Pink Champagne Cake Pops
For the Cake:
  • 3/4 cup 170 g unsalted butter, softened
  • 2 cups 400 g sugar
  • 3 cups 360 g cake flour
  • 1-1/2 teaspoon 7.5 g baking powder
  • 3/4 teaspoon 4 g baking soda
  • 3/4 teaspoon 6 g salt
  • 6 180 g egg whites, room temperature
  • 1 teaspoon 5 ml pure vanilla extract
  • 2 cups 480 ml champagne, room temperature
  • Red food colouring optional
For the Frosting:
  • 3 sticks + 2 tablespoons 375 g unsalted butter, softened and cut into cubes
  • 3 cups 480 g confectioners' sugar, sifted
  • 1/4 cup 60 ml champagne
  • 1 teaspoon 5 ml pure vanilla extract
  • pinch of salt
  • Few drops of red food colour optional
For the Cake Pops You Will Need:
  • The two 8" or 9" round Champagne Cake layers broken uup into pieces
  • ~2 cups of the Champagne Frosting
  • 1 lb 453 g of white chocolate couverture (I used Callebaut Belgian White Chocolate because I love the quality taste, but you can also use chocolate candy coating--note that white chocolate doesn't get as candy-hard as the candy coating)
  • Some coloured white chocolate coating melts if you want to add colour to the coating
  • White lollipop sticks I used 6" Lollipop sticks
  • Gold Disco Dust optional
  • Gold Star Sprinkles optional
For the Cake:
  1. Preheat oven to 350°F. Grease two round 8-inch or 9-inch cake pans with butter, line bottoms with parchment, butter again and dust with flour.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy on medium speed, about 5 minutes.
  3. While the butter and sugar are blending, sift all dry ingredients (flour, baking powder, baking soda and salt) together and set aside.
  4. Gradually add egg whites to creamed mixture with mixer on medium speed, followed by the vanilla. Add and alternate dry ingredients and champagne, beginning and ending with dry (3 dry additions, 2 wet) and mix until fully incorporated, but be sure to not over-mix.
  5. Distribute batter evenly between the two prepared pans (use a digital kitchen scale for perfectly even layers), and smooth tops with an offset palette knife.
  6. Bake until a toothpick or cake tester inserted comes out clean (don't open the oven door before 25 minutes), about 35 minutes. (Ovens vary greatly, so be sure to keep a close eye.) The top of the cake should bounce back when gently touched. Let sit in pan on wire rack for 10 minutes before gently removing from pan. Let cakes rest on wire rack until completely cool.
For the Frosting:
  1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium. Butter will become very pale & creamy.
  2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  3. If you are using the frosting for the Cake Pops and not to frost a cake, you can simply blend on medium speed for about 3-4 minutes.
Assembly of the Pink Champagne Cake Pops
  1. Prepare 2 cookie sheets lined with parchment paper or Silpat mats.
  2. Place your broken up (but completely cooled) cake layers in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed for a few moments until you have a nice crumbly consistency (or you can do by hand in a large bowl).
  3. Add frosting gradually into the cake crumbs and blend on medium speed until you have a nice dough-like consistency (I found the mixer very helpful for this), about 2 cups of frosting total.
  4. Using a small cookie scoop (or similar), roll dough into evenly sized balls and place on lined cookie sheets, until all of the dough has been rolled and place in the fridge for about 15 minutes.
  5. Melt a small amount of the chocolate in the microwave (10 second intervals and stirring in between). Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat until you have a stick in every ball. Place in freezer for about 30 minutes, or refrigerator for at least 1 hour.
  6. In a small microwave-safe bowl, melt your chocolate coating in the microwave (20 second intervals and stir). If you're adding some colour, you can include some coloured pieces along with the white.
  7. Dip each ball into the chocolate and gently tap off excess (you may need to place back in microwave for a few seconds if chocolate starts to thicken). If you are serving the Cake Pops ball down (as I did in the photo), you can place onto a clean piece of wax paper or Silpat, stick up, to dry. If you are adding glitter and/or stars, you will want to sprinkle them on immediately after placing each one on the wax paper, as the coating hardens very quickly. If you want to serve your Cake Pops lollipop-style (ball on the top), you will want to insert the end of the stick into a polystyrene foam brick to dry (or florist's foam).