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Any food you can imagine can be infused with cannabis.
From butter to bread, most dishes can be elevated to another level with the addition of cannabis. Cooking with cannabis, when done right, can be an incredible way to experiment and creatively engage with the plant.
If you’re a space cake fan, you’re going to love this weed cake pop recipe; small, portable, and delicious, the perfect party treat for any 420-friendly occasion.
Chef’s tips
- Freeze cake pops until firm, about 60 minutes, before inserting the stick. Inserting the stick when the cake mixture is too warm can cause the cake pop to crumble.
- The easiest way to dry the cake pops after coating with chocolate is to punch small holes in a cardboard box or use a styrofoam block and insert the sticks. Let the cake pops dry standing up.
- Baking is fun but requires practice. Don’t get discouraged if your cake pops aren’t picture perfect the first time. They’ll get better each time you make them.
Common mistakes with edibles
- Don’t skip decarboxylation. This step can be done in advance to make the baking process easier, but it’s the crucial component of potent edibles.
- Don’t eat too much at once. Unlike smoking, edibles can take up to 90 minutes to kick in, so be patient. Eating edibles (like a THC cake pop) on an empty stomach may help the edible kick in faster, but eating them with a high fat meal may extend the psychoactive effects.
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The importance of decarboxylation
Decarboxylation is a must for making edibles.
Raw weed is abundant with acidic cannabinoids like THCA. But to get sky high, you’ll need to consume the activated (decarbed) compound – THC.
If you’re smoking, your lighter does the hard work for you. But when making edibles, decarboxylation is the magic key to unlocking an edible that tastes good and makes you feel good.
Cannaoil Recipe
Cannaoil is an easy recipe to make and stores well in your kitchen, so you can always have it on hand to whip up infused dishes. You can use any cooking oil for infusing, but coconut oil gives this recipe a nice flavor.
Ingredients
- 0.35 oz
of decarboxylated cannabis
- 1
- 10 grams
of decarboxylated cannabis
- 1
Cannaoil instructions
- In the saucepan, combine the oil and cannabis
- Bring the heat to medium-low and cook for 1-3 hours. Keep the temperature between 130 and 150F. Stir frequently.
- Allow your oil to cool completely. Strain the oil with a cheesecloth into a storage container and keep in a dark, cool, place.
Dosing your edibles
Cake pops are bite-sized and delicious, and it can be tempting to reach for more than one. But while having too many edibles sounds fun, too many edibles is a good way to increase your risk of greening out, which is the opposite of a fun high. Start slowly, take a bite or eat half of a cake pop, and see how you feel in a few hours. Once you’ve determined the strength of your edibles, you can adjust the dosage accordingly and take more or less the next time.
Most importantly, keep these cake pops stored in a secure location out of the reach of unassuming guests, children and pets. Cake pops are irresistible to all ages but kids and edibles are a dangerous combination.
THC Cake Pop Recipe
This recipe from Sally’s Baking Addiction is easily modified with cannaoil to become a delicious edible. Sally’s recipe calls for homemade frosting, but you can easily whip together an infused chocolate coating.
Don’t want to make your own cake? You can also opt for boxed cake mix to simplify the process.
Cake
Ingredients
- 1
- 1
- 6
- 0.5
c vegetable oil
- 2
large eggs
- 1
tsp vanilla
- 0.5
tsp baking soda
- 0.25
tsp salt
- 0.5
c hot water
- 1
c frosting
- 1
- 1
- 6
- 0.5
c vegetable oil
- 2
large eggs
- 1
tsp vanilla
- 0.5
tsp baking soda
- 0.25
tsp salt
- 0.5
c hot water
- 1
c frosting
Chocolate coating
Ingredients
- 32 oz
chocolate chips
- 2
tbsp infused coconut oil (can add more cannaoil for strong edibles)
- 907 grams
chocolate chips
- 2
tbsp infused coconut oil (can add more cannaoil for strong edibles)
Cannabis Cake Pop Instructions
- Preheat your oven to 350 F and grease a 9-inch cake pan
- In a bowl, whisk together your flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together your vegetable oil, eggs, and vanilla.
- Add your wet ingredients to the dry mix and add the hot water. Whisk together until blended.
- Pour the batter into your cake pan and bake for 25 – 27 minutes. (Insert a toothpick into the middle of the cake and if it comes out clean and hot, that means the cake is done). Remove from the oven and cool completely.
- Once cooled, crumble the cake into a bowl and add in your frosting. Mix until combined.
- Using a tablespoon, portion out cake mix and roll into a ball. Place on a lined baking sheet and freeze for one hour.
- In a microwave safe bowl, combine your chocolate chips and cannaoil. Microwave on low power until melted, stirring frequently to ensure the cannaoil is evenly mixed throughout.
- To add the sticks to the chilled cake balls, dip a ½ of the stick into your chocolate mix and insert into the center of your cake ball.
- Dip the cake pop into the chocolate coating, covering the entire surface. Place upright in a cardboard box to dry.
- Let the cake pops set for an hour and store in an airtight container in the fridge for up to seven days or in the freezer for up to thirty days.
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