.
Excerpted from 175 BEST BABYCAKES™ CAKE POP MAKER RECIPES by Kathy
Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights
reserved: May not be reprinted without publisher permission.
12
white chocolate, chopped
unsalted butter
white cake mix
large eggs, at room temperature
water
vanilla extract
Nonstick baking spray
90 g
60 mL
500 mL
2
75 mL
5 mL