Angel Food Cake Push Pops with Pink Lemonade Frosting
These darling push-pop cakes are the perfect hand-held treat for baby showers, wedding showers, birthday parties and more. Light, heavenly angel food cake gets layered with puckery lemon buttercream.
- Prep Time: 30 minutes
- Makes: 8 servings
All You Need
- 1 package (10 oz/315 g) round angel food cake
- 1 cup (250 mL) butter, softened
- 1 tsp (5 mL) Club House Pure Lemon Extract
- 1 package (1 lb/500 g) icing sugar, sifted
- 2 tbsp (30 mL) milk
- 6 drops Club House Red Food Colour Preparation
- 8 cake push pop molds
Cut angel food cake into ½-in (1 cm) 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.
To make the frosting, beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add lemon extract; mix well. Gradually add icing sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add milk and red food colour; beat until light and fluffy. Fill piping bag fitted with a small plain tip with frosting.
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.
Chef’s Tip: Push pop molds are available in the cake decorating aisle of craft and party stores and online specialty stores.