In the last month I’ve made almost 100 cake pops. Shoot.ME!
I’m not a fan of cake pops. Liiiiisten, here me out before you jam a cake pop stick into my eye for such blasphemy. They take too much effort to have it all be gone in 1 bite. Crumble, mix, scoop, roll, chill, stick, chill, dip, chill. GOOD NIGHT. That’s a lot of steps for again, 1 stinken bite! That’s cute that a cake pop take you 2 bites.
Really, that’s my only beef with them. Aside from the effort they take, they are DELICIOUS. Cake and frosting, duuuuuh! Of course it’s going to be delicious.
These key lime pie bites are SO delicious. Rich. Flavorful. And freaking AWESOME! Oh, and in case you get a heat wave and don’t want to turn on your oven, they are no bake too!
Aaaaaannnd, NO STICK! They are stickless cake pops. So we’ll call them cake bites.
They are super dense so in those 2 bites (or 1, if you’re me) you literally can cure a sweet tooth. This is coming form a girl who requires an entire slice, not a sliver, but SLICE of cake all for myself to even scratch the surface of a sweet tooth. They are so rich I took small bite, savored the bite, then took another, slowly. 1 cake bite took me 3 bites. Whaaaat, come again?!?! Ya, they are that good you’ll want to take smaller bites and just have a little moment with that bite before you move onto the next.
Key Lime Pie Pops
Makes about 24 cake bites
Time: 2 hours
2 cups graham cracker crumbs
1/2 cup sweetened condensed milk
Lime Butter Cream frosting (recipe belows)
white chocolate almond bark
With the back of a spoon, mix together the graham crumbs, sweetened condensed milk and buttercream until a thick “dough” forms, making it easy to shape into a cake ball.
*Quite honestly, I just used my hands to mix. A spoon is a nice idea, but not really easy to adequately stir everything.
Using a small cookie scoop, scoop the ‘dough’ and roll each bite. Placed on a baking sheet lined with parchment paper and put in the fridge to chill.
*Using a cookie scoop helps get evenly sized cake bites. You can use tin foil instead of parchment paper too. In fact, you can probably not use either and I bet they wouldn’t stick to the pan. Hmmm, I should try this idea ;)
Chill for 1-2 hours in the refrigerator, or 20 minutes in the freezer.
Dip into white melting chocolate. Top with sprinkles (or graham cracker crumbs).
*I melt my chocolate in a double boiler over the stove. I add about 1/4 cup vegetable oil per 10 ounces of chocolate to help thin it out. This helps the chocolate get smoother looking bites.
Lime Butter Cream Frosting
Recipe adapted from Real Mom Kitchen ( I heavily modified it)
3 tbsp butter, room temperature
1 1/2 cups powdered sugar, sifted
3 limes, zested
3 tbsp sweetened condensed milk
Place the butter in a small mixing bowl. Beat for about 1 minute. Add the sugar and lime zest. Beat until frosting is nice and creamy. Add the sweetened condensed milk to thin out the frosting if it’s too thick (it will be too thick). Set aside until ready to use. If you chill it before use, bring it to room temperature before mixing with the graham cracker crumbs.