My youngest daughter’s absolute FAVORITE candy are “orange creams”. And there is only one place to get them, at the amazing little candy shop Candy Babel. (If you are in the Portland Oregon area and haven’t been you’re missing out!) Lucy came up with these cake pops to enter in the county fair, trying to get as close to the flavor of orange creams as she could. They are pretty delicious! I guess the judges thought so too, since she got first place! Those are my Lime Poppy Seed Scones next to hers, which got first in the adult division!
We had such a fun fair experience this year and can’t wait to see what next year is like.
But back to cake pops, these have a smooth truffle center, a cake layer surrounding that (with tons of vanilla!) and dipped in white chocolate. And sprinkles… because everything Lucy makes has to have sprinkles 😉
Dreamy Orange Cream Cake Pops
For the orange truffle centers:
1/3 cup heavy cream
zest of 1 orange
1 ½ cups white chocolate chips
½ tsp orange extract
For the cake balls:
4 cups finely crumbled vanilla cake
1 cup vanilla frosting
1 vanilla bean
For assembling:
white candy coating or chocolate
orange sprinkles
lollipop sticks
Make the truffle center:
Heat the cream and zest in a small pot over low heat until just simmering. Add chocolate chips, cover and remove from heat. Let sit for 3 minutes. Stir until smooth then stir in the orange extract.
Refrigerate for 1-2 hours or until cold. Scoop into tablespoons and chill again. Roll until smooth and insert a lollipop stick halfway through. Chill.
Make the cake balls:
Cut the vanilla bean in half lengthwise and scrape the beans out with the back of a knife.
Mix into the cake with the frosting. Take a spoonful and flatten, then wrap around the truffle on a stick.
Chill until cold.
Dip in melted white candy melts and decorate with sprinkles.
Ingredients
For the cake balls:
- 4 cups finely crumbled vanilla cake
- 1 cup vanilla frosting
- 1 vanilla bean
For assembling:
- white candy coating or chocolate
- orange sprinkles
- lollipop sticks
Instructions
- Make the truffle center:
- Heat the cream and zest in a small pot over low heat until just simmering. Add chocolate chips, cover and remove from heat. Let sit for 3 minutes. Stir until smooth then stir in the orange extract.
- Refrigerate for 1-2 hours or until cold. Scoop into tablespoons and chill again. Roll until smooth and insert a lollipop stick halfway through. Chill.
- Make the cake balls:
- Cut the vanilla bean in half lengthwise and scrape the beans out with the back of a knife.
- Mix into the cake with the frosting. Take a spoonful and flatten, then wrap around the truffle on a stick.
- Chill until cold.
- Dip in melted white candy melts and decorate with sprinkles.
