Pink Champagne Cake Pops

These Pink Champagne Cake Pops are going to be your new go-to celebration treat!  Make them to ring in the New Year or for your next birthday party.  They are as delicious as they are pretty!

Cake pops are a fun treat and can take a little bit of time to put together, but when you use a good recipe, they will taste just as delicious as they look (you can’t say that for all store-bought cake pops and mixes).  Also, since they are dipped in chocolate, the cake balls retain their moisture for a little longer than cupcakes or regular cake so they can be prepared up to one week in advance.

New Years Eve parties, bridal showers and 21st birthdays are just some of the occasions to celebrate with these cake pops… And imagine your guests delight when they bite into the sweet champagne flavored cake pop and find a pretty pink center!

Pink Champagne Cake Pops

Yield: 60 cake pops

Ingredients:

- 1 Pink Champagne Cake

- 1 batch Pink Champagne Buttercream

- 60 6-inch lollipop sticks

- 32 ounces white chocolate or white chocolate melts, roughly chopped

- ½ - 1 cup diamond sugar (optional but recommended)

Instructions:

1. Line a baking sheet with wax paper and set aside

2. Break cake into pieces and place in a large bowl; crumble cake into small crumbs with fingers

3. Add buttercream to cake and mix with a spoon until all cake crumbs are coated

4. Use a small cookie dough scoop or large spoon to scoop balls of dough onto wax paper

5. Use your hands to roll the cake scoops into balls

6. Cover with another sheet of wax paper and place in freezer for at least two hours

7. Prepare another baking sheet with wax paper for finished pops, alternatively, have a large piece of styrofoam available for drying cake pops

8. Once cake balls are frozen, you can make the cake pops

9. Put white chocolate in a heat-safe bowl and place in over a pot of simmering water; stir chocolate constantly until melted (you can also melt the white chocolate in the microwave)

10. Remove balls from freezer; dip the top of each lollipop stick about 1/4 of an inch into the white chocolate and immediately press into cake ball two thirds of the way through

11. Once complete, dip each cake pop, one at a time, into white chocolate; lightly tap off excess chocolate and place cake pop on wax paper or stick into styrofoam; decorate with diamond sugar immediately before chocolate hardens

12. Repeat until all cake pops are dipped and decorated

13. Allow to cool and for chocolate to harden before serving

Notes: Cake can be made one day before making cake pops; just make sure it is covered tightly with seran wrap overnight

Cake pops can be made up to one week in advance of serving