Orange Cream Cake Pops: How to Make Perfect Cake Pops at Home

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Ingredients for Orange Cream Cake Pops

For the Orange Truffle Centers:

1 cup heavy cream

Zest from 2 oranges

12 oz white chocolate chips

1 tsp pure orange extract

Pinch of salt

For the Cake Balls:

2 cups vanilla cake crumbs (finely crumbled)

1/2 cup vanilla buttercream frosting

1 tsp vanilla bean paste

Pinch of salt

For Assembly:

24 oz white candy melts

Orange-colored sprinkles

24-30 lollipop sticks

Step 1: Prepare the Orange Cream Truffle Centers

1. Heat heavy cream with orange zest in a small saucepan until small bubbles form around the edges.

2. Pour the cream mixture over the white chocolate chips in a heat-safe bowl. Let it sit for 5 minutes, then stir until smooth. If needed, microwave in 10-second intervals, stirring between each.

3. Add the orange extract and salt, mixing gently. Refrigerate the mixture for 2 hours or until firm enough to scoop.

4. Use a small cookie scoop to shape the mixture into balls, rolling them between your palms for smoothness. Insert lollipop sticks halfway through each truffle and freeze for 15 minutes.

Step 2: Make the Cake Mixture

1. Combine vanilla cake crumbs with buttercream frosting, vanilla bean paste, and a pinch of salt in a large bowl.

2. Mix until the texture is moist enough to hold together when pressed.

Step 3: Assemble the Cake Pops

1. Flatten a small amount of the cake mixture in your palm and wrap it around a truffle center, ensuring it’s fully covered.

2. Roll the cake pop between your hands to create a smooth, even shape. Repeat with the remaining truffles.

3. Place the cake pops on a parchment-lined tray and chill for 30 minutes.

Step 4: Coat and Decorate

1. Melt the white candy melts according to package instructions until smooth.

2. Dip each cake pop into the melted candy, tapping off any excess coating.

3. Before the coating sets, decorate with orange-colored sprinkles. Insert the pops upright into a foam block to allow the coating to set completely.

Tips for Perfect Orange Cream Cake Pops

Keep everything cold: Chill the truffle centers and assembled pops to make dipping easier.

Thin the coating: If the candy melts become too thick, add a few drops of coconut oil to achieve a smooth consistency.

Store properly: Refrigerate finished cake pops but allow them to come to room temperature before serving for the best texture and flavor.

Variations to Try with Orange Cream Cake Pops

Chocolate Orange Pops: Use chocolate cake and chocolate candy melts for a rich, decadent twist.

Citrus Explosion: Mix lemon and lime zest with orange zest for a more vibrant citrus flavor.

Nutty Orange Pops: Add finely chopped nuts, like pistachios or almonds, to the cake mixture for a crunchy surprise.

Holiday-Themed Pops: Decorate with seasonal colors or themed sprinkles to suit different holidays or celebrations.

FAQs About Orange Cream Cake Pops

1. Can I make Orange Cream Cake Pops ahead of time?

Yes! You can prepare the truffle centers and cake balls a day or two in advance and store them in the refrigerator. Assemble and coat them on the day of serving for the freshest taste.

2. What if I don’t have orange extract?

If orange extract is unavailable, you can use a small amount of fresh orange juice or more orange zest for a natural citrus flavor. However, keep in mind that orange juice may slightly alter the consistency of the truffle mixture.

3. How do I keep the candy coating from cracking?

Ensure the cake pops are cold but not frozen solid before dipping. Extreme temperature differences between the coating and the pops can cause cracks.

Why Make Orange Cream Cake Pops?

Orange Cream Cake Pops aren’t just a dessert – they’re an experience. Perfect for parties, gifts, or indulgent moments, they combine creativity, flavor, and elegance in every bite. Try this recipe today and discover why it’s a crowd-pleaser!

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