S’mores Cake Pops
Here we are in the thick of s’mores and camp fire season. Although s’mores is an oldie but goodie, I made s’mores cake pops to put a twist on what we already love. I just wanted to jazz it up a bit.
I’ve done cake rounds before so I knew the process to get it done. And because naturally s’mores ingredients are a staple in the pantry right now, I even had all the ingredients I needed.
Let me tell you a little story about the name of these s’mores cake pops that, without a stick, are just cake “rounds”. Even though I’m calling them cake pops, I feel like a better suited name for these is cake balls. So when I first started making these, I showed them off with pride and announced, “here are my cake balls” I was immediately met with giggles. Um…I had to rethink some things. So now I dance around the word as much as I can, but in the end people relate most with “cake balls” I just can’t bring myself to add it as the title to this post, so I put a stick in it and called them cake pops!
This is another one of those desserts where someone in particular in my house is more grateful than others. Don’t get me wrong, they ALL go over pretty well with everyone, but Aden made sure he let people know what his mommy made and how this is the best dessert there ever has been, and ever will be (this might be my “My mom makes the best” that I’ve been chasing).
1st Rule, there are no rules!
One of the best things about these s’mores cake pops is you can adjust the cake and the chocolate combos. So change up the flavors according to the season, have fun with them! For Christmas, use chocolate cake with white chocolate coating and crushed up candy canes. You could also make these for a birthday and have them match your party theme. Another bonus is you can make them any size you want. I love that there is no need to measure or feel like all the sizes have to match.
So let’s start with the visuals. As you can tell, this dessert has a few more steps than the others I typically do. But since all of the ingredients aren’t from scratch, I felt like it was still totally doable.
- 2 bags of chocolate chips
- 1 box of cake (and the ingredients you need to make the cake
- 1 can of frosting
- 1 tub of fluff
- plastic sandwich baggies
- lollipop sticks (optional: I used for a few, but not for all)
- Start by making your cake according to the package. (don’t worry about the size pan you use, you’ll be crumbling the cake when it’s cooled)
- While the cake is cooking add your graham crackers to a baggie and crush them. Leave some pieces bigger so you’ll still be able to see & crunch them in the finished product. This is also a good time to add a few spoonful’s of fluff to another baggie too.
- After the cake is done, let it cool off. Then, using a fork, go through and crumble the cake. Be sure to break up any large pieces (refer to visual)
- Starting with two big dollops of icing, begin working it into the crumbled cake. I ended up using between 4 & 5 spoonful’s.
- Once you’ve got the mixture almost fully combined, add in your crumbled graham crackers.
- ***reserve some for sprinkling after dipping in the chocolate
- Mix fully, and then using your hands or a scoop, create the balls (ugh!). Once your done put the in the fridge on a plate or a parchment lined pan until they become firm.
- ***Tip, reserve 1 or 2 of these rounds for a later step
- Once you’re the cake is firm, you’ll be able to handle them enough to put an indent in the center. Cradle it in your hand, and using a finger push a little past halfway down.
- Then with the baggie of fluff (cut a hole in the very corner of the bag creating a piping bag effect) fill that hole (not too much) with marshmallow goodness.
- After filling with fluff, pinch it closed and roll it back into a circle and put them back into the fridge to chill. (about 20 minutes)
- *** Here is where you’re you’ll use those extra pieces of cake mix. If you over filled, pinch some of the cake mix off from your reserve to ensure your rounds don’t have too much exposed fluff.
- OK, time to melt your chocolate. Empty 1 bag of chocolate into a bowl at a time, and microwave for 40 seconds to start with. Continue to melt in 20 second intervals if the chocolate is not melted. For lollipops, be sure to add a bit if chocolate right there the stick and cake meet to create a seal.
- Last step is to roll your cake rounds in the chocolate; you’ll want to move pretty fast here. I went back and forth between using a spoon and a skewer to roll them in the chocolate (I found the spoon to be easiest). Then after they’re coated, transfer them back on to the pan and give them a little sprinkle of the graham cracker reserve, then put them back in the fridge. To fully harden, allow them to set up for about an hour.
When serving these, keep in mind that the chocolate does have a tendency to melt, you’ll definitely still get the S’mores experience!
I so hope this wasn’t too overwhelming for you. Just be sure to read through the directions before starting, refer back to the visual, and remember there’s not too many rules to this dessert. Have fun with it! For S’more (**wink) recipe’s like this check out my Pinterest board!