Summer Snow Cone Cake Pops Recipe

Snow cones are an iconic summer treat that cools down even the hottest days with their icy, drippy goodness. These little snow cone shaped cake pops are a perfectly simple version that will look adorable on your summer meal spread – no melting included!

The boxed lemon cake mix used for the cake pop balls recalls the bright, sweet flavors of the snow cone. But you can use any flavor of cake mix you like. Vanilla and chocolate are classic options, and funfetti cake filled with sprinkles is also a cute option.

Tiny paper cups at the bottom of the cake pops make the snow cone look complete without any complicated molding or cake pop formation. These treats look super impressive but aren’t complicated to create. This style of cake pop is easier than most cake pops because any melted chocolate around the edges of the paper cup will look intentional! This makes the recipe a great cake pop experience for beginners.

Read more: 30 Types of Cakes, Explained

Gather the Snow Cone Cake Pop Ingredients

Making cake pops starts with a delicious cake. Using a boxed cake mix is ​​a great way to ensure maximum flavor from the cake pop. This also helps the cake pop have a smooth, even consistency. Ignore the box directions and add the melted butter, milk, lemon zest and eggs to the cake mix. Don’t substitute other oils for the butter – this will make the texture of the cake pop batter difficult to work with and too greasy.

Once the cake is baked and formed into balls, it is dipped in melted white almond bark. Almond bark has a super-smooth consistency and works extremely well in this recipe, but any type of chocolate fudge wafer will work. Small paper cups (about 1 ounce) are used for the base of the cake pop. White, red and blue sanding sugars are used to create the classic tri-color snow cone look.

Step 1: Preheat the oven

Preheat the oven to 325 F.

Step 2: Whisk together butter and lemon zest

Add the melted butter and lemon zest to a large bowl and whisk.

Step 3: Mix the Cake Batter

Mix the canned mixture with the butter mixture, milk, eggs and ½ cup water until well combined.

Step 4: Place the dough in a greased baking dish

Pour the batter into a greased 9×13 inch cake pan.

Step 5: Bake the Cake

Bake in the preheated oven for 35 minutes or until lightly browned.

Step 6: Trim the Cake Edges

Immediately remove the cake from the pan and trim the crisp edges.

Step 7: Mix while still hot

Place the cake in the bowl of a stand mixer and beat with the paddle attachment until fine crumbs form.

Step 8: Knead the Cake Dough

Using your hands, knead the cake dough until a ball forms.

Step 9: Shape the Dough into Balls

Using a cookie scoop, form cake batter into 1-ounce balls.

Step 10: Knead the Dough Balls

Flatten and massage each ball until it is the consistency of Play-Doh, then roll it into a ball.

Step 11: Cool the Dough Balls

Chill the balls in the refrigerator for at least 1 hour and up to 3 days.

Step 12: Prepare the Paper Cups

Poke small holes in the bottom of 18 small paper cups using a toothpick.

Step 13: Melt the Almond Bark

Heat the almond bark in a small slow cooker until melted, or melt the almond bark in the microwave in 30-second increments.

Step 14: Add Sticks to Cake Pops

Dip the end of a lollipop stick into the melted almond bark and press it into the cake ball. Set aside and repeat with all the cake balls.

Step 15: Dip Each Cake Ball

Dip the entire ball into the melted almond bark until submerged. Remove and tap off excess almond bark.

Step 16: Attach the Paper Cups

Pull the paper cup over the lollipop stick until it sticks to the cake ball.

Step 17: Sprinkle with red sugar

Using a small teaspoon, sprinkle red sugar over almost the entire half of the cake ball.

Step 18: Sprinkle with Blue Sugar

Repeat on the other side with the blue sugar, leaving a strip of white in the center.

Step 19: Sprinkle the center with white sugar

Dust the center with the white sanding sugar, then place it in a cake pop holder to harden.

Step 20: Repeat and serve

Repeat with remaining cake balls and serve.

Summer Snow Cone Cake Pops Recipe

What are some tips for making perfect Cake Pops?

Perfect cake pops take practice! But there are many tips that can help anyone perfect the craft:

The first rule is to pay attention to the temperature. Mix the cooked cake while it is still warm. This way the dough will come together quickly and you won’t need to add icing to help it stick. Once formed, you don’t want the cake pop batter balls to be too hot or too cold when you dip them in the chocolate. Too cold and the chocolate will crack when dried. Too hot, and the cake pop will fall off the stick and into the melted chocolate…a huge mess! It is best to store them slightly refrigerated or at room temperature.

Temperature also applies to chocolate. Heating chocolate in a small slow cooker over low or low heat is the best way to keep it at an even temperature. It’s easy to break chocolate if it’s heated too quickly or unevenly. Using indirect heat allows the chocolate to be heated slowly.

Staying consistent goes a long way when making cake pops. Measuring the weight of the cake balls can help you make sure they aren’t too big. Keep them between 1 and 2 ounces. If they are too big and heavy, they will fall off the cake pop stick. Molding the dough well before forming it into a ball helps maintain a uniform texture, which will help hold the cake in place better.

What is the best way to store Cake Pops?

One of the best ways to store cake pops is to keep them upright! Cake pop stands make storing cake pops upright very easy, but there are other containers that will work well as well. You can drill small holes in a sturdy (food safe) board that are slightly wider than the width of the cake pop stick. Floral foam or Styrofoam blocks wrapped in plastic wrap can also work. These will hold the sticks and cake pops well and prevent them from falling.

Small bags designed for making treats can be placed on top of the pops, then a twist tie or ribbon can be wrapped around the base of the cake pop to keep them airtight. If you cannot store popsicles upright, once packaged, you can store them in a shallow food storage bin. It is best not to overlap them to avoid cracking or damaging the design.

Cake pops are best stored at room temperature. Once they are dipped in chocolate and set, avoid freezing or refrigerating them. This change in temperature can crack the chocolate shell. You can, however, freeze the cake balls before they are dipped in chocolate. Simply place them in an airtight container and be sure to bring them to room temperature before trying to dip them in chocolate.

Read the original article on the tasting table.