How To Make Homemade Cake Pops?

Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball. Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

Can you make a cake pop from Boxed mix?

The foundation for any cake pop is, of course, the cake. You can make your cake from scratch if you’re feeling ambitious— we’ve got plenty of homemade cake recipes here —but for the sake of this easy-to-follow guide, you can also use boxed mix. Bake the cake according to the directions on the package (you can use a 13×9 pan for this).

What do you dip your cake pops in?

You can dip the cake balls into pure white chocolate, which is what I prefer for best taste, but that stuff is pretty expensive. And you need a good amount for all 40 cake pops! You can use candy melts/candy coating instead. I give both options in the recipe below along with notes for each choice.

How do you make cake pops stay together?

Hardened candy coating acts as glue so it can be very helpful in preventing your cake pops from falling off the sticks. Before inserting your sticks into your chilled cake balls, dip the end of each stick into candy coating. I suggest inserting the stick about half way into the cake ball.

How do you make easy vanilla cake pops?

How to Make Cake Pop Recipe

  1. Bake the vanilla cake, let it cool and remove the outer brownish layer with a knife.
  2. Crumble the cake into small pieces and mix it with the frosting.
  3. Form the crumbs into cake balls.
  4. Freeze the vanilla cake pops for 15 minutes.

What can I use instead of candy melts for cake pops?

What can I use instead of candy melts? The only substitute for candy melts would be chocolate. If you set out to make cake balls without candy melts, you will need to mix 1 tbsp vegetable oil for every 1 cup of chocolate chips.

What is the best melting chocolate for cake pops?

Wilton Candy Melts are probably the most readily available option for cake pop coating.

What can I use instead of sticks for cake pops?

If you don’t have lollipop sticks, or simply don’t want to use sticks, there are many options. You can use candy sticks, like cinnamon or peppermint sticks. You can insert a spoon instead. You can also simply serve the cake pops as cake balls.

Why are my cake balls falling apart?

If your cake balls are falling off your treat stick, they could be too heavy due to size or adding too much frosting. To help ensure your cake balls stay, be sure to dip the stick in melted candy before inserting it into the cake ball. This hardened candy coating acts as a glue to hold the stick in place.

Why does my cake pop chocolate crack?

The most common reason why cake pops crack is because the temperature of the cake ball and the frosting you applied to it was too great. More often than not, the coating will have been too hot and the cake ball will have been too cold, although vice versa can happen.

Can I use vegetable oil to thin Candy Melts?

Vegetable or canola oil will also work and have no noticeable flavor. Just be sure to add ½ teaspoon at a time! Oil can be quite powerful. While all of these methods will work perfectly to help thin your candy melts, you may find that you love one option more than another.

What is the difference between Candy Melts and chocolate?

The main difference between candy melts and regular chocolate is the use of cocoa butter. Candy melts use palm kernel oil and other vegetable oils in place of cocoa butter. These oils eliminate the need to temper the candy melts.

What are the ingredients in Starbucks cake pops?

Starbucks Birthday Cake Pops Ingredients

  • 1 cup butter, room temperature.
  • 2 cups granulated sugar.
  • 1/2 cup vegetable oil.
  • 4 eggs.
  • 2 tablespoons vanilla extract.
  • 2 teaspoons baking powder.
  • 1 teaspoon kosher salt.
  • 3 cups flour.
  • Can I use box cake mix for cake pop maker?

    By making a few adjustments, you can convert any cake mix for use with a cake pop machine. If you use a standard size cake mix, be prepared to make about 9 dozen cake pops.

    Are Starbucks cake pops raw?

    While cake pops have a texture that some say resembles cookie dough, they Are Not Raw. We would never serve you a raw treat!

    How to make the best beautiful and easy cake pops?

  • In a large bowl or in the bowl of a stand mixer,crumble the cake rounds until no large chunks remain.
  • By hand or with the paddle attachment,mix in the icing a little at a time,starting off with just a couple of tablespoons.
  • Measure about 2 tablespoons of the cake mixture and roll into a tight,uniform ball with your hands.
  • How to make the best cake pop recipe?

