BB-8 Cake Pops

bb-8 cake popsIf you’ve been a reader of my blog, you would know that I’m kind of a Star Wars fan. If you haven’t, you might want to check out a couple of parties I’ve thrown (here and here). So you can imagine how excited I am for the next installment to the Star Wars Series. (Very.)
bb8 r2d2 cake popI swear I got goosebumps the first time I saw the trailer. But what caught my eye the most was the glimpse of the new droid, BB-8. At first, I thought it was a head rolling on a soccer ball, but it’s not. It’s a droid and a really cute one too. When I saw that they released a BB-8 droid, I was very tempted to buy it. But then what would I do with it? It would probably sit there collecting dust or I could make Bear chase it around. I think I would rather put the money towards a new pair of shoes. But then again, it’s like a functioning mini droid. Ahh… first world problems.

bb-8 cake popshow to make a bb8 cake popSo I built myself a mini droid of my own, a cake pop. A ridiculous, time-consuming but adorable cake pop. Now, if I can only get it to roll around on its own…
how to make a bb-8 cake pop
BB-8 Cake Pops

You will need:
1 batch of vanilla cake (or boxed cake if you prefer)
1 batch of vanilla frosting (or canned frosting if you prefer)
cake pop sticks
white candy melts
gray fondant
blue fondant
orange fondant
black fondant
water, to attach the fondant
thin paintbrush
silver shimmer dust (edible)
x-acto knife (highly recommended to cut out tiny shapes)

  1. Crumble cake to cake crumbs and add in frosting ¼ c. at a time, until you get a play dough consistency. You want to make sure you work in the frosting completely, and that every crumb is mixed evenly.
  2. With ¾ of the cake dough, roll 1 ½ tablespoon sized balls. With the ¼ of the cake dough, roll 1 tablespoon sized balls. Chill thoroughly.
  3. Remove from fridge and using floss or a sharp knife, cut the 1 tablespoon sized balls in half (this is the head).
  4. On a cake pop stick, insert the half sphere cake ball followed by the round 1½ tablespoon sized cake ball. (As shown in the picture above. Picture 1)
  5. Melt white candy melts and coat the entire cake pop completely.
  6. Set it to the side to dry and set. Continue with other cake pops until all of them are coated. (As shown in the picture above. Picture 2)
  7. From this point forward, use the thin paintbrush and water to glue the fondant pieces onto the cake pop.
  8. Cut out a thin gray stripe of fondant and wrap around the top of the cake pop. (As shown in the picture above. Picture 3)
  9. Round out a pea-sized black fondant and shape it to a hemisphere and attach it slightly below the center of the gray stripe. (As shown in the picture above. Picture 4)
  10. Cut out a very thin orange stripe of fondant and wrap around below the gray fondant stripe stopping at the upper third part of the black fondant. (As shown in the picture above. Picture 5)
  11. Round out a small head of a pin sized black fondant and attach it diagonally from the pea sized black fondant. (As shown in the picture above. Picture 6)
  12. Cut out a very thin gray stripe and wrap around the circumference of the head of BB-8. (As shown in the picture above. Picture 7)
  13. Cut out tiny squares and rectangles from the orange fondant and attach it above the very thin gray stripe, on the outer third of the cake pop. (As shown in the picture above. Picture 8)
  14. Use a small dab of blue fondant and attach it below the pea sized black fondant. (As shown in the picture above. Picture 9)
  15. Cut out ¾ in. circles and cut out an “x” shape in the center. Attach it to the bottom left hand corner of the cake pop. (As shown in the picture above. Picture 10)
  16. Attach another circle to the upper right hand corner of the cake pop, cutting out the top portion. (As shown in the picture above. Picture 11)
  17. Cut out a small orange stripe and attach it to the bottom right hand corner of the cake pop. (As shown in the picture above. Picture 12)
  18. Using the gray fondant, cut out a small pea sized gray circle. Cut into thirds and place inside the center of the orange circle on the left hand corner. (As shown in the picture above. Picture 13)
  19. Cut out two small triangles and place on the opposite ends of the small gray circle. (As shown in the picture above. Picture 14)
  20. Cut out some random stripes of thin gray fondant and place on the center of the orange circle in the upper right hand corner. (As shown in the picture above. Picture 15)
  21. Cut out small gray circle and place in center of orange circle in the lower right hand corner. (As shown in the picture above. Picture 16)
  22. Cut out thin gray fondant stripes, and connect orange circles. (As shown in the picture above. Picture 17)
  23. Using tiny pieces of gray fondant, dot the corners of the gray fondant stripes, making “rivets”. (As shown in the picture above. Picture 18)
  24. Using a very thin strip of gray fondant, outline the smaller black dot on the head. (As shown in the picture above. Picture 19)
  25. Mix few droplets of vodka into the silver shimmer to create edible silver paint.
  26. Using a very thin brush, paint the gray fondant of the cake pop to give it a metallic sheen. You can also give a swipe of paint to the black circles to give it dimension. (As shown in the picture above. Picture 20)

