How To Make Marble Cake Pops

If there were ever a treat that was made for all ages, it’s a cake pop. They might appear to be geared towards kids, but I’ve been making these for years and have seen more adults than I can count grab them before the kids can reach them!

What’s a cake pop? It’s a ball of cake, smashed and mixed with icing, then coated with chocolate and/or candy melts and attached to a stick to resemble a lollipop. The best part about cake pops is you can make them in a bazillion different flavors and color combinations. Love chocolate? Make chocolate! Love red velvet? Make red velvet! The varieties and flavor combinations are endless. My favorite flavor is cookies and cream, made super easy with a box of chocolate cake mix and Oreo cookies. You can get the recipe HERE.

I’ve made cake pops in every color possible but my favorite way to make them is to marble them! It’s so much fun to mix colors and create something so whimsical. When you use my marble technique, there are no two alike! With just a few supplies from JOANN, you can make these no-fail marble cake pops in your favorite color combination.

Marble Cake Popsicle Set X 10

1.Mash up cake and place in a large bowl. Using an electric stand mixer fitted with a paddle attachment, mix the cake, and 1/2 to 3/4 cup buttercream frosting on medium sped until well blended and the mixture can be formed into a ball.

2. Using a small cookie scoop, scoop and roll mixture into balls and place on a cookie sheet. (Use cookie scoop for evenly sized balls). Refrigerate for 30-60 minutes or until firm.

2. Melt white candy melts in a candy melting pot or a microwave safe bowl for 30 second increments for about 2 1/2 minutes at 40% power, stirring as needed until smooth. Melt 2nd (and 3rd if desired) candy melt colors in a separate bowl. Set aside.

Marble Cake Pops Inspired By The War With Grandpa

3. Remove the pops from the refrigerator. Dip each lollipop stick 1/4 inch into the melted candy. Insert the sticks into all the cake balls. (The melted candy will adhere the lollipop sticks to the cake balls to prevent them from falling off the sticks when dipping).

4. Drizzle a small amount of colored candy melts into the white melted candy. You can add as many colors as you’d like or keep it simple with just one color with the white.

4. Dip entire cake ball down into melted candy. When completely submerged into the melted candy, twist lollipop stick as you pull up, to create a marbled look on the cake ball. Hold pop over melted candy and gently shake wrist to allow excess melted candy to drip off. When pop is no longer dripping, transfer to a sheet of parchment or waxed paper to dry. If you prefer your pop to be perfectly round, you can stand the pops in a sheet of styrofoam to dry.

Gluten Free Swirl Cake Recipe

You’ll likely have left-over candy melts in your bowl or melting pot. I like to use all of my ingredients up, so I usually make a fun bark or dip another cookie or treat into the candy. It’s an easy way to create another dessert and eliminate waste. I had extra Oreo cookies, so I dipped a bunch into the mixture and then with the remaining, I poured it onto a sheet pan (lined with parchment) and sprinkled an assortment of candies and sprinkles over the top. Pretzels, potato chips, store bought cookies and fruit are great to dip!

After the cake pops have fully dried, I love to use colorful and patterned washi tape to create one last extra detail. Simply take about 2 inches of washi tape and wrap it around the lollipop stick. Use scissors to trim the edge. Finish the look by placing each cake pop into a miniature cupcake liner.

If you used the excess melted candy to make a bark, after it’s fully dried, break it up into a variety of pieces and display on a tiered cake plate or tray. Mini pieces of bark make really cute cupcake toppers as well!

How To Make Marbled Cake Pops

THIS IS A SPONSORED POST. JENNY COOKIES HAS RECEIVED PAYMENT, TRADE AND/OR PRODUCTS IN EXCHANGE FOR PROMOTING, HOWEVER ALL OPINIONS STATED ARE MY OWN AND I ONLY PROMOTE PRODUCTS/COMPANIES I LOVE.

Marbling the dough is actually the simplest part. You can use two different kinds of cake (like chocolate and vanilla). Or start with a single light-colored batter, divide it, and tint one (or both) parts a different color before baking.

The dipping part gets a bit more technical. You’ll need candy coating in two or more colors: a darker hue (I refer to it as the base color) and a lighter one (I call it the accent color).

Marbled Cake Pops

Perfectly pliable cake-pop dough is key to shaping cake pops. Use the cookie scoop to form uniform portions of dough. Scoop the chocolate dough, filling half the scoop, then scoop the vanilla dough, filling the rest. Use the palm of your hand to level the scoop and push off excess dough.

Another method to try: scoop a full scoop of each dough, cut the scoop in half and combine the halves. If you must have equal portions of each dough, this method is for you!

Roll each portion of dough into a ball. Place on a waxed paper–lined cookie sheet and refrigerate for 15 minutes or longer.

Gluten Free Chocolate Marble Cake Recipe (dairy Free, Low Fodmap)

Melt the candy coatings while the cake balls are in the fridge. Place each color in a microwave-safe plastic bowl or cup (plastic and silicone are preferred). Microwave for 1 minute at 50 percent power. Stir, though it will still be solid. Continue to heat in 30-second bursts at 50 percent power, stirring between each interval, until the coatings are melted and smooth.

Add paramount crystals, EZ-Thin or virgin coconut oil (solid) to thin the candy coatings. Different colors melt to different consistencies, so be sure to thin each coating to a similar consistency — like wet paint.

Let the melted candy coatings sit at room temperature for a few minutes. They can always be reheated for 15 to 20 seconds at 50-percent power if they harden.

Homemade Marble Cake Pops Recipe

Remove cake balls from the fridge and let them sit at room temperature for a few minutes to take the chill off. Dip about ⅓” of a lollipop stick into one of the candy coatings, then insert into a cake ball about halfway. Do this for all the pieces.

Place the lighter (accent color) coating into a zip-top bag. Snip the tip and pipe some lines vertically and horizontally over the bowl of base color. Make sure the lines aren’t too close to one another; you want the darker color peeking through.

For a swirl pattern, dip the cake pop into the coating, then twist with your fingers as you lift it out. Carefully shake off excess coating while the pop is still upside down, then turn right side up. Use a toothpick to pierce any air bubbles.

How To Make Marbled Buttercream

For a more random pattern, dip the cake pop, then shake off excess while turning the pop this way and that. Place on a cake-pop stand and let dry completely.So after baking up the six layers of my galaxy rainbow cake (and seeing how short they were) I was unaccountably struck with the fear that there might not be enough cake for all of the guests. (Spoiler: there was tons of cake left over) I decided to make some extra treats for the party, just in case– cake pops. I hadn’t made them in a while, but a little internet research turned up some new techniques for making them look fantastic, so I thought I’d give them a shot, using an extra box of cake mix and some leftover buttercream, plus candy melts.

In the past I’ve crumbled up my cake and mixed it with cream cheese or frosting by hand, just because it was easier. However, the results have been somewhat lumpy, probably because the crumbs weren’t quite fine enough and the mixing was uneven. I think I’ve been trying to avoid making the mixture too gooey from overmixing, but it really wasn’t a problem. Solution: use the stand mixer to completely mix the cake and frosting into a smooth, homogenous dough. Add frosting sparingly to avoid your mixture being too soft.

Once you’ve got the dough set, portion it into balls and hand-roll them to a generally round shape. If you want them to be even more perfectly round, you can do this:

Chocolate Marble Cake Recipe

I’ve always had trouble with my candy melts– I use the Wilton ones because they’re all I can get around here— because they never seemed to melt down thin enough. They were always too thick, even after adding tons of shortening or paramount crystals, to make a nice smooth coating on my cake pops. But now I’ve