  • Cake. Make a homemade cake or use a store bought cake mix.
  • Frosting: You won’t need much frosting. You can use canned frosting from the store or use a homemade buttercream.
  • Melting Chocolates or Wafers: These can be any color you’d like! I highly suggest using Ghirardelli melting wafers.
  • Cake Pop Sticks. Get long sticks or short sticks.
  • Sprinkles.
  • What is the best recipe for cake pops?

  • 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.
  • Using a mini ice cream scoop,scoop out two scoops worth of cake mixture.
  • Roll the mixture into a tight ball and place it on a plate.
  • How to make cake pops the fast, easy way?

  • Prepare cake mix as instructed on the package and add food coloring to batter,if desired.
  • Break cake up into fine crumbs.
  • Grab a small handful of crumbs and about a 1/2 teaspoon of frosting,and roll together until ball forms.
  • Take a handful of candy melts and melt slightly until liquid.
  • Press lollipop stick about halfway into each cake ball.
  • You Won’t Believe How Easy It Is to Make Cake Pops

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    Cake pops will satisfy everyone’s sweet tooth. Learn how to make cake pops that are easy and delicious for any occasion.

    • If you’re looking for fashionable snacks, we’ve seen everything from adorable cupcakes to showy sugar cookies to nude cakes.
    • Do not forget about the cake pop, however.
    • It’s astonishing how easy it is to put together these popular treats, which are just a mixture of cake and frosting that has been molded and coated with a candy or chocolate coating.
    • You can easily personalize cake pops, and you can even use some simple shortcuts to make making these sweets a snap.
    1. The following is a tutorial on how to create cake pops for your next celebration, party, or even just a fun activity with the children.
    2. Hey there, baker!
    3. Come on over to Bakeable, our online baking community, where you’ll find our greatest baking techniques and the most popular recipes on the internet.
    4. Then post pictures of your baked goods to our Bakeable Facebook group.
    5. We’d be delighted to see them.

    How to Make Cake Pops

    • One of the best parts about making cake pops is that you can use your favorite cake recipe or boxed cake mix, as well as your preferred buttercream or readymade icing, to make them. You have complete control over the procedure and flavor! To create cake pops, you’ll need a few ingredients as well as certain supplies, which are as follows: Make a cake of your choice—a boxed cake mix would suffice for this purpose.
    • Buttercream frosting—homemade or store-bought will do
    • For dipping, use candy melts or chocolatealte.
    • Sprinkles, shredded coconut, crumbled cookies, candies, and other such embellishments

    Step 1: Bake Your Cake

    • It should go without saying that the cake is the building block of every cake pop creation.
    • If you’re feeling adventurous, you can create your cake from scratch (we have a plethora of handmade cake recipes), but you can also use your favorite boxed cake mix as a fallback option.
    • If you’re using a cake mix, simply bake it in a 13×9-inch baking pan; you won’t be crumbling it, so there’s no need to get creative.
    • Consider our editors’ favorite yellow cake mix, chocolate cake mix, and confetti cake mix (the latter of which is a bit surprising!) when looking for a nice cake mix.
    1. Generally speaking, a box of cake mix or a 13-inch cake recipe will generate around 48 cake pops.
    2. If you don’t want to make such a huge amount of cake, you may freeze the leftovers.

    Step 2: Whip Up the Frosting

    Allow yourself some time to prepare a frosting while your cake is chilling (yes, you must wait until the cake is completely cold). Cake pops are made with a simple buttercream icing, which works nicely. Flavor this buttercream with your favorite extract or even some chocolate cocoa powder for an extra chocolaty treat! If you’re in a hurry, store-bought frosting will do the trick as well.

