Type what you have

Ingredients

• ✓ candy sprinkle
• cooking spray
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• lollipop stick
• white chocolate chip
• colored sugar

Instructions

1. 1 Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
4. 4 Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
5. 5 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
6. 6 Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
7. 7 Sprinkle candy sprinkles and colored sugar over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

By foodelicious

Ingredients

• ✓ candy sprinkle
• almond bark
• butter-flavored puffed corn

Instructions

1. 1 Place almond bark into a microwave-safe bowl. Microwave on high power until melted, about 4 minutes, stirring every 30 seconds.
2. 2 Place puffed corn in a large bowl; pour melted almond bark on top and toss until evenly coated.
3. 3 Distribute sprinkles evenly over puffed corn. Cool before storing.

By thedailygourmet

Ingredients

• ✓ candy sprinkle
• white chocolate
• pretzel

Instructions

1. 1 Place white chocolate into the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
2. 2 Dip pretzels into melted chocolate to completely cover half of each one. Roll in candy sprinkles, then place onto waxed paper. Refrigerate for 15 minutes to harden.

By Patty Vadinsky

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• ice cream cone
• semi-sweet chocolate chip

Instructions

1. 1 Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
2. 2 Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
3. 3 Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

By Sassy Squirrel

Ingredients

• ✓ candy sprinkle
• pizzelle cookie
• ice cream
• semisweet chocolate chip

Instructions

1. 1 Lay 12 pizzelle cookies on a rimmed baking sheet. Spread 3 to 4 tablespoons softened ice cream on each pizzelle.
2. 2 Add as many chocolate chips and sprinkles to the ice cream as you like. Place another pizzelle cookie on top to sandwich the ice cream together.

By thedailygourmet

Ingredients

• ✓ candy sprinkle
• vanilla frosting
• orange food coloring
• pretzel rod

Instructions

1. 1 Separate 1/2 cup frosting between 2 bowls. Add orange food coloring to 1 bowl; mix until blended.
2. 2 Line a medium glass container with waxed paper.
3. 3 Spread frosting over the top half of each pretzel rod. Roll in sprinkles until heavily covered. Place rods upright in the prepared container to harden and dry.

By lkmiec

Ingredients

• ✓ candy sprinkle
• candy coating melts
• doughnut hole
• lollipop stick

Instructions

1. 1 Place about 1/4 cup candy melts into a small microwave-safe bowl and melt in the microwave at 40 percent power for 30 seconds. Stir the candy coating and continue to heat in 30 second-intervals until the coating is just warm and completely melted.
2. 2 Poke a hole halfway through doughnut holes with lollipop sticks then remove the sticks. Dip the end of the sticks into the melted coating and reinsert into doughnut holes (this holds the doughnut holes firmly on the sticks). Stick doughnut pops upright into a block of plastic foam and place into the refrigerator for 1 hour to firm up.
3. 3 When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt in 30-second intervals until the coating is warm and smoothly melted.
4. 4 Dip doughnut holes into the coating, covering it completely. Hold dipped pops over a bowl and sprinkle with candy sprinkles. Return decorated pops to the plastic foam block to set.

By faydra999

Ingredients

• ✓ candy sprinkle
• peanut butter
• chocolate almond bark
• cracker

Instructions

1. 1 Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
2. 2 Melt almond bark in the top of a double boiler over hot, but not boiling, water. Reduce heat and keep melted chocolate in top of double boiler over simmering water.
3. 3 Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
4. 4 Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
5. 5 Place cookies in the refrigerator until chocolate has set, about 15 minutes.

By Barb

Ingredients

• ✓ candy sprinkle
• watermelon
• chocolate chip
• half-and-half

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ candy sprinkle
• cream-filled chocolate sandwich cookie
• cream cheese
• powdered sugar
• white candy melt

Instructions

1. 1 Place 36 sandwich cookies in a food processor.
2. 2 If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
3. 3 Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
4. 4 Line a baking sheet with parchment paper.
5. 5 Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
6. 6 Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
7. 7 Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
8. 8 Place truffles in the refrigerator until coating is set, about 15 minutes.

By fabeveryday

Ingredients

• ✓ candy sprinkle
• white bread
• butter
• margarine

Instructions

1. 1 Spread margarine onto slices of bread. Cover with sprinkles. Cut into triangles to serve.

By MERMAIDINOZ

Ingredients

• ✓ candy sprinkle
• sugar cookie
• cream cheese
• white candy melt
• lollipop stick

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
3. 3 Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
4. 4 While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
5. 5 Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

By Nicole McLaughlin

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• water
• vegetable oil
• egg
• ice cream cone
• vanilla frosting

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix cake mix, water, oil, and eggs in large bowl with mixer on medium speed (or beat vigorously by hand for 2 minutes.)
3. 3 Place each ice cream cone with its flat bottom in the cup of a standard nonstick muffin pan (you will need two pans). Pour enough batter into each cone to fill 1/2 to 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Remove from the oven and let cool completely.
5. 5 Frost with frosting and decorate with sprinkles.

