Two varieties of imaginative cake pops make delectable and whimsical springtime treats. Handmade at the artisanal bakery Sweet Lauren Cakes in San Francisco, each one starts with moist, baked-from-scratch cake that is broken into crumbs and then rolled with fluffy cream cheese frosting. The pops are then hand-dipped in tinted white chocolate to create a delectable shell and individually wrapped and tied with colorful ribbon. Our Easter-inspired designs are available in two flavors: bright yellow chicks made with vanilla cake and colorful Easter eggs prepared with tangy lemon cake. Each set of six pops is packed in a gift box that doubles as a serving stand.
Set of six, all of one design (Chicks or Easter Eggs)
2″ diam., 8″ tall (including stick).
Made in USA.
Ingredients:
cake flour, sugar, unsweetened Ghiradelli cocoa powder, baking soda, ground cinnamon, salt, unsalted butter, buttermilk, eggs, coffee, sugar, natural cream cheese flavoring, palm kernel oil, whole milk powder, whey powder, lactose, buttermilk, soya lecithin emulsifiers, natural flavor and color, may contain one or more of the following FD&C Dyes, Blue 1, Blue 2, Red 3, Red 40, Yellow 5, Yellow 6, and/or Titanium Dioxide.
To serve:
If stored at room temperature, simply unwrap cake pops and enjoy. If stored in the refrigerator, let them stand at room temperature for about 1 hour for best flavor. If stored in the freezer, thaw in the refrigerator for 2 to 3 hours, then let stand at room temperature for about 1 hour before serving. To protect the chocolate coating, wrap uneaten cake pops tightly in plastic wrap and store in the refrigerator or freezer.
You can buy it from Williams Sonoma
