How to make Cake Pops

I have made cake pops several times and I get many people asking me how to make them. Today I decided it is time to share the method to making the perfect cake pops!

First you need to bake any kind of cake mix in a 13x9 pan according to the directions.
Once the cake is completely cool you will crumble it into a large bowl leaving no big chunks or pieces.
Add about ¾ cup icing (recipe below) and mix using your hands.
This gets very messy so remove rings and if you have long nails I would use plastic disposable gloves.
You want to add icing only until it can hold the cake together in a big ball.
Do not add too much (nothing over a cup) because then it gets very slimy and hard to roll into balls. 

Once it is all in a huge ball use a small cookie scoop to get the appropriate amount of cake for your ball.
 I usually fill the scoop and level it off so that they aren’t too big and you get more out of a batch.
Once you have the amount scooped put it into the palm of your hand and roll it into a ball.
Place the balls on cookies sheets lined with parchment paper.

When you have them all done place them uncovered into the refrigerator for SEVERAL hours.
I usually do it overnight. You want the ball to feel slightly stiff and dry.

Take your chocolate melts and melt the whole bag in a double broiler or in a glass bowl in the microwave (see package for details).
If you have white chocolate and would like to add coloring do so at this time.

Lollipop sticks that I used..

Once melted take balls out of frige and take your lollipop sticks and dip the end into the chocolate just enough to coat about ¾ of an inch, then push it through the top center of the ball.

Do all of the balls and once you are done you want to add about a half of a tablespoon of original Crisco shortening to the rest of the chocolate.
This will thin the chocolate enough to coat the balls without damaging their form.

Dip the balls into the chocolate at an angle.
 I usually tip the double broiler to the side to get the chocolate to be deep enough for the ball to sink into.
Roll the ball through the chocolate and as you come up dip just the top of the ball into the chocolate and turn over to dry.

Be sure to not have too much chocolate on them because they will drip everywhere and take too long to dry. You can either put them into Styrofoam, a pop holder or turn them upside down to sit on the top of the pop. Take a look at the stand my husband made me below also for drying the pops.

Once they are covered you can decorate them however you like.
They will need to sit to dry before packaging them or putting them into any wrappers or containers. You do not have to store them in the frige once done but they should be eaten within a few days from making them.

This is the cake pop stand that my husband made for me for drying the pops.
Really all it is is a piece of plastic that he bought at Home Depot.
He drilled holes into it just big enough for the lollipop sticks to fit into.
Then all I do is put it on top of my metal cooling racks that I have for baking.
I think I bought the racks at Target. They came in a package of 3. But after having a disaster of using a large piece of styrofoam and it getting heavy on one side and it dove off the counter with freshly made cake pops I realized I had to find a better way to cool them and this has been a life saver!!

Buttercream Frosting
This serving is WAY more than you will need for pops but if you want to use this for a cake or cupcakes this should work for one batch.

1 cup (2 sticks) Butter
1 teaspoon vanilla extract
7-8 cups sifted confectioners’ sugar
1/2 cups milk

In a large bowl cream butter with electric mixer until creamy and fluffy. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add milk and beat at medium speed until light and fluffy.


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