Learn how to make cake pops right at home! This easy and fool-proof cake pop recipe is guaranteed to come out perfect every time! These delicious candy-coated cake balls make a great party favor for just about any gathering.
Whether you’re making my Starbucks copycat vanilla birthday cake pop, red velvet cake pops, or no-bake oreo cake pops, this simple guide will make you a master at cake pop making in no time!
Cake pops are very simple to make because they only require only a few ingredients like baked boxed cake mix, vanilla frosting, and of course they are dipped in melted candy melts (the kind you can pour into molds).
My Cake Balls And Pops Are Not Smooth!
For cake balls– When making cake balls all you really need is a baked cake made with cake mix, frosting, and candy melts to coat the outside of the balls. You can shape the cake balls with your hands or use a meatballer to get the perfect shape and size each time.
For cake pops– you will need the same ingredients here but you need to add cake pop sticks and a styrofoam block to keep the pops upright until they harden.
Here is a quick rundown on how to make these addictive and delicious treats. You can find the full detailed recipe in the printable recipe card at the bottom of this post.
How To Make Traditional Cake Pops
Overheat– When melting candy melts, be careful and make sure you do NOT overheat the candy coating. If this happens it will harden up too much.
Thin it out– In order to get a smooth candy coating that will ensure that your cake balls have a gorgeous outer shell you need to thin it out. You can mix in Crisco shortening, coconut oil, or EZ-thin dipping aid for a runnier consistency.
The best way to prevent the cake balls from falling off the stick is by making sure you added enough frosting to the cake balls and thinning out the candy coating. If the chocolate coating is too thick it will be heavy and way down on the cake balls.
Here's An Easy No Bake Dessert The Family Will Love!
TIP: If you want to avoid using the stick, just make cake balls instead! I have an easy recipe for red velvet cake balls and no-bake oreo cake balls right here in my blog.
If you’re looking into a super fast and easy version of my original vanilla cake pops, you have to try my no-bake oreo cake pops (VIDEO). All you need is Oreos, cream cheese, and candy melts. That’s it!
The only substitute for candy melts would be chocolate. If you set out to make cake balls without candy melts, you will need to mix 1 tbsp vegetable oil for every 1 cup of chocolate chips.
Working With Dough
There are usually two reasons why they can crack. Before dipping the balls you want to set the stick by placing the cake pops in the freezer for 15 minutes. If you dip them and the candy melts are too hot, they will crack because of the sudden temperature change. Or the cake balls were too cold if you kept them in the freezer for over 15 minutes. Again, the drastic temperature change can cause the cracking effect here as well.
Learn how to make perfect delicious cake pops right at home! This easy and fool-proof cake pop recipe is guaranteed to impress everyone at your next party!
Yes, I like to make cake pops a few days ahead of time and keep them in an airtight container at room temperature.
Autumn Sprinkle Cake Pops
Calories: 88 kcal | Carbohydrates: 19 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 152 mg | Potassium: 13 mg | Fiber: 1 g | Sugar: 10 g | Calcium: 47 mg | Iron: 1 mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!Here’s the thing… Back in my Lucky Duck Cakes days, I was the queen of cake pops. Not to toot my own horn, but… Toot toot!
How To Make Cake Pops Or Cake Balls Three Ways
They were my favorite way to use up cake scraps, and they were perfect for so many different occasions. Different flavors, color combinations, vehicles for sprinkles, crushed cookies, nuts… They are just so fun.
In this cake pop recipe, I’m sharing with you my favorite method for putting together cake pops and, what I believe to be, the best recipe for cake pops.
I am also including a section for “Cake Pop Troubleshooting, ” because I’ll be honest… Cake pops take some practice. BUT, the good news is, once you get the hang of it, tasty homemade cake pops are a breeze (and yes, I do still screw up sometimes and I can promise you the messed up ones still taste just as good)!
Chocolate Cake Pops
. Some people like to use a cake pop maker and bake fresh cake balls, giving you, essentially, a ball of cake on a stick.
While that’s all fine and dandy, I find my fan favorite (and personal favorite) method of how to make a cake pop is one that is almost a truffle texture on the inside.
A cake pop is similar to a lollipop, but it is made entirely from cake. The inside of the cake pop is made from crumbled cake crumbs, typically held together with frosting or icing, and coated in melted chocolate or candy melts. Cake pops sit as a ball of cake on top of a lollipop stick and are often decorated with sprinkles or occasionally piped designs.
How To Make Cake Pops
Stale cake is drier than freshly baked cake, and while this may be the last thing you want your slice of cake to be, this is the very thing you want your cake pop cake to be– lots of room for soaking up frosting and increased ability to stick together!
I have totally used freshly baked cake as well, and I’ll make note in the step-by-step instructions on how to gauge your moistness level.
You can find these in any craft store or store with a baking section (WalMart, Target). I prefer the longer sticks (6″or sometimes 8″), but you may use shorter ones.
How To Make Homemade Cake Pops
You can use any flavor of cake to make cake pops. Whether it’s basic vanilla cake or chocolate cake or something more complex like carrot cake or strawberry cake, any cake flavor can be turned into a cake pop.
If desired, you can add extracts or flavorings to the cake pops to make them even more complex or to turn something like vanilla cake into lemon cake without adding a lot of extra liquid.
I achieve my favorite truffle-like texture by mixing fully baked cake that has been crumbled into pieces with frosting. The texture is gooey, dense, and like the texture of a fudgy brownie.
Quick Tips And Tricks For Working With Cake Pops
I actually had a customer complain to me once that my cake pops were “underdone” in the middle, if that gives you any indication of how I like my pops! As I said, this is my preference, but you’re welcome to start with cake pop maker made cake balls (what?).
One last thing… I prefer using Wilton candy melts for my coating because they are made for purposes like this. You may also use quality baking chocolate, but you’ll need to add some shortening to the chocolate to keep everything super smooth.
Crumble your cake (any flavor) into tiny pieces. I usually use my hands, but I’ve also used my stand mixer. Either way, you want this crumb to be very fine.
More Egg Free Cake Flavors For Your Cake Pops!
Next, you’re going to add your frosting. This can be homemade frosting or store-bought, and any flavor you like. I love adding flavored frosting to my cake pops (and sometimes fresh zest if I’m going fruity)! This is also where you would add spices if you wanted to (add 1 teaspoon of spice, taste, and add more as necessary).
The cake to icing ratio for cake pops is totally up to you and the desired finished texture you want for your pops. My suggestion is to start with 3 cups of cake and ⅓ cup of frosting. Adjust as needed by simply going be feel.
I added ⅓ cup of frosting because my cake is usually very dry (since I use stale cake). If you have a moist cake, add 3 Tablespoons of frosting and go from there.
Table Of Contents
This is where you definitely want to get your hands dirty. Work the frosting into the cake by squeezing and pushinguntil everything is uniform in texture.
If you don’t have or don’t want to use frosting to hold your cake pops together, you can use a mixture of milk + vanilla extract instead. While I do not prefer this method, it is possible and it works.
You will have to work slowly and carefully to add the amount of milk + vanilla that works with your amount and texture
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