    Step 3: Crumble the Cake and Make Your Mix

    • Agnes Kantaruk / Photo courtesy of Shutterstock It’s time to get started on the cake pop mix.
    • In a large mixing bowl, crumble the baked and cooled cake until it is crumbled.
    • Make sure not to over-crumble your cake; coarse crumbs (about the size of peas) are plenty.
    • Then, adding a quarter cup at a time, carefully incorporate your frosting until the mixture stays together when squeezed together.
    1. The amount of frosting you use will depend on the size of the cake (some cakes are dryer or lighter than others).
    2. Don’t go crazy with the icing; you just want the mixture to be creamy enough so that it can be formed into balls.

    Step 3: Shape the Cake Pops

    • Agnes Kantaruk / Photo courtesy of Shutterstock As soon as you’ve achieved the desired consistency, you’ll want to roll the batter into the iconic cake pop form to finish it off.
    • You may use a cookie scoop to ensure that the cookies are of the same size (psst…
    • did you know this is the greatest location to find them?) Alternatively, a tablespoon can be used.
    • Once you’ve gathered them up, simply roll them around in your palms to form a (almost) perfect spherical.
    1. Once that is completed, place the cookies in the refrigerator for at least four hours to solidify, or place them in the freezer for approximately 30 minutes.
    2. This is an extremely important step because if you attempt to dip your pops before they have firmed up, they will easily fall off the stick or crumble apart.
    3. You can even make the cake pops ahead of time and store them in the refrigerator overnight before dipping them in the chocolate.
    4. After they have firmed up, just store them in an airtight container to prevent them from drying out.

    Step 4: Coat the Pops

    • Agnes Kantaruk / Photo courtesy of Shutterstock Microwave the chocolate or candy melts until they are completely smooth.
    • It’s useful to have a melting pot on hand for dipping cake pops (or chocolate-covered strawberries or candies) since it preserves candy melts and chocolate at the proper temperature for coating at the proper temperature for coating.
    • Each ball should have a stick gently pressed into it.
    • Then dip each ball into the sugary delicious coating and swirl it around until well covered.
    1. Remember to carefully tap the pop on the side of the dish to remove any extra coating before serving.
    2. Additionally, you may smooth off any drips or rough edges with your finger or the back of a spoon, if need be.
    3. While the chocolate is still tacky, you may decorate it with whatever kind of sprinkles or decorations you choose.
    4. Fill a large styrofoam block with the completed pops and set them aside to cool completely and firm before diving in.

    How to Decorate Cake Pops

    • Cake pops from Taste of Home are a terrific vehicle for displaying decorations. Although drizzling them with sprinkles is a lovely way to end them, there are other different methods to adorn them: Sprinkles, sprinkles, and even more sprinkles, depending on the situation (holiday colors, school colors, etc.)
    • Chocolate drizzle in contrasting colors
    • cookie crumbs
    • crushed candies
    • shredded coconut
    • chopped nuts

    Cake Pop Flavor Ideas

    • When it comes to cake pop flavor combinations, the possibilities are virtually endless. Consider some of your favorite desserts and see if you can create any new combos. Here are some of our favorite cake pop flavor combinations: red velvet cake with cream cheese frosting and white chocolate glaze
    • vanilla cake with cream cheese frosting and white chocolate glaze
    • and chocolate cake with cream cheese frosting and white chocolate glaze.
    • Lemon cake topped with vanilla frosting and a drizzle of white chocolate glaze
    • Chocolate cake topped with amaretto icing and drizzled with dark chocolate
    • Devil’s food cake topped with peanut butter icing and drizzled with milk chocolate glaze
    • Spice cake topped with cinnamon icing and drizzled with white chocolate
    • White cake topped with blackberry icing and drizzled with white chocolate
    • Pumpkin cake topped with cream cheese icing and drizzled with white chocolate

    These are only a few examples of possible combinations! Experiment with different flavorings, extracts, embellishments, and types of candy coating.

