How was your weekend? We spent most of it celebrating my friend’s birthday. I made a whole mess of treats including chocolate zucchini cake (as cupcakes), these salted caramel dark chocolate cookies, and these peanut butter M&M cookies too—it’s been way too long since I made a batch of those in particular! The birthday girl loves chocolate and peanut butter and caramel so these 3 were a no brainer.
There’s no batter time (get it? batter?) than a happy occasion to indulge in your favorite treats whether that’s a birthday, shower, wedding, you name it. My mom and sisters threw my baby shower last month and one of the treats they surprised me with was a HUGE display of cake pops. I love cake pops, but hardly ever take the time to make them. Though I did whip up a batch for both of my sisters’ bridal showers in the past few years.
The difference between these cake pops and others you may have tried is that these are 100% homemade. There’s no box cake mix or canned frosting, which results in a totally unique cake pop experience. You can actually TASTE the homemade. The love, the passion, and the care that goes into creating each adorable pop.
How To Make Cake Pops: A Step By Step Tutorial
So anyway! I first began making homemade cake pops when I wroteSally’s Candy Addiction. In fact, this recipe is published in the book! I want to share it on the blog as well because I’ve gotten lots of questions about making from-scratch cake pops.
Today we’ll go over all my tips, tricks, and secrets to crafting the peeeeerfect pop as well as the homemade vanilla cake and vanilla buttercream used inside. There’s lots of ground to cover so let’s pop right to it. (Can’t stop with my nerdiness right now.)
Since we’re leaving the box cake mix and canned frosting on the store shelves, we’ll need to take a little extra time to prep both from scratch. I always make the cake the night before, then finish the cake pops the next day. Here’s the general process:
Homemade Chocolate Cake Pops
Super basic recipes for both the vanilla cake and frosting, but I do encourage you to use the correct size pan for the cake. This cake is too large for a typical 9-inch cake pan. You’ll need to use a 9-inch springform pan since it rises quite high. Or you can use an 11×7-inch pan instead. A 10-inch springform pan would work as well.
Cake ingredients are straightforward. The basic crew like flour, butter, sugar, vanilla, milk. Same goes with the vanilla frosting: butter, confectioners’ sugar, vanilla, milk (or cream). The difference between this and what you get out of a box is the taste. You can totally tell these cake pops are special and it’s because you started with from-scratch components. WORTH IT!
(Crumbling the cake into the frosting sounds super weird when you think about it and that’s exactly what cake pops are—super weird when you think about it. It’s cake and frosting mixed together to form a truffle-like ball. Pop a stick in it and dunk into coating. Yep, it’s weirdly delicious and awesome and you need to embrace it.)
How To Make Cake Pops Or Cake Balls Three Ways
It’s easier to roll the cake + frosting mixture into perfectly round balls if it’s cold. And what I do is roll the balls up right after the two are mixed together. They’re pretty misshapen because the cake + frosting mixture is super moist—and at room temperature. So then I chill the balls in the refrigerator for at least 2 hours. After that, I give them another little roll to smooth out the sides. When they’re cold, they’re easier to smooth out and form perfectly round shapes.
Just like when we make Oreo balls, the cake balls need to be super chilled before dipping, so this trick gets both steps done!
Now let’s dunk. You can dip the cake balls into pure white chocolate, which is what I prefer for best taste, but that stuff is pretty expensive. And you need a good amount for all 40 cake pops! You can use candy melts/candy coating instead. I give both options in the recipe below along with notes for each choice.
Chocolate Cake Pops — Salt & Baker
Another trick: to ensure the cake ball stays secure on the lollipop stick, dip it slightly into the coating first. Then stick in the center of the cake ball. See photo above!
And another trick: the best way to allow the coating to dry and set—without ruining the perfectly round cake pop—is to place them right side up in a large styrofoam block or even a box. I used a box, as pictured below, for this batch. I just poked super tiny holes into it. Easy and cheap.
Cake pops are a genius celebration-worthy treat to make ahead of time because they freeze beautifully. I simply freeze them in a large zipped-top freezer bag after they’ve fully dried. They’re great for up to 6 weeks, then just let them thaw overnight in the fridge.
How To Make Elephant Cake Pops • Pint Sized Baker
I have a few more tips for ya! I went over these in Sally’s Candy Addiction because they’re pretty important to review before you get started.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onCakes are great, but these Starbucks Birthday Cake Pops are even better. What I love about them is that there’s limit mess to clean up and you don’t have to have a bunch of dirty dishes for someone to eat cake. My kids are big fans so of the tiny treats so of course I had to figure out how to make them at home! Check out my Starbucks copycat cake pops recipe today!
I have to admit that I have created tiny cake pop loving monsters. My kids love going to Starbucks as much as their mama because they know it’s cake pop time. They love these mini treats on a stick so much that I had to make a copycat version at home.
Chocolate Cake Pops (2 Ways!)
If you have been to Starbucks, you probably saw their famous pink birthday cake pops through their glass goodie case. These treats are a combination of vanilla cake, frosting, and pink candy coating all on a sucker stick.
Starbucks doesn’t just make their birthday cake pops. In fact, you can get Starbucks cake pops in a variety of different flavors. Here’s what they have:
Click the links above to purchase the ingredients via my Amazon affiliate link. How to Make Starbucks Birthday Cake Pops at Home
Cake Pops Recipe
When making these Starbucks cake pops, you will need to begin by first making the cake and then the frosting. Follow the steps below!
In a large bowl, beat together your sugar and butter. Mix until incorporated. Next add in your oil, eggs, vanilla, baking powder, and salt. Mix until incorporated. While alternating, in your flour and milk a little bit each time. Mix until incorporated.
Prepare your instant pot spring form cake pan by placing Parchment paper on the flat plate. Put the spring form pan on top of it and close shop. Remove any remaining parchment that is sticking out using scissors or ripping it off. Spray with cooking spray, or grease with butter.
Cake Pop Cake Recipe
Fill your pan 3/4 of the way with the batter. Fill your instant pot with 2 cups of water. Placed the trivet inside and place your cake on top of the trivet.
Close the lid on your instant pot and make sure that the ceiling valve is closed and facing away from you. Set your instant pot to 45 minutes.
Once your instant pot has finished cooking, do a manual released by pulling the ceiling valve towards you to remove any pressure.
Best Cake Pops Recipe
With a towel or hot pads, pull the trivet out of the instant pot using the two handles. Transfer to cooling sheet and allow the cake to completely cool.
While your cake is cooling, add in a small bowl together your Almond bark and 1 tablespoon of oil. Microwave for 30 second intervals, stirring each time. Make sure that your chocolate is completely melted. Add one small drop of pink food coloring to your chocolate mixture. Stir well.
Add your cake to a large bowl as well as your frosting. Mix well. Using a cookie scoop, or eyeballing the size ball that you want, using the palm of your hand, form a round ball. Line each one of your cake balls on a cookie sheet.
How To Make The Best Beautiful And Easy Cake Pops
After the 15 minutes, remove your cake balls. Taking a treat steak, dip it slightly in your chocolate. This will help it stay in the cake pot. Dip your cake pop in the chocolate and cover it completely. Give it a few seconds to drip off any excess chocolate into the bowl.
I used a cake pop decorating stand, but you can use even a block of Styrofoam to place the stick in to stand on its own while the chocolate dries and solidifies. Immediately add your sprinkles before the chocolate dries.
If you want to store your cake pops until that special day, you can actually store them
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