Perfect for a Party: Soleil Moon Frye's Cake Pops
Soleil Moon Frye may be “terrible” when it comes to prepping for baby number three, but when it comes to cake pops, she uses Punky Power to whip up something delicious!
At the release party for her new kids party-planning book Let’s Get This Party Started in L.A. over the weekend, the former Punky Brewster star and Today show contributor served up Cake Divas’ bite-size desserts to guests like Nicole Richie, Rachel Zoe and Rebecca Gayheart and their families. Calling for easy-to-find ingredients like store-bought vanilla cake mix, these Rainbow Cake Pops are the perfect project for parent and child to do together in preparation for a big bash. Because entertaining, she says, is fun when it’s a family affair.
“We love doing crafts that are super accessible and easy and affordable. All of our get togethers and parties we always do fun themes,” she tells PEOPLE. “My kids love coming up with ideas, whether it’s an 80s party, a safari theme, a rainbow theme.”
Try making these colorful treats with the clan:
Rainbow Cake Pops
1 box prepared vanilla cake mix (or store-bought vanilla cake)
4 oz. cream cheese, softened
1 cup powdered sugar
2 tbsp. butter
1 tbsp. milk
36 lollipop sticks
24 oz. white chocolate almond bark
Food coloring, to make assorted colors for dipping
White sprinkles, for coating
Styrofoam block, for propping and serving
1. Bake cake as directed in a 9 x 13 pan and let cool completely. In a large bowl, crumble the cake into fine crumbs.
2. In a separate bowl, blend the cream cheese, butter, powdered sugar and milk together until smooth. Add the cream cheese mixture to the crumbled cake and stir with a fork until it is completely incorporated. Test your mixture by picking up a handful and squeezing it together. It should hold together without breaking apart. If the cake crumbles are too dry, add more cream cheese mixture and refrigerate until firm.
3. Roll the cake mixture into walnut-sized cake balls and transfer them to a wax paper lined cookie sheet. Place the cookie sheet in the freezer or refrigerator for 15 to 20 minutes to allow the balls to harden.
4. Melt the white chocolate bark in a small, deep microwave-safe bowl. (Heat in 20-second bursts, stirring each time until completely melted.) If you want to make different colors, pour some melted chocolate into different coffee cups and add drops of food coloring to each.
5. Remove cake balls from freezer. Dip tips of lollipop sticks into the melted chocolate and insert sticks halfway into center of the cake balls. Let them set for 1 to 2 minutes.
6. Carefully dip the pops into the melted chocolate, and dust on sprinkles before they harden. Poke the sticks into a Styrofoam block to stand up straight and dry completely, about 5 minutes.
—Amy Jamieson, additional reporting by Aili Nahas
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