Cake Pops turned 10 years old this week (can you believe it?) and today is also National Cake Pops Day! YAY!!! So, to celebrate I decided to make what else but little birthday cake shaped pops.
On January 28, 2008 I posted my first round cake pops here on the blog and then a few days later on February 1 of that year, I posted the first shaped cake pops. These cute cupcakes! They’re the ones that started the cake pop craze and inspired me to teach others how to make them, launching a decade of these diminutive desserts popping up all over the world … at parties, in homes, bakeries, coffee shops, restaurants, churches, schools and more. They’ve been responsible for creating a lifetime of unexpected and wonderful memories for me and I hope they’ve brought you guys some extra happiness along the way, too!
Below is a quick little video with a bunch of the pops I’ve made over the past ten years. Soooo much dipping and decorating… it kinda makes my head hurt thinking about all the hours I’ve spent consumed by these tiny treats. Hope you like this little walk down cake pop lane and if you have a fave, let me know in the comments below. It makes me smile to hear which ones made you smile.
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Cake poppers, you know the drill. Cake crumbs. Frosting. And mix. And if you’ve never made pops before, here are the full instructions for my basic cake pops. Follow the directions and then, just shape and decorate them into cakes using the instructions below.
Shape cake balls into short cylinders. Roll, rotate, slide and shape them on a piece of wax paper to help get smooth and sharp edges.
So cute. To add decorations, you can place confetti sprinkles on top using candy coating as glue or insert larger sprinkles into the top of the pop before the pink coating is completely dry.
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Okay now for some cute overload. Check out these super tiny cake domes. I can’t stand it. These came from a store called the Cake Box on Main in California and are all of 3 inches tall.
A piece of cake! I also cut slender candles into 1-inch sections and attached them to the tops with melted candy coating to help finish off the look.Cake pops should definitely be pure enjoyment. But in reality, making the little guys can go from fun to frustrating FAST. So learn from our mistakes and spare yourself some pain.
Here’s something nobody else will tell you: making cake pop dough is not a consistent one-size-fits-all situation. Your proportions will be different each and every time, and that’s just something to get used to.
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In this tutorial, we’ll teach you how to get a perfect cake pop dough texture using your personal judgment and very little actual measurement. The right texture will give the results you’re looking for when you’re shaping anything from a basic round ball to a whimsical mermaid tail.
Bake the cake, or grab some leftover you have lying around. For cake pops, we recommend cakes without any added textures (like nuts or chunks of fruit).
Crumble the cake until the crumbs are fine and mostly even. You can do this in a stand mixer, or just crumble it up by hand. Scoop out about 1/5 of the crumbs and set them aside for later.
Cake Pop Cake Recipe
Add a binder to your crumbled cake — this is what will hold the crumbs together to form a dough. Common binders for this are buttercreams, store-bought creamy-style icing or even just cream cheese by itself. My personal favorite is the thick texture of homemade cream cheese icing.
We find that slightly chilling the binder helps bind the cake crumbs faster, so if your binder’s room temperature, pop it in the fridge for 10 minutes. The flavor of the binder won’t really matter because you’ll be using such small amounts that won’t affect the taste much at all.
Put your crumbled cake in the bowl of a stand mixer (if it’s not in there already), and add the binder a tablespoon at a time. The total amount of binder you’ll use depends on the kind of cake and amount of cake you’re using. Cakes baked from scratch are denser and will use more binder than box mix cakes.
How To Make A Molded Cake Pop
Mix on low speed for at least 3 minutes, then check the texture. If it looks like what you see above, you’re almost there. Add another tablespoon or two of binder and let it whirl for five minutes.
Continue this stop-and-check process until your dough has reached a play-dough or clay texture. The dough should feel sturdy — not tacky or crumbling when you handle it with your fingers. It shouldn’t fall apart when you place it in between your fingers and squeeze.
If you feel it’s too wet or tacky, don’t worry! Remember that bit of crumbs you set aside earlier? This is where that comes in handy. Mix in a little bit at a time until your dough is just right.
Strawberry Shaped Cake Pops
When your dough looks like this, you’re done. Ball it up and cover in wrap plastic wrap so it doesn’t dry out. It’s a good idea to keep it covered as you work, unwrapping only enough to scoop out the portions to make your pops one by one.
This process may take more time than you’re used to, but it’ll help keep that dough consistency right where you want it.Melt your candy coating on in the microwave on half power, removing to stir every 30 seconds, until completely melted (Be careful to avoid overheating the coating or it could burn).
If you are using very dark candy coating colors, you may want to add a pinch of paramount crystals to the coating to thin it and make it more paintable. (Paramount crystals are little wax flakes used often in candy making to adjust the thickness or thinness of candy coating)
Easy Homemade Cake Pops Recipe
Using paintbrushes, dab some candy coating in the mold as desired, creating a shell. Let dry and repeat a second layer to strengthen the shell, making sure there are no gaps. Switch between colors depending on what mold you're using and then place the mold in the fridge for a few minutes to firm up.
After the shell layer of coating is firm, press some cake pop filling into the mold. Make sure the filling is slightly lower than the back of the mold so you have room to seal the back. Dip the end of sucker stick in melted coating and press it into the cake while placing into the mold.
Spread some remaining melted coating to fill the back of the mold, covering completely.Use a spatula or back of a butter knife to scrape any excess coating off the back of the mold to make it flat. Freeze until firm, about 15 minutes or so. Flex the mold to pop out the cake pop.
How To Make Gluten Free Cake Pops
Dab melted candy coating in various spots and then immediately cover in sprinkles. If adding candy eyes, just add a dab of coating to make the eyes adhere. You can also use a toothpick dipped in coating to add polka dots or designs.
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