Homemade Starbucks Cake Pops: Better Than The Original
User Reviews
5.0
24 reviews
Excellent
Homemade Starbucks Cake Pops: Better Than The Original
Report
These copycat Starbucks cake pops feature a creamy vanilla center coated in a pink candy shell with sugar pearls they are perfect for parties and special occasions.
Share:
Ingredients
- 1 box classic white cake mix prepared according to package directions, cooled
- 4 to 5 tablespoons vanilla frosting
- 10 ounces light pink candy melting wafers divided use
- 2 tablespoons Crisco vegetable shortening divided use
- round white sprinkles
Add to Shopping List
Instructions
- Shave the brown edges off the cake. In a large mixing bowl, crumble the remaining cake with your hands, or preferably with an electric mixer. Add the frosting and mix to combine.
- Line a large baking sheet with parchment paper. Scoop the cake mixture with a cookie scoop and use your hands to roll it into tight, smooth, round balls. If the cake mixture does not stay together even after you’ve compressed it, add an additional tablespoon of frosting to the mix. Place each ball on the prepared baking sheet and refrigerate for at least 3 hours.
- Remove the baking sheet from the refrigerator and poke each ball with a cake pop stick, sticking it about halfway through each ball and then removing it.
- Add about 1/2 cup of the melting wafers to a microwave-safe bowl. Microwave on 50% power for 60 seconds. Add 1/2 tablespoon of shortening and stir gently. Return to the microwave and heat in 30-second intervals on 50% power, stirring in between, until the wafers are melted and silky smooth.
- Dip one tip of a cake pop stick into the melted wafers, about 1/2 inch deep. Then place the covered tip of the stick into the hole in the cake ball you created earlier. Repeat with a new cake pop stick for each cake ball. Refrigerate for 30 minutes before proceeding.
- Near the end of the chill time, prepare the remaining candy wafers. Repeat Step 4 using the remaining wafers and shortening until the mixture is silky smooth. Pour the melted wafers into a deep bowl or cup for dunking.
- Remove the cake pops from the refrigerator. Working one at a time, dunk a cake pop into the melted wafers and carefully pull it out, allowing the excess to drip off. Place the cake pop into a cake pop stand with the stick pointing downward and immediately top with sprinkles. Repeat this process for each cake pop.
- Refrigerate the cake pops for another 30 minutes before serving.
Notes
- Reroll the balls halfway through the chilling time for perfectly smooth cake pops. This creates a more professional appearance. Always use 50% power in short intervals when melting candy coating to prevent scorching. If your candy coating seems too thick, add additional vegetable shortening of 1/2 teaspoon until you reach the desired consistency.
- If white candy melts need coloring, only use gel food coloring, as liquid food coloring will cause the candy to seize and become unusable.
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
28g
(9%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.3g
Sodium
191mg
(8%)
Potassium
17mg
(0%)
Fiber
0.3g
(1%)
Sugar
17g
(34%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.3g | 15% |
| Sodium | 191mg | 8% |
| Potassium | 17mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 17g | 34% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
