Medicated Funfetti Cake Pops Recipe
------------------------------------------ Ingredients: 1 box Pillsbury Funfetti cake mix 3 eggs 1 c. water 1/3 c. melted Canna-butter 1 16 oz. jar Pillsbury Creamy Supreme vanilla frosting 2-3 bags of Wilton candy melts Sprinkles of your choice (optional) parchment paper/wax paper cookie sheet Styrofoam board 2 Wilton lollipop wrapping kits ------------------------------------------
Preheat oven to 350* F. Prepare cake as directed, just swap out out the oil for Canna-butter. Bake the cake according to the box directions for the pan you are using. I have found it best to bake in a 9” x 13” dish for 34-35 minutes.
Once the cake has cooled COMPLETELY, crumble it into a large bowl, add approximately 1/2 of a tub of frosting, and mix until completely combined. (I found the right consistency to be when it all pulled away from the sides and became a big ball in the center of the bowl.) After everything is fully combined, roll about 1-1.5 tablespoons of the “batter” into balls. I ended up with 28 pops. Place all the pops on a cookie sheet lined with parchment paper and cool in the freezer for 30-45 minutes, or until firm. When your cake pops are almost completely cool, melt your candy melts either in a double boiler or in the microwave at 50% power in 30-45 second intervals. Take your pops out of the freezer. Dip the end of a lollipop stick into the candy melts, insert into one of the pops, and then quickly coat the pops in the candy melts. While the candy melts are still “wet” cover them in the sprinkles of your choice, and stick into a Styrofoam board to cool. Once all the pops are all done, wrap them up in little bags and secure with twist ties or ribbon. Store in the fridge for up to 10 days!
(Lauren is a canna-baker for True Heart Collective in Orange County, CA. All products posted by Lauren are available for purchase at True Heart Collective.)
