A fun new dessert trend -- cake and frosting layered in a push pop container. The flavor variations are endless. We've layered angel food cake with a pink lemonade frosting for a no-bake summertime treat.
30m
PREP TIME
514
CALORIES
7
INGREDIENTS
A fun new dessert trend -- cake and frosting layered in a push pop container. The flavor variations are endless. We've layered angel food cake with a pink lemonade frosting for a no-bake summertime treat.
30m
PREP TIME
514
CALORIES
7
INGREDIENTS
Ingredients 8 Servings
- 1 package (10 ounces) round angel food cake
- 1 cup (2 sticks) butter, softened
- 1 teaspoon McCormick® Pure Lemon Extract
- 1 package (16 ounces) confectioners' sugar, sifted
- 2 tablespoons milk
- 6 drops McCormick® Red Food Color
- 8 cake push pop molds
INSTRUCTIONS
- 1 Cut angel food cake into 1/2-inch thick layers. Cut out 32 rounds with the same diameter as the push pop molds. For easier cutting, press out cake rounds with a round cookie cutter. Set aside.
- 2 Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add lemon extract; mix well. Gradually add confectioners' sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add milk and red food color; beat until light and fluffy. Fill piping bag fitted with a small plain tip with frosting.
- 3 For each Push Pop, pipe a small amount of frosting into push pop mold. Place 1 cake round into tube, pressing into the frosting. Top with a small amount of frosting and a second cake round. Repeat layering for a total of 4 cake layers. Top with frosting.
NUTRITION INFORMATION
(per Serving)
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