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Instructions. Prepare and bake the cake mix according to the boxed directions, ensuring not to overcook the cake. While still hot, pour the cake into the bowl of a stand mixer. Add powdered sugar and crushed Oreos (reserving a few tbsp of crushed cookies for garnish) to the cake.
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To make the batter for your cake, start by combining the dry ingredients in a separate bowl. Add in the flour, baking powder, and salt, and stir. Then, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream until fluffy, and then add the eggs one at a time.
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Assemble the cake pops: Heat the candy melts in a mug in the microwave for 30-second intervals, stirring in between, until the consistency is smooth. Dip the tips of the lollipop sticks into the melted chocolate, and insert a stick into each cake pop. Place the cake pops in the freezer for 10 minutes to harden and set.
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Bake the vanilla cake, let it cool and remove the outer brownish layer with a knife. Crumble the cake into small pieces and mix it with the frosting. Form the crumbs into cake balls. Dip the end of a cake pop stick into melted candy melts and insert the stick halfway through each cake ball. Freeze the vanilla cake pops for 15 minutes.
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1. $1.95. 2. $3.50. Although it may sound a little fiddly, Starbucks vanilla cake pops are surprisingly easy to make. The key is to be organized and set up a multi stage 'production line' prior to making. Making these cake pops always brings a smile to my face, reminding me of cozy afternoons and joyful gatherings.
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Preheat the oven to 350 degrees F and lightly grease a 9″ x 13″ cake pan. Set aside. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate, larger bowl, use an electric mixer to beat the butter and sugar until it is light and fluffy.
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In a small microwave-safe bowl, melt your chocolate candy melts in the microwave in 30 second increments until fully melted. Insert the tip of the cake pop stick into the melted chocolate, then into the cookie dough ball. Pop your soon-to-be cake pops back into the freezer for a bit.
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Check out the highlights below, but for the exact instructions, find the recipe card at the bottom of the post. 1: Prepare and bake the cake according to the package directions. 2: Add oil and eggs or whatever ingredients are needed. 3: Stir until blended. Pour into greased 13 x 9 inch cake pan.
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In a large mixing bowl, add the cake, frosting, and cream filling from the cookies. Mix well until the cake becomes like firm batter. Set cookies aside. Form batter into 1 1/2" balls. Set aside. Melt the almond bark in a bowl using a microwave. Heat 30 seconds at a time until fully melted. Add a splash of oil if needed.
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Instructions. Start by preparing your cake batter by package directions. Beat cake mix, water, vegetable oil, and eggs in a large mixing bowl. Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
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Assembling Cake Pop Balls. Melting the First Batch: Add 1/4 portion of white bark or candy melts to a microwave-safe bowl. Heat at 50% power for 60 seconds and stir until smooth. Stick Insertion: Remove cake balls from the refrigerator. Dip one end of each lollipop stick into the melted vanilla almond bark.
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In a large bowl, blend the cake mix, milk, eggs, vegetable oil, vanilla, and almond extract until well-combined. Pour the batter into the greased pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Baking times may vary depending on the type of pan or baking dish used.
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Instructions. Use a food processor to reduce the cookies to crumbs. Add the cream cheese and pulse until a dough forms. Scoop the dough out to balls and place on a parchment paper lined sheet pan. Melt a small amount of the white chocolate, dip one end of the stick into the melted chocolate then into the cake pop.
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In a large mixing bowl, add the cake, frosting, and cream filling from the cookies. Mix well until the cake becomes like firm batter. Set cookies aside. 2. Form batter into 1 1/2" balls. Set aside. 3. Melt the almond bark in a bowl using a microwave. Heat 30 seconds at a time until fully melted.
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Place the cake balls on a cookie sheet and then into the freezer to chill. Melt the colormelts. Once the chocolate coating is melted, remove the cake balls from the freezer. Dip each lollipop stick into the candy melt and then press the stick into the center of each cake ball.
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Microwave candy melts in 30-second intervals until fully melted, stirring each time. Assemble. Set up an assembly line with popsicle sticks, melted candy, sprinkles, and a cake pop stand or Styrofoam block. Dip. Take 3 cake balls from the fridge and dip sticks ½ inch into melted candy. Insert.
