Pink Lemonade Cake Pops
This post contains affiliate links which help support One Simple Party. As always, we only recommend things that we truly love. Full disclosure here.
Every time we go into Starbucks (not that often I promise), Little Bug gets really excited about the cake pop display. I’m not sure if she just loves desserts on a stick as seen with last week’s s’mores pops or she understand the blissful happiness of devouring a cake pop, but she’s been, in her own way, begging me to make some.
With the long weekend upon us and lemonade season well under way, I decided this was the perfect chance to try a new cake pop creation. Using a pink lemonade cake, vanilla frosting and white chocolate coating, we created sweetly refreshing pink lemonade cake pops. Perfect for the summer season!
For 24 Pink Lemonade Cake Pops, you will need:
1 batch of pink lemonade cake – baked
1 container of vanilla frosting
White chocolate candy melts
Pink Lemonade Sprinkles Mix (affiliate)
Rock Candy Sticks (affiliate)
1. Bake the pink lemonade cake according to directions. I like to bake the cake in one large rectangular dish to minimize brown edges. Crumble up the cake in a bowl.
2. Mix in 3/4 of a container of vanilla frosting. The pink lemonade cake seemed moister than a regular cake, so try 1/2 a container of frosting first to not make the cake pop too wet.
3. Roll the mixture into small balls, no bigger than a golf ball. Place in the freezer for 10 to 15 minutes.
4. Melt the white chocolate melts in the microwave, stirring until completely melted. If too thick, temper the chocolate with vegetable oil to create a smooth texture.
5. Dip the end of the lollipop stick into the chocolate. Then, stick into the end of the cake pop. Place the cake pops back in the freezer for about 5 minutes or until the chocolate sets.
6. Once the chocolate hardens, dip the cake pop into the cake pop into the white chocolate. Use a large spoon to completely cover the cake pop. Add pink and yellow sprinkles for decoration.
7. Place the finished cake pops in the freezer for 10 more minutes or until the chocolate sets. Refrigerate until you are ready to serve.
A few more notes…
I recommend making these cake pop side down. The cake pop ball seemed heavier than usual and would not have held up in the air.
Use the freezer to set your chocolate. In warm weather, the refrigerator is not cold enough if keep the chocolate hard.
If you find your cake pops getting warm as your dip them, put them back in the freezer. It’s hard to coat cake pops that fall off the stick!
Little Bug couldn’t wait to try these amazing little cake balls. We served them at her recent lemonade play date. Her stuffed animals and her enjoyed them immensely!
P.S. Looking for more cake pop tips? Check out our 5 essential tips for making cake pops. I always reread this post before I start!
Happy National Lemonade Day, Natalie!! Stopping by to let you know that I’ve featured your Pink Lemonade Cake Pops in a celebratory round up today: http://www.chattingoverchocolate.com/2014/08/national-lemonade-day-sips-sweets.html
Thanks for sharing your sweet recipe! Have a lovely day! 🙂
Thanks so much for sharing! We hope you have a wonderful National Lemonade Day. Thanks for spreading the lemonade love!