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Here is cake pop recipe number 1. This seemed to be the favorite. It wasn’t as sickeningly sweet as the others. I have a sweet tooth, but just one of the others was my limit, these I could happily eat 4, I mean 2, of at a time. The texture of this cake reminded me of Little Debbie’s cakes.

Black & Tan Cake Pops


  • ½ cup butter
  • 1 cup Guinness or other dark stout
  • 1 ½ cups sugar
  • ¾ cup cocoa
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt

Guinness frosting:

  • ½ cup butter, softened
  • 3 cups confectioners’ sugar
  • ¼-⅓ cup Guinness


  • Lollipop sticks
  • 2 lbs. candy wafers (chocolate, vanilla, peanut butter, whatever you like. IMHO dark chocolate would be the way to go with this particular flavor.)
  • Styrofoam, with the plastic still on it!
  • Room in your freezer
  • Cookie sheet (or other large flat surface you can put in freezer)
In a small saucepan, melt the butter with the Guinness over medium heat; remove from heat, pour into a bowl and whisk in sugar and cocoa. Whisk in the sour cream, eggs and vanilla. Stir in the flour, baking soda and salt just until blended. Pour into a 13″ x 9″ cake pan sprayed with nonstick spray. Bake in a preheated 350°F oven for 30-35 minutes, until top is springy to the touch.

Let cake cool on rack, completely.

To make the frosting, beat the butter, confectioners’ sugar and Guinness until you have a spreadable frosting. I didn’t quite use what was left in the bottle.

When cake is completely cool, cut around perimeter of cake to remove the hard crust and crumble the remainder into a large bowl. The finer the crumbs the better your pops will stick together.

Scrape frosting into the bowl. Work frosting into crumbs until well mixed. (I use gloves, this can get a bit gooey.) When the mixture is of a consistency that it holds together, you’re done.

Begin forming your pops. The skies the limit with this one. Check out Bakerella‘s blog for some ideas. A cake pop is a blank canvas at this point. I chose to just make mine into balls. Smaller is better. Bigger falls off the stick. Mine turned out best at about a 1″ diameter. Set bowl aside while you prepare the chocolate wafers.

In a small microwave safe bowl, melt your wafers of choice in the microwave. Start with 30 seconds, stir, another 30, continue until the wafers are all melted. Stirring between is important. You do not need an enormous amount of melted chocolate at this point, you are just securing sticks. I found that the easiest method is to roll a ball, dip the end of the stick in the melted chocolate, insert into the ball, arrange upside down on the cookie sheet. When the sheet is filled, stick it in the freezer. It took 2 cookie sheets for one cake.

Now I left my pops in the freezer until the hardened enough to be secure on the stick. Then I transferred them to the styrofoam, just poke the stick into the foam block, make sure you have enough space between pops that they won’t touch (roughly 2 inches). Then I pop them back in the freezer for about 2 hours. This gives me something a little more secure to work with, this recipe was very soft and I didn’t want all my pops getting shaken off the sticks when dipping.

Okay, now your pops are frozen and ready to go. Let them sit on the counter while you prepare the chocolate so the exterior of the pops warms just a tad. In a double boiler (or larger microwave safe bowl) melt about 2 pounds of chocolate wafers – you will not use that much, but I found the deeper the chocolate, the smoother this works. Remember the stirring! Once chocolate is melted, and you are hoping for a nice runny consistency, hold the pop by the stick. Dip the top into the chocolate and use your spoon to coat the pop all the way to the stick.

You want the chocolate to completely encase the pop. Lift out and you start to shake, gently, without tapping the stick on the edge of bowl. I tend to move my entire arm to reduce the momentum on the stick to avoid beheading my pops. Shake until the bulk of excess comes off, give it a little twist to catch the last little dribbles and plunk it back into the styrofoam.

Now to do the other 59 pops! As you fill each  styrofoam block, return it to the freezer (or fridge works too, but you already have the space in the freezer.) Get out the next block and start on that one.

For decoration, once they are all dipped and the chocolate has hardened, I pulled them back out (one styrofoam block at a time). I melted a colored candy wafer in a small microwave safe bowl. First I took a toothpick and pierced it through the bottom corner of a ziplock baggy, leaving the toothpick half sticking out I then put the ziplock baggies into a cup for easy filling, smoothing the top of the bag over the edge of the cup. Scrape the melted chocolate into the baggie. Leave the toothpick in place until you are ready to begin. Beware that too much pressure will cause the baggie to rupture, leaving you with a chocolate coated hand (mine did anyway). With a steady hand, pipe the chocolate onto the pop tops in whatever pattern takes your fancy. I found the swirl to be the easiest and most appealing in the end.

Another option is to sprinkle colored sugar on the top of the pops immediately after their first chocolate dipping. The sugar will stick to the melted chocolate and stay put as the chocolate hardens.

Then again, you could take a peak at the tons of websites/blogs out there of others that make cake pops and try something a little more fantastic.

Original cake recipe from : Julievr

Cake pops are new. Cake pops are fun. Cake pops give you all the best parts of a cake in one bite. For me, one is usually enough, so they are excellent for dieters! Everyone is happy because they get the cutest part of the cake. Everyone gets an equal portion of icing. You just can’t go wrong with a cake pop! I hope you give them a try and I’d love to hear about your experience with them.

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