Triple Layered Cake Pops

A couple of weeks ago while at the Food Blogger Bake Sale in LA, Rachael from La Fuji Mama shared with me a very touching story about a little boy and his dire need for a Miracle.

She was asked to organize a bake sale for this special event, which by the way is taking place this weekend in Corona, CA. Being that we are neighbors (well, we live in the same city) she coyly asked if I would like to help, I immediately said YES!

Well, here we are now, two days before the event and I’m so excited and have tons to do.

While I go finish up more bake sale goodies I’ll leave you with these, you can make your own or come down and visit Rachael and myself this Saturday for Daylon’s Run/Walk & Carnival!

Triple Layered Cake Pops
Inspired by Francisco Migoya’s
Elderflower Ganache Pops out of The Modern Cafe.

Dark Chocolate Layer
1 box dark chocolate cake mix
3 eggs
1/4 cup vegetable oil or clarified butter
1 1/3 cups water
1 can chocolate frosting
2 oz cream cheese

Devil’s Food Layer
1 box devil’s food cake mix
3 eggs
1/4 cup vegetable oil or clarified butter
1 1/3 cups water
1 can cream cheese frosting
2 oz cream cheese

White Cake Layer
1 box white cake mix
3 eggs
1/4 cup vegetable oil or clarified butter
1 1/3 cups water
1 can fluffy white or cream cheese frosting
2 oz cream cheese

For each cake layer do the following:

Preheat oven to 350 degrees F.

Spray a sheet pan with cooking spray, line with parchment paper and spray with cooking spray.

In a medium sized bowl combine cake mix, eggs, oil, and water, with a hand mixer mix on slow for 30 seconds then increase the speed to medium and mix for 2 minutes.

Pour cake mix onto prepared pan and smooth out batter with a spatula, lightly tap the pan on the counter a couple of times to release any air bubbles.

For dark layers bake approximatly 15 minutes, for light layer it should only take about 13-14 minutes.

Once cakes have been baked and cooled.

Crumble one cake sheet at a time in a bowl add the frosting and cream cheese and mix well.

On a smooth surface lay a piece of parchment paper and roll out the mixture, using a 2″ cookie cutter cut out rounds and place them on a cookie sheet.

Once you’ve mixed and cut out the truffle rounds place them in the refrigerator for at least 30 minutes or overnight.

Assemble Pops

3/4 cup of milk chocolate chips
2 tablespoons of heavy cream

50 candy/pop sticks

Melt chocolate and heavy cream in the microware in 30 second intervals at 50% power.

Using a pastry brush or small spatula, brush a little melted chocolate over the top of the white rounds and top with a devil’s food round and reheat chocolate if needed. Repeat this process by brushing on a little melted chocolate over the devil’s food round and top with a dark chocolate round.

Once you have your little cake towers all assembled. Take a candy stick, dip the tip in the melted chocolate and insert into the cake towers.

At this point you can refrigerate the cake pops and continue later if desired. (i.e. It’s 7:30 AM and you need to get ready for work and be out the door by 8:00 AM.)

15 minutes before you are ready to start dipping the pops, place them in the freezer.

Dipping the Pops
Styrofoam board
tempered* bittersweet chocolate, as needed
tempered* white chocolate, as needed or any melted candy coating you would like to use to decorate the pops.

*Or you can melt in the microwave in 30 min intervals @ 50% power, or melt in a handy dandy fondue pot if you happen to have one (it works beautifully).

Dip the cake pops into the tempered dark chocolate using the lollipop stick, and let the excess drip off the top.

Then stick pops into the Styrofoam board.

Once the chocolate sets drizzle with the white chocolate or melted candy coating.

Refrigerate until ready to consume.

Tagged as: chocolate frosting, cream cheese, cream cheese frosting, dark chocolate cake mix, devils food cake mix, eggs, heavy cream, milk chocolate chip, vegetable oil, white cake mix