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I have not made cake pops since the first time I made the cupcake pops almost 3 years ago now! Back when I first saw them on Bakerella’s site, I fell immediately in love with how cute they were! I was working weekends at a non-profit group for abused women – and I made these treats for that weekend. Even Bakerella included my post in her “they’re poppin up all over” post. I was honored she even put me on her list – especially since I was such a new blogger and my photos didn’t look anywhere near as good then!
Well Bakerella, what a trend you started! Even Starbucks is making cake pops now…the Tiramisu being the most awesome one of them all! Actually, Starbucks is what got me to thinking about making these cake pops again.
I never made them again after that first time….for two reasons. Time consuming, and I didn’t care for the canned frosting. This time, after seeing the flavors that Starbucks made, I thought to myself, why can’t I make one that is Irish Cream flavored for St. Patrick’s Day?
As you can see….I did make them again, and I did go with Irish Cream! The snob in me made my own cake and frosting….but seriously, they wouldn’t have been the same flavor wise if I hadn’t. These definitely are cake pops for the adult! The frosting is pure butter, sugar, and Bailey’s Irish Cream!
If you feel tempted to make these, please know, that patience needs to come in when dipping these babies. That is the longest part of the whole process! If you make them, please let me know how you liked them! I can tell you they were a hit with people at my workplace and at Grumpy’s workplace….and even with Grumpy! When I asked him if he ate one today….his response was “No. I ate two.” ;o) Enjoy and Happy Saint Patrick’s Day!
1cup sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups sugar
2/3 cup butter
1 1/2 teaspoons vanilla
3/4 cup milk
3/4 cup Bailey’s Irish Cream
Preheat oven to 350°F. Spray 9×13 pan with cooking spray.
Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk and Irish Cream, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Crumble cake into small pieces in large bowl. Set aside.
6 tablespoons unsalted butter
3 cups confectioner’s sugar, sifted
4-6 tablespoons of Bailey’s Irish Cream
Combine all 3 ingredients together until creamy and smooth. Use more Irish Cream if needed to get a consistency that is not too thick….but not too thin. You want it to be like it would be if you were going to spread it on a cake.
Blend frosting into cake crumbs. As Bakerella states, it works best if you use your hands!! Shape into balls. I placed the stick in my cake balls and then put them in the freezer for a couple of hours (in hopes it would seize the candy coating up faster!) Remove from freezer and dip into melted candy melts. Sprinkle with Green and Gold sugars.
***I used a styrofoam plate with small pop stick sized holes punched through to let my cake pops completely dry before wrapping them. Worked fine, but I think I will be looking for a better way to dry these pops the next time I make them!