Sometimes, I like to bake my cake pops in the cake pop pan and sometimes I roll them by hand. I recently ran across this recipe for a Polka Dot cake while I was doing some research for a first birthday cake. Sounded like a match made in heaven to me, a first birthday party and a polka dot cake.
Divide batter between bowls. I separated my batter into 7 bowls, measuring out a little more than a half cup of batter into each.
Spoon batter into the bottom of the greased cake pop pan.
I ended up with some mini volcanoes they peeled right off of the pan.
Remove clamps and top of cake pop pan.
Remove pops from pan and place on wire rack to cool.
Transfer pops to a ziploc bag and freeze until firm.
Cool in pan 10 minutes and then turn out onto a rack to cool completely.
You can barely see the colorful cake balls poking through the cake while it cooled. I filled this particular cake with a whipped cream filling and frosted it with a swiss meringue buttercream.
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