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Instructions. Preheat your oven to 350°F. Spray your 13 x 9 pan with vegetable pan spray. In large bowl, combine cake mix, pudding mix, eggs, water, and oil, beat at medium speed for about 2 minutes. Pour into lightly greased cake pan. Bake 30-40 minutes, or until toothpick inserted in center comes out clean.
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Transfer all of the cake balls to a sheet pan lined with wax paper or the storage container. If using the storage container, separate each layer of cake balls with a sheet of wax paper. Freeze for 1 hour. Combine Jimmie and nonpareils sprinkles in a bowl and mix to combine. Set aside until ready to use.
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17. Oreo Lamb Lollipops. I'm including these Oreo pops for two reasons. One, they're insanely sweet, crazy-easy, and just so fun. And two, you could so easily make them with cake pop fillings! Just flatten them slightly, coat them in chocolate, and the rest is the same. Just be sure to get the tiny marshmallows!
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Place one stick on the top of each ball. Freeze for 45 minutes to firm up the cake pops. In a very small bowl, melt candy melts in the microwave, check & stir after every 30 seconds. Stir in the Crisco until smooth. Working in small batches out of the freezer, dip each cake pop into the candy melt. Optional: Add sprinkles or non-pareils, or.
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Using a small food scoop or cake pop mold, roll the cake pops into golf ball size pieces. Place a sucker stick in the bottom of each ball sticking it about half way through the ball. Set these aside. Melt the chocolates in a microwave safe bowl on high temp, stir every 30 seconds until completely melted.
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Prepare the cake batter. Set the oven to 350 degrees. Use parchment paper to line an 8-inch round cake pan. Add the butter into a standing mixer and combine using a paddle attachment for 15 seconds until smooth. Pour in the sugar and combine again for 5 minutes at medium speed until light yellow.
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Preheat the oven to 350 degrees and grease two 8-inch cake pans with baking spray. In a standing mixer, cream the butter with both sugars. Mix until light and softened, about 2-3 minutes on medium speed. Add the eggs, one at a time, mixing after each addition. Mix in vanilla extract.
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To Make the Pops: Crumble the baked and cooled cake into a large bowl. Add 1 cup of frosting and work it into the crumbs with your fingers. Add up to another 1/2 cup of frosting, a little at a time, until the cake has a moist texture that holds together when you roll it into a ball.
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Roll and freeze balls. Use a cookie scoop, scoop out the cake mixture, and roll into balls. Place them on a plate and transfer them to the freezer for 10 minutes. Melt candy wafers. Just before the balls are taken out of the freezer melt the candy wafers in the microwave for 30 seconds. Dip the cake pops.
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Whisk the cake mix, 3 large eggs, 1/3 cup vegetable oil, and 1/2 cup milk together in a medium bowl. Pour the batter evenly into a greased cake pan. Place the cake pan on the Instant Omni cooking pan in the oven. Select Bake and set the Omni to 355°F for 30 mins. Once a toothpick inserted into the cake comes out clean, remove the pan and place.
Easter cake pops made with chocolate cake and easter sprinkles
What you'll do to make the Easter cake pops: Step 1: Prepare cake according to box instructions and then allow to cool completely. Step 2: Crumble up the cake into a large mixing bowl and then slowly add the icing 1/2 cup at a time. Mix up until consistency is dense (lightly crumbly) and can be molded into dough balls.
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To start, dip one end of a lollipop stick in the candy coating, then push the coated end into the bottom of one of the cake pop eggs. (Dipping first helps keep the "egg" secure on the stick.) Holding the cake pop over the bowl, spoon the candy coating over the pop, turning it to cover all sides. Let the excess drip away.
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Crumble the cake into crumbs into a large bowl. In a second large mixing bowl, beat the butter, powdered sugar, heavy cream, and vanilla bean paste until smooth and creamy. Spoon 2 tablespoons of the frosting into the crumbled cake, using your hands to really press it together. Try to form a ball with the cake mixture.
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Start by preparing your cake batter by package directions. Beat cake mix, water, vegetable oil, and eggs in a large mixing bowl. Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
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Process Oreos in a food processor till fine crumbs form. Cut the cream cheese into 6-8 pieces and add to the crumbs. Process till mixture is well combined, about 1-2 minutes. Shape the mixture into tightly packed 1-inch balls and set on a parchment-lined cookie sheet. Chill for at least one hour or overnight.
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Step 1. Set the oven to 370 degrees and use non-stick baking spray to grease a cake pan. Add the butter with both sugars into a standing mixer and combine until soft. Step 2. A little at a time put the eggs and vanilla and combine. A little at a time, sift the dry ingredients and combine, but make sure not to over mix.