    How to Store Cake Pops

    The fridge or the freezer are the best places to store cake pops when they are not in use right away. Place the cake pops in an airtight container or zip-top bag and keep them in the refrigerator for up to a week at room temperature. Maintain the same wrapping technique and store them in the freezer for up to a month.

    Cake Pop Troubleshooting Tips

    Despite the fact that cake pops are a very straightforward delicacy to create, there are several frequent problems that arise. Learn how to deal with these cake pop issues in the following manner:

    Why are my cake pops falling apart?

    If your pops are crumbling, it’s possible that they just need a longer period of time in the freezer. Keep them in there till they have a chance to set up. Also, take careful not to overdo it with the icing when assembling the cake.

    What can I use instead of sticks for cake pops?

    It is possible to purchase a bundle of firm, paper sticks designed specifically for candies and desserts at most craft and bakery supply stores. In a pinch, you may use use a sturdy wooden skewer or a piece of straw.

    How do you keep cake pops from falling off the stick?

    Even if you bake your cake pops to perfection, you may encounter this problem at some point. Make sure to keep the cake pops cool in the refrigerator until it’s time to serve them. Cake pops that are kept cool keep their shape and remain on their sticks better than cake pops that are kept a bit heated.

    Homemade Cake Pops

    • It is possible that this post contains affiliate links.
    • Please take the time to read my disclosure policy.
    • How did you spend your weekend?
    • The majority of the time was spent celebrating my friend’s birthday.
    1. Among the things I prepared were this cake (which I baked as cupcakes), these cookies, and these cookies again– it had been much too long since I’d made a batch of them in particular!
    2. Chocolate, peanut butter, and caramel are all favorites of the birthday girl, so selecting these three items was a no-brainer.
    3. When it comes to celebrating a joyous event, there’s nothing better (get it?
    4. better?) than a birthday, shower, wedding, or whatever else you can think of.
    5. I had my baby shower last month, and one of the surprises was a massive display of cake pops, which my mother and sisters prepared as a surprise for me.
    6. Cake pops are one of my favorite treats, but I seldom take the time to create them.
    See also:  What Frosting Goes Best With Chocolate Cake?

    A batch for each of my sisters’ bridal showers in the last three years, however, was a labor of love on my part.(Do you remember the cake pops in green and pink?(They were for a bridal shower, after all!See?Special events need the consumption of extra-special food.The difference between these cake pops and others you may have tried is that these are made from scratch completely from start to finish.

    No box cake mix or canned icing are used, resulting in a cake pop experience that is completely different from the norm.In fact, the prepared food may be TASTEED.There’s a lot of love, passion, and consideration that goes into each and every gorgeous pop.

    • Moreover, guess what?
    • Do you want to witness the entire procedure from beginning to end?
    • Follow along on Facebook or Instagram LIVE on Wednesday at 1 p.m.
    • Eastern Time.
    • It’s during that time when I’m LIVE every week!
    • I’ll prepare a batch and answer any questions you have about cake pops as we move along together!
    • So, whatever!
    • When I was writing Sally’s Candy Addiction, I was inspired to start producing handmade cake pops.
    • In fact, this dish may be found in the book itself!
    • I’d want to post it on the blog as well because I’ve had a lot of requests on how to make cake pops from scratch in the past.
    • To begin, I’ll go over the steps I took to create the peeeeerfect pop, as well as the vanilla cake and vanilla buttercream that were utilized to make the pop’s cake and buttercream.
    1. Now that we have established that there is a lot of terrain to cover, let’s get started.
    2. (I’m not going to quit with the nerdiness just yet.) It will take a bit more time to prepare the cake from scratch because we will not be using box cake mix or canned icing.
    3. I always start with the cake the night before and finish with the cake pops the following morning.
    4. The overall procedure is as follows:
    1. Make your own cake and frosting
    2. make your own icing
    3. Make a homemade frosting by crumbling the cake.
    4. Form into little balls
    • Recipes for both the vanilla cake and the icing are really simple, although I do recommend that you use the appropriate size pan for the cake.
    • Using a standard 9-inch cake pan will result in an unwieldy cake.
    • A 9-inch springform pan will be required because the cake is rather tall when baked.
    • Alternatively, an 11-inch pan can be used.
    1. A 10-inch springform pan may also work nicely for this recipe.
    2. The components for the cake are basic.
    3. The bare essentials, such as flour, butter, sugar, vanilla, and milk.
    4. The same applies for the vanilla frosting, which consists of butter, confectioners’ sugar, vanilla extract, and milk (or cream).
    5. The flavor difference between this and what you get out of a box is the texture of the ingredients.
    6. You can definitely tell that these cake pops are unique, and it’s all down to the fact that you started with components that were made from scratch.

