Recipe courtesy of Candy Knappenberger

White Chocolate Cake Pops with Peppermint Twist

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  • Level: Intermediate
  • Total: 2 hr 35 min (includes cooling and freezing times)
  • Active: 35 min
  • Yield: 24 cake pops
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Ingredients

Modeling Chocolate:

Cake Pop:

Directions

  1. For the modeling chocolate: Microwave the semisweet chocolate chips in a microwave-safe bowl in 15-second intervals until melted. Add the corn syrup and stir together until blended. Cover and set aside on the counter for later.
  2. For the cake pop: Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans with butter.
  3. Mix the flour, baking soda, baking powder and salt in a bowl and set aside. In a small microwave-safe bowl, microwave the white chocolate chips at 15-second intervals until melted.
  4. In the bowl of a stand mixer, cream the sugar and melted butter until light and fluffy. Add the eggs 1 at a time, mixing well. Stir in the flour mixture alternately with the milk. Mix in the melted white chocolate.
  5. Pour the batter into the prepared cake pans. Bake until a toothpick inserted in the cake centers comes out clean, 25 to 30 minutes. Let cool completely, then cut the cake into squares, put in a food processor and mix.
  6. Make a small ball of the modeling chocolate and place it on the end of a candy cane. Using the moisture of the cake, take 1 tablespoon of the processed cake and mold it around the modeling chocolate ball on the end of the candy cane. Repeat with the remaining candy canes, cake and chocolate. Freeze until firm.
  7. In a microwave-safe bowl, microwave the melting chocolate in 15-second intervals until melted. Dip the cake part of each cake pop 1 at a time in the melted chocolate. Decorate as desired.

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