Cake Pops
These Cake Pops are the perfect bite-sized desserts that are always a crowdpleaser! They’re so delightful and adorable.
Prep: 30min
Total: 295min
Yield: 38
Serving Size: 1 serving
Nutrition Facts: calories 137 kcal, Carbohydrate 20 g, Protein 1 g, Fat 6 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 13 mg, Sodium 115 mg, Fiber 1 g, Sugar 14 g, unSaturated Fat 3 g, servingSize 1 serving
Ingredients:
- 1 box vanilla cake mix ((15.25-ounce))
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 1 cup frosting
- 12 ounces candy melts (or chocolate melting wafers)
- 38 lollipop sticks
- sprinkles
Instruction:
- Preheat the oven to 350F. Butter a 13×9-inch cake pan.
- In a large bowl, whisk together cake mix, water, oil, and eggs until combined. Pour into the cake pan.
- Bake according to package directions. Cool completely.
- Line a small baking sheet or plate with wax or parchment paper.
- Crumble cooled cake into a large bowl. Add frosting and stir with a wooden spoon or beat on low speed until mixture resembles wet sand, but is not smooth, about 30 seconds if using an electric mixer. Scoop 1 tablespoon of the cake mixture and roll into 1-inch balls. Place on the lined plate. Refrigerate for at least 4 hours or freeze for 30 minutes.
- Melt candy or chocolate wafers according to the package instructions and place in a 2-cup liquid measuring cup or tall drinking glass. Pull a few cake balls out, leaving the others in the fridge as you work so they stay cold (keeping them cold helps the coating set quickly). Dip the tip of a lollipop stick in the melted chocolate and insert about halfway into a cake ball. Dip the cake ball into the chocolate making sure to cover the base where the stick and cake ball meet,and turn to coat. Remove and gently tap on the side of the cup to let excess coating drip off.
- Decorate with sprinkles if desired. Place upright in a styrofoam block or cardboard box. Let stand until the coating is set. Cake pops should be stored in the fridge for up to 1 week.
Cake Pop Recipe
Easy homemade cake pops covered in a sweet chocolate coating. The perfect bite-sized party treat or favor for any occasion!
Prep: 40min
Total: 60min
Serving Size: 1 serving
Nutrition Facts: calories 110 kcal, Carbohydrate 15 g, Protein 1 g, Fat 6 g, Saturated Fat 4 g, Cholesterol 9 mg, Sodium 36 mg, Sugar 15 g, servingSize 1 serving
Ingredients:
- 15 ounce box white cake mix (, cook according to package directions in a 9×13″ pan)
- 10 ounce package dark chocolate melting wafers
- 10 ounce package white chocolate melting wafers (,I prefer Ghiradelli)
- 1 stick salted butter (, softened )
- 2-2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
Instruction:
- In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the vanilla and additional powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point.
- Using a medium cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls. Freeze balls for about 10 minutes.
- Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place.
How to Make Cake Pops | SO Easy and Delicious!
FAQ
What is the trick to making cake pops?
The first exercise in patience is waiting for the cake pops to chill after you’ve dipped the sticks in chocolate and pressed them into the center of the cake ball. Putting them in the freezer will help everything firm up so you don’t lose a pop while adding the coating.
Should cake pops be cold before dipping?
What kind of frosting do you use for cake pops?
