Adventures in Baking- Cake Pops

These pops are essentially cake truffles on a stick and 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)

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
  • 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)

 

Step One:

Bake a cake- It really doesn’t matter what type of cake.  Box cakes work fine. For me, the Funfetti and the Chocolate Fudge cakes are the best. Red velvet cakes are also delicious to use. These are the best cakes to use, epecially if you are just starting out.

Step Two:

Slightly underbake the cake, you don’t want a thick film to form on top of the cake.

Step Three:

As soon as the cake is made, take it out of the oven, and let it cool awhile. Take a fork and crumble up the cake. It will allow the cake to cool faster. You can put it in the refrigerator for a bit to further cool down. You want the cake to be cool or the icing will melt when you mix it in.

Step Four:

Mix in the frosting. You can use a mixer or do it by hand.  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 more. Keep in mind the more frosting you add, the smaller your cake pops should be or they will be too heavy for the stick.

Step Five:

Make balls about one inch in size then put in 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.

 

 

 

 

 

 

 

Step Six:

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 either when I make pops because they tend to “sweat” later.

Step Seven:

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.

 

 

 

 

 

 

 

Step Eight:

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 placesick side down into foam.

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 to make. They 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.

You can get really creative with these pops. Here are some examples of some others I’ve made:

For the nose -raisinetts. For the ears use chocolate and coconut.

Hearts for Valentines’ Day. Just shape cake into a heart instead of a ball:

 

For additional inspiration try Bakerella! Her site is amazing.

Happy Baking! I’d love to see what you’ve done-post pictures in the comments section!

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