Recipe: 4th of July Cake Pops

CHARLOTTE, NC (WBTV) - Jessica Lynch of Dottie's Cupcakery stopped by WBTV News Saturday Morning to share a recipe perfect for your Independence Day celebrations.

Her recipe follows:

Cake Batter

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 1/2 cups self rising flour

1 1/4 cups all-purpose flour

1 cup milk

1 teaspoon vanilla

Buttercream Frosting

1 cup unsalted butter, very soft

8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla


1. Preheat oven to 350°.

2.  Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.

3.  In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

4.  Add the sugar gradually and beat until fluffy, about 3 minutes.

5.  Add the eggs one at a time, beating well after each addition.

6.  Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.

7.  Divide batter among the cake pans.

8.  Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.

9.  Let cakes cool in the pans for 10 minutes.

10. Remove from pans and cool completely on wire rack.


place the butter in a large mixing bowl.

Add 4 cups of the sugar and then the milk and vanilla.

Beat until smooth and creamy.

Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).

If desired, add a few drops of food coloring and mix thoroughly.

Once cakes have cooled follow these instructions:


1.  Add cakes to a large bowl.

2.  Crumble until it resembles fine crumbs  3.  Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly.

4.  Use your hands to incorporate the frosting into the cake crumbs.

5.  Use a mini ice cream scoop and scoop out two balls of cake mixture.

6.  Roll the mixture into a tight ball and place on a plate.

7.  Repeat until all the cake mixture has been rolled into balls.

8.  Melt 1 bag of Wilton candy melts

9.  Dip the tip of the cake pop sticks into the chocolate and insert into the cake balls about half-way.

10. Freeze for about 20 minutes.

11. Meanwhile prepare all of your decorating supplies.

12. Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball.

13. Remove cake balls from freezer.

14. Dip cake balls carefully into the chocolate until covered.

15. Let the excess chocolate drip off. Swirl and tap gently if needed.

16. Add the sprinkles while the chocolate is still wet. It will harden quickly.

17. Stick the decorated cake pop into a styrofoam block to finish setting.

18. Place into the freezer to speed up setting time.

19. Cover with a clear treat bag & ribbon for gift giving, if desired.

20. Store in a single layer, in an airtight container.

21. Enjoy!