Childhood nostalgia meets adult dessert sensibilities with these sweet and colorful ombre cake pops. Want it? Click here: http://taste.md/TMPushPop
4 cups flour
1/2 cup cornstarch
3 teaspoons baking powder
1 1/2 teaspoons salt
4 1/2 sticks unsalted butter, room temperature
3 1/4 cups sugar, divided
1 3/4 cups milk
12 egg whites
Purple food coloring
1 stick butter
4 cups powdered sugar
1 to 2 tablespoons milk
Let's get Cooking...
Preheat oven to 350 degrees. Grease 4 sheet trays with butter or nonstick spray.
In a large bowl, whisk together flour, cornstarch, baking powder and salt.
In the bowl of a stand mixer, cream the butter and 3 cups of sugar until fluffy, about 5 minutes.
Slowly add dry ingredients to stand mixer bowl, alternating with milk, and mix until well combined.
Add all the egg whites to a large bowl, and beat on high until soft peaks form. Slowly pour in remaining sugar and continue mixing until stiff peaks form. Fold egg whites into batter.
Divide batter into 4 bowls. Add 5 drops of purple food coloring to one bowl, 3 drops to the next, 1 1/2 drops to the next, and 1/2 a drop to the last bowl. Pour each batter into a separate sheet pan, and tap to smooth the top. Bake for 28 minutes, then remove cakes and allow to cool.
In a medium bowl, combine the butter, powdered sugar and milk to form the frosting.
Using a small round cutter, cut out 12 circles from each cake. Layer the cake circles in the push pop starting with darkest on the bottom. Pipe some buttercream between each layer. Continue from darkest cake to lightest. Pipe more frosting on top, and decorate with sprinkles.