Hamdi Saidani This Pioneer Woman Cake Pops recipe is a festive and elegant treat, which is made with sparkling wine and white candy melts. It’s the perfect celebratory treat, ready in about 3 hours (including chilling time).
Pioneer Woman Cake Pops Ingredients
A celebratory mix for a fun, bite-sized dessert.
For the Cake:
- Baking spray, for the pan
- 1 (15.25-ounce) box vanilla or white cake mix
- 1 cup sparkling wine (such as champagne, prosecco or cava), at room temperature
- 3 large eggs
- 1/2 cup vegetable oil
For the Champagne Buttercream:
- 8 Tbsp. (1 stick) salted butter, at room temperature
- 2 1/4 cups powdered sugar
- 2 Tbsp. sparkling wine (such as champagne, prosecco or cava), at room temperature
For the Decorations:
- 3 cups white candy melts (about 15 ounces)
- 40 (6-inch) lollipop sticks
- 1/4 cup mixed white nonpareils and white sugar pearl sprinkles (any combination)
How To Make Pioneer Woman Cake Pops
A step-by-step guide to creating these festive little treats.
- Bake the Cake: Preheat the oven to 350°F. Prepare a 13-by-9-inch baking pan by spraying it with baking spray and lining it with parchment paper. In a large bowl, whisk together the cake mix, sparkling wine, eggs, and oil. Pour the batter into the pan and bake for about 20 minutes, until the cake springs back when touched. Let it cool completely.
- Make the Buttercream: In the bowl of a stand mixer, beat the room-temperature butter until creamy. Add the powdered sugar and sparkling wine, mixing on low speed to combine, then increase to medium-high and beat until light and fluffy.
- Form the Cake Balls: Crumble the cooled cake into the bowl with the buttercream. Mix on low speed until a sticky dough forms. Scoop the dough into 1½ tablespoon-sized portions and roll them between your palms to form smooth, round balls.
- Chill the Cake Balls: Place the rolled cake balls on a parchment-lined baking sheet and freeze until firm, at least 1 hour.
- Melt the Coating: In a microwave-safe bowl, melt the white candy melts in 15-second intervals, stirring in between, until smooth. Transfer to a tall glass or measuring cup for easier dipping.
- Dip the Cake Pops: Remove the chilled cake balls from the freezer. Dip the tip of a lollipop stick into the melted candy, then insert it about halfway into a cake ball. Let it set for a minute. Dip the entire cake ball into the melted candy, covering it completely. Gently tap the stick to let excess coating drip off. Place the pop upright on the baking sheet to set.
- Decorate the Pops: Once the initial coating is set (about 5 minutes), you can drizzle the pops with more melted candy and immediately sprinkle with the nonpareils and sugar pearls while the drizzle is still wet. Let them set completely, about 15 minutes.
Recipe Tips
For perfect, party-ready cake pops every time.
- How to get perfectly round cake balls? After mixing the cake and frosting, use a cookie scoop for uniform size. Roll the balls firmly between your palms until smooth. Chilling them thoroughly is key to maintaining their shape during dipping.
- Why did my cake ball fall off the stick? This usually happens if the cake ball is too warm and soft, or if the temperature difference between the cold cake ball and the warm candy coating is too extreme, causing cracks. Also, ensure you first dip the stick tip in melted candy before inserting it into the cake ball; this acts as “glue.”
- How do I get a smooth candy coating? Do not overheat your candy melts, as this can make them thick and clumpy. Dip the cake pop in one smooth motion, and gently tap the stick on the side of the glass to shake off any excess coating rather than stirring it around in the candy.
- Can I use a different kind of cake? Yes, this method works well with most sturdy cake flavors. Chocolate, red velvet, or lemon cake would all be delicious alternatives. Just be sure to use a complementary frosting flavor.
What To Serve With Cake Pops
Perfect occasions for these celebratory treats.
Cake pops are a standalone dessert, perfect for grab-and-go enjoyment. They are ideal for:
- Birthday parties and holiday gatherings
- Wedding dessert tables or as party favors
- Baby showers and bridal showers
- New Year’s Eve celebrations
How To Store Cake Pops
Keeping your cake pops fresh and delicious.
- Refrigerate: The finished cake pops can be made up to one week in advance. Store them standing up in a container or lay them gently on a clean towel on a baking sheet, loosely covered with plastic wrap, in the refrigerator.
- Freeze: For longer storage, you can freeze the undecorated cake balls for up to a month. Dip and decorate them closer to when you plan to serve them for the freshest look.
Pioneer Woman Cake Pops Nutrition Facts
An estimated guide per cake pop.
- Calories: 155 kcal
- Carbohydrates: 20 g
- Protein: 1 g
- Fat: 8 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these cake pops non-alcoholic?
Yes, absolutely. You can substitute the sparkling wine in both the cake and the buttercream with an equal amount of non-alcoholic sparkling cider, club soda, or ginger ale for a similar bubbly essence without the alcohol.
My candy coating is too thick. How can I thin it?
If your candy melts are too thick for smooth dipping, you can stir in a very small amount (about 1/2 teaspoon at a time) of paramount crystals or solid vegetable shortening. Do not add water or any water-based liquids, as this will cause the candy to seize.
Do I have to freeze the cake balls before dipping?
Yes, this step is essential. Freezing (or at least chilling them until very firm) helps the cake balls hold their shape and prevents them from crumbling and falling apart when you dip them into the warm candy coating.
Try More Pioneer Woman Recipes:
- Pioneer Woman Blueberry Coffee Cake Recipe
- Pioneer Woman Tiramisu Pound Cake Recipe
- Pioneer Woman Lemon Lime Pound Cake Recipe
Pioneer Woman Cake Pops Recipe
Description
Festive and elegant champagne-infused cake pops, coated in smooth white candy melts and decorated with sparkling sprinkles for the perfect party treat.
Ingredients
Instructions
- Bake the cake according to package directions, substituting sparkling wine for water. Let cool completely.
- Make the buttercream by beating the butter, powdered sugar, and 2 tbsp. sparkling wine until fluffy.
- Crumble the cooled cake into the buttercream and mix until a dough forms.
- Roll the mixture into 1.5-tablespoon balls and freeze for at least 1 hour until firm.
- Melt the candy melts. Dip the tip of a lollipop stick in the melts, insert it into a cake ball, and let it set.
- Dip the entire cake pop into the melted candy to coat, tapping off any excess.
- Decorate with drizzles and sprinkles before the coating sets completely.
Notes
- u003cliu003eChilling the cake balls until they are very firm is the most important step to prevent them from falling off the sticks.u003c/liu003eu003cliu003eIf your candy coating is too thick, stir in a tiny amount of vegetable shortening to smooth it out.u003c/liu003eu003cliu003eEnsure the cake is completely cool before crumbling it into the frosting for the best texture.u003c/liu003eu003cliu003eThe finished cake pops can be stored in an airtight container in the refrigerator for up to a week.u003c/liu003e
