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Countdown Champagne Cake Pops

December 28, 2011

Hello!!  Contrary to popular belief, I have not fallen off the face of the earth 🙂  I hope you all had a fantastic holiday!!  Ours was awesome and it has taken several days to recuperate from the last 2 months of non stop holiday fun.  I do want to leave you with one or two more desserts to close out the year though 🙂  While a fantastic souffle will be coming up, these cake pops were not on the menu (as I have mentioned before-cake truffles are not my thing!).

This particular cake recipe is from Allrecipes and has been blogged by several other bakers so I was looking forward to trying it out.  Unfortunately I wasn’t wowed with the results.  Maybe I used too light of a champagne (I actually don’t drink so my knowledge of champagne is limited to say the least) but it didn’t taste like it at all, more like a sweet white cake.  Not one to be stopped by a detour in baking plans, I crumbled the whole cake up and shaped it into cake pops!

Champagne Cake
Yields about 40-50 cake pops


-I basically followed this recipe completely except I baked it in two 8 inch round cake pans.


1 cup unsalted butter, softened
4 cups confectioners sugar
3 tablespoons champagne

4 cups ghiradelli bittersweet chocolate
4 tablespoons canola oil
lollipop sticks

styrofoam (at least 2 inches thick) or a large pan filled with dried beans (also a couple inches deep) for the pops to stick in to dry


1. Bake cake according to recipe.

2. For the frosting: Cream the butter in a large bowl with an electric mixer on medium speed.  Add the confectioners sugar a half cup at a time scraping down the bowl periodically.  Pour in the champagne and beat until combined.  If icing is too runny, add a little more sugar, if too thick, add some champagne!

3. Crumble the champagne cake in another large bowl (I scooped out the middle of the cake so that I wouldn’t get the browned edges and my truffles would be completely white).  Dollop the frosting on top and stir it into the cake with a fork until the whole mess comes together.  Form the cake into 1 inch balls and place on a baking sheet lined with parchment paper.  When all the balls are formed, stick them in the fridge for a few hours or the freezer for 30 minutes or so until completely chilled but not hard.

3. In a deep microwavable bowl, melt chocolate.  If the chocolate seems too thick add a little of the canola oil to thin it out. Never use water! Dip each lollipop stick into the chocolate about 1/4 inch and then stick the chocolate end of the stick into a cake ball.  Let it set a second or two and then dip the cake ball-pop into the melted chocolate to fully coat and then slowly twist the pop out, letting the excess chocolate drip off.  Place the cake pop upright into styrofoam or a pan filled with dried beans.  You can drizzle a different colored chocolate over them or if you want to use sprinkles or candies-do them right away when the chocolate is still melted.  Enjoy!

This is normally where I would have more pictures of the cake pops…someone got into them.  Now I’m not saying who, but this little boy sure looked guilty!

12 Comments leave one →
  1. Maggie @ kitchie coo permalink
    December 28, 2011 5:58 pm

    Love the last picture of your guilty little cake pop monster. I have made a ridiculous amount of cake balls this holiday season and the champagne were by far my favorites! I love turning a ho-hum recipe into a dynamite one, way to go!

  2. December 28, 2011 8:48 pm

    I’m sorry about the result of your champagne cake, anyway it turned wonderful into these beautiful cake pops…and that face…who can say something to that beautiful look…and he looks not guilty…ok, his mouth is…!!!

  3. December 28, 2011 8:56 pm

    Aw, look at your sweet boy!!! What a great solution for a not so great cake…love the countdown numbers! You’re so clever 🙂

  4. December 29, 2011 7:34 am

    This is just perfect for New Years, great idea using champagne and the numbering for cake pops-brilliant. They look delicious-yum. I am sure your kiddo agrees by the look on his face, guilty but happy. Cute photo.

  5. December 29, 2011 3:44 pm

    Adorable! What a fantastic way to ring in the New Year!

  6. December 29, 2011 3:50 pm

    Well at least they ended up adorable and perfect for the holiday 🙂
    Wishing you a very happy new year!

  7. December 29, 2011 5:53 pm

    Thanks for letting me know you tried my cranberry eggnog scones!!! I’m so flattered 🙂

  8. December 30, 2011 5:52 am

    This is the most adorable idea ever! Love the numbers, now that’s how I’d love to count-down!!

  9. December 30, 2011 10:12 am

    Love the little boy pic! How sweet, Happy New Year to all !!

  10. bananamondaes permalink
    December 30, 2011 4:26 pm

    The cake pops look great. Happy New Year. Will be looking out for the souffle!

  11. January 6, 2012 11:02 pm

    What a great idea!

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