There’s a “fifth week” of blogging this month. We know, it’s technically a week spanning over April and May. We’re seizing the opportunity to declare this a WEEK OF GEO-FUN!!! Every link this week will feature something fun and unexpected, relating to geography somehow. Check back every day!

Today we’re eating the world with this great cake pop recipe from iCookbook!


1/2 baked and cooled 13×9-inch cake*
1/2 cup plus 2 tablespoons frosting
1 package (14 to 16 ounces) blue candy coating
1/2 package (14 to 16 ounces) green candy coating
24 lollipop sticks
Foam block

*Prepare a cake from a mix according to package directions or use your favorite recipe. Cake must be cooled completely.

Line large baking sheet with waxed paper. Use hands to crumble cake into large bowl. (You should end up with fine crumbs and no large cake pieces remaining.)

Add frosting to cake crumbs; mix with hands until well blended. Shape mixture into 1-1/2-inch balls (about 2 tablespoons cake mixture per ball); place on prepared baking sheet. Cover with plastic wrap; refrigerate at least 1 hour or freeze 10 minutes to firm.

When cake balls are firm, place candy coatings in separate deep microwavable bowls. Melt according to package directions. Dip one lollipop stick about 1/2 inch into melted blue coating; insert stick into cake ball (no more than halfway through). Return cake pop to baking sheet in refrigerator to set. Repeat with remaining cake balls and sticks.

Working with one cake pop at a time, hold stick and dip cake ball into melted blue coating to cover completely, letting excess coating drip off. Rotate stick gently and/or tap stick on edge of bowl, if necessary, to remove excess coating.

Immediately drizzle cake pop with melted green coating using fork or spoon, turning pop constantly while drizzling. (For green swirls to set smoothly in blue coating, pop must be turned or shaken while drizzling, and drizzling must be done while blue coating is still wet.) Place cake pop in foam block to set.

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Originally posted at: by: Gregg Hollander Recipe: 2012 Publications International, Ltd.