- Want to use food coloring? I'd suggest using the candy melts instead of white chocolate for the coating. I wasn't impressed with how the white chocolate took the food coloring. It made the chocolate thicker.I purchased all of my ingredients including the cake pop sticks and sprinkles at Target. The styrofoam I had already, but you can get a block of styrofoam at crafts stores or Walmart.
- The recipe (using only 1/2 of a 9 X 13 cake) makes about 13 medium sized cake balls.
- Feel free to change up the cake, frosting and coating. Red velvet cake, with cream cheese frosting and white chocolate coconut coating is really good!
- You can also use homemade cake and homemade frosting but I seriously can't tell the difference in taste.
I thought I HATED cake pops. I made them for a baby shower a few years ago and they were a pain in the butt cheeks with all that freezing and refreezing, dipping, twirling, decorating, and oh that texture!! Ewww!! It was soggy, grainy, and tasted like someone had chewed it up already. My hubby sat quietly, ate the whole thing and calmly said “you don’t have to make these again please” LOL
I seriously did not see what all the cake pop hype was about, but I kept getting requests to “PLEASE DO A CAKE POP TUTORIAL!”. I can’t let my babies (you) down so I got back in the kitchen to figure these things out. Something had to give!
I discovered that I LOVED cake pops. Here’s what I learned:
- Go EASY On The Frosting: What a lot of folks failed to mention in the cake pop tutorials that I was following was to ONLY ADD A LITTLE BIT OF FROSTING. That is super important!! Most cakes are already moist. Too much frosting and it’s ruined in my opinion, not unless you add more cake.
- Use Your Hands To Mix: It really helps to mix it up with your hands so that you can get the feel of it. When I used a spoon to mix it up, it looked as if I wasn’t putting in enough frosting but it turned out that it was way too much when I went to make a ball. The cake should still be a bit crumbly even when the frosting is mixed in.
- Mini Ice Cream Scoop Works Great: Use an ice cream scoop to scoop out the “dough” so that you will have equal portions.
- No Need To Keep Refreezing- I only placed these in the freezer once. Twice if you plan on bagging them or you want to speed up the final setting time.
- Use A Deep, Narrow Cup For Dipping: The melted chocolate/candy coating should be deep enough to submerge the cake ball completely to avoid having to twirl it around.
- Box Cake Is Just Fine- If you’re not against the ingredients, make it easy for yourself and just purchase a boxed cake and a can of ready-made frosting. I seriously couldn’t even taste a difference when I made these using homemade cake and frosting.
- Use A Styrofoam Holder- A block of Styrofoam makes a really great holder to stick the cake pops in while they are drying and it’s cheap.
These cake pops are what I consider cake pop perfection!!! They are the best cake pops I’ve ever had. No need to keep refreezing and double dipping! The texture is fluffy AND moist and it was no where near as messy and time consuming as my first attempt at making cake pops.
Now if you’re looking for a tutorial on how to decorate cake pops…ughhh, I’m not the girl for the job!! Sprinkles is as good as it gets over here : )
Even without fancy decoration, these cake pops can still make a pretty cute, cheap and festive gift idea! Let your imagination run wild!
Give these cake pops a try and let me know what ya think! I can’t wait to make these again!
- Chocolate Cake, prepared (I used ½ of a 9×13 devils food box cake)
- Chocolate Frosting (amount depends on moistness of cake. I used two big spoonfuls. See video)
- 2 boxes Premium white chocolate ( I used Baker’s brand)
- cake pop sticks
- Add cake to a large bowl.
- Crumble until it resembles fine crumbs
- Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly.
- Use your hands to incorporate the frosting into the cake crumbs.
- Use a mini ice cream scoop and scoop out two balls of cake mixture.
- Roll the mixture into a tight ball and place on a plate.
- Repeat until all the cake mixture has been rolled into balls.
- Melt 2-4 ounces of white chocolate in the microwave.
- Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.
- Freeze for about 20 minutes.
- Meanwhile prepare all of your decorating supplies.
- Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball.
- Remove cake balls from freezer.
- Dip cake balls carefully into the chocolate until covered.
- Let the excess chocolate drip off. Swirl and tap gently if needed.
- Add the sprinkles while the chocolate is still wet. It will harden quickly.
- Stick the decorated cake pop into a styrofoam block to finish setting.
- Place into the freezer to speed up setting time.
- Cover with a clear treat bag & ribbon for gift giving, if desired.
- Store in a single layer, in an airtight container.