The Ultimate Oreo Ice Cream Cake with Homemade Crunchies

how to make an ice cream cake

I would say that whenever the topic of ice cream cakes come up, about 75% of the people I talk to gush about how much they love crunchies. You know, the crunchy chocolate crumbs that are usually sandwiched between the vanilla and chocolate ice cream layers in a standard store bought ice cream cake. So when D requested a cookies and cream ice cream cake, with an extra thick layer of crunchies, I set out to make the ultimate cookies and cream ice cream cake.
cookies n' cream ice cream cakeOn another note, I’m not sure if it is cookies n’ cream, cookies n’ creme, cookies and creme, cookies and cream or Oreo. Does anyone know what the “right” way to say it is? The grammar Nazi in my brain says “cookies and cream” but the media uses all of them.  So instead of driving myself crazy, I’m going to use them all interchangeably.
cookies and cream ice cream cakeTo be honest, I was a little disappointed when he requested such a standard flavor. My mind was whizzing with all sorts of crazy flavor combinations (something along the lines of toasted marshmallows, drizzly caramel, crushed salted nuts…) and went to a complete stop when he said cookies and cream. But it’s okay because I took cookies and cream to the next level with this cake. (Kind of like that episode in Friends where Phoebe takes cups and ice to the next level.)
oreo browniesIt starts with an Oreo brownie base, layered with homemade crunchies (just two ingredients, and so easy), with a very generous layer of cookies and cream ice cream (two quarts!), layered again with crunchies and brownie base.
oreo barkIt is then covered in whipped topping, topped with a decadent chocolate ganache (Omg. It was my favorite part of the cake), and decorated with scoops of whipped topping that look like scoops of ice cream (plain and Oreo flavored), and topped with shards of Oreo bark, cookie crumbs and whole mini Oreos. Every single component screams cookies and cream and every bite is as amazing as it sounds.
cookies and cream ice cream cake
The Ultimate Oreo Ice Cream Cake with Homemade Crunchies

2 – 8” round Oreo brownie layers (recipe below)
1 batch homemade crunchies (recipe below)
2 quarts of cookies and cream ice cream, softened*
20 oz. cool whip
chocolate ganache (recipe below)
mini Oreos
¼ c. white chocolate or white candy melts


  1. Line two 8-inch cake pans with plastic wrap. In each pan, put in one Oreo brownie layer.
  2. Split the batch of homemade crunchies in half and spread each half on top of each Oreo brownie layer.
  3. Layer a quart of cookies and cream ice cream in each cake pan, smoothing the top.
  4. Top with plastic wrap and freeze until completely frozen, either over night or 8 hours.
  5. Unmold each cake pan carefully and sandwich the two layers, the ice cream layer meeting in the center and brownie layer facing outwards. Refreeze in freezer for 10 minutes.
  6. Frost the outside of the cake with cool whip. Refreeze in freezer until cool whip is firm.
  7. Crush some mini Oreos and mix Oreo crumbs in half of the remaining cool whip. Leaving the other half plain.
  8. Once cool whip has set, smooth ganache over the top of the cake, letting it drip down the sides. Sprinkle some cookie crumbs on top of ganache before it sets. Place cake in freezer until ganache is completely set.
  9. Using a cookie scoop, layer alternating scoops of Oreo and plain cool whip, sprinkling with cookie crumbs as you go. Freeze to set.
  10. While ice cream is freezing, melt white chocolate/candy melts in a microwave safe bowl being careful not to burn the chocolate.
  11. Line a small sheet pan with wax paper and smooth the melted chocolate evenly using an offset spatula. Top with crushed mini Oreos, and whole mini Oreos. Put in freezer to set.
  12. Break chocolate into shards and reserve for cake.
  13. Once the ice cream cake is set, remove cake from freezer, and decorate the top with the white chocolate shards and top with extra mini Oreos for a grand effect.

Oreo Brownies

1 box brownie mix, plus ingredients needed to make brownies according to mix**
16 Oreos


  1. Prepare two 8-inch cake pans by spraying with nonstick spray and lining the bottom with parchment paper.
  2. Preheat oven to temperature on the package.
  3. Mix brownie batter according to package and divide evenly between two cake pans.
  4. Place 7 Oreos in a circular formation in each pan, and Oreo in the center.
  5. Bake half of the time said on the package.
  6. Let cool and reserve for cake.

Homemade Crunchies

30 Oreo cookies
1 – 7.25 oz. bottle of Magic Shell ice cream topping


  1. Using a food processor, Crush Oreos into even crumbs.
  2. In a medium bowl, mix cookie crumbs and ice cream topping until each crumb is well coated.
  3. Reserve for cake.

Chocolate Ganache

8 oz. dark chocolate, chopped
¾ c. heavy whipping cream


  1. In a heatproof bowl, pour heavy cream on top of chocolate and microwave for one minute.
  2. Let stand 3 minutes and stir until combined.

*I’ve said it before and I’ll say it again, you want to use the premium stuff for ice cream cakes. Because the higher quality ice cream has less air content, it will melt slower. I used Trader Joe’s Joe-Joe’s n’ Cream.
**Yes, I shun cake mixes, but brownie mixes are pretty good in my book. I’m in love with the Ghirardelli brand mixes. Plus, when making a cake with this many components, simplifying any part is worth it.
***Homemade crunchies recipe from Our Best Bites.