Cake Pop Recipe!

Hello All! It’s Wednesday!

I’ve been meaning to post this recipe for like a week now. I actually started writing it last Friday and then never got to finish it. Tonight’s the night though. I’m getting it DONE.

Let’s talk about Cake Pops.


Cake Pops! Not my idea kids. The original idea came from a blog that I read regularly, Bakerella. Check out that site for lots of creative variations to this basic idea. The only difference between mine and Bakerella’s is I made my cake and buttercream from scratch. I seriously considered using a boxed cake mix but just couldn’t bring myself to do.

So here we go:

Step 1

Find a cake recipe that you like. I used this one from one of my very favorite cookbooks, Williams-Sonoma Cakes, Cupcakes & Cheesecakes. Everything I’ve made from this cookbook has come out perfectly.


I made the Golden Cake minus the Tangerine Fudge Frosting


Basic Golden Cake

Yield: 13×9 inch cake (enough for about 40 cake pops)


  • 2 cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs plus 2 large egg yolks, at room temperature
  • 1 cup buttermilk

Position a rack in the middle of an oven and preheat to 350 degrees. Butter and flour a 13x9x2 inch metal baking pan.

In a medium bowl, sift together the flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer set to medium-high speed (I used my KitchenAid Stand Mixer w/ paddle attachment), beat the butter until light. Gradually add the sugar, beating until well blended (a good 2-3 minutes). Beat in the vanilla extract. Add the eggs and egg yolks, one at a time, beating well after each addition. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Once the mixtures are combined, continue to beat for 30 seconds. Transfer the batter to the prepared pan.

Bake until the top is a deep golden brown and a toothpick inserted into the center comes out clean, 28-30 minutes. (The recipe said 35-40 minutes but mine was done in 30!). Transfer to a rack and lack cool completely in the pan.

Make a mess in your kitchen like so:


Batter into the pan:

Anddd done:


Step 2

Crumble the cooled cake into a BIG mixing bowl. Crumble, yes, completely. Then stir in about 1 1/2 cups frosting. I started out mixing everything with a wooden spoon but quickly gave up and used my hands. Really mix the frosting and cake together until they are completely integrated into each other. (I didn’t really do that as well as I should have). It’s important to mix them together thoroughly otherwise your cake balls might fall apart like some of mine did.

After the frosting and cake are completely blended together, form into firm balls (haha I tried to come up with another word instead of firm but couldn’t)(I am …like 14 years old apparently). Mine were ping pong ball sized I would say. Place the balls on a wax paper or parchment lined baking sheet and refrigerator for 10 minutes. Once cooled, melt a small amount of chocolate to use as an adhesive for the lollipop sticks. Dip the sticks (purchased at a craft store, Michael’s in my case) in the chocolate and then push into the cake balls, about 2/3 of the way down. Refrigerate these for a good four hours or put them in the freezer to speed up the process.

Cake on a stick. Naked.


Step 3

Melt your chocolate or candy melts and dip the cake balls, coat completely with chocolate and then sprinkle or dip them in whatever decorations you’d like. Let cool on wax paper or stick them in styrofoam if you don’t want a flat side. I used one bag each of chocolate and vanilla candy melts.


Annnnd done:


I took these to a dinner party and they went over really well. Even with their two year old daughter (who kept trying to lick it like a lollipop. haha). The cake was moist and ridiculously rich because of the frosting. I was wondering how the cake would hold up because all of blog posts of people that made them that I read had used a boxed cake mix. Luckily this recipe seemed to work really well so I’d recommend it to you. It’s a basic yellow cake. It’s not too sweet which works out since you mix it with frosting and cover it in sugar….

And also, if you were reading the blog, FOREVER ago, you may have seen when I made cheesecake pops, here. I almost made the cheesecake pops for this dinner party but I didn’t want it to need to be refrigerated. Plus not everyone likes cheesecake.

The pictures seemed to have disappeared from that post so here are a couple:


I hope you enjoyed the recipe! Let me know if you try it!


The President of Pittsburgh. Yowza!


Hmmmm. Last day of normal work today. I slept really well last night and then had oats with peanut butter and some of that granola sample from yesterday. The granola cereal was pretty awesome. Dried apples in there!


We had cake AGAIN in the office for three coworker’s birthdays. I didn’t have any. I’m trying to lay off the sugar until after the half marathon. I took a picture anyway though…

Check out the plywood today. lol. Yeah it says, “G20 Welcome to Pittsburgh. The City of Champions” Yeah that looks awesome.

