New Year’s Eve has never been high on my list of fun holidays. As an adult who isn’t a fan of New Year’s parties, I find it rather dull. My 2015 New Year’s plans consist of a hefty glass of Cab Sav, the quintessential kiss, and maybe catching the Times Square ball drop on the telly.
But when you’re a kid, New Year’s is the lamest holiday ever. When you’re not stranded at home with the world’s worst babysitter, you’re either too young to stay up past midnight or you’re suspiciously clinking your sparkling apple juice flute with your parents and their friends. (We all know they’re lying about also toasting with apple juice; somehow their holiday buzz seems a little buzzier than yours.)
For New Year’s this year, why not try to please everyone at your holiday get-together? Whether you’re a kid or a kid-at-heart, these crackling cake pops are just plain fun. The sharp bursting sensation of the popping candy exterior playfully mimics the explosion of colourful fireworks while the surprise funfetti interior boasts a party time vibe!
The best part about these cake pops is that they can be as lazy or as industrious as you want. Don’t have time to make a cake from scratch? Simply used the boxed kind! Or you can make each step of these homemade. It’s your choice. I chose to go halfway. I made a cake from scratch using Sally’s (from Sally’s Baking Addiction) recipe, which yields a deliciously moist cake perfect for these pops. I ran out of time to make the frosting, so I picked up a tin of Duncan Hines Creamy Home-Style Frosting in Classic Vanilla flavour. The combination is superb!
I hope these treats spruce up your New Year’s table and bring joy to every face. Happy holidays from my family to yours!
Crackling Cake Pops
Funfetti cake recipe courtesy of Sally’s Baking Addiction
- 1 (9-inch) funfetti cake, crumbled
- 2/3 – 1 cup vanilla frosting, at room temperature
- 425 grams (15 oz) good quality white chocolate
- 4 (9.5 g) packets popping candy, various flavours
- 1 package cake pop sticks or small wooden skewers
Make the cake according to the recipe or box instructions. Allow to cool for 30 minutes – 1 hour. Meanwhile, line two cookie sheets with non-stick baking paper.
Crumble your cooled cake into a large mixing bowl, making sure the pieces are very small. Fold in the frosting. Start with a small amount (2/3 cup) and gradually add more as necessary to achieve a semi-solid consistency. You’ll know you have enough if you can squeeze a lump of dough in your hand and it keeps its shape.
Roll the dough into ping-pong size balls and place on the cookie sheets with about 1/2-inch space between each ball. Freeze the cake balls for 1 – 2 hours.
Remove the cake balls from the freezer and set aside. Break up the chocolate into a microwave safe bowl and melt in the microwave in 15 second intervals, stirring each time. Once the chocolate has melted, allow to cool slightly, about 5 minutes.
Dip the tip of a stick or skewer into the melted chocolate and push it into a cake ball. Repeat until all the balls have sticks. Refrigerate for 10 – 15 minutes to allow the chocolate to harden.
Remove the cake pops from the fridge and check your melted chocolate. If it has started to solidify, simply microwave for 15 seconds, stir, and it should become runny again.
Empty the packets of popping candy into two separate bowls with two different colours/flavours in each. Stir each bowl to mix the colours and set aside.
Dip a cake pop into the melted chocolate and cover completely. Allow excess chocolate to drizzle off and then sprinkle the top with popping candy from one of the bowls. Set the cake pop back on the baking paper-lined tray to dry. Repeat with the other cake pops, alternating the candy colours.
Place the cake pops back into the refrigerator to harden completely, about 20 – 30 minutes.
Serve the cake pops to guests in decorative milk bottles, a cake pop stand, or on a tray.
- For the popping candy, it is very important that you wait until the last possible moment to open the packets. Once dumped into the bowls, they will start to meld together, making it impossible to decorate the cake pops.
- I suggest making these cake pops on the day you intend to serve them. If left in the refrigerator for more than 36 hours, the popping candy will melt and become goopy.