Homemade Starbucks Cake Pops: Better Than The Original
User Reviews
5
Homemade Starbucks Cake Pops: Better Than The Original
Description
The recipe begins by removing the browned edges from a prepared white cake, then crumbling the edible portion before mixing with vanilla frosting to bind the cake crumbs. This forms a dough that can be shaped into spheres using a scoop and hand rolling. Chilling the balls for at least three hours helps them firm up to hold on the sticks.
Once chilled, a stick is inserted into each ball before dipping in candy melts. The coating is melted gently at half power with intermittent stirring, plus added vegetable shortening to achieve a smooth, thin consistency suitable for coating. This method keeps the candy melts from burning and prevents them from thickening too quickly. Sprinkles are applied immediately to decorate the pops.
These cake pops have a creamy, sweet outer shell contrasting with a dense, moist center. They can be customized by color or decoration. The recipe includes tips on re-rolling balls to improve smoothness and stressing care in melting and coloring the candy coating using gel-based colorants only.
Ingredients
- 1 box white cake mix prepared according to package directions, cooled, classic variety
- 4 to 5 tablespoons vanilla frosting
- 10 ounces candy melting wafers divided use, light pink color
- 2 tablespoons vegetable shortening divided use, Crisco brand
- Sprinkles round white
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 cake balls halfway through chilling to achieve a smoother, more polished appearance.
- Always melt candy coatings at 50% microwave power in short intervals to prevent scorching.
- Adjust candy coating thickness by adding small amounts of vegetable shortening as needed for a smooth dip.
- Use gel food coloring for tinting candy melts to avoid seizing; avoid liquid food coloring.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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