Pink Ribbon Cake Pops – a delicious recipe with cake, vanilla frosting, pink Nonpareils, Melts, Melts, Sugar Crystals. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake cake and allow to cool.
2
Cut 1/3 of the cake and mix with paddle attachment with frosting.
3
Add in desired amount of Hot Pink Nonpareils, use about 1 1/2 Tablespoons.
4
Form into 12 balls and roll smooth.
5
Place in fridge while melting candy melts.
6
Melt candy melts in separate ceramic containers being careful not to overheat them
7
Dip 1/4 inch of lollypop sticks into candy and then add cake ball.
8
Six sticks into white and six sticks into pink
9
Duo cake pops straight down and back up again, coating completely, and allowing the excess to drop off.
10
Stand up in cake pop stand.
11
six pink pops and six white pops
12
paint on lustre dust with dry brush, the pink will get pinker and the white will take a pearl look....
13
Stand up and allow to dry.
215
kcal
Calories
51
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 of a 9x13 sheet cake (vanilla or yellow), 1/8 cup of vanilla frosting, 1 Hot pink Nonpareils, 1 White Candy Melts, and more.
Yes, Pink Ribbon Cake Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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