Cake Popsicles

24
Cake Popsicles

What you'll need

Directions

Working Method

Mix cake mix according to manufacturer’s directions. Spray and lime two 10" round cake pans. Deposit 24 oz of batter into each. Bake at 350*F for 25-30 minutes, let cool completely.  Depan and freeze; when frozen pulse cake in food processor to make crumbs.  Mix together the prepared crumbs and 8.5 oz buttercreme until completely combined and no lumps remain. Using a #8 grey scoop, place a scoop of prepared filling in 4 oz popsicle pan that has been treated with pan spray. Each scoop will weigh 3.5 oz. Smooth the tops with an offset spatula and insert popsicle stick. Freeze for at least 4 hours, overnight is preferred. To decorate: melt white Van Leer® Shine, for every 1 pound of melted white Van Leer® Shine, add in 5 oz of melted Sweetex® then color with desired gel colors. If using either milk or dark Van Leer® Shine, do not add Sweetex; use as is. Dip frozen popsicles in the melted Van Leer® Shine and immediately top with desired sprinkles and decorations.

 

White Cake, Cream Cheese, Buttercreme, Buttercream, White Chocolate, Cocoa Butter, Blue, Yellow, Pink, Purple, Sprinkles

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Cake Popsicles

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