To celebrate National Hot Dog Day, I decided to try my hand at a batch of corn dog cake pops–a classic summer ballpark treat!
As a longtime vegetarian, it’s been many, many years since I’ve eaten an actual corn dog. But, for some reason, I’ve always found them fun to draw and paint. Oddly, as an illustrator and fabric designer, this corn dog fabric print is one of my top-selling designs.
These would be adorable for a baseball, state fair or carnival-themed birthday party. Like any cake pops, these corn dogs will take a bit of time and elbow grease, but I promise they’ll be well worth the effort!
Corn Dog Cake Pop Variations
Instead of buttercream “mustard,” use red food coloring to make ketchup instead! Or, try a star tip and green food coloring to create a pickle relish effect.
Tips & Tricks
A Styrofoam block is the best way to store and display your cake pops.
A Styrofoam block is hugely helpful in allowing the pops to harden. (They can be placed on a cookie sheet, but the finished product will have a flat back.) It is also a good solution for storage and presentation Use a block that is at least 2-3″ thick for best results. I found a good selection at Michael’s.
Sturdy lollipop sticks are essential for this recipe. You’ll also want longer (6″) sticks, rather than the shorter, thinner variety used for making small hard candy lollipops. I used these lollipop sticks by Wilton.
To achieve the classic pinkish-brown “hot dog” color for the cake, I used a yellow cake mix and added 2-3 drops of red food coloring to the batter. If desired, you could also use a pink or red cake mix such as strawberry, red velvet, etc. If coloring a yellow mix, gel food coloring will work best for this recipe.
Love making foods that look like other foods? Try your hand at my sushi cookies recipe or my white chocolate deviled eggs.
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Corn Dog Cake Pops
A recipe for homemade corn dog cake pops that look just like the real thing! Perfect for a carnival or ballpark-themed birthday party.
Prepare cake mix according to package directions. Add 2-3 drops of red food coloring to batter to produce a "hot dog" colored cake. (If desired, you can also use a pink or red cake mix such as strawberry, red velvet, etc.)
Bake cake according to package directions. Remove from oven and allow to cool completely.
Once cake has cooled, use your hands to the crumble entire cake into pieces. When finished, it should have a fine, sand-like texture, with no large chunks of cake remaining.
Add about 2/3 of the container of frosting to the cake crumbles, and use your hands to combine. (If desired, you may want to add a few additional drops of red food coloring at this time.) When thoroughly combined, cake should should have a moist, dough-like consistency.
Divide cake dough into 15 separate portions, and form each into a hot dog shape. Place "hot dogs" on a wax paper lined cookie sheet and allow to chill in the refrigerator for one hour.
While pops are chilling, make your graham cracker crumbs by placing crackers in a ziploc bag and crushing with a mallet or rolling pin. The result should be sandlike and powdery, with no large chunks. Spread crumbs on a large plate, or cookie sheet covered with wax paper.
Once hot dogs have chilled, remove from fridge. Insert a lollipop stick into each one. The stick should reach the entire way through the hot dog, but not stick out the top. Return hot dogs to fridge for a few minutes more.
Next, melt your candy wafers in a microwave-safe bowl on medium power, stirring every 30 seconds. (Start with 1/2 bag, and melt additional as needed, rather than melting all of it at once.) Add a few drops of coconut or olive oil to thin the melts slightly.
Holding by the lollipop stick, roll hot dog pops in melted candy, one at a time. Immediately roll pop in crushed graham crackers (candy coating will harden quickly). Transfer each pop to foam block.
Once all pops have been coated and rolled in graham cracker crumbs, place your foam block in the fridge; allow to chill until candy coating has completely set.
While coated pops are chilling, prepare your buttercream "mustard" by combining butter, confectioner's sugar, and water in a small mixing bowl. Use electric mixer to beat until well-combined, then add yellow food coloring until desired color is achieved.
Place buttercream "mustard" in a pastry bag fitted with round piping tip. If you do not have a pastry bag, you can also cut the corner out of a ziploc bag.
One at a time, pipe a zigzag of "mustard" across each cake pop.
Store corn dog cake pops in Styrofoam block, in the fridge, for up to three days.
A Styrofoam block is hugely helpful in allowing the pops to harden. (They can be placed on a cookie sheet, but the finished product will have a flat back.) It is also a good solution for storage and presentation Use a block that is at least 2-3" thick for best results.