Have some fun with your cake pops when you make this festive Bald Eagle Cake Pops recipe!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Servings: 20
Author: Briana
Ingredients
14.25ounceBetty Crocker White Cake Mix
3Egg Whites
1/2cupVegetable Oil
1cupWater
11ouncesWhite Candy Melts
14ouncesWhite Frosting
1/2cupShredded Coconut
20Whole Cashews
40Mini Chocolate Chips
7.5ouncesFudge Covered Oreos
Instructions
To make the cake balls, bake cake mix as directed on box.
Allow cake to cool.
Crumble up cooled cake, and mix with container of store bought frosting.
Form into balls and place in freezer.
While cake balls are chilling in the freezer, prepare fudge covered Oreos (I used the single layered ones because that’s what I found, also I think they worked easier than the thicker would have for piercing a hole in the middle).
I used the pointy end of a cake decorating flower platform tool to carefully pierce a whole in the middle of the cookies, none of them cracked so it worked pretty well. A skewer or anything sharp would probably work just fine.
After Cake Balls have chilled and firmed up, remove from freezer.
Melt white candy melts according to package (I thinned mine with a little bit of coconut oil)
Dip stick into candy melt and then insert into cake ball (this adheres the stick to the cake a little better)
Dip cake into candy and spin excess off.
Immediately cover with shredded coconut and quickly slide the pierced cookie onto the stick from the bottom so it can adhere to the ball with the candy melt.
Use a spare stick to press a large indent where you want the beak and then place the fat end of a whole cashew in the indent (you can first dip the end in a little bit of the candy melt if you want better staying power, but I didn’t seem to have a problem with them falling out either way)
Press in 2 mini chocolate chips for eyes and let dry. Share with friends and enjoy!