These Easy Eggless Homemade Cake Pops are a cute, bite-sized indulgence! They are easy to make and can be customized into any color or flavor to suit your special occasion. The recipe includes step-by-step photos and lots of tips.
I love making cake pops because they’re a total crowd pleaser! They are fun and festive bites that both kids and adults alike adore.
If you are wondering, cake pops are crumbled cake mixed with frosting and rolled or shaped into bite-size balls, which are then dipped in melted candy wafers (or chocolate) and served lollipop style on a stick.
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After the cake has completely cooled, it’s time to crumble it up and mix it with your frosting. As I mentioned before, I prefer to use store-bought frosting not only because it makes my life easier, but since we only need just a small amount, it is not worth it to complicate things.
Stick the decorated cake pop upright into a styrofoam block or box to finish the setting. The coating will be completely set within an hour or so.
Bake the cake the day before and let it cool overnight. Then just make the mix, coat, and decorate the following day.
Cake Pops Recipe
Don’t add too much frosting, or your cake pops will turn out super wet and greasy. The crumbs must be barely moistened.
To ensure the cake ball stays secure on the lollipop stick, dip a lollipop stick into the coating, then insert it into the center of the cake ball. Refrigerate or freeze.
If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting, so it’s easier to use as a coating.
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If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 seconds and mix.
You can buy a block of styrofoam at crafts stores or Walmart. You can also use a box; just poke super tiny holes into it. Easy and cheap.
Yes, you can! It was moreexpensive, but of course, the taste is better. If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting, so it’s easier to use as a coating.
Eggless Cake Pops Recipe /marudhuskitchen
You can make the cake pops ahead of time! Store the undipped cake balls in the refrigerator for up to 2 days. When ready to use, coat and decorate them.You can also freeze them for up to 6 weeks. Allow thawing in the refrigerator, then coat and decorate them.
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These Easy Eggless Homemade Cake Pops are a cute, bite-sized indulgence! They easy to make and can be customized into any color or flavor to suit your special occasion.
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Freeze: Freeze dipped cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator and enjoy!
Candy Melts vs White Chocolate: White chocolate is more expensive, but of course, the taste is better. If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting so it’s easier to use as a coating.
Calories: 319 kcal Carbohydrates: 45 g Protein: 2 g Fat: 15 g Saturated Fat: 11 g Fiber: 1 g Sugar: 32 g
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Originally posted in April 2020, the post content was edited to add more helpful information, with no change to the recipe in August 2022.
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
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