From cookies, cake pops, brownies & cakes, there’s nothing at home baker Marissa Schildt can’t do! I’ve had the privilege of working along side of her for many years now & it’s always a treat … literally!
- Whip 2 sticks of salted butter until creamy.
- Add 2-4 tbsp of heavy cream one at a time until the mixture is light and fluffy.
- Add 1/2 tsp of almond extract and 1 tsp of vanilla extract.
- Whip again for about 2 minutes.
- Add powdered sugar to taste. About 4 cups & adjust extract to taste.
Cake Pop Recipe/Directions:
- I prefer to use box cake and frosting due to the texture. Prepare the cake according to the instructions on the box. I tend to let the cake cool over night. Then, trim edges off of cake and crumble into a fine powder. Add 1/2 can of frosting and combine with your hands. Form into a ball and chill in the fridge for an hour. While the cake is chilling use chocolate molds to make the shells. Form your cake mixture into balls. I use a large cookie scoop for consistency. Then, dip in melted white chocolate mixed with vegetable shortening one at a time (about 1 tbsp. of shortening consistency / should be slightly runny). Once finishing that, drop the covered balls onto wax paper. Stab each cake pop with a cocktail fork, and decorate with sprinkles and edible glitter. Continue until all are dipped. Finally, apply a small amount of chocolate onto the back of the chocolate shells and apply to the cake pop.
- 2 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 2 whole eggs
- 1 1/2 cups whole milk
- 1 tablespoon white distilled vinegar
- 1 cup vegetable oil
- 2 teaspoons vanilla