Breeze Birthday Cake Pops

Prep Time

60

Minutes

Cook Time

60

Minutes

Difficulty

Medium

Serves Up To

24

Servings


Ingredients

  • 2 cups flour
  • 1 2/3 cups sugar
  • 1/3 cup lightly packed fine Almond Flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 10 tablespoons butter softened
  • 3/4 cup Blue Diamond Vanilla Almond Breeze
  • 1 teaspoon almond extract
  • 6 egg whites
  • 1/4 cup rainbow sprinkles
  • 3/4 cup butter softened
  • 7 to 8 tablespoons Blue Diamond Vanilla Almond Breeze
  • 1 teaspoon almond extract
  • 2 lbs. powdered sugar
  • Rainbow sprinkles
  • melted white chocolate

Directions

  1. 1

    Preheat oven to 350°F. Generously butter and flour two (9-inch) round cake pans.

  2. 2

    Beat together flour, sugar, almond flour, baking powder, salt and baking soda in a large mixer bowl. Add butter and beat with a whisk attachment until butter is fully incorporated into the dry ingredients.

  3. 3

    Beat together Almond Breeze, almond extract and egg whites in a small bowl. Pour half the mixture into the dry ingredients and beat on medium speed for 1 minute. Scrape down the sides and add the remaining Breeze mixture. Beat on medium-high for 1 minute more or until the batter is very smooth.

  4. 4

    Pour equal amounts into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then carefully remove and let cool completely on wire racks.

  5. 5

    To prepare frosting, beat butter until light and fluffy in a mixer bowl. Add Almond Breeze, almond extract and half the powdered sugar. Beat until very smooth, scraping down the sides as necessary. Slowly add the remaining powdered sugar and beat until light and fluffy.

  6. 6

    Crumble unfrosted Breeze Birthday Cake to make 4 cups. Place in a large bowl and mix in 1/2 cup frosting. Shape into 24 balls. Dip the end of treat pop sticks into melted white chocolate and insert into cake pops.

  7. 7

    When frosting has hardened, dip each cake pop in melted white chocolate and let the excess drip off. Quickly sprinkle on all sides lightly with rainbow sprinkles and set on a parchment or wax paper lined baking sheet to cool and harden.

Made with these products:

Vanilla Almondmilk Photo

Vanilla Almondmilk

View Product

Notes

*For a lighter texture, use cake flour in place of all-purpose flour.

Courtesy of: Patty Mastracco

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.