Chicago finally decided that it was summer! After spending the past several weeks stuck at 65, the temperature has finally hit the 80-degree mark! It’s been sunny and beautiful! With summer festivals in full swing, the lake splattered with sailboats and the Goose Island summer line begging to be drank, summer in the city is officially here!
Two of my favorite things in the summer are watermelon and cupcakes. So I obviously combined them for this fun summer recipe. I have to admit though that I wasn’t planning on blogging about these when I made them, so I don’t have ALL the pictures I normally would, but hopefully you get the idea.
Watermelon Cake Pops
1 box strawberry cake mix
1/2 container cream cheese frosting
1 can strawberry, raspberry or lemon-lime soda
1/4 cup mini chocolate chips
1 package vanilla almond bark
Green gel food coloring
Stir the cake mix and soda until combined. Spray a 13×9″ cake pan with cooking spray and then pour in all the batter. Bake at 350 for 25 – 35 minutes or until a toothpick inserted in the center comes out clean. (You can bake the cake following the recipe on the box if your prefer. I just think the soda method is faster.) Let the cake cool.
Crumble the cake with your fingers or a food processor until it’s all small crumbs. Add the frosting a little bit at a time and stir until it can old its shape. Add the chocolate chips. Roll into balls about 1 inch in diameter and set on a cookie sheet covered with wax paper.
Melt the almond bark in the microwave following the instructions on the package. Dip each stick in the almond bark and then press into the cake balls. Pop them in the fridge until they cool. This helps glue the ball to the stick and makes the dipping easier.
When the almond bark has cooled on the sticks, microwave the the almond bark again so it’s easy to dip. Dip all the pops in white.
Use green gel food coloring to dye the remaining almond bark. (Do not use liquid food coloring! I tried to do that and the color didn’t mix in well.) Dip all the pops in the green almond bark.
Cool to harden. Serve and enjoy!
**NOTE: You can poke holes in styrofoam to hold the pops after you dip them as a make-shift cooling/drying rack.