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Orange Cream Cake Pops

Orange Cream Cake Pops

Sweet, creamy, and the perfect summer treat!

Orange creamsicles are the quintessential summer dessert. When we think of summer, we think of them. There's something about the combo of orange and vanilla that just hits different when the sun comes out. So why not turn them into cake pops?

You'll get the same flavor with a longer lifetime. AKA, more chances to enjoy an orange creamsicle without it fully melting by the time you take your third bite. No melty popsicles here!

While nothing can beat a ice cold popsicle on a hot summer day, these cake pops are a quick fix for when you're craving a little something more. 

This recipe is easy and relatively quick, despite a few trips to the fridge to set the cake pops. You'll need our Natural Orange Cream Artisan Flavor, a store-bought white or yellow cake mix (plus the ingredients to make it, check the back of the box), a jar of vanilla frosting, orange and white chocolate melting wafers, and some cake pop sticks.

What does the Amoretti Orange Cream flavor taste like in the cake pops?

It's tastes exactly like an orange creamsicle. Sweet and citrusy orange paired with a creamy vanilla center. It mixes with cake like a dream and adds a fun new way & texture to orange cream desserts!

How should I store the cake pops, and how long do they last?

We reccommend storing them in your fridge or freezer until they're ready to be served/eaten. If you make these in advance before a party or special event, remove from the fridge/freezer about 2 hours before. Let them sit in a cool dry place. They will be fine at room temperature for 2 days and 1 week in the fridge/freezer.

Can I use this recipe to make other flavors of cake pops?

Absolutely! Simply swap out the flavor with another one of our Artisan Natural Flavors!

Can I add more flavor to the coating or decoration?

Due to the natural ingredients used in this product & the nature of melting chocolate, we do not advise on using the Natural Orange Cream Artisan Flavor in the coating. It will cause the melting wafers to seize. Instead, use our oil soluble Orange Cream Extract, this is a seamless way to flavor chocolate.

Ingredients

  • 1 box Yellow or White Cake Mix (follow package ingredients)
  • 3 tsp Amoretti® Natural Orange Cream Artisan Flavor
  • 1 cup store-bought vanilla frosting
  • 12 oz orange chocolate melting wafers
  • 4 oz white chocolate melting wafers
  • 20 cake pop stick

Directions

For the cake:
  1. Prepare the cake batter according to package instructions
  2. Add 2 tsp of the orange cream flavoring. Mix until incorporated.
  3. Transfer the batter to a greased 9-inch cake round. Bake according to package instructions or until a toothpick comes out of the center clean.
  4. Remove from the oven & let the cake cool completely.
Assembly:
  1. Remove the cake from the pan.
  2. In a bowl, crumble the cake until no big chunks remain. Set aside.
  3. In a separate bowl, add the frosting and 1 tsp of orange cream flavoring. Mix until flavor is fully incorporated.
  4. Add the frosting to the cake crumbles and combine with an electric hand mixer.
  5. Once combined, put in the fridge to chill for 30 minutes
  6. Portion out the dough with a cookie scoop, about 1 & 1/2 tbsp per each one.
  7. Roll into a ball and place on a baking sheet lined with parchment paper
  8. Chill in the fridge for 10 minutes.
  9. While you wait, melt the white chocolate melting wafers in a microwavable-safe bowl (Start with 30 seconds then short increments of 10-15 seconds to not overheat the chocolate).
  10. Once melted, dip the end of a cake pop stick into the chocolate before pressing it into the cake pop ball. Place back on the parchment paper. Repeat until all cake pops have been completed.
  11. Place in the fridge or freezer to chill for about 20-30 minutes.
  12. Toward the end of the chilling time, melt the orange wafers in a microwavable safe bowl. You want the bowl to be deep but not too wide, perfect for dipping/coating the cake pops.
  13. Remove the cake pops from the fridge and dip each one in the chocolate. Make sure it is fully coated before removing. Let the excess chocolate drip off the cake pop before returning to the parchment paper. Repeat for all remaining cake pops.
  14. Let the orange chocolate set in the fridge for 30 min.
  15. Re-melt the white chocolate melting wafers.
  16. Transfer the melted white chocolate to a piping bag or ziploc bag.
  17. Cut a tiny tip at the end & pipe zig-zag lines on each cake pop for the orange cream effect!
  18. Let the chocolate set completely.
  19. Enjoy!
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