I deliberately used a store-bought cake mix, so everyone can make this. Follow instructions on the cake box. Divide batter into the colors of your choices (the brighter the better). I used 5 colors - purple, orange, green, blue and pink. 2. Use a measuring spoon (Table spoon), scoop colored batter into your mini cake pan. Only fill them 3/4 full. It is VERY important you fill them with the same amount of the batter. 3. All baked. A tip - you need to watch them towards the end of the baking time. This is to ensure they do not burn around the edges (makes a better presentation) 4. Assembly - Cut the top of the cake off (save the stumps for snacking for later). I have four different color cream cheese icings. Now All you need to do is to fill one half of your cake popper with icing and place another one on top, it’s like making a mini sandwich. 5. I cut the cake with a round cookie cutter. This is just for fun (it is definitely okay if you don’t feel like experimenting with different shape). 6. Cake Poppers - great for Easter celebration, Spring gathering or even Mother’s day in May. Enjoy!
1. One package of round pot sticker wrappers. Use cookie cutter to make shape. I used a large heart mold. 2. Heat cooking oil on high heat, deep-fried precut wrappers for no more than 30 seconds. Remove from oil immediately and set aside. 3. To keep the shape (without bubbling up), press gently on the wrappers with a potato masher. Set aside to cool. 4. Wash/clean strawberries well. Then cut them into slices. 5. Assembly - One heart-shape wrapper, whipped cream, strawberry slices, then repeat. Finally dust with powder sugar. 6. That’s it. So easy, delicious and the best part for this dessert is light and fluffy. You can switch up with the fruit you prefer (raspberries, blueberries, mango slices…you get the idea)