Easy Cake Pops for the Cake in the Box Baker :)

Sometimes you just need to do something quick and fun. Though I bake cakes by scratch here is a easy way for you to do what I did in a pinch!

1 box of your favorite cake mix.
1 can of your favorite frosting
1 bag of candy melts (Wilton)
1 bag of Lollipop sticks (Wilton)
1 bag of Pops Favor bags
Styrofoam or something that you can place the pop upright to dry.
Ribbon
Sprinkles

Cake: Bake according to package and let it cool.
In a large bowl-add cake (cut it up in sections).
With your (Clean) hands crumble the cake.

Add 1 cup of frosting to the crumbled cake. Mix well with your hands until you cannot see the frosting any more. Add more frosting if needed. The consistency should be to a point where when you add a some to your hand you can make a ball and it stays that way.

Get a cookie sheet and put some parchment paper on it. Roll 28-30 balls and place on the cookie sheet. The balls should be about a cookie scoop size (a bit smaller). Chill in the freezer for 10 minutes (do not freeze).

Mean while, melt your candy melts. The best success with melting chocolate or melts that I have is putting your melts in a glass bowel and microwave them on high for 30 seconds. Take them out and stir. Put them back in for 10 second intervals and stir each time until you get a creamy consistency. Pour your melted chocolate or melts into a cup and stir. Take out your balls of cake and get ready to dip!

Put one (lollipop) stick 2/3 of the way through your cake balls. Take one at a time and dip into your cup. Do not spin it around or the cake will fall off the stick. Gently make sure that the cake is covered and bring it out of the cup. With one hand on the pop, take your other hand and lightly tap your wrist so all of the extra coating comes off. At this time you may add your sprinkles (I use a bowl by placing the cake pop over the bowl and adding sugars or candies). 

Insert the stick into the Styrofoam to hold while it drys. If you are using melted chocolate you will need to place them in the refrigerator for an hour. Candy Melts dry pretty fast.

After all is said and done you may now take each pop and place it in a favor bag and tie it with a ribbon. Store melted pops in air tight container if you are not using them right away. Store chocolate ones in the refrigerator until you are ready to use!


These cake pops can make great gifts for Birthdays, Holidays, Weddings, and Baby Showers! You get get as creative as you want. You can also shape them into hearts or cupcakes. You can also use different candy melt colors and double dip them for a different effect or you can place the melted candy melts in a funnel parchment paper and draw designs (more on that later).

Hope you enjoyed this and make sure to leave a comment after you have tried this!
God Bless, Rebecca

Pumpkin Whoopie Pies with Cream cheese frosting

Pumpkin Whoopie Pies with Cream cheese frosting

I just love these wonderful whoopie pies. What is a whoopie pie? It is like to cookies with cream inside but 100 times bigger, softer, and better! 

Ingredients:

2 cups of flour

1/2 tsp of baking soda

1 tsp of baking powder

1 tsp cinnamon

1 tsp of nutmeg

1/4 tsp of cloves

1/2 tsp of salt

1 cup brown sugar

1/2 cup vegetable oil

3/4 cup pumpkin puree (canned)

1/4 cup milk

1 large egg

Directions:

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or spray with pam.

Add dry ingredients to a bowl (sift) and set aside.

In a mixer with paddle: Add brown sugar, oil, pumpkin, and milk and blend well. Add egg and blend. On low, add one scoop of the dry ingredients at a time. Continue until well blended. 

CHILL for 30 minutes

Take a cookie scoop and spray with Pam. Scoop out pumpkin mix onto cookie sheet leaving 2 inches apart from each other. Bake for 8-10 minutes. Cool on wire rack and repeat until all are done. This should give you around 24 mini whoopie pies (total of 48). 

Let cool and then pipe frosting to one pumpkin whoopie pie and sandwich together with another one. 

Store in the refrigerator. 

Frosting

8 oz cream cheese

3 cups confectioner ‘sugar

4 tblsp unsalted butter softened

1/2 tsp vanilla extract (pure)

1 1/2 tblsp maple syrup

ENJOY!

God Bless, Rebecca

Chocolate Chip & Banana Cupcake

Chocolate Chip & Banana Cupcake 

I saw this on the show "cupcake wars" and thought I would give it a try (My son asked me too). I did not get the recipe from them rather I created it myself. These cupcakes were to die for. Last night we had a guest over and they too loved them! So start your week off right by creating this fun and yummy cupcake. I also created whoopie pies out of the same batch!

Ingredients: 

2 Sticks of unsalted butter ( I always work with unsalted) Softened

2 1/2 cups sugar

4 large eggs (room temp)

2 tsp vanilla extract

3 1/4 cups flour sifted if you can

4 teaspoons baking powder

4 ripe (turning brown) bananas

1 cup of semi-sweet chocolate chips 

Directions:

Preheat your oven to 350 degrees and line your cupcake pan with liners.

Add all dry ingredients into a bowl and stir with a whisk or spoon. Set aside.

In a mixer with paddle or a hand mixer and bowl add sugar, butter, and vanilla extract until well blended with no lumps. 

Add dry ingredients a scoop at a time on low. Blend.

Mash bananas with a fork ( I use a mash potato utensil) add to mix.

Add chocolate chips and fold into mix.

Add 2/3 of batter to each cupcake liner (I use an ice-cream scoop) 

Bake for 25 minutes or until a toothpick inserted comes out clean.

Cool completely on a wire wrack.

Rebecca's Chocolate chip frosting 

1 bag (16 oz) of confectioner's sugar

1 cup chocolate chips grinded in a food processor or chopped very small

1 stick of unsalted butter- room temp.

1/8 cup milk

1-2 tsp of chocolate extract (Vanilla can be used- 1 tsp)

Mix with a mixer or hand-held mixer

Butter, milk, extract

Add chocolate chip semi dust/morsels

Add one scoop at a time for powdered sugar ( I spatula it in)

Mix until you get a semi-thick consistency.

You may add more milk if it is to thin (tsp at a time)- You may also add more powdered sugar if it is too thin.

Add frosting to a piping bag or a zip lock bag (cut tip off of one corner) and pipe onto cooled cupcakes.

Whoopie pies

If you would like and easy version of whoopie pies, this is the way to do it. In fact, this is how they started. Just fill your liners almost to the top and let the cupcakes rise over. Most of the time this is on accident lol. 

Cut the tops off of the cupcakes and pipe frosting in the middle and sandwich it with another top. 

Do not discard the rest of the cupcake. Just pipe some frosting on and Walla!

Hope you enjoy your week and try out this recipe! YUM!

Rebecca Stephan

Welcome to Oli'Aby Cupcakes and Whoopies

Thanks for coming to my blog! Oli'Aby is actually a  name I had used for my art many years ago. The name comes from our twin daughter that had passed away to Heaven in 2003, Olivia and Abby. I put both of their names together and came up with Oli'Aby (Aulee-Aubie).

Since then, I have went on many different ventures. The two that I love the most is the Jewelry I create (Oli'Aby Jewelry formally known as R&B Gifts) and Cupcakes & Whoopies, now Oli'Aby. I figured that I should stay with the same name so I pulled the name back out and here we are.

I hope you enjoy the recipes, pictures, fun, and the love of creating great treats for your family. Who knows, maybe someday I will open a shop!

God bless,
Rebecca & Family

Rebecca and daughter Kelsie (her biggest Fan!)