Want to learn how to make the perfect Cake Pops? These homemade cake balls are so easy to make, and the perfect bite-sized party treat for any occasion! These sweet treats are made with vanilla cake, frosting, and rainbow sprinkles but can be with any flavor combination.
You won’t have to buy overpriced cake pops again with this easy recipe. It only requires a handful of ingredients, and with my step-by-step photos and tips, you’ll be making cafe-worthy cake balls in no time. Decorating these bite-sized desserts is effortless and makes for a great weekend project with kids. For another kid friendly dessert idea, check out my homemade funfetti cake!
Vanilla cake — I use a box cake mix for these cake balls for convenience. However, if you have some leftovercake lying around, you can use that as well because nothing beats homemade cake. If you prefer you can use chocolate cake, red velvet cake, or strawberry cake instead.
Easy Homemade Cake Pops Recipe
Frosting — you can use homemade vanilla frosting (great use for leftovers) or store-bought frosting. I prefer homemade for the flavor, but sometimes convenience wins! Of course feel free to use chocolate frosting or cream cheese frosting instead.
Candy melts — once melted and dipped, candy melts will set up with the same look and texture as chocolate. It’s easier to use than chocolate, as you can skip tempering it. Careful not to scorch the melts, or they’ll harden too quickly to work with.
6. Melt candy or chocolate wafers according to the package instructions. Dip the tip of a lollipop stick in the melted chocolate and insert about halfway into a cake ball.
How To Stop Cake Pops From Falling Off The Sticks
7. Dip the cake ball into the chocolate. Remove and gently tap on the side of the cup to let excess coating drip off.
If you don’t have candy melts, try melting wafers (my favorite is Ghirardelli Vanilla) or melting good white chocolate or dark chocolate bars. If the chocolate is too thick, you can try stirring in 1 tbsp vegetable oil to the melted chocolate.
The main culprit of a cracked cake pop coating is due to significant temperature differences in the cake balls. If the cake balls are too cold and the melted candy melt is too hot, the coating will crack as the hot mixture will cause the cake balls to expand and then contract. To prevent this from happening, make sure the coating isn’t super hot when you dip your cake into it. Allow your coating to cool for a few minutes before dipping.
Easy Cake Pop Recipe
Don’t skip dipping lollipop sticks in the frosting before inserting into the ball. This helps the sticks stay put in the balls as they harden. Not inserting the lollipop stick deep enough will cause them to fall off as well. Finally, make sure your lollipop sticks aren’t too thin, as you need a thick enough stick to hold the weight of the cake balls. My go-to lollipop sticks are pictured above.
If you’re making cake balls ahead of time, you can keep un-dipped cake balls in the refrigerator for up to 2 days. After dipped and decorated, store them in an airtight sealed container in the refrigerator for up to a week.
You can freeze uncoated and coated cake balls for up to 2 months. When ready to enjoy, let them thaw at room temperature for at least 30 minutes before eating.
Cake Pop 911: Help! My Cake Pops Are Falling Apart. What's Happening?!?
If you’ve tried this Cake Pops recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Calories: 137 kcal | Carbohydrates: 20 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 13 mg | Sodium: 115 mg | Potassium: 15 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 19 IU | Calcium: 32 mg | Iron: 1 mgI’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.
The Best Cake Pops / Chocolate Dipped
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.
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 other melted chocolate options. The finished product also won’t melt in your hands if you touch it like regular chocolate will.
Ways To Store Cake Pops
Now it’s time to turn your cake ball into a pop by inserting a lollipop stick into one end, about halfway through.
Tip #4: Dip the tip of your lollipop stick in a little of the melted candy coating before inserting it into the cake balls. Return cake pops to wax paper lined cookie sheet.
Tip #5: Wrap your cake pops on the cookie sheet up with cling wrap and place them in the freezer for at least an hour or two to firm them up. I recommend doing it overnight if you have time, just to break the overall cake pop process up.
The Do's And Don'ts Of Making Cake Pops
Once firm or frozen, remove one cake pop from the pan at a time and carefully insert the ball end into the candy coating, holding it by the lollipop stick end. Cover cake ball in candy coating and softly tap and rotate cake pop until the excess chocolate drips off. (Be careful not to tap the cake pop too hard or the ball may fall off the stick.)
Tip #6: It is SUPER DUPER important not to get any water in your melted chocolate – water will turn your chocolate gross and clumpy.
Tip #7: I work with the chocolate candy coating in small batches, melting 3-4 squares of chocolate in a coffee mug at a time. I like to use a coffee mug because it’s narrow and tall, so a few squares of melted chocolate are deep enough to dip my cake pop into. I also use a spoon to help get the chocolate all around the cake pop (including slightly up onto the stick) and to smooth some of the excess chocolate off.
Easiest Cake Pops Ever Recipe
Tip #8: You can use the above tap and rotate method for your chocolate coating until it cools if you’d like a perfectly smooth cake-pop finish, but I like to coat my cake pops with sprinkles. Not only does it look cute, but it also hides any imperfections in your coating so you don’t need to worry about getting it perfectly smooth. If you’re opting to go the sprinkle route, you need to apply the sprinkles before the candy coating dries all the way. I tap and rotate my cake pop initially after dipping to get the excess chocolate off, and then I apply sprinkles when it’s close to hardening up, continuing to rotate the cake pop until the coating is done moving, so the sprinkles don’t shift around or glob up in one spot.
Tip #9: Poke cake pops into a rectangular piece of styrofoam (seen in the photo below) to dry completely. This will prevent them from having a flat side or the candy coating pooling up on one side.
Tip #10: Don’t wait until the last minute to make your cake pops – make them up ahead of time and freeze them! I’ve been freezing cake pops for years, and it’s such a lifesaver as it gets close to our party date to have one less thing to worry about. I’ve frozen cake pops for up to 3 months and they still taste (and look) as delicious as they day I made them.
0 Response to How To Make Your Cake Pops Stay On Stick
Posting Komentar