cake pops

★★★★★ 1 Review
HollyLE avatar
By Holly Ellison
from Cut and Shoot, TX

Easy to make, but a little time consuming waiting for the cake to chill between steps. These are great to keep on hand in the freezer, so make extras for that last minute dessert! Popping them out of the freezer and dipping in the chocolate is the faster and easiest part of making cake pops!

★★★★★ 1 Review
serves depends on size, on avg. 45 - 60
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For cake pops

  • 1 box
    your favorite flavor cake mix
  • 1 can
    ready made frosting - complimentary to your cake flavor
  • 60 stick
    lollipop sticks (local hobby stores carry them)
  • 1 box
    almond bark (vanilla or chocolate to compliment your cake flavor, see note below)
  • 3 tsp
    crisco shortening
  • wax paper

How To Make cake pops

  • 1
    Simply bake the flavor box cake mix of your choice as directed. When baked, dump the cake into a large bowl and after it's cooled a bit, break it up into crumbs with your fingers.
  • 2
    Using a ready made icing that compliments the cake flavor you've chosen, place the opened container of frosting in the microwave for about 30 sec. You want the frosting a little on the liquid side so stir and heat until you get this consistency.
  • 3
    I prefer to only use 1/2 to 3/4 of a container of frosting, for me the pops are too sweet if you add the whole thing. But sweet is a personal preference, so taste it as you go and add more if you like, it won't affect the cake consistency.
  • 4
    With your hands, mix the cake and frosting together well. Form the doughy mixture into 1" balls, place them on a cookie sheet that will fit into your freezer (a plate works just as well) and freeze for about 30 minutes minimum. You can then place the frozen balls in freezer baggies for storing and saving space. KEEP THEM IN THE FREEZER until you're ready to candy coat! They thaw very quickly (about 10 min.).
  • 5
    While the balls are freezing: Melt candy coating in a microwavable small bowl in the following ratio...1 tsp of Crisco SHORTENING (not oil) to 4 squares of bark. You DO NOT want to overheat the candy! The shortening does not effect the flavor of the chocolate, but allows it to be a nice liquidy consistency. Otherwise the candy is too thick and tends to glob. I use a cup warmer to keep the chocolate melted while dipping the balls. NOTE: The candy coating can be found in the baking aisle of grocery stores as 'Candy Coating'/'Almond Bark' or in hobby stores as candy discs.
  • 6
    If you choose to color your candy, ONLY USE GEL coloring. This can be found at hobby stores as well if your local grocer doesn't carry it. For deep dark colors such a red, green or blue the brown chocolate adds a nice dark base color. For pastel colors and less food coloring, use white chocolate.
  • 7
    Once the balls are frozen, remove 5-10 at a time. Have a sheet of wax paper on a cookie sheet set up next to where you'll be dipping. Dip the end of a lollipop stick in the melted chocolate and then gently push it about 1/2 way through the frozen cakeball, set aside until you've done this to all. Then go back and in a circular motion dip the ball all the way to the stick allowing excess chocolate to drip off. I use a fork to balance the dipped cakeball and gently scrape the bottom of it before placing it on the cookie sheet. Continue to do the removing a few balls at a time from the freezer as you go.
  • 8
    If you want to put candy sprinkles or nuts on your cakeballs, have it handy in a nearby bowl and dip before the chocolate hardens. This may take a little practice as the chocolate hardens quickly. You can alway double dip if this helps!

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