🍠Irresistible Cake Pops
Moist, bite-sized cake balls dipped in rich chocolate and topped with colorful decorations—these irresistible cake pops are a party-perfect treat that’s easy to make, fun to decorate, and loved by kids and adults alike!
Equipment
- Mixing bowls (2 large)
- Baking tray or sheet pan
- Parchment paper
- Cookie scoop or melon baller
- Microwave-safe bowl or double boiler
- Lollipop sticks
- Styrofoam block or cake pop stand
- Spatula or wooden spoon
- Optional: decorating bags, squeeze bottles, food-safe gloves
Ingredients
- For the Cake Balls:
- 1 box of cake mix any flavor, e.g., chocolate, vanilla, red velvet
- Ingredients listed on cake mix box usually eggs, oil, water
- For the Frosting:
- 1/2 cup 120g frosting (buttercream, cream cheese, or store-bought)
- For the Coating & Decoration:
- 12 oz 340g chocolate chips or candy melts (white, milk, or dark)
- 1 –2 tsp vegetable shortening or coconut oil to thin coating, optional
- Sprinkles crushed cookies, edible glitter, or toppings of choice
Instructions
- Bake the Cake:
- Prepare cake according to the package instructions. Let it cool completely.
- Crumble the Cake:
- Break the cake into fine crumbs in a large bowl using your hands or a fork.
- Mix with Frosting:
- Add frosting one spoon at a time and mix until the crumbs stick together like dough. The texture should be moldable—not too wet or dry.
- Shape the Pops:
- Scoop and roll the mixture into 1-inch balls. Place on a parchment-lined tray.
- Chill:
- Refrigerate for at least 1 hour or freeze for 30 minutes.
- Insert Sticks:
- Dip the tip of each lollipop stick in melted chocolate, then insert halfway into each cake ball. Let them set.
- Melt Coating:
- Melt candy melts or chocolate with a small amount of shortening (if needed) until smooth.
- Dip & Decorate:
- Dip each pop into the melted coating, gently tap off the excess, then decorate with sprinkles or toppings immediately.
- Dry & Serve:
- Stick pops upright into a Styrofoam block or stand. Let them dry completely before serving or packaging.
Notes
Don’t use too much frosting—start with less and add as needed.
For best results, keep hands cool or wear gloves while rolling.
Use gel-based food coloring if you want to tint white chocolate.
Store pops in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.