Can You Make Cake Pops With Paper Straws

My sister is getting married on Saturday and I am making some cake pops for the wedding. I wanted to do a trial run before making the wedding cake pops. The ones for the wedding will have gray and white paper straws with a light green shell on the cake pop. Even though it seems like everyone out there already knows how to make cake pops and cake balls, I’ve had a hard time getting the cake pops to look good so I thought I would share how I did it.

I baked a white cake in a 9×13 inch pan and allowed it to cool completely. Then, I crumbled the entire cake into a large mixing bowl.

I mixed in 3/4 of a container of store bought vanilla frosting. Then, using a metal tablespoon I scooped the mixture pressing it firmly against the side of the bowl and slid it out of the spoon with my thumb.

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I rolled the balls between the palms of my hands making sure to press the mixture firmly together. Every so often I had to wash my hands before continuing to make more balls. I put the cake balls on a wax paper covered pan and placed them in the refrigerator for a couple of hours.

Before starting to insert the paper straws, I cut them in half so they wouldn’t be so long. Then, I melted 1/4 cup of white chocolate chips in the microwave. I dipped the end of a paper straw in the melted chocolate and inserted it into the cake ball. Next, I place the cake balls in the freezer for 10 minutes to let the chocolate harden.

While the cake balls were in the freezer, I melted 2 cups of white chocolate chips with 2 tablespoons of shortening in a double boiler. Here is my fancy schmancy double boiler…a glass bowl over a pot of simmering water. No, there isn’t 2 cups of white chocolate chips in the bowl. I took this picture while dipping strawberries but wanted to show how I do it. When using this method, be sure that the water is simmering, not boiling and that it does not touch the bottom of the bowl. Once the white chocolate melted, I removed the bowl from the pot but I left the water simmering so that I could remelt the chocolate as needed.

Royal Blue And White Stripe Cake Pop Party Straws

I removed the cake pops from the freezer and coated them with the white chocolate. I used to think I had to dip the pops into the chocolate but instead I twirled the cake pops into the white chocolate making sure to cover it completely.

Still holding the cake pop horizontally, I allowed the excess white chocolate to drizzle off the cake pop. To speed it up a bit I used a gentle side-to-side shaking motion. I also tried gently tapping the arm that was holding cake pop with the hand from my other arm.

This is what happens if the cake pops are frozen before dipping them. The cake pop expands after being coated and cracks the shell. I had left a few of the cake pops in the freezer while coating the first bunch and I guess I didn’t let them thaw enough before coating them. Three of my cake pop shells cracked. While I still had melted white chocolate, I redipped 2 of the cake pops that I noticed had cracks. The third cracked cake pop escaped my notice.

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I am pleased with how they turned out and hope the ones I make for the wedding turn out as well as these ones did. I will be using candy melts and don’t have a lot of experience with them. If I end up having issues, I will make them with white chocolate and drizzle the candy melts on top.

Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.I can not be any more excited to be finally sharing with you guys the most requested Baking 101 post ever, Cake Pops 101! Today I’ll be breaking it right down to the crumbly cake, sharing the basics, tips, tricks, and more to help you create these adorably delicious treats on a stick.

One could say I might have been delaying this post a bit, ok a lot! If truth be told, I’ve been kind of intimated by it! Why? Because there are SO many different ways to conquer cake pops, and not one single way will work for all. And let’s be honest, as cute as the little pops are they can be a real pain

Famaston 150 Pack Biodegradable Gold Paper Straws

. I think all cake poppers will tell you that the best way to learn is hands on experience. But to get your started (or maybe help some failed attempts) today I’ll be sharing what works best for me, while there are many ways this one works for me! In addition I’ll be sharing all sorts of information along with tips and tricks that will help you conquer your own cake pops and find the way that works for

First let’s make sure were all on the same page – what’s a cake pop? A cake pop is a bite sized treat on a stick that normally consists of cake, icing, and chocolate/candy coating. Cake pops are fairly new to the baking scene and have been giving their cupcake cousin a run for their money in the adorably cute single serving treats department. Believe it or not they originated just a few years ago when the now famous Bakerella decided to place a cake ball on a stick and shape it like a cupcake! Before you knew it she was sharing them on Martha Stewart, the world was craving cake pops, and the rest is sweet history! Now we have cake pops of all flavors, types, shapes, themes…you can even find them in stores pre made! Now let’s break it down Barney style and conquer the sweet little treats. We’ll start with the 3 ingredients.

Obviously, we’re going to need some cake! So far, I haven’t found a cake that won’t work for cake pops. The beautiful thing about cake pops is your going to turn the cake into crumbs then mix into dough. So even if the cake is a little dry, spongy, moist, dense…it won’t matter! While you can absolutely bake a cake from scratch, most cake poppers start from a cake mix. Let’s face it, cake pops take a time commitment and baking a cake from a box just helps speed up the process a little bit. For me cake pops often come from leftovers or cakes that went wonky. Did your cake crack? Make cake pops! Baked twice as much cake as you needed? Freeze it for later, then make cake pops! Baked 24 cupcakes but only need 12? Make cake pops! With all the baking I do, I almost always seem to have left over cake or cupcakes. I wrap them up and place them in the freezer and often they become cake pops in the near future.

