Foods I - Festive Holiday Baking

January 5, 2015

Foods I finished up their fall semester by creating Holiday themed Cake Pops. Creatively, each kitchen group picked their own theme.  Reindeer, snowmen, ornaments, Santa hats, penguins and mistletoe adorned the kitchens for several days. With limited class times the project had to span 5 days.  Students were excited to try something different and have a new appreciation for cake decorating!

Pound Cake from a cake mix.

1 pkg. (about 18 oz) cake mix (your favorite flavor)

1 package (4-serving size) instant pudding and pie filling mix

4 eggs

1 C. water

½ C. vegetable oil

Preheat oven to 350 degrees.  Spray one 13X9X2 in. pan or two 8 or 9 in. round pans with vegetable spray.

In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer for 2 minutes.  Pour into prepared pan.  Bake 30-34 minutes for round pans.  Cool in pans 10 min. remove from pans to cooling rack and cool completely.

Yield:  9X13X2 cake or 2 round or square cakes.


 Cake Pops

 1 box cake mix prepared according to the pound cake recipe above.

1 C. creamy icing (dividing into ½ C. each)

1 bag Candy Melts, melted following package directions.

Cut cake made in a 9X13X2 in. pan in half.  Place each half in large bowl.  Use hands to crumble cake until no large chunks remain.  Add ½ C. icing to each bowl.  Mix with rubber scraper until well combined.  Form mixture into cake balls.  Chill in refrigerator at least 2 hours.  Dip sticks into melted Candy Melts and insert into cake balls; let set.  Wait until candy is completely firm before dipping the pops completely in melted Candy Melts; let set.  

 Yield:  48 cake pops