Irish Cream Cake Pops
- 1 cup sifted cake flour
- 2 cups sifted all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 3/4 cups sugar
- 2/3 cup butter
- 2 eggs
- 1 1/2 teaspoons vanilla
- 3/4 cup milk
- 3/4 cup Bailey's Irish Cream
Adapted from stumbleupon.com
Preheat oven to 350°F. Spray 9x13 pan with cooking spray.
Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk and Irish Cream, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Crumble cake into small pieces in large bowl. Set aside.
Irish Cream Frosting
6 tablespoons unsalted butter
3 cups confectioner's sugar, sifted
4-6 tablespoons of Bailey's Irish Cream
Combine all 3 ingredients together until creamy and smooth. Use more Irish Cream if needed to get a consistency that is not too thick....but not too thin. You want it to be like it would be if you were going to spread it on a cake.
Blend frosting into cake crumbs. As Bakerella states, it works best if you use your hands!! Shape into balls. I placed the stick in my cake balls and then put them in the freezer for a couple of hours (in hopes it would seize the candy coating up faster!) Remove from freezer and dip into melted candy melts. Sprinkle with Green and Gold sugars.
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