Cake pops are essentially small delicious bites of happiness at the end of a stick. They are very simple to prepare: Bake a cake, mush it up with frosting, roll it into balls, insert a stick, and dip it in chocolate! These things really are a hit with kids because they are so fun, but adults seem to enjoy the delicious truffle-like confections equally well.
Want to make some? Here are step-by-step instructions:
What you will need (get all your materials BEFORE you begin)- including the stand.
What you will need:
- 1 (14.25 oz) box cake mix, any flavor
- 1 (16 oz) tub frosting, any flavor (you will not need all of it)
- 1 (24 oz) package of Wilton Candy Melts or almond bark/candy coating
- Vegetable Oil
- Apple sauce
- Sprinkles or decorations
- Lollipop sticks
- Long piece of foam covered in plastic
- 3″x4″ cello bags (optional)
- Curling ribbon (optional)
- Wilton Chocolate Pro Chocolate Melter (optional)
Bake a cake; it really doesn’t matter what type of cake (box cakes work well). I have found the Funfetti and Red Velvet are delicious to use. If you are just starting out, begin with a box mix. Follow the directions as usually but replace half the oil called for in the direction with apple sauce.
Slightly under-bake the cake, you don’t want a thick film to form on top of the cake.
As soon as the cake is made, take it out of the oven, and let it cool awhile. Wait till the cake is cool then take a fork and crumble the cake. You want the cake to be cool or the icing will melt when you add it to the crumbled cake.
Mix in the frosting. You can use a mixer or do it by hand, but I’ve found that it is better to do it by hand. Why? I really can’t say but it really is better. I don’t like too much frosting in my cakes so I use the minimum (about a third of a can). If you like that raw cake batter taste you can add a little more. Don’t add too much, it can ruin the cake. Keep in mind the more frosting you add, the smaller your cake pops should be or they will be too heavy for the stick.
Make small cake calls. A mini ice cream scoop can be very helpful. The balls should be about one inch in size. After you have made the balls, put them in the freezer for a few minutes. Don’t keep them in too long. Cake balls will freeze for awhile so you can make ahead. Just make sure they do not get icy, if they do the ice will affect the chocolate coating.
Melt the candy melts. They are fine as they are, but if they are too thick you can add a bit of vegetable oil or Crisco to keep it smooth. I don’t like to add too much when I make pops because they tend to “sweat” later.
Dip the end of the popsicle stick into the chocolate then into a cake ball, make sure it creates a seal. You can place it upside down on the cookie sheet or sick side down into the foam.
Dip each of the balls. Tap them slightly against the side of the bowl or chocolate melter till most of the chocolate is off and it is smooth. Hold over bowl and dust with sprinkles. Then place stick side down into bowl. If you find your chocolate is chunky or grainy you either let some water get into the chocolate or you used old chocolate. You can fight your way through it, but I suggest you just get a new batch of new chocolate melts.
After you completed a few, place in fridge so they get a chance to set…
After you are done, you can wrap them individually. These can be time intensive, so give yourself a bit of time. These pops keep for a few days in the refrigerator and if you keep them in a sealed air-tight container for about a month in the freezer.
Now you can get really creative with these pops. Here are some examples of some others I’ve made:
Here are a few more ideas:
For additional inspiration try Bakerella! Her site is full of amazing ideas.
Happy Baking! I’d love to see what you’ve done-post pictures in the comments section!