French Toast Cake Pops

Let’s talk about two very important groups of people for a second: Friends and Haters.

And you thought I was going to launch into a heated political debate between Democrats and Republicans … but we all know they suck, so there’s nothing to debate about.

Personally, I think my friends are freakin’ awesome. I also think they should deserve an award for putting up with me … but then again, their reward is probably putting up with my bad side in order to fully enjoy my good side.

And for that, they’re awesome and I thank them. I’m pretty sure I tell them how much I appreciate them on a regular basis, either in the form of words, sweet messages on their Facebook wall, or cupcakes.

The coolest thing about my friends list is it’s ever-growing. There’s a bunch of friends out there I haven’t met yet because a) there’s a large distance between us that, one day, will close in and we’ll meet; or b) they’re close by but haven’t mustered up the courage to talk to me.

I only mention (b) because I’ve been told I’m slightly intimidating.

WHAAAAAT? ME? INTIMIDATING?

You don’t say?

This used to be because I would have rainbow colored hair and wear costumes in high school so people must have assumed I was a jerk … in which case they were probably right. Or one of those weird crusty punk kids who hates conformity and is a total anarchist and whatnot which, well, wasn’t the case at all.

But maybe it’s because they know I’m totally a soon-to-be-famous food blogger with a cool camera and they get all shy. That’s okay; I’m totally friendly, you guys. Just don’t drive slow, watch 16 and Pregnant, or ask me dumb questions and we’ll get along just fine.

And as far as those people go, aka my “secret fans”, I love you guys … a lot! You’re the ones who knock up my blog hits every day and amaze me that somehow, within 24 hours, my blog views jumped over 100. You’re the people who comment on my Food Porn if you’re friends with me on Facebook. You’re the people who ogle my pictures, make my recipes and keep coming back for more. And you ROCK.

Sadly, some people are not nearly as cool as you.

They’re the haters, and they can’t hang.

I don’t know why it kind of bothers me, but when I see people on Facebook and I find out they’ve unfriended me after we’ve once been pals on there before, I get kind of upset.

I mean, really? What did I do to you?

You didn’t like my sometimes enraged statuses about slow drivers or annoying people? You didn’t like getting a bi-weekly glimpse of my delicious food treats? You don’t like the obvious perks of being friends with me?

Fine. I don’t need you, either.

I know I’ve got haters out there somewhere. Haters are kind of like spiders in your bedroom. You know there are a few around you somewhere, lurking and being all mischievous and calculating, but you don’t know where they are and kind of don’t want to think about their probable existence.

So I don’t.

And when I see those loooooooser people who decided to get all hoity toity and delete me from their Facebook, or talk nonsensical crap about me, I just smile and keep going after I shed my 5 seconds of “wtf?” Because honestly, I have a crapload of awesome people who do support me, love me, and encourage my daily rantings and sexy treat baking.

So this is for you, you awesome people! Thanks for being so bad ass!

Now, onto cake pops…

I am well aware I literally just did a post about cake pops. My chocolate mint crunch pops, to be exact. But I’m kind of obsessed–and I’ll talk about that more in my next post (yeah, you’re getting TWO cake pop posts in ONE day! How’d you get so lucky?)

These pops are unique in that they taste EXACTLY like French toast. So much, it’s kind of creepy…until you get over the creepy factor and eat about 5 more.

Seriously. Get over the creepy and try some, friends. These are for you!

French Toast Cake Pops *adapted by Wilton’s French Toast Cake Ball Pops recipe

1 box yellow cake mix
4 eggs
1/3 cup oil
1/4 cup maple syrup, plus water to equal liquid mixture of one (1) cup
1 small box SF/FF butterscotch instant pudding
3 teaspoons cinnamon, divided
1 can cream cheese frosting
1/4 teaspoon salt
2 teaspoons maple syrup
2 bags white candy melts
Cinnamon sugar, if desired
Lollypop sticks

1. Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan with cooking spray. In a large bowl, beat together cake mix, eggs, oil and maple syrup/water mixture until combined, about 2 minutes. Beat in one (1) teaspoon cinnamon and the entire box of pudding mix until blended. Pour into prepared pan and bake, approximately 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
2. Once cake has cooled, crumble it into a fine crumb consistency into a large bowl. In a smaller, separate bowl, mix together 2 teaspoons of maple syrup, remaining two teaspoons of cinnamon and the salt with the canned cream cheese. Add the cream cheese mixture to the cake crumbs. Using your hands (feels gross but they work best) blend the frosting into the cake crumbs until thoroughly combined. Wash off your hands and form mixture into 1″ inch size balls; place on a wax-paper lined baking sheet. Place cake balls in the freezer for about 20 minutes or fridge for 2 hours until solid.
3. Remove cake balls from freezer. Melt candy melts according to package directions. Dip the tip of a lollypop stick into the candy melts and then spear a cake ball. Dip the entire cake ball into melted candy, coating it evenly. Let excess candy drip off before sprinkling the tops with cinnamon sugar, if desired. Place lollypops into a styrofoam round, upright, to cool and harden.

*Makes about 40-50 lollypops, depending on the size of your cake balls.

These are SO YUMMY. My dad’s freshman class enjoyed them a lot—hello, new BFFs! So I know you’ll like them, too.

Pop on, people!

xo, Hayley

Tagged: cake pops, treats