How To Make Metallic Gold Cake Pops

I made these delicious shimmer cake pops a couple of months ago for my daughter’s teacher who was leaving for a new job. Usually I would make cookies, but I had all the supplies on hand so I thought I’d give it a go! And it doesn’t hurt to have some extras around to snack on 🙂

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The luster dust that I used is TruColor brand and it’s made with natural food coloring. I noticed that the pink and blue faded over the few hours that I had these out on the counter.

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I think if I had kept them away from the sunlight they would not have faded so quickly. So just keep that in mind when you make these cake pops.

In a large bowl, beat the butter with an electric mixer on medium speed until smooth. Slowly add the confectioners sugar 1 cup at a time. Add the vanilla, salt, and milk and mix on medium speed until the frosting is light and fluffy.

Step 3 Take a piece of the mixture and make sure it holds together. If it’s not holding together, you can add more frosting.

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Step 5 Use a tablespoon to measure the cake pop mixture. Roll 1 tablespoon at a time. Dip a lollipop stick into the melted chocolate and insert it into the cake pop.

Step 6 Dip the cake pops into the melted chocolate. Place the pops into the cake pop holder and allow the chocolate to set.

I kept mine out at room temperature to set, but if it’s very hot where you are, you’ll need to put them in the fridge for a few minutes. This is where you have to be careful about your cake pops cracking. Take a look at this post from Miss Candiquik for tips on preventing this.

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If you’re not comfortable piping filigree, you can certainly skip this step. These cake pops would still be very pretty with the luster dust on a smooth surface.

Amber Spiegel, founder of , is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet Designs for Special Occasions. Amber has over 12 years of cookie decorating experience and has traveled the world teaching others how to decorate beautiful cookies on their own.

If you’re not comfortable piping filigree, you can certainly skip this step. These cake pops would still be very pretty with the luster dust on a smooth surface.

Amber Spiegel, founder of , is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet Designs for Special Occasions. Amber has over 12 years of cookie decorating experience and has traveled the world teaching others how to decorate beautiful cookies on their own.