Cake Pop Shapes

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.

Sweet Cake Pops With Ice Cream Shape In The Plate,selective Focus Stock Photo

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.

Basic Cupcake Pops Recipe

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.

Round 1oz Cake Pop Mold

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 Pops In The Shape Of Ice Lollies …

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.

Heart Shape Cake Pops

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.

Easter Egg 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.