cake pops

Cake Pops With Girl Scout Cookie Flavors

When spring rolls around, I always look forward to receiving my pre-ordered Samoas Girl Scout cookies. However, this year I missed the Girl Scout Troops selling the boxed cookies outside local groceries due to the crazy weather. When my craving for coconut and caramel cookies took over, I decided to recreate all of my family’s favorites – Samoas, Thin Mints, and Tagalongs.

Knowing it would be impossible to remake Girl Scout cookies, I decided to take a different angle. Hoping to capture the cookie’s essence with minimum fuss, I planned to change up both shape and texture. A cake pop is sufficiently different, and yet its firm shape can be coated with any desired flavor. Cake pops are rolled cake crumbs with a lollipop stick or skewer inserted through them. Baking one cake makes many cake pops. I thought that a pound cake would be a better option than shortbread, with fewer calories and a neutral flavor that showcases the variety of glazes. My attempts with store-bought boxed cake mix was satisfying – an instant fix to a craving!

Boxed Pound Cake Pops

  • Make the cake according to the instructions on the box.
  • When the cake is completely cooled, crumble the cake finely with your fingers.
  • Compact the crumbs into firm balls. (To avoid adding calories, I skipped adding icing or cream cheese to the crumbs, usually done to better hold the shape.)
  • Freeze the cake crumb balls for 1½ -2 hours.

For The Flavoring:

Caramel, Shredded Coconut, and Dark Chocolate Chips, Mint M&M, And Peanut Butter Chips

  • While the cake is baking, use separate shallow containers to melt your chosen toppings. I used: caramel, dark chocolate chips, mint M&M, and peanut butter chips.
  • Add cream or milk to the melting chips in order to get a runny consistency.
  • Add shredded coconut to melted caramel.

Assembly:

  • Lightly coat a sheet of waxed paper with a touch of butter.
  • Remove the frozen cake balls when they are firm. Insert the lollipop stick through their centers.
  • Roll the cake pop in the melted toppings.
  • I used caramel and coconut for Samoas, further topping each with a fine sliver of melted dark chocolate over the cake pop, melted mint M&M for Thin Mints, and melted peanut butter chips for Tagalongs.
  • Let cool on the waxed paper.

    Note: I also tried the same melted coatings on sugar cookies.

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