Sarah's Birthday treat!

Alright, so I realize this post is really delayed. But considering I don't have too many followers yet I didn't think I was disappointing anyone. In my last post I indicated that I would be posting about cake pops and chicken and waffles. I have yet to make the latter.  I will, I promise. The cake pops proved a little more difficult only because I had a really hard time getting the colors right. I wanted Garnet and Gold cake pops since my room mate loves FSU and it was her birthday cake. I initially had yellow and pink cake made. So then I did a few things to try to fix it and this is what happened:

Success :) Garnet and Gold cake pops. Pre-decorating of course. To do this here is the best course of action to obtain best results:

Ingredients:
1 baking sheet lined with parchment paper
1 tablespoon measuring spoon
1 bag of white candy melts
1 tube of garnet sugar sprinkles
1 tube of gold sugar sprinkles
lollipop sticks

1 box of white cake mix and all ingredients required to make it as instructed on the box
Yellow icing color (I got this one at michaels)
1 tub of white frosting

1 box of red velvet cake mix
"Hershey's perfectly chocolate frosting"
recipe as follows:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting

1. Mix all the ingredients for the white cake.
2. Take a toothpick or a butter knife and simply dip it into the yellow icing color and then dip it into the cake mix.
3. Mix it together. If needed add more color. There is no need to use a lot of color because a little goes a very longgggg way. Just mix it in and if it is not the color you want dip again and add a little more.
4. Mix the red velvet cake as instructed on the box. (in separate bowl)
5. Bake both cakes as instructed on the box.
Let the cakes COOL COMPLETELY.
6. Once both cakes have cooled completely.. crumble the cakes into separate bowls and set aside.
7. Dip a toothpick or a butter knife into the yellow coloring and then dip the same knife into the white frosting. Add more yellow if necessary to get to the golden color.
8. Add about half of the tub of frosting to the crumbled gold cake and mix thoroughly. You can add more if needed. The way to know if you have enough frosting is by simply picking up a spoonful of cake and rolling it into a ball. If it forms a nice perfect ball, you've added enough. If not, add a tablespoon at a time.
9. Repeat step 8 with the red velvet cake and the chocolate frosting.
10. Refrigerate both mixtures for at least 30 minutes.
11. Once chilled take a tablespoon and start scooping up cake a tablespoon at a time. Roll each tablespoon into a ball and set on the baking sheet lined with parchment paper.
12. Refrigerate over night.
Next day...
13. Melt the candy melts as instructed on the bag.
14. Take a lollipop stick and dip about a half of an inch into the melted candy.
15. Insert the lollipop in the cake ball. Repeat for all the cake pops.
16. Refrigerate for at least 15 minutes
17. Now dip each cake pop into the melted candy. Carefully coat each cake pop. After each coating sprinkle the garnet and gold sprinkles while the candy is still melted. Alternate between the colors so you get an even (or close to even) amount of each color.

Stick the cake pops in a piece of styrofoam to let the cake pops harden. Refrigerate if necessary.

The process is a smidge time consuming. But hopefully you won't hit as many speed bumps as I did. The finished product is the perfect combination of cake and frosting. Even if they don't come out looking how you planned.. They will still be delicious!