    IT WAS WORTH IT!Once the cake is crumbled, it’s time to combine it with the frosting mixture.The idea of crumbling a cake into icing seems a little strange when you think about it, and that’s precisely what cake pops are– they seem a little strange when you think about them.It’s made of cake and icing that have been combined to make a truffle-like ball.Insert a stick through the hole and immerse it into the coating.True to its strange and delectable nature, it is also fantastic, and you should embrace it.

    The cake broke into the dish of icing in the left shot.The right shot shows the two elements together.Once the two ingredients have been combined, it is time to form the mixture into balls.

    • And here’s how I go about accomplishing this.

    My Rolling Trick

    • When the cake and frosting combination is cool, it is much simpler to roll them into perfectly round balls.
    • And what I do is roll the balls up immediately after the two ingredients have been combined.
    • They’re a little deformed because the cake and frosting recipe is quite moist– and because they were baked at room temperature.
    • So I place the balls in the refrigerator for at least 2 hours to allow them to firm up.
    1. After that, I give them another tiny roll to help level out the sides a bit more.
    2. When they’re cold, it’s much easier to smooth them out and mold them into precisely spherical forms.
    3. As a result, (1) roll (2) chill (3) roll again to smooth out the sides of the roll Because the cake balls need to be extremely cold before dipping, this approach accomplishes both tasks at once!
    4. Let’s get this party started.
    5. Alternatively, you may dip the cake balls in pure white chocolate, which is what I prefer for the nicest flavor, but that stuff can be rather pricey.
    6. And you’ll need a substantial quantity to make all 40 cake pops!

    Candy melts/candy coating can be substituted for the chocolate.I’ve included both possibilities in the recipe below, along with some more information on each option.Yet another tip: to guarantee that the cake ball is securely attached to the lollipop stick, dip it briefly into the coating before placing it on the stick.After that, insert the stick into the middle of the cake ball.Take a look at the photo above!Another tip: placing the cake pops right side up in a large styrofoam block or even a box is the ideal method to enable the coating to dry and harden without compromising the beautiful round shape of the cake pop.

    For this batch, I utilized a box, as shown in the photo below.I just pierced it with really little holes.It’s simple and inexpensive.

    • Cake pops will be completely dried in about an hour.
    • Cake pops are a brilliant celebration-worthy delicacy that can be made ahead of time and stored in an airtight container.
    • After they’ve been allowed to dry completely, I just place them in a large freezer bag with a zippered top.
    • They last for up to 6 weeks in the freezer, after which they should be thawed overnight in the refrigerator.
    • I’ve got a couple additional pointers for you!
    • I went through them in detail in Sally’s Candy Addiction since they’re really crucial to understand before you start playing the game.

    Cake Pop Tips

    1. Isn’t frosting the most delicious portion of a cake? Cake pops, on the other hand, are an exception. Too much frosting results in a cake pop that is very wet and oily, rather than the beautifully moist pop you were expecting. This frosting recipe makes *just enough* frosting to wet the cake crumbs on the bottom of the pan. The correct ratio is critical here, and the cake balls must be absolutely cool before being dipped in the chocolate. Check to see that you have adequate space in your refrigerator or freezer for them before you buy them. Cake pops are best chilled on a large baking sheet coated with parchment paper
    2. a 2-cup glass liquid measuring cup is the right depth for dipping the cake pops
    3. tinting the coating adds a delightful splash of color! I normally stick to a color scheme consisting of white and one additional color. Alternatively, a maximum of two colors may be used. (For example, these.) The teal hue I’ve used here is Americolor gel food coloring in the shade teal
    4. of course, sprinkles are a need. However, you were previously aware of this.

