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Elegant Culinary Lavender Cake Pops: A Step-by-Step Guide

lavender cake pops - Tasty
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Make beautiful, floral-flavored lavender cake pops using culinary lavender for a delicate taste. This recipe provides clear instructions for a moist cake base and a flawless candy coating perfect for tea parties or elegant desserts.

Ingredients

Scale
  • 1 box (15.25 oz) white cake mix
  • Ingredients required by cake mix box (usually eggs, oil, water)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup heavy cream
  • 1 teaspoon culinary lavender extract (or 2 teaspoons steeped lavender in warm milk, strained)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup powdered sugar, sifted
  • 12 ounces white candy melts or white chocolate wafers
  • 1 tablespoon coconut oil or shortening (optional, for thinning coating)
  • Purple food coloring gel (optional, for desired shade)
  • Cake pop sticks

Instructions

  1. Bake the white cake according to the package directions using the required wet ingredients. Let the cake cool completely.
  2. Once cool, crumble the entire cake into fine crumbs in a large bowl. Discard any overly browned edges.
  3. In a separate bowl, cream together the softened butter and powdered sugar until light and fluffy.
  4. Beat in the heavy cream, lavender extract, vanilla extract, and salt until fully combined.
  5. Add the frosting mixture to the cake crumbs gradually, mixing by hand until the mixture holds together when squeezed. You want a moist, dough-like consistency.
  6. Roll the mixture into uniform 1-inch balls. Place them on a parchment-lined baking sheet.
  7. Chill the cake balls in the refrigerator for at least 30 minutes to firm up. This step is key for preventing cracking during dipping.
  8. Prepare the coating: Melt the candy melts or chocolate wafers according to package directions, often using a double boiler or microwave in 30-second intervals, stirring well each time. Stir in the coconut oil if using, to thin the mixture slightly.
  9. If coloring, add a small amount of purple gel coloring to the melted coating and mix until the color is uniform.
  10. Dip the tip of a cake pop stick into the melted coating and insert it about halfway into a chilled cake ball. This acts as glue. Return the tray to the refrigerator for 10 minutes to set the sticks.
  11. Hold the stick and dip the entire cake ball into the melted coating, turning to cover completely. Gently tap the stick against the side of the bowl to allow excess coating to drip off.
  12. Place the coated cake pop upright into a styrofoam block or cake pop stand to dry completely.
  13. If adding decoration, apply sprinkles or drizzle contrasting chocolate while the coating is still wet. Allow the coating to set fully before serving or storing.

Notes

  • For a stronger lavender flavor, steep 1 tablespoon of dried culinary lavender buds in 1/4 cup of warm heavy cream for 15 minutes. Strain the cream and use it in place of the plain heavy cream in the frosting step.
  • If your cake balls are too soft when dipping, return them to the freezer for 15 minutes before coating.
  • Store finished cake pops in an airtight container at cool room temperature for up to three days, or refrigerate for longer storage. Allow them to come to room temperature before serving for the best texture.

Nutrition

Find it online: https://delicerecipe.com/lavender-cake-pops-recipe-guide/