Cake pops are the most delightful little treats, and are so delicious! Basically, they involve mixing cake with frosting, rolling it into small balls, and coating it with chocolate. Also, follow my thorough instructions, tips, and video tutorial for best results.
Equipment for Make Cake pops at Home
Ingredients:
For Cake
- 1 box Vanilla cake mix (or white cake mix for Makes one 8 inch cake (ingredients required to make the boxed cake (usually butter or oil, eggs, and milk)
- 52 g Unflavoured vegetable oil (If you are not using a boxed cake mix, do not use it.)
For Frosting
- 113 g Unsalted butter (room temperature)
- 120 g Icing sugar
- 1 tbsp Vanilla extract
- 1 tbsp Milk
Additional Ingredients
- 3 1⁄2 cups Dark chocolate (or candy melts (milk, or white chocolate, or a combination – See Note))
- 40 Cake pop sticks
- 1 pakg Sprinkles (or any other decoration of your choice)
Instructions:
For Make Cake
- Make the boxed cake mix as directed on the back of the packet. Add the additional vegetable oil before mixing all the ingredients together, also add in the additional vegetable oil.
- Once baked, allow the cake to cool for 15 minutes before running a thin knife around the edge of your tin to release the cake from the tin, and turn it out into a big bowl.
- Once it’s cooled enough to be able to touch it, break the cake apart with your hands and crumble it up until it resembles fine crumbs. Allow to cool completely.
For Make Frosting
- In a medium sized bowl, add in the butter, icing sugar, vanilla, and milk.
- Using a hand or stand mixer, mix on a medium speed for 4 minutes until it’s light and fluffy. If using a stand mixer, then do this with the paddle attachment.
For Assembly
- After the cake has cooled, add 3/4 of the frosting to the crumbled cake and mix with a hand or stand mixer until just combined.
- At this stage, if you feel the cake is moist enough to roll into balls, then don’t add anymore frosting in. Otherwise, add in the remaining frosting and mix. Additionally, avoid adding excessive frosting if it’s unnecessary, as it could result in the cake pops becoming mushy.
- Roll tablespoons full of the cake mixture into round balls and place on a lined tray. Place the tray into the freezer for 10 minutes, or fridge for 30 minutes, and then do a second roll. This will help the cake balls become exquisite and smooth/round.
- Once rolled for the second time, place the cake balls back in the freezer for another 30 minutes, or in the fridge for 1 hour and 30 minutes.
- When your cake balls are almost ready, melt your chocolate. Place 1/2 of the chocolate into a microwave-safe mug and melt in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted. You can also do this over a double boiler if you prefer, and then pour the melted chocolate into a cup. Only melt more of the chocolate as you need it.
- Dip the tip of a cake pop stick into the melted chocolate and then poke into a cake ball about half way through the cake ball. Repeat with the remaining cake pop sticks.
- Next, grab a cake ball (by the stick) and place it into the melted chocolate. Swirl it around until it’s completely covered, and then tap it on the edge of the cup to remove excess chocolate. Once done, twist the cake pop to wrap the remaining dripping chocolate around the cake ball, and then quickly decorate with sprinkles before the chocolate sets.
- Place the cake pop upright to allow it to completely set, either in a cup with some rice in it or in a cardboard box with little holes poked in it. Styrofoam works great too!
- Simply repeat the same steps with the remaining cake pops. Throughout the process, monitor the chocolate to ensure it remains thin. If you feel it’s thickening up, simply reheat it. Additionally, monitor the temperature of the cake balls. If they’re getting too soft, pop them back into the freezer for an additional 10 minutes or so (or into the fridge for another 30 minutes).
- Allow cake pops to completely set before serving.
Cake Pops Recipe
Description
Cake pops are the most delightful little treats, and are so delicious! Basically, they involve mixing cake with frosting, rolling it into small balls, and coating it with chocolate. Also, follow my thorough instructions, tips, and video tutorial for best results.
Ingredients
For Cake
For Frosting
Additional Ingredients
Instructions
For Make Cake
-
Make the boxed cake mix as directed on the back of the packet. Add the additional vegetable oil before mixing all the ingredients together, also add in the additional vegetable oil.
-
Once baked, allow the cake to cool for 15 minutes before running a thin knife around the edge of your tin to release the cake from the tin, and turn it out into a big bowl.
-
Once it's cooled enough to be able to touch it, break the cake apart with your hands and crumble it up until it resembles fine crumbs. Allow to cool completely.
For Make Frosting
-
In a medium sized bowl, add in the butter, icing sugar, vanilla, and milk.
-
Using a hand or stand mixer, mix on a medium speed for 4 minutes until it's light and fluffy. If using a stand mixer, then do this with the paddle attachment.
For Assembly
-
After the cake has cooled, add 3/4 of the frosting to the crumbled cake and mix with a hand or stand mixer until just combined.
-
At this stage, if you feel the cake is moist enough to roll into balls, then don't add anymore frosting in. Otherwise, add in the remaining frosting and mix. Additionally, avoid adding excessive frosting if it's unnecessary, as it could result in the cake pops becoming mushy.
-
Roll tablespoons full of the cake mixture into round balls and place on a lined tray. Place the tray into the freezer for 10 minutes, or fridge for 30 minutes, and then do a second roll. This will help the cake balls become exquisite and smooth/round.
-
Once rolled for the second time, place the cake balls back in the freezer for another 30 minutes, or in the fridge for 1 hour and 30 minutes.
-
When your cake balls are almost ready, melt your chocolate. Place 1/2 of the chocolate into a microwave-safe mug and melt in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted. You can also do this over a double boiler if you prefer, and then pour the melted chocolate into a cup. Only melt more of the chocolate as you need it.
-
Dip the tip of a cake pop stick into the melted chocolate and then poke into a cake ball about half way through the cake ball. Repeat with the remaining cake pop sticks.
-
Next, grab a cake ball (by the stick) and place it into the melted chocolate. Swirl it around until it's completely covered, and then tap it on the edge of the cup to remove excess chocolate. Once done, twist the cake pop to wrap the remaining dripping chocolate around the cake ball, and then quickly decorate with sprinkles before the chocolate sets.
-
Place the cake pop upright to allow it to completely set, either in a cup with some rice in it or in a cardboard box with little holes poked in it. Styrofoam works great too!
-
Simply repeat the same steps with the remaining cake pops. Throughout the process, monitor the chocolate to ensure it remains thin. If you feel it's thickening up, simply reheat it. Additionally, monitor the temperature of the cake balls. If they're getting too soft, pop them back into the freezer for an additional 10 minutes or so (or into the fridge for another 30 minutes).
-
Allow cake pops to completely set before serving.
Servings 40
- Amount Per Serving
- Calories 166kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Trans Fat 0.2g
- Cholesterol 6mg2%
- Sodium 90mg4%
- Potassium 57mg2%
- Total Carbohydrate 25g9%
- Dietary Fiber 0.1g1%
- Sugars 15g
- Protein 1g2%
- Vitamin A 75 IU
- Calcium 41 mg
- Iron 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- It's really important to use chocolate/candy melts for cake pops, as they set quickly and are thinner when melted. If you really want/need to use regular eating chocolate, then I would recommend thinning it out with some vegetable oil.