    With the exception of lollipop sticks and the appropriate size cake pan, there isn’t much else you need to get started! Print

    Description

    • Recipe for homemade vanilla cake pops with homemade vanilla buttercream prepared from scratch (no cake mix or commercial icing used) 1 and 2/3 cups (209g) all-purpose flour (spooned and leveled)
    • 1 and 2/3 cups (209g) sugar (spooned and leveled)
    • 1 cup (200g) granulated sugar
    • 1 large egg, at room temperature
    • 2 teaspoons pure vanilla extract
    • 1 cup (240ml) whole milk (or buttermilk)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup (115g
    • 1 stick) unsalted butter, softened to room temperature
    • 1/2 cup (115g
    • 1 stick) unsalted butter, softened to room temperature
    • 1/2 cup (115g
    • 1 stick) unsalted butter, softened to room

    Frosting

    • One and a half cups (210g) confectioners’ sugar, 2–3 teaspoons heavy cream or milk, 1 teaspoon pure vanilla essence, 7 tablespoons (100g) unsalted butter, warmed to room temperature

    Coating

    • Sprinkles
    • candy melts or coating (or white chocolate, if desired)
    • 40 ounces confectioners’ sugar
    1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 9-inch springform pan with cooking spray
    2. Make the cake by following these steps: In a medium-sized mixing basin, whisk together the flour, baking powder, baking soda, and salt. Make a mental note to put it away. In a large mixing basin, cream together the butter and sugar until light and fluffy, about 2 minutes, using a handheld or stand mixer fitted with a paddle or whisk attachment. In a separate bowl, add the egg and vanilla extract and beat on high speed until well incorporated. Scrape the bottom and sides of the bowl as often as you need to.
    3. Add the dry ingredients and milk to the wet components while running the mixer on low speed until everything is well blended. Manually whisk the mixture to check that there are no major lumps at the bottom of the bowl before proceeding. The batter will have a small thickness to it. Pour the batter onto the prepared pan in an equal layer. Bake for 30 to 36 minutes, or until a toothpick inserted in the center comes out clean, depending on your oven. If the top of the dish begins to brown too rapidly in the oven, loosely cover it with a piece of aluminum foil.
    4. To finish cooling the cake in the pan on a wire rack, let it cool fully.
    5. Make the icing by following these steps:
    6. Using a handheld or stand mixer with with a paddle attachment, cream the butter on medium speed for about 2 minutes, or until it is light and fluffy. While the mixer is running on low, slowly add the confectioners’ sugar, heavy cream, and vanilla extract. Increase the speed to a high level and continue to beat for three full minutes.
    7. Place the crumbled cake on top of the frosting in the mixing bowl when it has cooled. Make sure there are no huge lumps in the soup or stew. On a low speed, whip together the frosting and the cake crumbs until they are well incorporated.
    8. 1 tablespoon of the moist cake mixture should be measured and rolled into a ball. Place the balls on a baking sheet that has been lined. Put it in the refrigerator for 2 hours or the freezer for 1 hour. If necessary, re-roll the cold balls to smooth them out. As you’ll only be working with a few at a time, put them back in the refrigerator.
    9. Melt the coating in a 2-cup liquid measuring cup (which is ideal for dipping!) over low heat. You may use a double boiler or a microwave to prepare this dish.
    10. Coat the cake balls with the following ingredients: Only 2-3 cake balls should be removed from the refrigerator at a time. The center of the cake ball should be poked with a lollipop stick that has been dipped about 1/2 inch into the coating. Make sure you just push it halfway into the cake ball. Toss the cake ball in the coating until it is thoroughly coated. (See note below) In order to ensure that the cake ball’s base is completely covered with coating, place the cake ball on a lollipop stick. Allowing the extra coating to fall off is accomplished by tapping the stick on the edge of the measuring cup very gently. Using sprinkles, decorate the top of the cake and lay it upright in a styrofoam block or box (as explained above). Repeat the process with the remaining cake balls, only dealing with a few at a time that have been taken out of the refrigerator. When dipping the cake balls, they must be extremely cold
    11. the coating will set within one hour. Alternatively, cake pops can be stored in the refrigerator for up to 1 week.

