To bring Peach Week to a close, you know I had to end it with a Peach Cake Pop!
I had a lot of fun making these and it was the first time I’ve flavored candy melts with the Duncan Hines Frosting Creations.
I found the Peaches and Cream pack in my grocery store back in the spring and picked it up not really thinking about what I wanted to do with it. Since then, I haven’t seen it again.
It’s a shame because it kinda liked it.
My daughter was impressed with these cake pops as well. She’s my true barometer when it comes to cake pop design and flavor.
I don’t think there have been any that she flat out would not eat… I’m sure there was a flavor that she didn’t like, but I just can’t think of it at the moment… oh well.
She loved these to the point that she did not want to share any with her friends. She wanted to keep them all to herself. I must say that when I make cake pops, I don’t usually eat them anymore because I know what they taste like. But I did help myself to two of these beauties.
For these cake pops I started off with white Almond Bark and added some of the peach flavoring. I slowly added in some orange to get them to a pale peachy / orange color. Once they were shaped, I put them on some Light Orange Striped Paper Straws, dipped them and then sprinkled some Peach Pastel Sanding Sugar.
To make the little leaves, I used this Martha Stewart Crafts Silicon Mold.
I had some extra cake pop batter so I thought I’d try shading the peaches with a mix of Luster dusts.
I used a bit of Cantaloupeand touch of Copperand a little bit of Yellowto shade and color the cake pops.
Here’s a little video of me painting on my luster dust.
I think they came out a bit too much like pumpkins using this method.
I really liked the fuzzy look of the sanding sugars.
What do you think?
Whew! That was FIVE peach recipes this week! For a recap of all of the yummy peach treats, check out the links below the recipe.
Peach Cake Pops
- 1/4 of a WHITE Cake baked 9 x 13 cake
- 2 tbls Vanilla Frosting
- 1 packet Peaches and Cream Flavour Creations by Duncan Hines
- White Candy Coating (I used Almond Bark)
- Green Candy Coating
- Orange Candy Coating or Orange oil-based coloring
- Peach Sanding Sugar Sprinkles
- Leaf Molds
- 12 Straws or Lollipop sticks
- Luster Dust if desired
- Make 12 Leaf Candies using the mold and a handful of the green candy melts. Give the mold a shake or tap it to get the air bubbles out. Then pop it in the freezer for 5 minutes and remove it.
- Take 1/4 of a cake, add frosting and a 1/4 teaspoon of the Peaches and Cream powder. Mix with a paddle attachment until all combined and smooth. It should have a play-doh like consistency.
- Measure out 12 equal sized cake balls using a 1 tablespoon cookie scoop. Roll the cake balls smooth by hand. Use a lollipop stick to make a curved crease from the top center down the side. Place them into the fridge.
- Melt the half the bag Almond Bark and stir until smooth. Add 1/2 teaspoon of the Peach Powder and taste before adding more. It’s pretty potent. Slowly add in a few orange melts until desired peachy color is achieved.
- Remove cake balls from the fridge, dip the straw into the white candy and then insert it half way into the cake ball. Set it aside and complete all of them.
- Dip the cake pop into the candy coating it up to the straw. Tap off the excess, cover in peach sprinkles and add leaf. Stand upright to dry and continue all of the cake pops.
- To add the luster dust, do not add sanding sugar. Once the candy coating is dry and hard, take a clean paintbrush and paint on the luster dust until desired shading is reached.
Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!
All week I’ve been celebrating the Joy of Peaches! Did you miss a recipe.
Did you see my Grilled Peaches on Sunday?
And the Peach Cobbler Muffins on Tuesday?
The Peach Crisp on Wednesday?
The Peaches and Cream Monkey Bread on Thursday?
I link up at THESE GREAT parties!