How To Make Cake Pops With Mold Recipe

Cakes are a delicious idea for any party, event, or dinner, but sometimes they can be difficult to pass out to everyone. Cupcakes are an easy way to get a single serving, yet they can also be a bit messy. Thanks to the new market for molds made of silicone, it is now a breeze to put cake in the cute, single-serving form of a cake pop!

Unlike making them by hand, cake pops with mold units are simple to make and turn out great – so long as you know some tricks for making these beautiful treats. Let’s get started on how to make cake pops with a mold!

NOTE: This recipe uses about 1/3 of a box of cake mix in order to make a smaller batch of cake pops. If you would like to use the entire box, prepare the batter as instructed on the box, proceed with filling the mold and baking, and you will end up with about 60 cake pops or more.

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Lightly oil the inside of the cake pop mold (top and bottom piece). This will make removing them easier later on. Place the bottom mold on a cookie sheet.

Fill each of the cavities of the mold with cake batter – leaving about 1 mm between the surface of the batter and the top of the mold (this is important so the cake pops don’t overflow when baking, and also so that they don’t end up flat). Cover with the top mold, making sure to press all parts of the molds together securely.

Place the pan in the preheated oven and bake for about 20 minutes. Stick a toothpick through a hole in the mold to determine if the cake pops are done. There is no need to open the mold to check. Remove from oven and let cool for 5 minutes. Open the silicone mold and let cool another 5 to 10 minutes before removing the cake balls.

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Melt a little bit of chocolate. Dip one end of each cake pop stick into the melted chocolate. Then insert it into the cake pop. Repeat with the rest. Place in a stand and refrigerate for 30 minutes to seal them together.

Melt the chocolate for the coating (you can use the microwave, mixing every 30 seconds so that it doesn’t over-cook. Or you can place a heatproof bowl over a pot of simmering water – double boiler style).

Coat the cake pops with the melted chocolate by swirling them in the chocolate and decorate with the sprinkles while they are still wet. Let the cake pops sit in a stand (we poked holes in an egg carton to use as a stand) to harden the coating at room temperature.

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As you can see, while they might seem intimidating at first, it is not too difficult learning how to make cake pops with a mold. On the contrary, trying time and time again to mold your own shapes by hand is a much harder task.

Mastering these molds makes baking so much more enjoyable. The trick to perfection each time is simply to make sure those silicone molds are lightly oiled properly before the batter is added to them and securely fitted together when baking.

If they are not overfilled, then your little dollops of cake will bake into perfect spheres, ready to be dipped in whatever topping you choose. Try not to be hard on yourself if there is some cake baked in between the mold cavities; this is still a success and very easy to remove with a small knife once the cake pops have cooled.

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Some popular flavor suggestions include a butter pecan cake with a smooth vanilla icing. Try a decadent rich chocolate with a dark chocolate dip or mix that chocolate concoction with coconut to create a German chocolate cake combination. Strawberry, vanilla, and lemon are all delicious choices, as are utilizing red velvet or yellow cakes with a variety of icings and sprinkles.

Unlike making them by hand, cake pops with mold units are simple to make and turn out great – so long as you know some tricks for making these beautiful treats.

Calories: 96 kcal Carbohydrates: 12 g Protein: 1 g Fat: 6 g Saturated Fat: 4 g Cholesterol: 8 mg Sodium: 54 mg Potassium: 36 mg Fiber: 1 g Sugar: 8 g Vitamin A: 12 IU Calcium: 19 mg Iron: 1 mg

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Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!I bake more often than the average person so people sometimes assume that I’m an expert and ask me questions to which I am unable to respond. Recently, one of the most recurring questions has been, ‘Where can I find a cake pop mould?’. I now have the answer: . Yes, the Kitchen Craft Sweetly Does It Silicone Cake Pop Pan is one of their latest nifty products and I put it to the test.

The mould is easy to use. It makes 20 pops at a time, which is handy if you’re making cake pops for the masses. All you have to do is fill the bottom half with dough, secure the top half, and bake! The key lies in greasing the holes thoroughly, and also securing the top so that the cake balls hold their shape.

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Without further ado, here’s my step-by-step guide to using the cake pop mould. I used a chocolate sponge recipe but you can use any sponge cake recipe you like. To coat the pops I used candy melts, only because I wasn’t in the mood to temper chocolate. If you’d prefer to use tempered chocolate, brief yourself on the science behind it here.

2. Grease and flour both halves of the cake pop mould. If you don’t do this, the cake pops will stick to the mould.

4. Sift together the flour, cocoa, baking powder, bicarbonate of soda and salt and add them to the egg mixture. Mix until combined.

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5. Place the bottom half of the mould (the one without the holes) onto a baking tray. With a 1/2 Tbsp measure, scoop the batter into the holes so they’re about 3/4 full.

6. Secure the top and bake for about 15 minutes on the baking tray. The tiny holes at the top will let the steam out while baking.

7. When the pops are done, leave them to cool in the silicone mould before removing them. I put mine in the freezer for about half an hour, as this makes them easier to coat.

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8. Melt your Candy Melts or temper your chocolate. Dip one end of the cake pop sticks into the Candy Melts and insert them into the cake pops. Allow them to set in the fridge for 5 minutes.

9. When the sticks have been secured, you can dip the cake pops in the Candy Melts to coat them and then sprinkle with decorations. Mine dried upside down on a platter but you can also stick the pops in polystyrene to dry upright.

We love hearing your feedback and received several comments on the original cake pop recipe so we headed back into the kitchen to make sure the recipe was as easy as to use as possible. The above recipe is the revised edition.How to Make Cake Pops or Cake Balls Three Ways: Traditionally cake pops are made with crumbled cake. I’ll show you how to make the traditional homemade cake pop along with using a silicone mold and donut holes. Cake pops are the perfect little party treat. They can either be placed on a stick or sitting on a tray as cake balls. These easy to make party treats and can be made in advance. Scroll down for all the details with a lot of helpful tips.

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You can make a homemade cake, but there is no shame in using a boxed cake mix. For added flavor and to create a more dense cake pop try adding a small package (3.4 ounce) of pudding mix to the cake batter.

I have two favorite ways of protecting the cake pops while the candy is drying. 1. STYROFOAM: Using the same size lollipop stick as the cake pops, make holes a few inches apart in the styrofoam. This will make placing the wet cake pops easier then having to make holes while the cake pops are wet. 2. RICE: Pouring rice into a container that is as deep as the cake pops (with the sticks) and wide enough to hold several will keep cake pops from falling over while drying.

Melting pots from Wilton make candy making so easy. You can keep 1 or two colors warm at the same time. The insert comes out so you can also keep piping bags with melted candy warm.

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CAKE BALLS (NO COATING): The cake mixture can be