| Home >> Recipes >> Starbucks® >> Starbucks Rocky Road Cake Pops Recipe |
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Making perfect cake pops isn’t hard really, but it can be a somewhat time-consuming task. Making the cake is easy since you simply bake it from a boxed mix. Once the cake is cooled and mixed with frosting, marshmallow pieces and nuts, it is rolled into balls and chilled for a couple hours in your freezer. Once the balls are firm they are pierced with lollipop sticks, coated with chocolate, sprinkled with marshmallows and nuts, and placed into Styrofoam blocks to set up. My first couple of pops fell off their stick into the coating. But I eventually got the knack of the process, and before I knew it I was producing pops at a decent clip until I had nearly 50 beautiful cake pops that looked and tasted just like the ones you can get at the world’s largest coffee house chain. |
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1 18.25-ounce box chocolate fudge cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 cup chopped nut topping (mixed nuts – see Tidbits) 2 cups mini marshmallows, chopped 1 heaping cup chocolate fudge frosting (from 16-ounce tub) 2 14-ounce packages dark cocoa Wilton Candy Melts 48 4-inch paper lollipop sticks 4 12 x 4-inch Styrofoam blocks |
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1. Make the cake in a 13 x 9-inch baking pan following the directions on the box using water, oil and eggs. Cool completely. 2. As the cake cools, chop the mini marshmallows in small batches with a clean, sharp knife until each piece is about the size of a pea. 3. When the cake is cool, gently crumble the cake into a large bowl using your hands. Make sure there are no large chunks of cake. Mix 1 cup of the chopped marshmallows and ½ cup of nut topping into the crumbled cake. Spoon dollops of the frosting into the cake and mix it in using a large metal spoon until well-combined. 4. Roll the cake into 1 ½-inch balls between the palms of your hands and arrange the balls on a baking sheet lined with wax paper. Freeze for at least two hours. 5. While your cake pops are chilling, use a lollipop stick to make 12 holes, about 2 inches apart, halfway down into each of the Styrofoam blocks. This is where your pops will set up. 6. When the dough balls have chilled, pour the cocoa candy melts into a microwaveable glass or ceramic bowl. Heat them for 1 minute on high, and then stir them until smooth. If the candy melts are not completely melted pop them back in the microwave for another 15 to 30 seconds, and gently stir. 7. To coat the cake pops, take just a few balls out of the freezer at a time. Press a lollipop stick about halfway into one of the balls. Dip the ball into the candy and then swirl it up and out of the chocolate. Gently tap your hand on the side of the bowl so that the excess drips off. While the coating is still tacky, move the cake pop over an empty bowl and quickly press several chopped marshmallow pieces into the chocolate, then sprinkle chopped nuts over the chocolate while spinning the pop. The nuts that do not stick will fall into the empty bowl and you can use them again. 8. Use your finger to wipe away any excess candy that may have dripped down the stick, then stick the pop into a hole in the block of Styrofoam. Repeat the process with the remaining pops. You may need to reheat the chocolate candy coating a couple more times during the coating process. Simply zap the coating in the microwave on high for 20 to 30 seconds and gently stir before continuing with the coating. Makes approximately 48 cake pops. Tidbits – Nut topping is a finely chopped mixture of chopped peanuts, almonds, cashews, walnuts, and other nuts, and are sold in bags and in 5-ounce cans. |
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