Cake Pops
User Reviews
4.9
Cake Pops
Description
This Cake Pops recipe starts with baking a vanilla cake from a mix according to package instructions. Once cooled, the cake is crumbled finely and mixed with frosting until the texture resembles wet sand but not smooth. The mixture is rolled into one-inch balls, placed on a lined tray, and chilled for several hours or frozen briefly to firm up.
After chilling, the cake balls are stuck onto lollipop sticks that have been dipped in melted candy melts to help them adhere. The entire pop is then coated in melted candy or chocolate wafers and decorated with sprinkles. The candy coating sets quickly when cake balls remain cold, ensuring smooth, shiny coverage.
Cake Pops are convenient for serving at parties or as fun treats. Keeping cake balls cold during assembly prevents melting. They can be stored upright in styrofoam blocks or jars filled with dried beans. Variations in cake flavor and frosting can be used for different tastes.
Ingredients
- 1 box vanilla cake mix (15.25-ounce)
- 1 cup water
- ½ cup vegetable oil
- 3 egg
- 1 cup frosting
- 12 ounces Candy Melts or chocolate melting wafers
- 38 lollipop sticks
- Sprinkles
Instructions
- Preheat the oven to 350F. Butter a 13x9-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.
Notes
- Add gel food coloring to candy melts to create colorful coatings; gel concentrates without thinning the frosting.
- Cool the cake completely before crumbling to ensure frosting binds properly.
- Chill cake-frosting mixture before rolling to make shaping easier and improve firmness.
- Finely crumble cake for smooth, uniform cake balls without large chunks.
- Use styrofoam or jars filled with dried beans to hold cake pops upright while drying or displaying.
- Alternatively, dry cake balls flat side down on lined trays for transport convenience.
- The recipe works with any cake mix flavor and complementary frostings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 38servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 115mg | 5% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 19IU | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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