Cinnamon Spice Pocky Cake Pops
Cinnamon lovers out there? Try this Cinnamon Spice Pocky Cake Pops that goes perfectly well with warm Cinnamon Milk.
Ingredients
- 1 box spice cake mix
- 1 apple, cut into ⅓” cubes
- 2 cups cream cheese frosting, at room temperature
- 1 package Pocky Chocolate
- ½ cup chocolate candy melts, melted
- ½ cup crushed red candies or isomalt
- Preheat the oven to 350º. Grease an 8×13” cake pan and set it aside.
- Mix the boxed spice cake mix according to package instructions and add in the cubed apples. Stir well and transfer to the prepared pan. Bake the cake until a toothpick inserted comes out clean, approximately 35 minutes. Allow the cake to cool completely before cubing it and mixing it with the cream cheese frosting. Form the cake mixture into apple shaped cake balls and use a toothpick approximately the same circumference as a Chocolate Pocky biscuit to create a hole for the apple “stem” stick. Chill the shaped cake pops fully.
- Once the cake pops are chilled dip a Pocky Chocolate stick into candy melt and insert the Pocky biscuit stick into the cake pop chocolate end down. The biscuit end of the Pocky should be at the top. Allow these to fully set and keep them chilled before dipping them into the candy shell, this can be done ahead, but dip the cake pops into the candies just before serving as they cannot be refrigerated again once this is done.
- Prepare a chilled sheet pan with a sheet of parchment paper. Dip the cake pop apples into the melted candy shell and set them aside to cool on the prepared baking sheet. Allow the candy to set fully and serve at room temperature.