Easy Christmas Cake Pop Party!

Here is where I believe I differ from most cake poppers. I really don’t like to use canned frosting in my cake pops for two reasons – taste and texture. I think that using a sturdy homemade buttercream not only gives me a easier to work with cake pop “dough” I think it tastes way better. Now I know using canned icing for most is simply about speeding up the process because it really is time consuming. But for me I would always rather take just a few extra minutes to whip up my own, if I don’t already have some in the fridge of course! Once again using leftovers – the beauty of cake pops!

Believe it or not, not all chocolate is created equal! If you haven’t already learned this lesson you most certainly will when it comes to making cake pops. You can use either melting chocolate of candy melts to coat a cake pop. Candy melts come in all sorts of sizes and flavors but you have to be careful and use a good brand. You want to use chocolate/candy melts that maintains a nice thin dipping consistency when warmed. If your candy chocolate/melts are too thick when melted they will not coat nicely. You can add a little shortening to the chocolate to help thin it out. Normally I’m a huge fan of Wilton products but I have to admit they are not my favorite brand of melting chocolates for cake pops. While they work when needed, they always take a little thinning out to get to the right consistency. I’ve had much better luck with Merckens. You can often find many different candy melts at lock craft or baking supply stores. My favorite chocolate/candy coating, however, is Candiquik coating. Candiquik can be found at almost any

I am pleased with how they turned out and hope the ones I make for the wedding turn out as well as these ones did. I will be using candy melts and don’t have a lot of experience with them. If I end up having issues, I will make them with white chocolate and drizzle the candy melts on top.

Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.I can not be any more excited to be finally sharing with you guys the most requested Baking 101 post ever, Cake Pops 101! Today I’ll be breaking it right down to the crumbly cake, sharing the basics, tips, tricks, and more to help you create these adorably delicious treats on a stick.

One could say I might have been delaying this post a bit, ok a lot! If truth be told, I’ve been kind of intimated by it! Why? Because there are SO many different ways to conquer cake pops, and not one single way will work for all. And let’s be honest, as cute as the little pops are they can be a real pain

Famaston 150 Pack Biodegradable Gold Paper Straws

. I think all cake poppers will tell you that the best way to learn is hands on experience. But to get your started (or maybe help some failed attempts) today I’ll be sharing what works best for me, while there are many ways this one works for me! In addition I’ll be sharing all sorts of information along with tips and tricks that will help you conquer your own cake pops and find the way that works for

First let’s make sure were all on the same page – what’s a cake pop? A cake pop is a bite sized treat on a stick that normally consists of cake, icing, and chocolate/candy coating. Cake pops are fairly new to the baking scene and have been giving their cupcake cousin a run for their money in the adorably cute single serving treats department. Believe it or not they originated just a few years ago when the now famous Bakerella decided to place a cake ball on a stick and shape it like a cupcake! Before you knew it she was sharing them on Martha Stewart, the world was craving cake pops, and the rest is sweet history! Now we have cake pops of all flavors, types, shapes, themes…you can even find them in stores pre made! Now let’s break it down Barney style and conquer the sweet little treats. We’ll start with the 3 ingredients.

Obviously, we’re going to need some cake! So far, I haven’t found a cake that won’t work for cake pops. The beautiful thing about cake pops is your going to turn the cake into crumbs then mix into dough. So even if the cake is a little dry, spongy, moist, dense…it won’t matter! While you can absolutely bake a cake from scratch, most cake poppers start from a cake mix. Let’s face it, cake pops take a time commitment and baking a cake from a box just helps speed up the process a little bit. For me cake pops often come from leftovers or cakes that went wonky. Did your cake crack? Make cake pops! Baked twice as much cake as you needed? Freeze it for later, then make cake pops! Baked 24 cupcakes but only need 12? Make cake pops! With all the baking I do, I almost always seem to have left over cake or cupcakes. I wrap them up and place them in the freezer and often they become cake pops in the near future.

Easy Christmas Cake Pop Party!

Here is where I believe I differ from most cake poppers. I really don’t like to use canned frosting in my cake pops for two reasons – taste and texture. I think that using a sturdy homemade buttercream not only gives me a easier to work with cake pop “dough” I think it tastes way better. Now I know using canned icing for most is simply about speeding up the process because it really is time consuming. But for me I would always rather take just a few extra minutes to whip up my own, if I don’t already have some in the fridge of course! Once again using leftovers – the beauty of cake pops!

Believe it or not, not all chocolate is created equal! If you haven’t already learned this lesson you most certainly will when it comes to making cake pops. You can use either melting chocolate of candy melts to coat a cake pop. Candy melts come in all sorts of sizes and flavors but you have to be careful and use a good brand. You want to use chocolate/candy melts that maintains a nice thin dipping consistency when warmed. If your candy chocolate/melts are too thick when melted they will not coat nicely. You can add a little shortening to the chocolate to help thin it out. Normally I’m a huge fan of Wilton products but I have to admit they are not my favorite brand of melting chocolates for cake pops. While they work when needed, they always take a little thinning out to get to the right consistency. I’ve had much better luck with Merckens. You can often find many different candy melts at lock craft or baking supply stores. My favorite chocolate/candy coating, however, is Candiquik coating. Candiquik can be found at almost any