- the center comes out clean. Cool for 10 minutes before removing from
- pans to wire racks to cool completely.
- Split vanilla bean and scrape seeds; set aside. In a large bowl,
- cream butter until light and fluffy. Beat in 2-1/4 cups
- confectioners' sugar and vanilla seeds. Add enough cream to achieve
- desired consistency. Tint 1/3 cup frosting yellow; cover and
- Wrap one cake tightly and freeze for up to 1 month for Petite
- Pineapple Coconut Cakes. Crumble remaining cake layer into a large
- bowl. Add remaining frosting; mix well.
- Shape into thirty-six 1/2-in. and 1-in. balls. Place on waxed
- paper-lined baking sheets. Freeze for at least 3 hours or until
- In a microwave, melt pink candy coating disks; stir until smooth. Dip
- small balls into coating, allowing excess to drip off. Return to
- baking sheets. Melt white candy coating. Dip large balls in coating;
- allow excess to drip off. Sprinkle with glitter. Return to baking
- sheets. Refrigerate until set.
- In a small bowl, beat yellow frosting and remaining confectioners'
- sugar until smooth. Pipe onto pink balls for hair. Draw faces with
- food writing pens. Dip one end of a lollipop stick into melted
- coating and insert into a white cake ball, pushing it no more than
- halfway through. Attach a pink ball with melted candy coating.
- Using candy coating, attach a pretzel for wings. Insert stick into a
- styrofoam block to stand. Repeat with remaining ingredients. Yield:
- 3 dozen.
Editor's Note: Edible glitter and food writing pens are available from
Wilton Industries. Call 800-794-5866 or visit wilton.com. To Make Ahead: Cake balls can be shaped and frozen a day in advance. Proceed as directed.
Nutritional Facts: 1 cake ball pop equals 268 calories, 13 g fat (10 g saturated fat), 15 mg cholesterol, 82 mg sodium, 37 g carbohydrate, trace fiber, 1 g protein.