By Dee Akeson

Ingredients

• ✓ candy sprinkle
• white chocolate
• pink candy melt
• turquoise candy melt
• mini marshmallow
• conversation heart candy

Instructions

1. 1 Line a baking sheet with parchment paper and set aside.
2. 2 Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval.
3. 3 Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval.
4. 4 Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns.
5. 5 Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.

By Jessica Furniss

Ingredients

• ✓ candy sprinkle
• shortening
• white sugar
• egg
• vanilla extract
• milk
• all-purpose flour
• cocoa powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
3. 3 Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

By Beth

Ingredients

• ✓ candy sprinkle
• butter
• white sugar
• egg
• vanilla extract
• milk
• strawberry yogurt
• self-rising flour
• white chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with paper liners.
2. 2 In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla, then gradually stir in the milk and yogurt. Add the flour, and mix until just blended. Fold in the white chocolate chips and sprinkles. Spoon into 6 muffin cups.
3. 3 Bake for 15 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool muffins before removing from the tin.

By Sarah

Ingredients

• ✓ candy sprinkle
• all-purpose flour
• salt
• baking soda
• cream of tartar
• butter
• shortening
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
2. 2 Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
4. 4 Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
5. 5 Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

By Kristine

Ingredients

• ✓ candy sprinkle
• cake mix
• candy bits
• egg
• vegetable oil
• confectioners sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cake mix, eggs, and oil in a large bowl until forms a dough.
3. 3 Combine confectioners' sugar and sprinkles together in a separate small bowl.
4. 4 Shape dough into 1-inch balls; roll balls in confectioners' sugar mixture. Arrange cookie balls on baking sheets.
5. 5 Bake in the preheated oven until tops are golden, about 6 minutes. Cool on the baking sheets, about 5 minutes, before transferring to a wire rack to cool completely.

By Eatsleepinspire

Ingredients

• ✓ candy sprinkle
• cake flour
• baking powder
• salt
• sugar
• butter
• egg
• vanilla extract
• milk
• vanilla frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease one 6 1/2-inch cake pan and one 4 1/2-inch cake pan.
2. 2 Mix cake flour, baking powder, and salt in a bowl.
3. 3 Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract. Add 1/2 of the flour mixture and mix until well combined. Pour in 1/2 of the milk and mix again. Repeat with remaining flour and milk until all ingredients are well combined. Pour batter into the 2 prepared cake pans.
4. 4 Bake cakes in the preheated oven until a toothpick comes out clean; the smaller cake should take 20 to 25 minutes and the larger cake should take 35 to 40 minutes. Remove from oven and completely cool on a wire rack, about 1 hour.
5. 5 Line a baking sheet with parchment paper and pour sprinkles on top.
6. 6 Spread frosting on the sides of the larger cake and immediately roll in sprinkles. Place on a serving platter and spread frosting on top. Frost the sides of the smaller cake, roll in sprinkles, and place on top of the larger cake. Frost the top and decorate with sprinkles.

By Yoly

Ingredients

• ✓ candy sprinkle
• white sugar
• butter
• egg yolk
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• vanilla ice cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
3. 3 Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
4. 4 Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
5. 5 Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
6. 6 To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.

By thedailygourmet

Ingredients

• ✓ candy sprinkle
• white cake mix
• banana pudding mix
• all-purpose flour
• vegetable oil
• egg
• cornstarch
• semisweet chocolate chip
• maraschino cherry
• marshmallow
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Combine cake mix, pudding mix, flour, vegetable oil, eggs, and cornstarch in a large bowl; beat with an electric mixer until well blended. Fold in chocolate chips, cherries, marshmallows, sprinkles, and pecans; do not overmix. Use a cookie scoop to drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until bottoms are just golden, 8 to 10 minutes. Cool on the baking sheets for 1 minute, then remove to a cooling rack to cool completely, about 25 minutes.

By ThatBakerChick

Ingredients

• ✓ candy sprinkle
• wooden pop stick
• tart cherry
• sugar
• cornstarch
• water
• almond extract
• pie crust
• confectioners sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Soak wooden pop sticks in water.
2. 2 Place the cherries into a saucepan, and stir in white sugar, cornstarch, water, and almond extract. Stirring constantly, bring the mixture to a boil over medium heat, and cook until thick, about 2 minutes. Remove from heat and let cool.
3. 3 On a floured surface, unroll the pie crusts, and roll each crust out to an 11-inch circle. Cut each crust into 18 rectangles about 1 1/2-inch by 2 inches.
4. 4 Place 18 squares onto the prepared baking sheet about 1 inch apart, and place a wooden pop stick onto each square so that about 1 inch of the stick is on the dough rectangle. Spoon about 1 teaspoon of the cherry filling into center of each dough rectangle. Top each tart with a second rectangle of dough, and crimp the edges of the little tarts with a fork. Press dough around stick to help hold the stick in place.
5. 5 Bake in the preheated oven until the tarts are lightly browned at the edges, 10 to 12 minutes. Allow to cool.
6. 6 Make the glaze by stirring confectioners' sugar with milk and vanilla extract until smooth and pourable (not thin). Spread a coating of glaze over each tart, and sprinkle the tarts with candy sprinkles. Allow the glaze to set for several hours before serving.

