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!
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).
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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.
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.
Homemade Cake Pops
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.
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.
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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!
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.
Cake Balls Recipe
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!
Yes, I like to make cake pops a few days ahead of time and keep them in an airtight container at room temperature.
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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
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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!About: Creative sweets made simple. Learn how to easily make cake pops, cookies, and decorated sweets at sugarkissed.net. Are you ready for sweet inspiration? More About sugarkissed.net »
Starbucks Cake Pops Recipe
Cake pops can be frustrating, I know. But, with some simple tips and tricks they can become easy. Let’s review some solutions to common cake pop problems and before you know it, they will be your favorite sweet treat too!Today’s cake pop challenge… taming those unruly cake balls that fall off the stick.
Some cake pop recipes call for you to create the cake ball “dough” by adding an entire can of frosting to your cake pop crumbs. Woah! There’s no need to be so frosting happy! Going overboard can cause your cake balls to fall of the sticks. The best rule of thumb is to start out with a small amount of icing and slowly add more until your mix reaches the consistency of clay. In my basic cake pop recipes, I use 1/3 to 1/2 cup of frosting.
The bigger your roll your cake balls the more they weigh. If you roll them too big, they may be too heavy to stay on the sticks. To get consistently sized cake pops, I use a stainless steel coffee scoop to measure out my cake “dough” before rolling. The resulting cake pops are 1.25 inches wide, definitely not too big and not to small either.
How To Make Cake Pops (step By Step)
Sometimes when you dip your cake pops into the candy coating, the cake ball doesn’t get completely covered. To fix this, gently tilt your cake pop in one direction and then in the opposite direction. Do not stir, swirl, or bounce around your cake pop unless you want to risk it falling off the stick into a candy coating abyss. Once the cake pop is sealed in the candy coating, pull your cake pop straight up and out of the coating.
After you dip each cake pop, you will need to remove the excess coating. The key to keeping your cake pop on the stick is keeping this process short and gentle. Do not vigorously bang or shake your cake pop. I like to “tap and turn”. Gently tap your cake pop on the side of your bowl and turn it a quarter of a turn to keep the coating smooth. Repeat this until most of the excess coating has dripped off.
Hardened candy coating acts as glue so it can be very helpful in preventing your cake pops from falling off the sticks. Before inserting your sticks into your chilled cake balls, dip the end of each stick into candy coating. I suggest inserting the stick about half way into the cake ball. Then, set them back in the fridge to chill for dipping.
Copycat Starbucks Birthday Cake Pops
I was making at least three of these five common cake pop mistakes at one point in time. Now that I’ve learned these simple tricks, I almost never have a cake pop fall off of the stick. Are you making any of these common cake pop mistakes?I’ve been making cake pops for baby showers and birthday parties for the past five years, and I’ve learned a few helpful tips and tricks along the way. Before I dive into them I should clarify – these tips are for hand-rolled cake pop truffles (the original kind) on a stick, although many of these tips can also apply to the newer kind of cake pops made with cake pop machines and baking pan molds.
If you’re interested in kicking it old-school like me and prefer to roll your cake pops by hand, the first step is to bake a cake (9×13″), let it cool, and then crumble it up in a large bowl. The next step is to mix crumbled cake with a can of frosting – this makes your truffle-like filling.
Tip #1: Don’t use too much frosting! I actually start with about ¾ c. of frosting (or ½ a tub) and add more as needed. I don’t think I’ve ever needed more than 1 c. of frosting (or ¾ of a can) per 9×13″ cake. The more frosting you add the softer your batter/cake pop filling will be. You don’t want the balls to be too soft or they will slide around on the stick.
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Tip #2: Refrigerate your bowl of batter at this point before forming it into balls. It will firm up your batter, making the balls easier to roll, and it will help keep the sticks more secure. You can refrigerate for a couple of hours, or overnight.
Tip #3: I recommend either using the candy melt circles (found at specialty baking stores or the baking section of JoAnns, Michael’s, etc.) or “CandiQuik” brand chocolate coating (in grocery stores near the chocolate chips) for your cake pop coating. It’s made to serve as the “shell” for a truffle or cake pop so it sets up much nicer than almond bark, chocolate chips, or
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