No doubt about it, cake pops are fun. But while these bite-sized cakes on a stick can be a blast to eat, making them can turn into a not-so-fun affair, especially when those super-sweet morsels fall off the stick, crack, leak or are just plain lumpy.
We’re here to tell you there’s a fix to all sorts of cake pop fails, and it starts with a nice, smooth finish. We’ll show you how.
To guarantee the cake pops are all the same size, use an ice cream scoop to shape the cakes. After you’ve scooped them all out, roll each one between your hands to bind crumbs together until the surface is smooth. Place the balls in the refrigerator for at least an hour so they don’t fall apart during the dipping process. Or you can store them in the fridge overnight.
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Once your cake pops are sufficiently chilled, take them out of the fridge and roll them between your hands again to form each one into a tighter ball. If you’re opting for hearts or other shapes, form them now — before you insert the sticks!
After you’ve shaped your pops, gently slide in the sticks and put the cake pops back in the fridge for a few more minutes while you make the coating. Take the pops out about 10 minutes before you dip them so they don’t crack or fall apart after the chocolate coating has dried.
The most important part of getting a smooth finish to cake pops is the consistency of the coating, and one of the easiest ways to guarantee this is by melting candy melts correctly.
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It’s suuuuuper easy to overheat candy melts. When they get too hot, they clump (so not good) and don’t fall off the spatula easily. Keep the following in mind as you melt the melts.
Dip each cake pop into the melted chocolate, lift up, turn and dip again until the entire surface is coated. Gently shake the excess coating from the top of the cake pop while it’s upside down.
Once you’ve shaken out the last drop of excess chocolate, turn the cake pop right side up and gently shake it while twirling between your fingers. This helps even out the coating.
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Once you’re done, stick the pop on a piece of Styrofoam to dry. For a more planet-friendly option, use an egg carton turned upside down.
Once they’re finished drying, you’re ready to decorate your cake pops, which will go much easier now because your cake pops are so smooth. Have fun!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!
Celebration Cake Pops
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).
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.
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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.
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.
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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.
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!
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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.
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!
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Yes, I like to make cake pops a few days ahead of time and keep them in an airtight container at room temperature.
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!
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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!On May 1st we celebrated my granddaughter Addison's first birthday. It was a beautiful party and the house was packed with about 35 friends and family.
One of my contributions to the party was Cake Ball Pops. This is how to make cake pops the way I learned.
It didn't melt in the microwave correctly. I am sure it was the temp of the microwave but it went from not being melted to burnt.
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Update: You might like to read my more detailed post for How To Make Cake Pops with step by step instructions for the method I use when making my cake pops.
Scroll to the bottom of the post for a list of all the birthday and special occasion cake pop recipes I have shared over the years.
Now here is the trick and secret ingredient to getting the chocolate to the perfect consistency to dip the cake balls in it.
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Add 1 or 2 tablespoons of solid shortening to the candy melts or chocolate chips. Stir as the chocolate begins to melt. Once the chocolate and Crisco has melted completely check to see if you have the correct consistency. You want it runny enough so that it will drip just a bit from your cake balls after you dip them so they have a smooth coating on the cake balls.
If you melted the chocolate/candy melts in a large bowl transfer some of the melted chocolate coating to a small bowl that will be deep enough that you can plunge the entire cake ball in up to the stick.
Twirl it carefully to get the coating on the entire cake ball and the area where the lollipop stick is inserted into the cake ball. Decorate with sprinkles immediately after dipping each pop.
Melting Chocolate To Make Cake Pops, Chocolate Pretzels, Chocolate Covered Marshmallows And More • Love From The Oven
You can stand the cake ball pops up in a block of styrofoam until the chocolate is completely hardened. I stuck the dipped cake ball pops in the freezer for a few minutes as I made them. Don't leave them in there more than five minutes. If you do they will get a layer of condensation on them.
Serving: 1 Cake Pop Ball Calories: 91 kcal Carbohydrates: 16 g Protein: 1 g Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Sodium: 109 mg Potassium: 10 mg Fiber: 1 g Sugar: 10 g Calcium: 32 mg Iron: 1 mg
Arlene Mobley author
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