Fences are being erected all over the city. I took a picture of some fencing for you:


Sooo work was busy then I got home around 530, ate a piece of bread and half a banana and then set off for a run. I was NOT in the mood. The first two miles were pretty terrible. It was ridiculously humid and my legs felt like lead. Awesome. I checked the Garmin two miles in and my pace was like 9:45. hahaha. SLOW. Oh well. I embraced it and kept going. I did 6 miles with an average pace of 9:36. Ohhh well. Let’s blame it on the few hills I encountered…

I ran into Book a Week Geek and Blah and Order at the very end of the run. Luckily I was wearing a sweet outfit…


I WOULD run into friends the day that I’m covered in sweat and wearing a red shirt and pink shorts. hahaha.

So there you have it. How about the fact that I didn’t post lunch or dinner pictures? The meals were BORING. Egg sandwich and spinach salad again for lunch. Egg sandwich and roasted kale plus oatmeal and yogurt for dinner. How boring I am! Tomorrow’s dinner should be exciting. I’m leaning toward tacos!

Banana/Chocolate Chip Cake-o-Stress

Good Evening Everyone!

It’s a late one for me. It’s 12:40 AM and I’m still hanging out on the couch. I just got back from a bar in Squirrel Hill. I’ll update you on the day’s activities tomorrow but I wanted to post my cake because I COULDN’T wait.

It was a most stressful day today because of the cake but everything turned out really well! I even got my 2.5 mile-er in! The foods of the day were terrible again but let’s not dwell on this. Let’s focus on the cake. We have all day tomorrow to dwell on my poor nutrition.

So here’s the cake:

If you recall, there was a cupcake version of this cake:

The cake itself is banana chocolate chip with Swiss meringue buttercream tinted with a bit of melted and cooled semi-sweet chocolate. The piping is “fake” buttercream. It’s the powdered sugar and butter, I’m easier to make, variety. My frosting preference is the fake buttercream but Coworker (who was purchasing) wanted the real stuff so that’s what we went with. It’s a two layer cake with pirouettes and banana chips dipped in chocolate for garnish.

Here we are mid baking:

I made 1 1/2 times what I normally make for a dozen cupcakes because I wasn’t quite sure how much batter I would need. I made three layers but only ended up using two. Don’t worry, I gave the third un-iced layer to Andy and told him to pretend it was banana bread. Disc-o-banana bread.

And another view:

And packaged and ready to go:

That’s all for tonight. More tomorrow.

And Empty Bowls Dinner!

Birthday Cake for Two.

Andy’s birthday was at the end of September. I wanted to make him a cake but didn’t want a regular sized cake because we had no use for it. I halved this recipe and made one 8 inch round cake.

Cocoa-Buttermilk Birthday Cake
From Dorie Greenspan’s Baking from my Home to Yours

1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter (at room temp.)
3/4 cup sugar
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1/2 cup buttermilk
2 ounces unsweetened chocolate (melted and cooled)

Preheat oven to 350. Butter one 8 x 2 inch round cake pan, dust with flour and tap out excess. Cut a piece of parchment paper to fit in the bottom of the pan.

Whisk together the flour, cocoa, baking powder, baking soda, and salt.

Working with a stand mixer fitted with a paddle attachment, beat the butter on medium speed until soft and creamy. Add sugar and beat for about 2 minutes until it is thoroughly blended into the butter. Add the egg then egg yolk one at a time, beating for one minute in between. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk. Add the dry ingredients in 3 portions and buttermilk in 2 (begin and end with the dry ingredients). Mix only until each new batch is blended. Add the melted (and cooled) chocolate, folding in with a rubber spatula. Pour the batter into the pan. Place in oven on centered rack and bake for about 20-25 minutes. Cool for about 5 minutes in the pan then invert, peel off parchment and return to right side up to let cool completely.

Buttercream Frosting

1/4 cup unsalted butter at room temp.
1/4 cup crisco
2 1/2 cups confectionary sugar
1 tsp vanilla extract
2-3 tbsp milk

This is pretty much my favorite buttercream frosting. I think the crisco helps to stabilize the icing so it’s easy to pipe.

I used a 3 inch biscuit cutter to cut out 2 circles from my cake and used them to make a miniature 2 tier cake. The cake turned out really well. I’m not a big fan of chocolate cake but I actually really liked this. Note: You could technically cut 4 circles out of a 9 inch pan and make two minis if you have enough frosting (which I did not).