White Chocolate Cake Pops. Crumble cake into large bowl. Next, for the filling, you can either use your favorite box cake mix or make it from scratch.
I like to use a sour cream cake for my cake pops since it is super moist. White chocolate cake pops step 1: Allow to thaw in the refrigerator then continue with step 9.
Crumble Cake Into Large Bowl.
Allow to thaw in the refrigerator then continue with step 9. For this step, prepare a 9 x 13 cake pan. 1/4 cup of peanut butter chips.
Heat Oven To 190C/170C Fan/Gas 5.
In a large bowl, whisk flour, cocoa powder, salt, sugar, baking soda, and baking powder together. Slowly beat in the eggs, one by one, then fold in the flour and mix well. In a large bowl, add in the flour, baking soda, baking powder, ground ginger, cloves, cinnamon, pumpkin pie spice, and salt.
Add The Cake To A Large Bowl And Crumble It Until It Resembles Fine Crumbs.
Place pops unside down on a flat tray to set. White chocolate cake pops step 1: Place in single layer on rimmed baking sheet.
Bake Your Cake On 350 Degrees For 26 To 30.
Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Remove 4 tablespoons and set aside. Dip the cake pops into the chocolate.
Melt The Chocolate In The Microwave.
Place in single layer on rimmed baking sheet. Dip your cake pop all the way into the chocolate, making sure to generously coat it. Crumble the dried rose petals into smalll pieces.