Cherry Vodka Cake Pops

Cherry Vodka Cake Pops


Ingredients:

• 1 package (16 oz) pound cake mix
• Eggs, butter and water as instructed on pound cake package
• ½ teaspoon almond extract
• 3½ tablespoons cherry flavored gelatin (about ½ of a 3 oz package)
• ¼ cup boiling water
• 3 tablespoons vodka
• 1 tablespoon cold water
• 2 batches Light Creamy Glaze (recipe below)
• Red food coloring for candy coatings

Directions:

1. Prepare cake mix according to package directions with eggs, butter and water. Stir in ½ teaspoon almond extract.
2. Add about 1 tablespoon of batter to each reservoir of the Babycakes Cake Pop Maker. Cook 4 to 5 minutes or until toothpick inserted into center of each pop comes out clean. Cool on cake pop stand or rack. Repeat with remaining batter. Refrigerate cooled cake balls 30 minutes.
3. Add gelatin to boiling water, stirring until completely dissolved. Stir in vodka and cold water. Allow to stand at room temperature 20 to 30 minutes, stirring occasionally.
4. Fill a fine-tipped injector or squeeze bottle with the liquid gelatin mixture. Insert the injector tip into each cake ball and gently squeeze in about ½ to 1 teaspoon of the gelatin mixture (see tips below). Allow the gelatin mixture to seep into the cake. Fill all cake balls, then repeat until all gelatin has been inserted into the cake balls. Immediately insert a paper treat stick into each cake ball (using the same hole as the injector. Refrigerate several hours.
5. Prepare the two batches of Light Creamy Glaze following the recipe below. Tint about half of one batch red. Quickly dip each cake pop in the white glaze, then swirl and decorate with red glaze. Allow to dry and then store in the refrigerator.

Makes approximately 5 dozen cake pops
Tips:
The gelatin mixture is very liquid. Put the cake ball on the tip of the injector tool or squeeze bottle, then flip it over so the liquid seeps into the cake ball. Generally, allow 3 to 5 seconds for the liquid to seep into the cake ball then return the injector or bottle to the upright position before removing the cake ball.
Make just one hole in the cake pop and use it repeatedly for the injector or squeeze bottle and for the stick. The gelatin will solidify as the cake ball chills and hold the stick in place. There is no need to dip the stick in melted chips or candy melts this time.
Use any flavor of gelatin you prefer, then match the color of the food coloring in the glaze to that color. By matching the colors, the glaze will conceal any gelatin that may drip on the outside of the cake ball.
For Light Creamy Glaze:
Ingredients:

• 3¼ cups confectioners’ sugar
• 3 tablespoons water
• 3 tablespoons light corn syrup
• 2 oz vanilla almond bark, chopped
• ½ teaspoon vanilla
• ½ teaspoon almond extract

Directions:

1. Select a heat proof bowl that rests on the top of a saucepan or a double boiler. Fill the bottom pan with about 2 inches of water and bring to a simmer over low heat.
2. Combine sugar, water, corn syrup and almond bark in the top bowl or double boiler. Heat until almond bark is melted and smooth, stirring frequently. Stir in vanilla and almond extract.
3. Keep warm over low heat while dipping cake pops.

Makes about 1½ cups of glaze
Tips:
This glaze must be kept warm as it becomes firm once cool. If a thinner glaze is desired, stir in additional hot water, 1 teaspoon at a time, until reaching the level of desired consistency.
If you wish to achieve a marbled look with swirled colors, be sure to swirl and decorate with the red glaze immediately after coating in the white glaze. To achieve a more detailed, pronounced red swirl, allow the white glaze to cool and dry before adding the red color.
This recipe was developed by Kathy Moore and Roxanne Wyss, The Electrified Cooks, for the Babycakes™ Cake Pop Maker.