Babycakes CP-12 Instruction Manual page 10

Almond Cake Pops
Ingredients:
• 1 package (9 ounce) yellow cake mix - this is a 1 layer, smaller box of cake mix
• ¼ cup all-purpose flour
• ½ cup water
• 1 egg
• ¼ cup sour cream
• 1 teaspoon almond extract
• 2 packages (2 ounces each) slivered almonds
• Almond bark coating (recipe on page 12)
Directions:
1. Combine cake mix and flour in a mixing bowl. Stir to combine.
2. Add water, egg, sour cream and almond extract. Beat 3 to 4 minutes at medium
speed.
3. Fill each cooking reservoir with about 1 tablespoon of batter.
4. Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.
5. Allow cake pops to cool.
6. To toast almonds, spread in a single layer on a baking sheet. Bake 5 to 7 minutes at
350°F until golden. Pour into a work bowl or food processor and chop finely.
7. Dip cake pops in almond bark coating and sprinkle with toasted chopped almonds.
Lemon Cake Pops
Ingredients:
• ¼ cup butter, softened
• ½ cup sugar
• 1 teaspoon grated lemon zest
• 1 egg
• ½ teaspoon lemon extract
• ¾ cup all-purpose flour
Directions:
1. Beat together butter and sugar until light and creamy. Beat in lemon zest, egg and
lemon extract.
2. Combine flour, baking powder, baking soda and salt. Combine milk and lemon juice.
3. Alternately blend in flour mixture and milk mixture into butter mixture, beginning and
ending with the flour mixture.
4. Fill each cooking reservoir with about 1 tablespoon of batter.
5. Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.
6. Allow to cool and glaze or coat, as desired.
Tip: Lemon cake pops taste great when coated with a lemon flavored frosting dip made from
lemon frostng and vanilla chips.
10
Makes about 4 dozen cake pops
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Makes about 2½ dozen cake pops
½ teaspoon baking powder
¼ teaspoon baking soda
Dash salt
3 tablespoons milk
1 tablespoon lemon juice
Glaze or coating of choice