New Year’s Eve Cake Pops

Print Recipe

#Entertaining #Holidays #Sweets

Ring in the New Year with our boozy cake pops recipe! These beautiful and tasty treats are the perfect dessert for your next party.

Yield: 24 per flavor
Difficulty: moderate
Prep time: 2 hrs. (Start to finish)
Bake time: 30 min.
Freeze: 30 min. (x2)

Tools

  • Hand or stand mixer
  • 13”x11” cake pan
  • Rubber scraper/Spatula
  • Half-sheet pan
  • Parchment paper
  • Measuring cups and spoons
  • Scoop (.5 oz / 1 T)

Flavors

  • Dark & Stormy Pineapple & Rum: White Chocolate Swirl
  • Strawberries & Champagne: Pink Ganache
  • Kentucky Butter Bourbon: Dark Chocolate dipped

Ingredients

You will need one of each of these elements per flavor

  • Vanilla cake baked per directions on box
  • Fruit/ flavor: strawberry jam, pineapple jam, butter
  • Liquor: Bubbly or Riesling, Rum, Kentucky Bourbon 
  • 3 ½ c Candy melts
  • 40 Cake pop sticks
  • Sprinkles of your choice

Choose one boozy flavor options per batch

Dark & Stormy Pineapple & Rum

  • 1 white cake mix (baked),
  • 3 T Meyers Rum
  • 1T Pineapple-Passionfruit Jam (Bonne Maman Brand)

Strawberries & Champagne

  • 1 white cake mix (baked)
  • 2 T The Bubbles Project Cava Brut Rose
  • 1 T. Strawberry Jam

Kentucky Butter Bourbon

  • 1 white cake mix (baked)
  • 2 T salted butter melted
  • 3 T Bourbon Whisky (Elijah Craig).

Steps

  1. Bake white or yellow cake mix per box instructions. We use Betty Crocker Super Moist. Let cake cool completely, or bake in advance and freeze.
  2. Remove cake from the pan in chunks (no particular size) and place in a mixing bowl.
  3. Mix together cake chunks and liquor of your choice with a stand or hand mixer.
    1. Add Jams after combining cake with liquor, mixing by hand to achieve flavor swirl.
    2. Roll mixture into balls (about 1 T size each) and place on parchment-lined tray. Freeze 10-30 min.
    3. Pull cake balls from the freezer and roll a second time. This will helps the balls become round and smooth. Freeze 30 min.
  4. When cake balls are almost ready, melt your chocolate by placing 1/2 of the chocolate into a microwave-safe mug and microwave in 20-second increments until fully melted. You may also use a double boiler, then pour melted chocolate into a cup, melting more as needed.
  5. Dip tip of a cake pop stick into the melted chocolate, then poke into a cake ball about half way through the cake ball. Repeat with the remaining cake pop sticks.
  6. Next, holding cake ball by the stick, place it into the melted chocolate. Swirl it around so it’s completely covered, then tap it on the edge of the cup to remove excess chocolate. Twirl the cake pop to wrap the remaining dripping chocolate around the ball. Quickly decorate with sprinkles before chocolate sets.
  7. Place the cake pop upright in a cardboard box with holes, Styrofoam or cup of rice until completely set.
  8. Repeat steps with remaining cake pops. While repeating steps, observe chocolate for signs of thickening (It should still be thin). If you feel it thickening, simply reheat it. Also, observe the temperature of the cake balls. If they’re getting too soft, pop them back into the freezer for an additional 10 min. (or into the fridge for another 30 min.).
  9. Allow cake pops to completely set before serving.

Décor Notes:

  • Dark & Stormy Pineapple & Rum: White & Pink Chocolate Swirl with New Year’s Eve sprinkles
  • Strawberries & Champagne: Pink Ganache
  • Kentucky Butter Bourbon: Dark Chocolate dipped with Gold sanding sugar