Posted by Pint Sized Bakerhttps://pintsizedbaker.com/peach-cake-pops/
Peach Cake Pops
of a WHITE Cake baked 9 x 13 cake
tbls Vanilla Frosting
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
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.