How To Make Cake Pops Using Mold

Yesterday I set out to attempt a baking CRAFT that I have been wanting to try for awhile now – CAKE POPS.

Cake Pops (term and assembly method credited mainly to Bakerella) have taken the country by storm.  And what’s not to love?  Cake – icing – toppings – chocolate… all on a STICK.  I bought a set of 2 silicone cake pop molds and spent a few minutes on Google trying to find tips on how to use them.  I didn’t find much.

Instead, I found a post from Love from the Oven – all about making cake pops by hand.  Hmm.  I hadn’t even considered doing that.  I had always figured it was too much work.  But her post convinced me that it was worth a try because they were a little bigger, looked a bit tastier and gave me so many more flavor possibilities.

How To Make Cake Pops With Cake Mix

So let’s start with the silicone mold because I made the pops both ways.  Making the batter was simple – I used Pillsbury Funfetti cake mix because it’s what I had on hand.  I prepared it according to the directions on the box, but I added one extra egg and instead of 1 cup of water, I used 1/2 cup of milk.  (That was a suggestion that came with the silicone mold directions.)

The directions did not say whether or not I should grease the molds, so I did just in case (using non-stick cooking spray).  I filled each of the two bottom molds almost completely.  Then I placed the top molds over the bottom, securing them into place.  (I put the cake pop molds on a baking tray to keep everything a little more sturdy.)

I baked these guys for 16 minutes at 350 degrees.  After they came out of the oven they sat (in the molds) on a cooling rack for a half hour or so before I popped them out and onto a plate.

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I had some batter left over from the molds…  that’s what gave me the inspiration to try making cake pops “by hand” as well.  I dumped the rest of the batter into a baking dish and when the molds came out of the oven, this dish went in for about 20 minutes.

After cooling for at least an hour, I was ready to get down and dirty with the cake.  I scored the cake into squares to break it up a bit.

Then I scooped each piece out of the dish, two or three at a time.  I crumbled them by hand into a bowl.  (You could use a food processor to crumble the cake, but honestly, it went so quickly by hand – a food processor might not be worth the hassle.)

Easy Ways To Make Cake Pops Without A Mold

Add 1/2 to 3/4 can of frosting to your cake crumbles.  I used cream cheese frosting – again, because it’s what I had on hand.  Next time I try this I want to make the cake and frosting from scratch!

Now you need to chill your mixture.  You can do this by placing the bowl in the refrigerator for a few hours or in the freezer for 15-30 minutes.  By the time I got around to crumbling and mixing, it was later at night, so I left my bowl in the fridge overnight.

I pulled the silicone mold cake pops out of their container and placed them next to each other.  The difference is pretty obvious – not just the size (because I could have hand rolled mine to be smaller) but the cake pops from the molds will be straight up cake.  They are lighter and fluffier and well, more cake-like.  The pops that I hand rolled are dense, moist and pre-mixed with frosting.

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Helpful tip – sometimes the candy stick has trouble staying in the cake pop – especially when you are dipping it into the thick melted chocolate.  What worked best for me, was to poke a hole into each cake pop with the stick  Then I dipped the stick into the melted chocolate and put the stick back into the cake pop.  I let the pop sit for a few minutes before attempting to dip in the chocolate – letting the stick set a bit.

I held the cake pops over a small bowl and shook various sprinkles over the entire pop.  I placed them standing up in small holes covering the top of a cardboard box.  (A piece of styrofoam would work great for this.)

Now, there were definitely a few OOPS moments along the way – several pops collapsed because I accidentally shoved the sticks in too far.

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Several pops that threatened to join the carnage pile were saved because I placed them top down on wax paper before they could fall apart.

With the smaller (silicone molded) pops, I tried something else – I left the stick off and just covered them in chocolate.  Then I placed them on wax paper and sprinkled.

I have to say – first attempt – I’m totally pleased.  I am glad that I got over my intimidation and just made them.  I can’t wait to make more!!

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And how did I like the molds vs. the by-hand method?  If I was pressed for time, the molds would be AWESOME – they are a total time saver and SO simple to use!  I enjoyed the taste of the hand-made pops way more than the cake that popped out of the molds – so if flavor was my goal, I would go the more labor-intensive route.I bake more often than the average person so people sometimes assume that I’m an expert and ask me questions to which I am unable to respond. Recently, one of the most recurring questions has been, ‘Where can I find a cake pop mould?’. I now have the answer: . Yes, the Kitchen Craft Sweetly Does It Silicone Cake Pop Pan is one of their latest nifty products and I put it to the test.

The mould is easy to use. It makes 20 pops at a time, which is handy if you’re making cake pops for the masses. All you have to do is fill the bottom half with dough, secure the top half, and bake! The key lies in greasing the holes thoroughly, and also securing the top so that the cake balls hold their shape.

Without further ado, here’s my step-by-step guide to using the cake pop mould. I used a chocolate sponge recipe but you can use any sponge cake recipe you like. To coat the pops I used candy melts, only because I wasn’t in the mood to temper chocolate. If you’d prefer to use tempered chocolate, brief yourself on the science behind it here.

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2. Grease and flour both halves of the cake pop mould. If you don’t do this, the cake pops will stick to the mould.

4. Sift together the flour, cocoa, baking powder, bicarbonate of soda and salt and add them to the egg mixture. Mix until combined.

5. Place the bottom half of the mould (the one without the holes) onto a baking tray. With a 1/2 Tbsp measure, scoop the batter into the holes so they’re about 3/4 full.

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6. Secure the top and bake for about 15 minutes on the baking tray. The tiny holes at the top will let the steam out while baking.

7. When the pops are done, leave them to cool in the silicone mould before removing them. I put mine in the freezer for about half an hour, as this makes them easier to coat.

8. Melt your Candy Melts or temper your chocolate. Dip one end of the cake pop sticks into the Candy Melts and insert them into the cake pops. Allow them to set in the fridge for 5 minutes.

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9. When the sticks have been secured, you can dip the cake pops in the Candy Melts to coat them and then sprinkle with decorations. Mine dried upside down on a platter but you can also stick the pops in polystyrene to dry upright.

We love hearing your feedback and received several comments on the original cake pop recipe so we headed back into the kitchen to make sure the recipe was as easy as to use as possible. The above recipe is the revised edition.How to Make Cake Pops or Cake Balls Three Ways: Traditionally cake pops are made with crumbled cake. I’ll show you how to make the traditional homemade cake pop along with using a silicone mold and donut holes. Cake pops are the perfect little party treat. They can either be placed on a stick or sitting on a tray as cake balls. These easy to make party treats and can be made in advance. Scroll down for all the details with a lot of helpful tips.

You can make a homemade cake, but there is no shame in using a boxed cake mix. For added flavor and to create a more dense cake pop try adding a small package (3.4 ounce) of pudding mix to the cake batter.

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I have two favorite ways of protecting the cake pops while the candy is drying.