Rainbow Cake Pops
Rainbow Cake Pop Brownies
Ingredients
- Cake
- 1 and 2/3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk or buttermilk
- Frosting
- 7 Tablespoons butter softened to room temperature
- 1 ¾ cups confectioners’ sugar
- 2 –3 teaspoons heavy cream
- 1 teaspoon vanilla extract
- raspberry jam I used with seeds
- Merckens Melting Disks
- lollipop sticks
Instructions
- Cake
- Preheat oven to 350°F
- Line 9 inch cake pan with nonstick foil.
- Beat butter and sugar 2 mins.
- Add egg/vanilla on high to combine.
- Add dry ingredients and the milk until no lumps.
- Pour in pan and bake 30-35 mins.
- Cool completely.
- Frosting
- Beat the butter on medium speed until creamy, about 2 minutes.
- Add confectioners’ sugar, heavy cream, and vanilla on low.
- Raise to high and beat 3 mins.
- Crumble the cooled cake into the bowl on top of the frosting.
- Make sure there are no large lumps.
- Turn to low and combine the two.
- At this point you divide it into cups/bowls evenly and dye each one the color you want.
- Line a loaf pan with nonstick foil.
- Press in one color along the bottom and top with a thin layer of raspberry jam. Repeat with each color, spreading jam between each color. Cover and pop in freezer over night.
Assembly
- Cut rainbow loaf into thick slices.
- Melt disks gently and dip lollistick into chocolate then into the rainbow.
- Freeze until set.
- Remove and dip entire rainbow into chocolate.
- Garnish with sprinkles, if desired.