Cake Pops / Bites...

Ingredients:

1 (18.25-ounce) boxed YOUR FAV cake mix plus ingredients called for on box

1 (16-ounce) can betty crockers frosting

Directions:

Bake the cake according to package instructions. While warm, crumble the cake into a bowl with a hand mixer to a fine texture.

Mix in frosting to make a paste, using 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.

Using a melon baller or your hands, form the mixture into 1 ½ -inch balls. Place the balls on wax paper; freeze at least 6 hours.

Working in small batches, remove the balls from the freezer and dip the balls into warm, melted cooking chocolate OR Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls.

Remove the balls. Place the balls on wax paper to harden.

NOTE:
I use the plastic forks - I break the middle two and use the out two to dip :)...it's a good tip
also when moving them around wear gloves so u don't leave ur finger prints :)

Almond Bark / Cooking/ baking chocolate Coating: In a double boiler, melt one (20-ounce) package vanilla- or chocolate-flavored almond bark, stirring constantly. Or, in a tall, narrow container, microwave almond bark for 45 seconds on High (100 percent power). Continue to heat in 15-second intervals, stirring between intervals, until melted; be careful not to scorch.

When almond bark (or cooking/baking chocolate) is melted, stir in 1 teaspoon vegetable oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.

Confectionery Wafer Coating: Melt 48 ounces confectionery wafers in double boiler or microwave oven per instructions for Almond Bark Coating. Omit oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.


For decoration, fill a narrow-tip plastic squeeze bottle with a contrasting color of melted coating and paint stripes over the balls, or sprinkle on rainbow jimmies, colored sparkling sugar or finely chopped nuts. (If you are using oil-based candy color to tint coating made from white- chocolate disks, decorate with sprinkles quickly as the oil candy color causes the coating to set rapidly.

ENJOY :)

cupcakes recipe

After preparing the batter I divided them in 4 bowls and added different food colors to each one of them. Then I spooned a tbsp of each batter on top of... one over the other in the liners. That’s it :-)
Here is the recipe
Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but can be covered and stored for a few days.

ENJOY!! HAPPY BAKING!!