Pink Champagne Cake Pops
Pink champagne cake crumbled with champagne buttercream, rolled into balls, dipped in white chocolate and dusted with sparkling diamond sugar.
🍳 Cook: 35 min🍽️ Makes 60
Ingredients
| 1 | Pink Champagne Cake (recipe below) | |
| 1 batch | Pink Champagne Buttercream (recipe below) | |
| 60 | 6-inch lollipop sticks | |
| 32 oz | 905 g | white chocolate or white chocolate melts, roughly chopped |
| 1/2 - 1 cup | 120–240 ml | diamond sugar (optional but recommended) |
| 13 7/8 (3 cups) oz | all-purpose flour (Pink Champagne Cake) | |
| 3 tsp | 15 ml | baking powder |
| 1/2 tsp | 2.5 ml | salt |
| 8 (1 cup / 2 sticks) oz | unsalted butter, softened at room temperature | |
| 15 (2 cups) oz | granulated sugar | |
| 1 tsp | 5 ml | vanilla extract |
| 6 | x-large egg whites, at room temperature | |
| 4 drops | red food coloring | |
| 2 cups | 480 ml | champagne (choose one you like the taste of) |
| 2 (1/4 cup / 1/2 stick) oz | unsalted butter, softened (Pink Champagne Buttercream) | |
| 1 1/4 cups | 300 ml | powdered sugar |
| 2 tbsp | 30 ml | champagne |
| 1/4 tsp | 1.3 ml | vanilla extract |
| 1 drop | red food coloring |
Instructions
Makes: 60 cake pops. Make the Pink Champagne Cake:
- Pre-heat the oven to 350°F; grease and flour a 9x13-inch cake pan or baking dish; set aside.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder and salt); set aside.
- In the large bowl of an electric mixer, beat the butter and sugar until light and fluffy.
- Reduce the speed to medium and add the egg whites, one at a time; add the vanilla.
- Mix in the food coloring.
- Stop the mixer and scrape the sides of the bowl with a spatula.
- With the mixer on low speed, add the dry ingredients and champagne in three alternating additions, starting and ending with the dry ingredients.
- Pour into the prepared cake pan or baking dish and bake 25-35 minutes, or until a knife comes out clean from the center. Make the Pink Champagne Buttercream:
- Beat the butter for several minutes until light and fluffy.
- Add the sugar, champagne, vanilla and food coloring and beat for several minutes until light and creamy. Make the cake pops:
- Line a baking sheet with wax paper and set aside.
- Break the cake into pieces and place in a large bowl; crumble the cake into small crumbs with your fingers.
- Add the buttercream to the cake and mix with a spoon until all the cake crumbs are coated.
- Use a small cookie dough scoop or large spoon to scoop balls of dough onto the wax paper.
- Use your hands to roll the cake scoops into balls.
- Cover with another sheet of wax paper and place in the freezer for at least two hours.
- Prepare another baking sheet with wax paper for the finished pops; alternatively, have a large piece of styrofoam available for drying the cake pops.
- Once the cake balls are frozen, you can make the cake pops.
- Put the white chocolate in a heat-safe bowl and place it over a pot of simmering water; stir the chocolate constantly until melted (you can also melt the white chocolate in the microwave).
- Remove the balls from the freezer; dip the top of each lollipop stick about 1/4 inch into the white chocolate and immediately press it into a cake ball two thirds of the way through.
- Once complete, dip each cake pop, one at a time, into the white chocolate; lightly tap off the excess chocolate and place the cake pop on wax paper or stick into the styrofoam; decorate with diamond sugar immediately before the chocolate hardens.
- Repeat until all the cake pops are dipped and decorated.
- Allow to cool and for the chocolate to harden before serving. Notes: Cake pops inspired by Bakerella. The cake can be made one day before making the cake pops; just make sure it is covered tightly with saran wrap overnight. Cake pops can be made up to one week in advance of serving. Cake and buttercream slightly adapted from Booze Cakes.