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So moist. So delicious. And so much more.™

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Specialty Desserts

Double Bubble Cake Pops

Toni Miller Recipe shared by:
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Finally a bubble gum you can swallow!

  • Hands-On Time:
  • Total Time:
  • Servings: 24
  • Rating:

Ingredients

  • 1 packet of Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 1 box Duncan Hines White Cake
  • 3 large eggs
  • 1 1/3 cup water
  • 2 TBS vegtable oil
  • 2 Packets Duncan Hines Bubble Gum Flavor Packets
  • Vanilla Almond Bark
  • Lollipop Sticks

Baking Instructions

  1. Pour pack of Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  2. 1. Prepare cake mix as instructed on box then add in 1 Duncan Hines Bubble Gum Flavor Packet.
  3. 2. Bake cake pops in cake pop pan or cake pop baker following instructions for items. I used babycakes cake pop maker. Using a pipping bag I filled the holes to the top and baked for 5 minutes. You will have extra cake mix.
  4. 3. Line cake pops on cookie sheet or tray.
  5. 3. Melt a small amount of almond bark in microwave. Dip 1/4 inch of lollipop stick into chocolate and then into cake ball, this will help fuse the two.
  6. 4. Place in freezer until almond bark is firm, about 2 minutes.
  7. 6. Begin dipping cake pops in almond bark, covering then gently dipping on side and turning.
  8. 7. Let firm in a cake pop stand or by placing in a styrofoam block.

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Tips

Soften cookies that were left out too long

Soften cookies that were left out too long

Baking in dry climates presents challenges, especially when you leave your freshly baked cookies out on the cooling rack for more than a day. How disappointing is it to come home from work and have two dozen hard cookies? If this happens, put all the cookies in a zip lock bag with a piece of bread. Seal it up and wait a couple hours. Cookies will be back to normal overnight!


Cakes not rising enough

Cakes not rising enough

So..For about a year or so I have noticed my D>H> cakes NOT rising..or "sinking" after pulling out from oven. Whats up? So frustrating to have a cake mix mess up! I make sure it is a fresh box ( not expired). IS D.H. putting less mix in the box? Expired baking powder? Whats up? I am tempted to use another 1/2 of another box, but don't want to mess up/baking time etc.? I am going to try some other brands, but have always been partial to Duncan Hines!





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