Cannabis Cake Pops

AuthorMy Edibles ChefDifficultyIntermediate

Vanilla cake lollipops dipped in white chocolate. You'll be everyone's best friend when you bring these cannabis cake pops to the party!

Yields30 Servings
Prep Time4 hrsCook Time30 minsTotal Time4 hrs 30 mins

Vanila Cake Recipe
 2 cups all-purpose flour
 1 ¼ cups sugar
 1 tbsp baking powder
 ¼ tsp salt
 1 cup milk
 ½ cup grapeseed or canola oil
 2 eggs
 1 ½ tsp vanilla extract
Swiss Meringue Buttercream Recipe
 1 ¼ cups sugar
 1 cup egg whites
 1 lb cannabutter, room temperature
 2 tsp vanilla extract
 1 pinch sea salt, fine ground
Chocolate Coating
 1000 g white chocolate melting wafers or coating chocolate
 splash of canola oil

Cake Recipe Directions
1

Preheat oven to 350°F (177°C).

2

Mix dry ingredients together in a medium bowl.

3

Measure liquid ingredients in a liquid measuring cup & blend with a whisk or fork.

4

Add the liquid ingredients into the dry ingredients & mix with a whisk until there are no large lumps. DO NOT over mix or the cake will become tough.

5

Grease a 9x13" cake with cake release or cooking spray. To ensure the cake comes out easily, line it with parchment paper.

6

Pour cake into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.

Swiss Buttercream Recipe Directions
7

Put 2 inches of water into a medium size pot, & boil.

8

Place sugar & egg whites into a small stainless bowl that will sit on top of the pot of boiling water, or use a double boiler system. DO NOT allow the bowl with the egg white mixture to directly touch the boiling water or the egg whites will cook very quickly.

9

Whisk constantly until temperature reaches 140°F, or until the sugar has completely dissolved & the egg whites are hot to the touch. DO NOT leave unattended or you will have a sweet egg white scramble!

10

Use a hand mixer or pour egg white mixture into a bowl that is fitted for a stand mixer. Using the whisk attachment, begin to whip until the meringue is thick & glossy, about 10 minutes on medium-high.

11

Place the mixer on low speed, add the cubes of cannabutter, a couple at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing & it will become smooth. If the buttercream is too runny, refrigerate for about 15 minutes before continuing mixing. Add the vanilla and salt, continuing to beat on low speed until well combined.

**If the buttercream curdles because the butter is too cold, place over the boiling water again to warm it up then continue mixing**

12

Add the vanilla, continuing to beat on low speed until well combined.

Cake Pop Directions
13

Crumble the cooled cake into a mixing bowl fitted for a stand mixer. Using paddle attachment, mix until the cake until the crumbs become coarse.

14

Add 1/2 cup of cannabuttercream to cake crumbs & mix. Add small scoops of the buttercream until the cake pop mixture rolls into a ball.

15

Scoop into desired sizes & roll with the palms of your hands. Refrigerate for 2 hours.

16

Remove from the fridge & re-roll to make the cake balls more smooth if necessary.

17

Melt chocolate wafers using a double boiler system or microwave (30 second increments). Add a splash of canola oil if melted chocolate is too thick. Pour into a 2 cup liquid measuring cup.

**If you desired a coloured chocolate, buy the coloured candy melts or purchase colour design for candy making**

18

Dip the tip of the candy stick into the melted chocolate & push into the center of each cake ball about halfway, (this helps to anchor the stick).

19

Dip each cake pop into the melted chocolate, once or twice to coat completely. Sprinkle with desired toppings or coloured sprinkles.

20

Allow the chocolate to set before serving or packaging.

 

Ingredients

Vanila Cake Recipe
 2 cups all-purpose flour
 1 ¼ cups sugar
 1 tbsp baking powder
 ¼ tsp salt
 1 cup milk
 ½ cup grapeseed or canola oil
 2 eggs
 1 ½ tsp vanilla extract
Swiss Meringue Buttercream Recipe
 1 ¼ cups sugar
 1 cup egg whites
 1 lb cannabutter, room temperature
 2 tsp vanilla extract
 1 pinch sea salt, fine ground
Chocolate Coating
 1000 g white chocolate melting wafers or coating chocolate
 splash of canola oil

Directions

Cake Recipe Directions
1

Preheat oven to 350°F (177°C).

2

Mix dry ingredients together in a medium bowl.

3

Measure liquid ingredients in a liquid measuring cup & blend with a whisk or fork.

4

Add the liquid ingredients into the dry ingredients & mix with a whisk until there are no large lumps. DO NOT over mix or the cake will become tough.

5

Grease a 9x13" cake with cake release or cooking spray. To ensure the cake comes out easily, line it with parchment paper.

6

Pour cake into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.

Swiss Buttercream Recipe Directions
7

Put 2 inches of water into a medium size pot, & boil.

8

Place sugar & egg whites into a small stainless bowl that will sit on top of the pot of boiling water, or use a double boiler system. DO NOT allow the bowl with the egg white mixture to directly touch the boiling water or the egg whites will cook very quickly.

9

Whisk constantly until temperature reaches 140°F, or until the sugar has completely dissolved & the egg whites are hot to the touch. DO NOT leave unattended or you will have a sweet egg white scramble!

10

Use a hand mixer or pour egg white mixture into a bowl that is fitted for a stand mixer. Using the whisk attachment, begin to whip until the meringue is thick & glossy, about 10 minutes on medium-high.

11

Place the mixer on low speed, add the cubes of cannabutter, a couple at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing & it will become smooth. If the buttercream is too runny, refrigerate for about 15 minutes before continuing mixing. Add the vanilla and salt, continuing to beat on low speed until well combined.

**If the buttercream curdles because the butter is too cold, place over the boiling water again to warm it up then continue mixing**

12

Add the vanilla, continuing to beat on low speed until well combined.

Cake Pop Directions
13

Crumble the cooled cake into a mixing bowl fitted for a stand mixer. Using paddle attachment, mix until the cake until the crumbs become coarse.

14

Add 1/2 cup of cannabuttercream to cake crumbs & mix. Add small scoops of the buttercream until the cake pop mixture rolls into a ball.

15

Scoop into desired sizes & roll with the palms of your hands. Refrigerate for 2 hours.

16

Remove from the fridge & re-roll to make the cake balls more smooth if necessary.

17

Melt chocolate wafers using a double boiler system or microwave (30 second increments). Add a splash of canola oil if melted chocolate is too thick. Pour into a 2 cup liquid measuring cup.

**If you desired a coloured chocolate, buy the coloured candy melts or purchase colour design for candy making**

18

Dip the tip of the candy stick into the melted chocolate & push into the center of each cake ball about halfway, (this helps to anchor the stick).

19

Dip each cake pop into the melted chocolate, once or twice to coat completely. Sprinkle with desired toppings or coloured sprinkles.

20

Allow the chocolate to set before serving or packaging.

Cannabis Cake Pops

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