Donut Hole Cake Pops
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Donut Hole Cake Pops
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Donut hole cake pops are a fun new take on a classic treat. Using donut holes and melting candy, you can create all kinds of fun treats.
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Ingredients
- 12 plain donut holes
- 12 plain mini donuts
- 1 cup candy melts of each desired color
- Candy eyes
- assorted sprinkles
- Black writing gel
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Instructions
- Prepare donut holes for dipping by giving a quick roll between your palms and determining where you will place your stick. I like to make sure the smoothest rounded side is at the top of the cake pop.
- Melt the candy melts according to package directions. Each brand may vary slightly. I use the microwave in 15 second intervals, but you can also melt them on the stove top or in a double boiler.
- In between intervals, make sure to stir the melts for a full minute. I often find the final few lumps melt away if you give it a bit of time.
- If your candy melt mixture is too thick and is pulling donut holes off the stick, add oil ½ teaspoon at a time to thin it out. (Coconut or vegetable)
- If you have lumpy donut holes, use those ones to fully coat in sprinkles. It helps hide the flaws!
- Carefully dip each cake pop stick into the candy melts and stick into the cake pop. Allow to cool upside down.
- If adding the second layer of candy melt, make sure the candy melt temperature is close to room temperature to ensure the layers don’t crack or separate.
- When the chocolate has cooled, carefully dip each cake pop in the remaining melted candy melts rotating until fully coated.
- Use the candy eyes, sprinkles and black writing gel to decorate cake pops as desired, dry in stand, cardboard box or syrofoam and serve once the candy melts have set.
Notes
- For star pops, allow the dipped cake pops a few minutes to set before pressing the stars into the cake pops.
- These are best the day they are made, but you can make them 24 hours in advance. If storing overnight, store at room temperature in either an airtight container or cover with plastic wrap. Do not store it in the fridge or freezer. The candy melts may sweat when brought to room temperature, this can cause cracking, mold or sprinkles to bleed.
- I have learned to choose candy melts that do not have a white film. Most brands have a little window you can see in the package. If you pick up a bag with white film, your final result will likely have a white film.
- For monster pops, allow the first layer to dry before decorating. Use additional melted candy melt coating to stick the eyes to the cake pops and decorate with sprinkles and black writing gel as desired.
- To make monster horns, pipe horn shapes on wax paper and attach to cake pops using additional melted candy melt. For large horns, I like to stick a sprinkle in the head for support/backing.
- For star pops, allow the dipped cake pops a few minutes to set before pressing the stars into the cake pops.
- For sprinkle topped pops, allow the candy melts to set for 3 minutes before dipping tops in sprinkles.
- For drizzled pops, allow the first layer of candy melt to almost set completely before drizzling on the second layer.
Nutrition Information
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Calories
458kcal
(23%)
Carbohydrates
102g
(34%)
Protein
10g
(20%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.04g
Sodium
873mg
(36%)
Potassium
230mg
(7%)
Fiber
0.3g
(1%)
Sugar
54g
(108%)
Calcium
143mg
(14%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 102g | 34% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 873mg | 36% |
| Potassium | 230mg | 5% |
| Fiber | 0.3g | 1% |
| Sugar | 54g | 108% |
| Calcium | 143mg | 14% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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