Vanilla Cake Pops

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Vanilla Cake Pops by Cindy Kafie
Story and Photos by Michelle Kafie

Cindy Kafie, a junior Marketing major at St. Mary’s University, hopes one day to attend culinary school and eventually own a cupcake shop in Honduras, her native country. She has a passion for baking; her mother and grandmother have taught her their secrets and techniques. The kitchen was her playground growing up and it shows in every dish she prepares.

Kafie came to St. Mary’s because she liked the mission and fell in love with the community. She loves to eat seafood, and her favorite is fried calamari. She also enjoys Asian food and, in particular, Thai dishes. She loves cooking and baking. Her favorite dishes to prepare are shrimp fettuccine alfredo and rice casseroles. She loves preparing red velvet cookies, any kind of cupcake, and apple cobbler.

One recipe she likes to make is cake pops because she loves the flavor and knows that everyone enjoys eating them. They are fun to make, even though they take a long time. When making these, she advises going through the steps carefully because the cake pops can easily fall off the stick.

Another tip is to avoid coating the cake pops immediately after removing them from the refrigerator to prevent them from cracking. “Cake pops aren’t the easiest dessert to prepare, but once you take the first bite, it will all be worth it,” Kafie says.

• ½ c. water
• 1 1/4 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 stick unsalted butter
• 1 c. sugar
• 2 large eggs
• 1/2 c. milk
• 1 tsp. vanilla extract
• 2 bags of chocolate coating melts


Preheat oven to 375F. Grease and line an 8-inch square cake pan. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended. With the mixer on low, slowly add half the flour mixture. Add the milk and vanilla extract. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Bake cake for 18 to 20 minutes. Let cake cool in pan for 15 minutes. Break the cooled cake into a few big trunks by hand until it turns into crumbs. Add frosting gradually into the cake crumbs and blend until the mixture becomes dough. Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes. Melt chocolate melts in the oven. Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat with the remaining cake pops. Refrigerate again for an hour. Remove cake pops from the refrigerator. Melt chocolate melts again in the stove. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper.
Makes 20-25 cake pops.

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