Olympic Torch Cake Pops
You will need:
1 packages (16oz) Vanilla CandiQuik Coating
1 box cake mix (your choice of flavor, plus ingredients for cake mix)
8 oz. cake frosting
Orange (oil or powder based) food coloring
Waffle ice cream cones
8 Fruit-flavored rolls (cherry or strawberry)
1. Prepare and bake cake mix as directed on box; cool.
2. Crumble cooled cake into a large bowl. Mix thoroughly with frosting (it may be easier to use fingers to mix together).
3. Chill for approximately 2 hours in refrigerator (or place in the freezer to shorten time).
4. Chop the top of the waffle cones off, so the cones measure approximately 2 ½ inches tall.
5. Roll cake mixture into medium sized balls and chill briefly in refrigerator until somewhat firm (about 30 minutes).
6. Melt Vanilla CandiQuik according to package directions. Stir in orange food coloring until desired color is established.
7. Press a cake ball on top of the mini waffle cone. Dip the top of the cake ball into the CandiQuik by holding the end of the cone. Allow the excess coating to drip off.
8. Quickly apply the flame-shaped fruit pieces, beginning at the base and working towards the top of the cone. If the coating dries before all the flames are attached, use a toothpick to add more coating to the cone.
9. Stick cones into a Styrofoam block to set completely.
Note: this cake pop recipe will yield approximately 40 cake balls; I suggest reserving some of the cake balls for another project. Unless of course you are super ambitious.
Moving onto Olympic Medal Cookies
I want to start by saying that I am not a cookie decorator. However, I still think these get the job done. I mean, they can’t even compare to Callye’s at Sugarbelle, but…
they’re still cute, right? Humor me.
I cannot take credit for drawing the Olympic rings. My (fairly) new toy made these really easy - a printer with edible ink and “paper” made of really thin pieces of frosting, from Kopykake.
Easily amused, I am.
Olympic Medal Cookies
you will need:
1 sugar cookie recipe (I cheated and used the Pillsbury ones)
1 package Vanilla CandiQuik Coating
Edible pearl dust – gold, silver, and bronze (may be found at your local craft or specialty baking store)
For Olympic rings: Americolor Gourmet Writer or Edible Image of Olympic Rings
Bake cookies as directed.
Melt CandiQuik and pour into a piping bag (or a plastic freezer bag with a tiny hole snipped off one end). Carefully outline and fill the center of each cookie with the candy coating. While coating is still wet, apply edible image*. Or alternatively, once dry, draw Olympic rings using Americolor Gourmet Writers – (the edible markers can be found online at Amazon or at select specialty baking stores).
*please see kopykake.com for more information on edible images.
Olympic Swimming Pool…Cake!
Aren’t the little swimmers the cutest?!
The cake is made from the basic CandiQuik cheesecake recipe…
1 package (16 oz.) Vanilla CANDIQUIK Coating
2 packages (8 oz.) cream cheese, softened
2 (3 oz.) packages Jell-O® Berry Blue gelatin (note: you could get away with using 1 box of Jell-O, but I wanted a deeper color, so I ended up using 2.)
1 container (8 oz.) whipped topping, thawed
1 pie crust (ex: Pillsbury® Pie Crusts)
1 white chocolate candy bar, cut into 1” squares
4 candy necklaces
Peach rings candy
Red cake writing icing
Sixlets® chocolate candies
1. Form pie crust into a 13×9” glass baking pan, bake as directed. I used the Pillsbury pre-made pie crusts, and simply formed the dough to fit the 13×9 pan, I did have to “cut and paste” part of the dough- but it worked perfect and covered the bottom of my pan completely.
2. Melt Candiquik according to directions on package.
3. In a large bowl, mix softened cream cheese, berry flavored gelatin, and Vanilla Candiquik with an electric mixer until well blended.
4. Fold in whipped topping and mix until well blended.
5. Carefully spoon mixture into glass baking pan and smooth out with a spatula.
6. Cut the string of the candy necklaces so you have one long string of candy; tie a small piece of ribbon on the ends so the candy pieces do not fall off. String candy necklaces evenly across the cake; you should have approximately 1.5” between each candy necklace.
7. Place white chocolate squares at the end of the cake, between the candy necklaces.
8. To create the life savers: use red cake writing icing to pipe thick lines on the peach ring candies.
9. To create swimmers: break off small pieces of pretzel twists and position on the cake as the arms and legs, place a sixlets candy between the arms as the head.
Here is the printable for the pennant banner: Printable Flags
Olympic (Graham Cracker Cookie) Flags
Graham Cracker Cookies, broken in half
1 package (16 oz.) Vanilla CANDIQUIK Coating
Assorted Sugar Sprinkles (Blue, Red, Yellow, Black, Green)
Corn syrup + art paintbrush
Edible Marker – red, black (ex: Americolor™ Gourmet Writer)
Melt CANDIQUIK in Melt and Make Microwaveable Tray™ according to the package directions.
Dip graham cracker halves in the coating, place on wax paper to dry.
Once dry, use a toothpick to etch directly in the coating to create a guide and outline the edges for the flags.
Using a paintbrush, apply the corn syrup where you would like the sprinkles to stick to the cookie.
Over a bowl (to catch the excess sprinkles), sprinkle with desired color.
*For the Canadian and Korean flags, use edible markers to draw on detailing.
And if you happened to stumble on this page from some other place than the Olympic Party Roundup, be sure to check out the complete line-up of 20+ treats!