By Cheri

Ingredients

• ✓ candy sprinkle
• butter
• brown sugar
• white sugar
• egg
• egg yolk
• vanilla bean paste
• all-purpose flour
• cornstarch
• baking soda
• salt
• milk chocolate
• chocolate chip

Instructions

1. 1 Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until fluffy. Add egg, egg yolk, and vanilla paste; beat until well incorporated.
2. 2 Add flour, cornstarch, baking soda, and salt and mix until a dough has formed. Stir in mini M&Ms, chocolate chips, and sprinkles. Cover dough and refrigerate for 6 hours or overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Drop cookie dough by rounded tablespoon onto the baking sheet using a cookie scoop. If desired press in extra sprinkles and/or mini M&Ms on top of the cookie dough.
5. 5 Bake in the preheated oven until cookies are starting to brown at the edges, 12 to 14 minutes. Transfer to a wire rack and allow to cool.

By My Hot Southern Mess

Ingredients

• ✓ candy sprinkle
• butter
• all-purpose flour
• sugar
• brown sugar
• egg
• baking powder
• baking soda
• sour cream
• vanilla extract
• cinnamon
• brown sugar
• milk
• confectioners' sugar

Instructions

1. 1 In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
2. 2 To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
3. 3 Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
5. 5 Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

By Eileen

Ingredients

• ✓ candy sprinkle
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• butter
• egg
• vanilla extract
• white chocolate
• coconut oil
• strawberry ice cream
• raspberry sherbet

Instructions

1. 1 Preheat and grease a standard round waffle iron.
2. 2 Whisk flour, sugar, baking powder, and salt together in a bowl. Stir warm milk, melted butter, egg, and vanilla extract together in a separate bowl; mix into flour mixture just until batter is smooth.
3. 3 Scoop 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions, 2 to 4 minutes. Immediately remove waffle; drape and form around a rolling pin to create a taco shape. Cool to room temperature.
4. 4 Mix white chocolate and coconut oil together in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 minute. Whisk well.
5. 5 Dip the open side of each waffle into the white chocolate mixture using the handle of a spatula to hold the waffle.
6. 6 Sprinkle the sprinkles over white chocolate dipped area of waffle. Fill the waffles with strawberry ice cream and raspberry sorbet.

By Julie Hubert

Ingredients

• ✓ candy sprinkle
• butter
• sour cream
• sugar
• egg
• confectioners sugar
• cornstarch
• vanilla extract
• almond extract
• baking powder
• baking soda
• salt
• nutmeg
• cinnamon
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat butter, sour cream, white sugar, and eggs together in a large bowl with an electric mixer until light and fluffy. Beat in candy sprinkles, confectioners' sugar, cornstarch, vanilla extract, almond extract, baking powder, baking soda, salt, nutmeg, and cinnamon until fully incorporated, 1 to 2 minutes. Beat flour in gradually until sticky dough forms, 1 to 2 minutes more. Drop spoonfuls of dough 2 inches apart onto prepared baking sheets.
3. 3 Bake in the preheated oven until edges are golden, 9 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By BachFromTheDead

Ingredients

• ✓ candy sprinkle
• chocolate chip
• sugar
• corn syrup
• water
• orange flavoring
• vanilla wafer
• hazelnut

Instructions

1. 1 Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the orange flavoring into the mixture and remove from the heat.
2. 2 Meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; decorate with the candy sprinkles.

By Purefusion

Ingredients

• ✓ candy sprinkle
• active dry yeast
• water
• white sugar
• all-purpose flour
• shortening
• sugar
• salt
• egg
• egg white
• lemon zest
• lemon juice
• all-purpose flour
• egg
• heavy cream
• egg yolk

Instructions

1. 1 Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
2. 2 Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
5. 5 Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
7. 7 Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.

By Dorese

Ingredients

• ✓ candy sprinkle
• butter
• sugar
• egg white
• all-purpose flour
• baking powder
• baking powder
• salt
• champagne
• vanilla extract
• hot fudge topping
• vanilla ice cream
• caramel ice cream topping
• marshmallow cream
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.
2. 2 Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.
3. 3 Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.
4. 4 Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.
5. 5 Cut each cake in half horizontally, creating 10 rounds.
6. 6 Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.
7. 7 Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.
8. 8 Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.
9. 9 Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.
10. 10 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.

By Allrecipes Member

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• water
• egg
• vegetable oil
• vanilla frosting
• vanilla almond bark
• paper lollipop stick
• styrofoam

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper.
2. 2 Beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. Increase speed to medium and beat until batter is thoroughly combined, 2 minutes. Pour into prepared baking pan.
3. 3 Bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes before removing from pan to finish cooling.
4. 4 Crumble cake into a large bowl and mix crumbs with vanilla frosting. Pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. Repeat with remaining cake mixture. Place cake balls onto parchment paper-lined baking sheet and freeze for 15 minutes.
5. 5 Pour candy sprinkles into a bowl.
6. 6 Melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. Insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Repeat dipping remaining cake balls, melting additional coating as you work.
7. 7 Decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. Work quickly; coating will set in a minute or so.

By Les