Kids love cake, so why not send each party guest home with a bite-sized dessert made right in your kitchen? Cake pops were all the rage when they debuted online in 2008, only rising in popularity with the growth of social media. They actually have a rich history in the dessert world as an innovative way to put leftover cake to use since the 20th century.
Though the final product might look complicated, the process is perfect for beginners, says Jamielyn Nye, a food blogger who shares her “Easy Cake Pop Recipe” below. Little helpers can also get involved, kneading the cake crumbs and buttercream frosting into balls.
Easy Cake Pop Recipe
Equipment
- 24 cake pop sticks
- Cake pop stand, styrofoam block or glass filled with rice
- Cake pop wrappers and twist ties
Ingredients
Cake
- 15-ounce box cake mix, baked according to instructions in a 9-inch by 13-inch pan
- 10-ounce package dark chocolate melting wafers or chocolate chips
- 10-ounce package white chocolate melting wafers
Buttercream Frosting
- 1 stick salted butter, softened
- 2 to 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk
- Optional: Sprinkles, jimmies or other desired decorations
Instructions
1. In a medium bowl, whip the butter. Add in 1 cup of powdered sugar and mix until combined. Add the vanilla and additional powdered sugar, a little at a time. Add the heavy cream or milk to make the frosting thick and creamy. Keep mixing until the mixture holds a point.
Tip: You can also use 8 ounces of frosting from the store.
2. In a large bowl, crumble the prepared cake into fine crumbs after it’s cooled slightly. Add two spoonfuls of buttercream frosting to the cake. Combine with your hands or a spoon.
Gradually add more frosting until the cake holds together when squeezed. Don’t make it too crumbly or it won’t hold together.
3. Use a cake pop press or ice cream scoop to scoop the cake mixture. Roll into a ball and place onto a large plate. Repeat until all of the cake mixture has been formed into balls. Freeze them for 10 minutes.
4. Right before the balls are ready to be taken out of the freezer, melt the dark chocolate and white chocolate in separate microwave-safe bowls. Heat in 30-second increments and stir. (Careful, the bowl gets hot!)
5. Dip each lollipop stick about a half of an inch into the melted chocolate and then in the center of the cake pop. Return to the fridge or freezer until the chocolate is set.
Pour chocolate into a glass cup or jar and dip cake pops one by one. Gently tap the stick on the side of the melting dish to let the excess drip off. Spin or twirl the cake pop to remove excess.
Tip: Work with three to five cake pops at a time. Leave the rest in the freezer so they don’t soften.
6. Before the chocolate begins to harden, add sprinkles, jimmies or other decorations. If you’re decorating with more chocolate, let the chocolate harden on the cake pop.
7. Push the cake pop sticks into a styrofoam block or a glass filled with rice to hold them upright as they dry. The chocolate will be set in about an hour. Store for three to four days in an airtight container in a cool, dry place.
Recipe courtesy of Jamielyn Nye’s food blog I Heart Naptime.
