I have not made cake pops since the first time I made the cupcake pops almost 3 years ago now! Back when I first saw them on Bakerella's site, I fell immediately in love with how cute they were! I was working weekends at a non-profit group for abused women - and I made these treats for that weekend. Even Bakerella included my post in her "they're poppin up all over" post. I was honored she even put me on her list - especially since I was such a new blogger and my photos didn't look anywhere near as good then!
Well Bakerella, what a trend you started! Even Starbucks is making cake pops now...the Tiramisu being the most awesome one of them all! Actually, Starbucks is what got me to thinking about making these cake pops again.
I never made them again after that first time....for two reasons. Time consuming, and I didn't care for the canned frosting. This time, after seeing the flavors that Starbucks made, I thought to myself, why can't I make one that is Irish Cream flavored for St. Patrick's Day?
As you can see....I did make them again, and I did go with Irish Cream! The snob in me made my own cake and frosting....but seriously, they wouldn't have been the same flavor wise if I hadn't. These definitely are cake pops for the adult! The frosting is pure butter, sugar, and Bailey's Irish Cream!
If you feel tempted to make these, please know, that patience needs to come in when dipping these babies. That is the longest part of the whole process! If you make them, please let me know how you liked them! I can tell you they were a hit with people at my workplace and at Grumpy's workplace....and even with Grumpy! When I asked him if he ate one today....his response was "No. I ate two." ;o) Enjoy and Happy Saint Patrick's Day!
Irish Cream Cake Pops
As an Amazon Associate I earn from qualifying purchases.
For the Cake
For the Frosting
- 6 tablespoons unsalted butter
- 3 cups confectioner’s sugar , sifted
- 4 tablespoons of Bailey’s Irish Cream
- Preheat oven to 350°F. Spray 9×13 pan with cooking spray.
- Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk and Irish Cream, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Crumble cake into small pieces in large bowl. Set aside.
- Combine all 3 frosting ingredients together until creamy and smooth. Use more Irish Cream if needed to get a consistency that is not too thick….but not too thin. You want it to be like it would be if you were going to spread it on a cake.
- Using your hands, blend the frosting into the cake crumbs. Shape into tablespoon sized balls. Place the stick into the cake balls and freeze at least 2 hours,.
- Remove the cake pops from the freezer and dip into melted candy melts. Decorate as desired.
Life Tastes Good
I love this idea!!
I came across your blog on Pinterest and I love your recipes. I hope you don't mind that i am following. have a good day
I make cake pops often, but I have to say, these are the BEST ones yet!!!! THANK YOU for this recipe!
Jackie, I'm so glad you liked the recipe! This is probably my favorite one so far too although I will admit, I do not make cake pops often! I have several other flavors that I play around with in my head but haven't tried to work them out yet. Thanks for stopping by!
Thank you so much for this recipe!! I have some Bailey's cream that a friend wanted me to incorporate into my tiramisu cake balls and I had no idea how I would do it! Your cake pops look amazing!! Thanks for the inspiration 🙂