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.
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.
Party Cake Pops
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.
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.
Summer Theme Fruit Shape Cake Pops
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.
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.
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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.
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.
Heart Shaped Cake Pops
This process may take more time than you’re used to, but it’ll help keep that dough consistency right where you want it.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.We’re big fans of the cake pop so we’re pretty stoked to have a new cake pop kid on the block, the Sweetly Does It Silicone Patterned Cake Pop Mould. Round cake pops, move over. We sent this new cake pop pan to Lexi of Whisking It and she put it through its paces. Here is Lexi’s recipe, based on her grandmother’s chocolate cake and some of her cake pop tips and tricks.
‘I am a graphic designer by day and a baker by night so you can imagine my excitement when the folks at sent a Sweetly Does It Cake Pop Mould my way to test and play with. I have been wanting to make cake pops for a while now and these stars and hearts on a stick were a real hit. Let me tell
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1. Preheat your oven to 180ºC before you get started. To make the batter for your cake pops, heat the milk, water and butter until the butter melts.
7. Grease the cake pop tray well. Use butter or Spray & Cook and then sprinkle flour over this making sure it is well dusted. (This makes it much easier to get the cake pops out after baking).
8. Carefully spoon the batter into each of the cake pop tray moulds, taking care to only fill them to 3/4 of the way up and bake for 15 minutes.
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11. Once smooth, dip your cake pop sticks into the chocolate and then stick them into the pops about 3/4 of the way through.
12. Leave your pops with the sticks in them to set for about 20 minutes and then you can carefully dip the cake pops one by one into the chocolate to coat each one evenly.
13. I dipped all the ones I wanted to be white first and then added the colouring later to dip the pink and blue ones.
Carrot Shaped Cake Pops
First off, once your egg has been beaten into the butter mixture, only mix by hand from then on. Over beaten eggs in this case result in a more ‘elastic’ batter which sticks to the mould and is more crumbly once baked, making dipping impossible.
Then, I will say this again, grease your mould really, really well. And dusting it with flour is also important. I underestimated this step and half of my cakes refused to pop out.
Be sure to secure the top part of your mould very well. For perfect shapes you need a perfectly set top part, otherwise your cakes are going to spill out of the sides when rising.
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Speaking of spilling out of the sides, don’t fill your moulds more than ¾ of the way up. Regardless of how secure your mould is, if there is too much batter, it is going to push out the sides.
When dipping your cake balls, try to be as gentle and minimal as possible, too much swirling motion or too much chocolate will either result in a pop losing its stick, sliding down the stick due to excess weight or a lot of chocolate dripping all over the place.
With all that in mind, go forth a bake your way through it. It’s the lessons learnt along the way that make baking adventures like cake pops so rewarding.
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