Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 3-18-2013 Sarah Phillips CraftyBaking.com
This is the perfect cake recipe to use for making my Cakelette Pops. Moist and dense, much like a pound cake, the cake is sturdy enough that you can make clean cuts with cookie cutters. And while the cake is moist, it won't fall off the stick when dipped into the colored candy melts. Baking it in two 9- x 13-inch pans is perfect for the cakelette pops, but you can also bake it into three 9 x 2-inch layers and then layer it with luscious icing.
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