I used to despise cake pops. I made them for a baby shower a few years ago, and they were a pain in the hind parts!
All that daggum freezing and refreezing, dipping, twirling, decorating, and ugh that texture!
It was soggy, grainy, and tasted like someone had chewed it up already. “You don’t have to cook them again, please,” my husband stated calmly after eating the whole piece.
I seriously did not see what all the cake pop hype was about, but I kept getting requests to “PLEASE DO A CAKE POP TUTORIAL!”. I can’t seem to say no to you, so I went back into the kitchen to sort it all out. There has to be something!
I discovered that I LOVED cake pops. Here’s what I learned:
- Go EASY On The Frosting : What a lot of folks failed to mention in the cake pop tutorials that I was following was to ONLY ADD A LITTLE BIT OF FROSTING. It is really crucial!! The majority of cakes are already moist. Too much frosting, in my view, and it’s ruined, unless you add more cake.
- Use Your Hands To Mix: It is quite beneficial to mix it with your hands in order to acquire a feel for it. When I used a spoon to mix it up, it looked as if I wasn’t putting in enough frosting, but it turned out that it was way too much when I went to make a ball. Even after adding the icing, the cake should still be a little crumbly.
- Mini Ice Cream/Cookie Scoop Works Great: Scoop out the “dough” with a little ice cream scoop to ensure equal servings.
- No Need To Keep Refreezing- They were just put in the freezer once. Twice if you plan on bagging them or you want to speed up the final setting time.
- Use A Deep, Narrow Cup For Dipping: To prevent having to twist the cake ball around, the melted chocolate/candy covering should be deep enough to totally soak it. **NEW METHOD* Another method I saw on Cupcake Wars recently was to place the melted chocolate in a bowl, place the cake pop in the bowl and then spoon the chocolate on.
- Box Cake Is Just Fine – If you’re not opposed to the ingredients, make life easier for yourself by buying a box cake and making your own icing. No one will know.
- Use A Styrofoam Holder- A block of Styrofoam provides an excellent receptacle for the cake pops while they dry, and it is inexpensive.
As much as I love all things from scratch on this site when it comes to “food projects” like cake pops, I usually turn to the box cake mix and a can of frosting route. It’s so much faster!
If I’m cooking them for someone, I occasionally make my own icing (depending on how much I like the person).
Box cakes are usually very moist, so you’ll only need to use a little bit of frosting for these cake pops. It all comes down to the frosting-to-cake ratio!
These are my two favorite recipes for homemade frosting to use with cake pops!
The Real Cream Cheese Frosting and this Old-Fashioned Chocolate Frosting. These frostings are incredibly creamy and have a handmade flavor.
With these from-scratch frostings, no one will ever know you used a box cake (if you do).
You’ll need the following ingredients to create these fast and simple cake pops:
- 1/2 prepare 9 x13 cake ( I used chocolate)
- You simply need a few spoonfuls of chocolate frosting (homemade or store-bought).
- Coating with Chocolate or Candy (for dipping) I used to solely use chocolate, but now I only use candy melts! All of those bright hues simply call to me!
- Sprinkles (because they are just so doggone cute!)
Making cake pops with leftover cake is the greatest!! We don’t have leftover cake in my house very often, but when we do, it’s on and poppin!
That leftover cake turns into cake pops, and then all of a sudden, people are in the mood for cake again! Isn’t it strange how putting something on a stick makes everyone desire it?
While creating cake pops using leftover cake, scrape off the icing and set it in a basin beforehand.
You won’t need all of the icing. Crumble the cake up and then add in the frosting a little at a time until the cake can hold its shape once formed into a tight ball.
These cake pops are cake pop perfection in my opinion!!! Those are the most delicious cake pops I’ve ever tasted. The texture is fluffy AND moist, and it was nowhere near as messy and time-consuming as my first attempts at making cake pops.
So, if you’re seeking for a cake pop decorating instruction… I’m not the right gal for the job!! Sprinkles is the best there is over here:)
Even without fancy decoration, these cake pops can still make a pretty cute, cheap, and festive gift idea! Let your creativity to soar!
Can I make these the day before? You certainly can! But instead of chocolate, I’d use candy melts. That way, you can store them on the counter and not have to worry about the chocolate melting and smearing on the treat bag. Additionally, candy melts come in a variety of vibrant hues!
Get the Recipe: How To Make Cake Pops EASILY!!!
Fluffy, moist little cake pops! Very simple and fast to prepare!
- Prepared chocolate cake (I used half of a 9×13 devil’s food box cake)
- The quantity of chocolate frosting depends on the moistness of the cake. I took two large spoonfuls. See the video
- 2 boxes Baker’s brand premium white chocolate *update* I now use candy melts
- cake pop sticks
- Add cake to a large bowl.
- Crumble until it resembles fine crumbs
- Add in frosting a little bit at a time until the cake is moist and can hold a ball shape, yet is still slightly crumbly. (Mix the frosting into the cake crumbs with your hands.)
- Scoop out two scoops of cake mixture using a little ice cream scoop.
- Place the ingredients on a plate and roll it into a tight ball.
- Continue with the remaining cake mixture until all of it has been rolled into balls.
- Microwave 2-4 ounces white chocolate until melted.
- Dip the cake pop sticks into the white chocolate and put approximately halfway into the cake balls.
- Freeze for about 20 minutes.
- Meanwhile, gather all of your decorating materials.
- In a large cup, melt the remaining chocolate. Make sure you have enough chocolate to completely submerge the cake ball.
- Remove cake balls from the freezer.
- Carefully dip the cake balls into the chocolate until completely coated.
- Let the excess chocolate drip off. If necessary, gently swirl and tap.
- Add the sprinkles while the chocolate is still wet. It will rapidly harden.
- To complete setting, place the decorated cake pop in a styrofoam block.
- Place into the freezer to speed up setting time.
- If desired, wrap in a transparent treat bag and tie with ribbon for gift-giving.
- Keep in an airtight container in a cool place in a single layer.