How to Make Cake Pops
Cake pops are super cute . . . and very good. Kids of every age light up when they see them. They are perfect for a party but they will make any occasion special.
Cake pops are cake on a stick dipped in chocolate and then decorated. They are super easy. Just follow these directions.
What you’ll need:
Step one: Bake them
Make the cake according to the recipe or package directions. If you want to flavor the cake, add 1 teaspoon of your desired flavor to the cake batter. Color the batter with food colors as well if desired. Bake it in a 9 x 13-inch baking pan. Let cool.
Step two: Mold them into balls
Put the cake into a large mixing bowl and break into small crumbs. Add 1/3 to 1/2 of your tub of frosting to the cake crumbs and mix together until it is moist enough to form balls. Your mixer works well. If desired, add another teaspoon of flavor and more food color. Use a medium-sized cookie scoop to make even balls of dough. Roll the dough in your hands to make smooth balls. Refrigerate the balls until firm.
Step three: Insert craft sticks into each ball
Go ahead and push them almost all the way down to the bottom. You want to make sure you don’t lose your ball while dipping. Sometimes it helps to dip the tip of your stick into the melted chocolate before pushing it into the ball. Flat craft sticks seem to hold the ball better as well.
Step four: Dip the balls in melted white chocolate
To melt the wafers, microwave in 15 second intervals stirring after each until they are smooth. Do not overdo it. If you cook the chocolate it will not set up very pretty. Dip the pops into the melted chocolate completely. We don’t want to see any of the cake. Mugs work very well for these. They are the perfect size and the thick mug holds the heat in so that the chocolate stays warm for a while. They will no longer look shiny and will get a dull appearance when the chocolate is set up.
Step five: Decorate
Roll in sprinkles: Let the white chocolate set up a little bit before dipping them in sprinkles. If the chocolate is too drippy the sprinkles will drop right off your pop. Standard paper muffin liners worked well to set out all my jimmies. Only dip them half way up the pops so you can still see the white chocolate layer. Roll them in the jimmies if you have to. Let them cool and tie a ribbon on each stick. If you are not going to be serving them right away, wrap each one individually in plastic wrap and then tie with the ribbons.
Drizzle in chocolate: Let the white chocolate set up before drizzling them in dark chocolate. Melt the dark chocolate the same way you melted the white chocolate. Pour the dark chocolate into a disposable decorating bag or zip top bag. Firmly close the bag or tie the decorating bag with a wire twist tie. Cut a small hole in the corner of the zip top bag or the end of the decorating bag. Drizzle the chocolate over the pop in any design you would like.
For more color you can add sprinkles to the cake/frosting mixture. Rainbow jimmies in a white cake mix work well.
Like this recipe? Get more fun and crafty projects in our free Baking with Kids e-book.