How was your weekend? We spent most of it celebrating my friend’s birthday. I made a whole mess of treats including chocolate zucchini cake (as cupcakes), these salted caramel dark chocolate cookies, and these peanut butter M&M cookies too—it’s been way too long since I made a batch of those in particular! The birthday girl loves chocolate and peanut butter and caramel so these 3 were a no brainer.
There’s no batter time (get it? batter?) than a happy occasion to indulge in your favorite treats whether that’s a birthday, shower, wedding, you name it. My mom and sisters threw my baby shower last month and one of the treats they surprised me with was a HUGE display of cake pops. I love cake pops, but hardly ever take the time to make them. Though I did whip up a batch for both of my sisters’ bridal showers in the past few years.
The difference between these cake pops and others you may have tried is that these are 100% homemade. There’s no box cake mix or canned frosting, which results in a totally unique cake pop experience. You can actually TASTE the homemade. The love, the passion, and the care that goes into creating each adorable pop.
How To Make Ice Cream Cake Pops
So anyway! I first began making homemade cake pops when I wroteSally’s Candy Addiction. In fact, this recipe is published in the book! I want to share it on the blog as well because I’ve gotten lots of questions about making from-scratch cake pops.
Today we’ll go over all my tips, tricks, and secrets to crafting the peeeeerfect pop as well as the homemade vanilla cake and vanilla buttercream used inside. There’s lots of ground to cover so let’s pop right to it. (Can’t stop with my nerdiness right now.)
Since we’re leaving the box cake mix and canned frosting on the store shelves, we’ll need to take a little extra time to prep both from scratch. I always make the cake the night before, then finish the cake pops the next day. Here’s the general process:
Pumpkin Cake Pops
Super basic recipes for both the vanilla cake and frosting, but I do encourage you to use the correct size pan for the cake. This cake is too large for a typical 9-inch cake pan. You’ll need to use a 9-inch springform pan since it rises quite high. Or you can use an 11×7-inch pan instead. A 10-inch springform pan would work as well.
Cake ingredients are straightforward. The basic crew like flour, butter, sugar, vanilla, milk. Same goes with the vanilla frosting: butter, confectioners’ sugar, vanilla, milk (or cream). The difference between this and what you get out of a box is the taste. You can totally tell these cake pops are special and it’s because you started with from-scratch components. WORTH IT!
(Crumbling the cake into the frosting sounds super weird when you think about it and that’s exactly what cake pops are—super weird when you think about it. It’s cake and frosting mixed together to form a truffle-like ball. Pop a stick in it and dunk into coating. Yep, it’s weirdly delicious and awesome and you need to embrace it.)
Chocolate Orange Cake Pops Recipe
It’s easier to roll the cake + frosting mixture into perfectly round balls if it’s cold. And what I do is roll the balls up right after the two are mixed together. They’re pretty misshapen because the cake + frosting mixture is super moist—and at room temperature. So then I chill the balls in the refrigerator for at least 2 hours. After that, I give them another little roll to smooth out the sides. When they’re cold, they’re easier to smooth out and form perfectly round shapes.
Just like when we make Oreo balls, the cake balls need to be super chilled before dipping, so this trick gets both steps done!
Now let’s dunk. You can dip the cake balls into pure white chocolate, which is what I prefer for best taste, but that stuff is pretty expensive. And you need a good amount for all 40 cake pops! You can use candy melts/candy coating instead. I give both options in the recipe below along with notes for each choice.
Frozen Greek Yogurt Cake Pops {chorific Recipes}
Another trick: to ensure the cake ball stays secure on the lollipop stick, dip it slightly into the coating first. Then stick in the center of the cake ball. See photo above!
And another trick: the best way to allow the coating to dry and set—without ruining the perfectly round cake pop—is to place them right side up in a large styrofoam block or even a box. I used a box, as pictured below, for this batch. I just poked super tiny holes into it. Easy and cheap.
Cake pops are a genius celebration-worthy treat to make ahead of time because they freeze beautifully. I simply freeze them in a large zipped-top freezer bag after they’ve fully dried. They’re great for up to 6 weeks, then just let them thaw overnight in the fridge.
Cake Pops Archives
I have a few more tips for ya! I went over these in Sally’s Candy Addiction because they’re pretty important to review before you get started.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onIf you've never made chocolate cake pops before thinking it looked just too fiddly, think again! We made them this weekend and it was a breeze.
These cake pops are made from chocolate sponge, mixed with chocolate frosting, rolled into balls and coated in candy melts with a halo of sprinkles.
Gluten Free Chocolate Cake Pops Recipe
Bake for about 25 minutes until a skewer pushed into the centre of the cake comes out clean. Tip the cake onto a wire rack to cool completely.
Mix until you can form the mixture into a ball in your hand, adding more frosting as necessary. You might not need it all.
Roll your cake mixture into 20 equally sized balls. Try to get them as round as you possibly can by cupping your palms and rolling the mixture between them. Place them on a tray as you go.
All About Cake Pops!: Learn How To Make Fun And Delicious Cake Pops At Home!: Amazon.co.uk: Ray, Valeria: 9798473554663: Books
Put all of the cake pops into the refrigerator for 1-2 hours to get cold and firm up. If you like, you can leave them overnight and finish making your cake pops in the morning.
Take each cake pop in turn and dip them into the candy melts, gently coating on all sides. This can take a bit of practice to get right. Allow the pops to drip over the bowl – this will help avoid excess melts from dripping down the stick.
If you want to add sprinkles, hold the pop until the candy melts have just begun to set, then swish the pop in the sprinkles so that they stick to the candy.
Oreo Cake Pops
Push each cake pop stick carefully into an upturned colander or box lid so that the pops stand up while they set.
Yes, this chocolate cake recipe is super easy to make! You’ll make a simple sponge cake recipe, using margarine instead of butter, making it easier to mix.
Once the cake is cooked and cooled, you’ll crumble it up, mix it with frosting and roll it into balls. Then let them set hard in the fridge while you melt the candy melts for the coating.
Father's Day White And Milk Chocolate Cake Pops
To coat your cake pops you simply need to roll them one at a time in the bowl of melted candy coating. Then leave them to cool by placing the sticks upright in an upturned colander or a special cake pop drying rack.
To make things easier, this recipe also has clear photos to go with each recipe step. So if you’re having trouble check the photos to see if you’re on the right track. Good luck!
To make this recipe you’ll only need some very basic kitchen equipment. You won’t even need to use a cake pop mould tin, though feel free to bake your cake mix in a cake pop mould if you have one.
Homemade Cake Pops
So all you'll need are some bowls, utensils, measuring equipment and cake tins to bake the cake and melt the cake pop coatings.
You’ll need to buy some lollipop sticks to turn your cake balls into cake pops. These are easy to find in most supermarkets. Sometimes they’re kept on the baking aisle, but you might also find them in the arts and crafts section with children's pens/pencils etc…
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. In addition, I always include links to example products, to show exactly what I used to make each recipe.
Best Cake Pops Recipe
It's always best to use fresh ingredients when baking, especially eggs. It's essential to use fresh eggs, as they can behave differently in recipes as they get older and their quality declines.
You should never eat an egg that is spoiled. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.
If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have
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