Cake pops. Cupcake bites. Cupcakes in jars — there seems to be an endless combination of cake, frosting, and adorable presentations to go along with them. Cake push-pops are no exception, and I’ve gladly jumped on board (I bought my containers here). I was looking to ship some treats to Georgia, and I wanted something that would still look pretty and taste delicious by the time they reached their destination. These plastic push-pops were the perfect way to ship bite-sized cake layers and frosting in the mail – they’re lightweight, self-contained, no-mess, and really, really cute. Plus when they’re filled with chocolate cake and Kahlua frosting, they’re absolutely irresistible.
These push pops were for a very special occasion – my good friend Amanda’s bachelorette party (remember the engagement ring cookies I made for her last February??). She’s one of my first friend to get married and I had the honor of being a bridesmaid, so this was very new and exciting for us all. Unfortunately I was too busy studying and taking my boards that I couldn’t make it down to Atlanta for the bachelorette party, but I wanted to ship her a fun party basket to send my love. The basket was filled with cake push pops, vodka nips, a feather boa, and a personalized hanger with her new last name – all in her coordinating wedding colors. I’m not exactly sure how pretty it was when it arrived down South, but I heard everything was delicious and they had a great time.
Since I was still studying when I made these, I opted for a doctored devil’s food boxed cake recipe to save myself some time. I baked the cake in a 9×13 pan, cut it into 2 layers, and used a cookie cutter that was the same diameter as the push pops to make mini cake rounds. The frosting is a basic sweet buttercream recipe with Kahlua substituted for the milk (similar to the frosting from my Bailey’s buttercream, just with a different liqueur). I loaded the frosting into a piping bag fit with a medium-sized star tip and layered alternating cake and frosting. The endless combinations of flavors, frosting colors, and even adding sprinkles make these little push pops a great party gift for any occasion.
Although I didn’t make it to the bachelorette party, Ryan and I made the trek down to Georgia last weekend for her big day and we all had an absolute blast. JR and Amanda make such a beautiful couple (and smart too– they’re both in med school!) and it was so fun to share intimately in their day as a bridesmaid. I wish them all the happiness in the world, and lots and lots of cake! Here are some snapshots from the wedding in Augusta:
Chocolate Kahlua Cake Push Pops
1 box devil’s food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 tsp vanilla extract
1 tbsp instant espresso dissolved in 1/2 cup warm water
For the Kahlua buttercream:
1 cup butter, at room temperature
4 cups powdered sugar
3 tbsp Kahlua liqueur
1 tsp vanilla
Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.
In the bowl of an electric mixer, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla, and espresso/water mixture for about 2 minutes on medium speed.
Pour batter into prepared pan and bake according to the package’s instructions.
Allow cake to cool completely, then use a large serrated knife to cut the cake into 2 even layers.
Using a round cookie cutter that is similar in size to the push pops, cut out mini cake rounds.**
For the frosting beat butter in the bowl of an electric mixer for 2-3 minutes or until light and fluffy. Gradually add in powdered sugar and beat well. Add Kahlua and vanilla and beat until combined.
Transfer frosting to a piping bag fit with a medium-sized star tip and layer cake with a swirl of frosting in each plastic container.
**You can also just bake the cake in mini muffin tins and stick in 2 mini-cupcakes in each container, but I wanted more layers so I opted for the cut-out method
FYI – I bought the personalized wire hanger from this Etsy vendor and loved it: