Step 1: Make Your Cheesecake Flavored Cake
Start by baking a cake by following the directions on a box of classic white cake mix, with a couple of modifications. First, if the recipe calls for vegetable oil, use slightly less than the amount that is called for to keep your cake pops from being to oily. Second, add 10 drops of LorAnn's cheesecake flavor oil to the batter.
Step 2: Destroy Your Cheesecake Flavored Cake
Put your cake crumbs in a mixing bowl and add just enough cheesecake-flavored coffee creamer to make the mixture the consistency of clay. I used 4 teaspoons. Set the mixture in the fridge so that it is chilled before starting the next step.
Step 3: Make Your Cake Balls
Step 4: Turn Your Cake Balls Into Cake Pops
Mix in 5 drops of cheesecake flavor oil. Add candy coloring if you don’t want your coating to be white. Use only oil-based colorings designed for use with candy. Other types of coloring will turn your coating into a lumpy mess.
Dip the end of a lollipop stick into the melted coating and then into a cake ball, gently pushing until the stick is about half way through the cake ball. Complete this step for all of the balls then set them in the fridge until the coating has hardened and they are chilled.
Step 5: Decorate Your Cake Pops
Dip each cake pop straight down into the coating until the cake ball is completely covered and sealed. If you need to angle the cake pop, gently tilt it in one direction and then another. Do not stir the coating with the cake pop or it may fall off of the stick. Remove the cake pop from the melted coating by pulling it straight up. Then, turn the cake pop at an angle and gently tap off any excess coating.
Add any sprinkles or decorations to your cake pops while the coating it still wet. Set them upright in a styrofoam block or cake pop stand until the coating has completely hardened before wrapping.
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