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2 from 1 vote

Cherry Cake Pops

Cute cherry cakepops dipped in candy melts then coated with coconut. Sure to be a hit with kids and adults!
Prep Time1 hour
Cook Time6 minutes
Servings: 34 to 36 cakepops

Ingredients

  • 1 cup of flour
  • 1 teaspoon of baking powder
  • ¼ teaspoon of salt
  • ¼ cup of milk
  • 2 tablespoons maraschino cherry juice I used a maraschino cherry syrup I found in the states
  • cup of sugar
  • cup shortening
  • 2 large eggs room temperature
  • 2 tablespoons of finely chopped maraschino cherries drained and dabbed to remove moisture
  • ½ teaspoon almond extract
  • 4 to 6 drops of red food colouring I find gel colours give a better colour to baked goods

Instructions

  • Spray your cakepop maker generously with non stick spray.
  • In a small bowl combine the flour, baking powder and salt. Whisk it well and set aside.
  • In a different small bowl combine the milk and cherry juice/syrup. Set that aside as well.
  • In a stand mixer (or use a medium sized bowl and a hand mixer) beat the sugar and shortening on medium speed until fluffy. Takes 1 to 2 minutes.
  • Add the eggs one at a time. Beat them well after each addition.
  • Add the flour mixture and milk mixture alternately, doing it in three additions of each. Beat on low until smooth.
  • Add the cherries, almond extract and food colouring. Beat slowly so you do not splash red food colouring all over you kitchen. Trust me, it can happen.
  • You can adjust the colouring now if you like by adding more.
  • Fill each well with about one tablespoon of the cake batter. Do not overfill. Trust me, overfilling is bad.
  • Bake for about 4 to 6 minutes by turning on the machine and clicking it shut. If you have overfilled the wells it will make a heck of a mess. They are cooked when a toothpick inserting into the middle of a pop comes clean. Cool on a wire rack.
  • Repeat with remaining batter until done.
  • Pop the cakepops in the freezer for about 15 to 30 minutes.
  • Attach the sticks by dunking them in candy melts that you've melted in the microwave. Make sure you check and stir every 15 seconds to keep it smooth. Pop them back in the freezer for 15 to 30 minutes to let it bond.
  • Melt your candy melts by popping them in the microwave for 1 to 2 minutes, making sure to stir them every 15 to 30 seconds. I added 2 tablespoons of veggie oil but the book suggests shortening to loosen up the melts.
  • Dunk your cakepops in the melts. Swirl gently till covered. If not coating with coconut place them on the stand.
  • If adding coconut do it while the coating is still wet. Just put the coconut in a glass and roll the cakepop around in it. Pop on the cakepop stand to set.
  • Serve with a big old "omg I made cakepops and they look cute" smile!

Notes

I included extra time in the prep but most of it is inactive. Actual working prep is probably about 15 to 20 minutes. The rest is waiting around for things to set.
Recipe is courtesy of Robert Rose and 175 Best Babycakes cake pop recipes