Easy Homemade Cake Pops
Easy Homemade Cake Pops Recipe
Introduction
Get ready to delight your taste buds and impress everyone with these incredibly fun and easy homemade cake pops! Perfect for parties, gifts, or just a sweet treat, these bite-sized wonders feature a wonderfully moist and sweet cake center, enveloped in a crisp candy coating. While they look fancy, our recipe uses a few shortcuts to make the process enjoyable and stress-free. Let's get popping!
Ingredients
- 1 box (15.25 oz) yellow, white, or chocolate cake mix (plus ingredients called for on box: eggs, oil, water)
- 1 can (16 oz) prepared vanilla, cream cheese, or chocolate frosting
- 1-2 lbs candy melts (your choice of color), or good quality chocolate chips
- 30-40 cake pop sticks
- Assorted sprinkles, chopped nuts, or other decorations (optional)
Instructions
- Bake the Cake: Prepare and bake the cake mix according to package directions in a 9x13 inch pan. Allow the cake to cool completely in the pan on a wire rack. This is crucial for easy crumbling.
- Crumble the Cake: Once completely cooled, crumble the entire cake into a large mixing bowl. Use your hands to break it down into very fine crumbs. Ensure there are no large lumps remaining.
- Add the Frosting: Add about 3/4 of the can of frosting to the cake crumbs. Using your hands (the best tool for this!), mix and knead the frosting into the cake crumbs until a uniform, dough-like consistency is achieved. It should be firm enough to roll into balls but still moist. If it's too dry, add more frosting, a tablespoon at a time, until the right consistency is reached.
- Form the Cake Balls: Roll the cake mixture into 1 to 1.5-inch diameter balls (about 1.5 tablespoons each). Place them on a parchment paper-lined baking sheet.
- Chill: Cover the baking sheet with plastic wrap and refrigerate the cake balls for at least 1-2 hours, or until firm. This step is essential for preventing the cake pops from falling apart when dipping.
- Prepare for Dipping: Melt about half of your candy melts (or chocolate) in a microwave-safe bowl according to package directions, typically in 30-second intervals, stirring well after each, until smooth. Use a deep, narrow bowl for easier dipping.
- Attach Sticks: Dip the tip of each cake pop stick about 1/2 inch into the melted candy, then gently insert the stick about halfway into a chilled cake ball. This acts as "glue" to secure the ball. Repeat for all cake pops.
- Chill Again (Optional but Recommended): Place the cake pops back in the refrigerator for another 15-20 minutes to allow the candy "glue" to set firmly.
- Dip the Cake Pops: Re-melt the candy melts if needed. Holding a cake pop by its stick, immerse the entire cake ball into the melted candy coating. Swirl gently to coat evenly. Tap the stick gently against the side of the bowl to remove any excess coating. Do not twist the cake pop.
- Decorate: While the coating is still wet, sprinkle with your desired decorations.
- Set: Place the finished cake pops upright in a styrofoam block, a tall glass, or a cake pop stand to set completely. This can take about 15-30 minutes at room temperature, or faster in the refrigerator.
- Enjoy: Once the coating is firm, your delightful cake pops are ready to be enjoyed!
Pro Tips & Notes
- Don't Overmix Frosting: Add frosting gradually to the cake crumbs. Too much frosting will make the mixture greasy and difficult to roll.
- Chill Thoroughly: Adequate chilling time is paramount. Cold cake balls are much easier to dip and less likely to fall off the stick.
- Deep, Narrow Dipping Bowl: Using a deeper, narrower bowl for melting your candy melts will allow you to dip the entire cake ball more easily without having to use as much coating.
- Tap, Don't Twist: When removing excess coating, gently tap the stick. Twisting can cause the cake ball to detach.
- Work in Batches: If making a large quantity, keep undipped cake balls refrigerated while you work on smaller batches.
Nutrition Facts (per serving)
- Calories: 180-220
- Protein: 2g
- Fat: 10-12g
- Saturated Fat: 6-8g
- Carbohydrates: 25-30g
- Sugars: 20-25g
- Sodium: 120-150mg
Frequently Asked Questions
- Q: How far in advance can I make cake pops? A: You can make the cake balls up to 3 days in advance and keep them refrigerated. Once dipped, cake pops can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Q: Can I use homemade cake and frosting? A: Absolutely! While this recipe uses boxed mix and canned frosting for convenience, homemade cake and frosting work beautifully. Just ensure your homemade frosting isn't too runny, as it needs to bind the cake crumbs effectively.
- Q: Why are my cake pops cracking after dipping? A: This often happens if the cake balls are too cold when dipped into warm candy melts. The sudden temperature change can cause the coating to crack. Allow your chilled cake balls to sit at room temperature for 5-10 minutes before dipping to temper them slightly. Also, ensure your candy melts aren't too hot.