1. What is the trick to making cake pops?

Use the right cake-to-frosting ratio , chill the cake balls before dipping, and dip the stick in chocolate first to secure it.

2. Do you have to freeze cake pops before dipping?

No, just refrigerate for 30 minutes before dipping. Freezing can cause cracks in the coating.

3. Why are my cake pops cracking when I put the stick in?

The cake balls are likely too cold . Let them sit for a few minutes after chilling before inserting the stick.

4. How far in advance can you make cake pops?

Uncoated cake balls: 2 days in the fridge, 1 month in the freezer. Decorated cake pops: 2 days at room temp, 1 week in the fridge, 1 month frozen.

Cake Pops Recipe: How to Make Perfect Cake Pops at Home

Description

Cake pops are fun, bite-sized treats that combine crumbled cake and frosting, coated in a crisp chocolate shell. Perfect for parties, special occasions, or as a delightful snack, these handheld desserts are easy to customize with different flavors and decorations. They’re not just delicious but also a great way to use leftover cake!

Ingredients

Scale

For the Cake:

1 box of vanilla or chocolate cake mix (plus ingredients required on the box: eggs, oil, and water)

(or use 3 cups of homemade cake crumbs)

For the Cake Pop Mixture:

½ cup vanilla or chocolate frosting

For the Coating:

2 cups melting chocolate or candy melts (white, milk, or dark chocolate)

1 tbsp vegetable oil or shortening (optional, for smoother coating)

For Decoration:

Sprinkles, crushed nuts, or mini chocolate chips (optional)

Lollipop sticks

Instructions

Bake the Cake:

Prepare and bake the cake according to the package or homemade recipe instructions.
Let the cake cool completely before proceeding.

Crumble the Cake:

Use your hands or a food processor to crumble the cooled cake into fine crumbs in a large bowl.

Mix with Frosting:

Add ½ cup of frosting to the cake crumbs and mix until the texture is dough-like and holds together when pressed.
If the mixture is too dry, add a little more frosting (1 tbsp at a time).

Form Cake Balls:

Roll the mixture into small balls, about 1 inch in diameter.
Place them on a baking sheet lined with parchment paper.
Chill in the refrigerator for at least 1 hour or in the freezer for 15 minutes to firm up.

Melt the Chocolate:

In a microwave-safe bowl, melt the chocolate or candy melts in 30-second intervals, stirring between each, until smooth.
If the chocolate is too thick, add 1 tbsp of vegetable oil or shortening and stir well.

Attach the Sticks:

Dip the tip of each lollipop stick into the melted chocolate and insert it into the center of each cake ball (about halfway in).
Let it set for a few minutes.

Dip the Cake Pops:

Holding the stick, dip each cake pop into the melted chocolate, coating it evenly.
Gently tap off the excess chocolate.

Decorate & Set:

While the chocolate is still wet, sprinkle with decorations like sprinkles or crushed nuts.
Stick them upright into a foam block or place them on parchment paper to dry completely.

Enjoy!

Let the cake pops set at room temperature or in the fridge until the coating hardens.
Serve and enjoy!

Notes

Flavor Variations: Use red velvet, funfetti, or any flavored cake mix for variety.
Storage: Store cake pops in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing Tip: Uncoated cake balls can be frozen for up to 2 months. Thaw slightly before dipping in chocolate.
Drizzle Effect: Melt contrasting chocolate (white over dark or vice versa) and drizzle over the set cake pops for a decorative touch.

Prep Time: 30 min
Cook Time: 30 min (for baking the cake)
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cake pop
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 1g