These lemon cake pops are chewy and moist covered in sweet, hardened white chocolate. Serve them as a dessert snack at your New Year’s party!
Okay, I have to admit… the last couple years I have spent my New Year’s Eve at home, watching one of the numerous New Year’s tv specials, champagne in-hand. God, that sounds depressing…but really, going out on New Year’s is not my cup of tea. My family has actually had a few parties at our house, which I really enjoy. I just don’t see the point in going out, being in a ridiculously crowded bar, paying $50 just to get in, and celebrating the New Year doing exactly what I can do at home for less money, and with the people that really matter.
Okay, rant over. But the point is, you can have your very own shindig that’s just as good as an over-priced downtown bar. All you need is:
Good friends and family
An awesome playlist
‘2016’ party paraphernalia
Lemon cake pops
The inspiration behind these cake pops is The Great Gatsby, which happens to also be a fun theme for a New Year’s party! In the story, Nick served Daisy and Gatsby lemon cakes and tea when he lured her to meet Gatsby.
A few notes to remember when making this recipe:
- Melt your chocolate in a deep bowl, not a big, shallow one. This will make it easier and cleaner to envelope your cake pops in chocolate. I noticed this tip in Becky’s post (which inspired this version) and I listened to her – she was right!
- Make sure to place the baked cake in the refrigerator overnight.
- Also, once the balls are formed, leave them in the refrigerator for about an hour.
- This recipe calls for 4 bags of chocolate chips because the process of coating the balls in chocolate takes a bit, and the chocolate begins to harden when you begin to reach the bottom. You’ll need to start over with the chocolate 3-4 times, so over-buying by one or two bags is worth it! This sounds like a pain, but it really wasn’t – I promise!
This recipe was adapted from The Cookie Rookie
- 1 box lemon cake mix [I used Betty Crocker]
- 1 cup store-bought lemon frosting
- 1 tsp fresh lemon zest
- 4 tsp vegetable oil
- 4 bags white chocolate chips (seriously)
- Wooden skewers
- Pre-heat the oven to 350 degrees and grease a 9x13in baking dish.
- Combine the eggs, oil and water as directed on the cake mix box, with the cake mix.
- Whisk until completely combined, then pour into the baking dish.
- Bake for 30 minutes.
- Place in the refrigerator over night.
- Place the cake (in chunks) in a food processor and pulse until it forms tiny crumbs, OR use your hands to crumble the cake into tiny pieces (I found that rubbing my palms together with the cake did the trick!)
- Add the frosting to the mix and use a rubber spatula to mix the batter together.
- Use an ice cream scoop, scoop out 1 inch balls and use your hands to form them. Place them onto wax paper and place in a tupperware. Place them in the refrigerator for an hour.
- When the balls have a couple minutes left in the refrigerator, begin heating up your chocolate. Place your first bag into a deep, microwave-safe bowl. Microwave for 30 seconds. Remove and stir. Place in the microwave for 15 seconds, then stir. When melted, add 1 tsp vegetable oil and stir to combine.
- To cover the balls in the melted chocolate, use two skewers, one in each hand. Delicately roll the balls around in the chocolate to coat them.
- Place back onto wax paper when covered, and immediately sprinkle with gold sprinkles. Place a skewer in the center.
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Join the conversation
What do you normally like to do for New Year’s?
Cake vs cookies: which is it?
Would you rather host a party, or just go to one?