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).
Chocolate Cake Pops (starbucks Copycat)
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 Use Candy Melts For 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.
How To Make Your Own Candy Melts
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.
Cakeball Pops And The Secret To Dipping Anything In Chocolate
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.
Chocolate Cake Pops — Salt & Baker
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
Did you make this recipe? Snap a photo of it and tag me on Instagram @ or use the hashtag # so I can see it and feature it!
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!Moist, fudgy cake wrapped in a chocolate candy shell, these Chocolate Cake Pops are sinfully delicious. Satisfy your chocolate craving with these handheld sweet treats.
Chocolate Cake Pops
Love cake pops? You have to try these Starbucks birthday cake pops and red velvet cake pops, and this ultimate cake pop guide.
Pro Tip:If you don’t have access to the EZ thins dipping aid, you can thin out the candy coating with an equal amount of coconut oil or vegetable oil.
You can store these Chocolate Cake Pops at room temperature for about a week, and up to 4 weeks in the refrigerator. Wrap each one first in plastic wrap and then in foil. Then place them in a lidded container to keep them from getting crushed.
The Best Chocolate Cake Pops
Yes, these can be prepared ahead of time. You can make the cake balls and attach them to the cake pop stick, then store them in an airtight container in a single layer, with a paper towel lining the bottom. Keep them in the fridge for up to 5-7 days before you take them out to dip, sprinkle, and serve.
These Chocolate Cake Pops are rich and moist with a candy shell. They are the perfect handheld treat for the chocolate lover in your life.
Calories: 127 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 18 mg | Sodium: 141 mg | Potassium: 59 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 26 IU | Calcium: 26 mg | Iron: 1 mg
How To Thin Wilton Candy Melts For Perfect Cake Pops
Did you make this recipe? Snap a photo of it and tag me on Instagram @ or use the hashtag # so I can see it and feature it!
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!Chocolate that’s too thick. Chocolate that’s too runny. Chocolate challenges. Why is my chocolate so thick? How do I think out my chocolate? Why isn’t my chocolate setting up? These are very common questions.
I am NOT an expert and do not claim to be, but since this seems to be a challenge that so many people share, I thought I would address it and at least share what I have learned in my baking. My disclaimer is that these are my opinions and experiences, and may not hold true for everyone.
Strawberry Cake Pops
The first thing that comes to mind is what kind of chocolate I do not use, and that would be chocolate chips.
Don’t get me wrong, I love chocolate chips and use a lot of them, but not for items I’m dipping in chocolate.
So what chocolate do I use? I use a variety of chocolate coating products. Chocolate coatings, also referred to as candy melts, confectionery coating, almond bark, chocolate melts, candy coating, are similar to “real” chocolate but have slightly different ingredients. Chocolate coatings usually contain vegetable fats, which have a higher melting temperature and allow for easier and more forgiving chocolate melting. They melt fairly easily and harden up nicely. True chocolate is much more fickle when it comes to melting and must be tempered. It certainly tastes better, but can present some challenges which is why it’s not the most common choice for home baking.
Chocolate Cake Pops Recipe
I usually buy this chocolate from my local baking supply store, ABC Cake Decorating where they have a variety of colors and flavors.
My favorite chocolate to pick up at the grocery store is Candiquik. I find that it melts smoothly, quickly and easily, and you can melt it right in the container it comes in, which is great for clean up. I find it’s consistent to work with and has a great taste. If you haven’t, check out Miss Candiquik’s blog -(aka Sarah) where you’ll find lots of great ideas and recipes as well as tips and tricks. Sarah and I have similar dessert tastes, so if you enjoy my recipes, you really should check out her site.
These are probably one of the most readily available chocolate melting products. Michael’s carries them as do most Walmarts. In my opinion it’s one of the thicker chocolates, which can make it a bit harder to work with. Again, that’s just my little opinion.
Christmas Cake Pops
Well – a lot. The ingredients. The quality. How they melt. The heating times. Personal preferences. Pretty much everything. The time and heat setting you use to melt one chocolate may scorch another chocolate and not begin to melt yet another. The flavors vary. All melting chocolate is not the same. Here are two great links discussing different chocolates…
Often this is a result of overheating your chocolate. Two words of advice to remember when heating chocolate… low and slow. I almost
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