Raspberry Truffle Cake Pops Recipe

3 3 5
Raspberry Truffle Cake Pops Recipe
Raspberry Truffle Cake Pops Recipe photo by Taste of Home
Publisher Photo

Raspberry Truffle Cake Pops Recipe

Read Reviews
3 3 5
Publisher Photo
Rich chocolate with a hint of raspberry liqueur—it doesn't get any better than this! —Taste of Home Food Styling Team
MAKES:
48 servings
TOTAL TIME:
Prep: 1-1/2 hours + freezing
MAKES:
48 servings
TOTAL TIME:
Prep: 1-1/2 hours + freezing

Ingredients

  • 1 package white cake mix (regular size)
  • 1/2 cup canned vanilla frosting
  • 1/3 cup seedless raspberry jam, melted
  • 2 to 3 tablespoons raspberry liqueur
  • Red food coloring, optional
  • 48 lollipop sticks
  • 2-1/2 pounds dark chocolate candy coating, chopped
  • Pink candy coating, chopped
  • Pink sprinkles and decorative sugar, optional

Directions

Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set. Yield: 4 dozen.
Originally published as Raspberry Truffle Cake Pops in Bakeshop Favorites 2012, p54

  • 1 package white cake mix (regular size)
  • 1/2 cup canned vanilla frosting
  • 1/3 cup seedless raspberry jam, melted
  • 2 to 3 tablespoons raspberry liqueur
  • Red food coloring, optional
  • 48 lollipop sticks
  • 2-1/2 pounds dark chocolate candy coating, chopped
  • Pink candy coating, chopped
  • Pink sprinkles and decorative sugar, optional
  1. Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
  2. Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  3. In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set. Yield: 4 dozen.
Originally published as Raspberry Truffle Cake Pops in Bakeshop Favorites 2012, p54

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Reviews forRaspberry Truffle Cake Pops

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baba101 User ID: 7806631 152941
Reviewed Aug. 25, 2014

"i thinks it looks great."

MY REVIEW
MaryPeach2 User ID: 7631055 119490
Reviewed Mar. 5, 2014

"In a word, disappointing."

MY REVIEW
lorstout User ID: 2537668 125874
Reviewed Feb. 13, 2014

"My first try at cake pops and this recipe worked well. I used chocolate cake instead of white because I had cupcakes leftover from a batch made the day before. I also omitted the liqueur and added a little extra jam instead. And I used homemade buttercream frosting instead of canned."

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