A Fun and Easy Recipe for Your Junior Chef: Wedding Cake Pops

With the kids home for 2 weeks over the holidays there was plenty of time for my little bakers to get busy in the kitchen. As you can see, some of the most fun we had over the break was making these wedding cake pops together.

It was our first attempt at cake pops, and they definitely did not all come out as stunning as some of the store-bought ones out there—but boy did we have a blast making and decorating our own!

Follow these easy instructions with your gang and cue the smiles and giggles.

Wedding Cake Pops

• 1 yellow cake
• White cake icing, as needed
• Cake pop sticks (Check your bulk food store for these)
• 2 cups white chocolate, melted
• Icing and sprinkles, for decorating

1. Bake a yellow cake in a 9″ x 13″ cake pan. Cool the cake completely, then crumble the cake into a bowl. Mix in enough cake icing to bind mixture and then press the cake mixture back into the cake pan. Refrigerate for 30 minutes to set.
2. Melt 1/4 cup white chocolate using a double boiler. Using half-inch and one-inch ring molds, prepare an even number of cake “layers.” Spread a large cake layer with melted white chocolate, top with a small cake layer, insert cake pop stick before chocolate sets. Refrigerate for 15 minutes.
3. Remove the cake pops from the refrigerator and dip in remaining melted white chocolate. When the coating has set, decorate the cakes using icing and decorative sprinkles.

By day, Gav Martell is vice president at a software company. By night, he’s busy cooking up a storm, exploring culinary adventures, watching copious amounts of Food Network, drinking a nice red wine, training for half-marathons, playing endless amounts of hockey, and being a dad to three awesome taste-testers—not necessarily in that order. Each Monday, he shares a yummy recipe or great food tips to help your family get the most out of mealtime. Check out his blog at GrillInterrupted.com. You can also find him on Twitter.

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