    Notes

    1. 350 degrees Fahrenheit (177 degrees Celsius) oven temperature 9-inch springform pan, greased and ready to use
    2. Make the cake by following the instructions below. In a medium-sized mixing basin, combine the flour, baking powder, baking soda, and salt. Make a note of it. The butter and sugar in a large mixing bowl should be mixed together for about 2 minutes using a handheld or stand mixer fitted with a paddle or whisk attachment. Beat on high speed until the egg and vanilla essence are fully incorporated. Using a rubber spatula, scrape the bottom and sides of the bowl.
    3. Add the dry ingredients and milk to the wet components while the mixer is running on low speed until everything is well-incorporated. To make sure there are no huge lumps at the bottom of the basin, whisk manually through the mixture. Because of this, the batter will be thick. Pour the batter onto the pan in a uniform layer, pressing down on the batter. Bake for 30 to 36 minutes, or until a toothpick inserted in the middle comes out clean when removed from the oven. Place a sheet of aluminum foil on top of the dish if the top begins to brown too rapidly in the oven.
    4. In a wire rack set over an oven rack, allow the cake to cool completely.
    5. Preparing the icing is easy.
    6. Mix on medium speed for about 2 minutes, or until the butter is creamy, using a handheld or stand mixer fitted with the paddle attachment. With the mixer running on low, slowly add the confectioners’ sugar, heavy cream, and vanilla extract. Step up the tempo to a high level and continue to beat for 3 minutes
    7. On top of the icing, crumble the cake that has been allowed to cool. Make sure there are no huge lumps in the soup or stew! On a low speed, beat together the frosting and the cake crumbles until they are completely blended together.
    8. 1 teaspoon of the moist cake mixture should be measured and rolled into a ball. Using a baking sheet coated with parchment paper, place the balls on it. 2 hours in the refrigerator
    9. 1 hour in the freezer In order to smooth out the cold balls, re-roll them a second time. As you’ll only be working with a few at a time, put them back in the fridge.
    10. Melt the coating in a 2-cup liquid measuring cup (which is ideal for dipping!) over low heat. It is possible to make use of a double boiler or a microwave oven.
    11. Preparation of the cake balls includes the following procedures: Each cake ball should be removed from the refrigerator in batches of 2-3. Insert a lollipop stick into the middle of the cake ball after dipping it approximately 1/2 inch into the coating. Only press it roughly halfway through the cake ball to avoid breaking it. Toss the cake ball in the coating until it is completely covered. (Optional.) In order to ensure that the cake ball’s base is completely covered when it touches the lollipop stick, use a thick covering. Allowing the extra coating to fall off by tapping the stick on the edge of the measuring cup with care. Create a decorative top and insert it into a styrofoam block or box so that it stands upright (as explained above). Using only a few out of the refrigerator at a time, repeat the process with the remaining cake balls. When dipping the cake balls, they must be extremely cold
    12. the coating will set in about one hour. For up to a week, cake pops can be kept in the refrigerator.
    See also:  How To Improve Chocolate Cake Mix?

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    Introduction: How to Make Homemade Cake Pops

    You’ve probably found yourself at home yearning a sweet, savoury delicacy and wondering how to create one. If so, you’re not alone. Fortunately, here’s how to make a delectable cake pop in just 12 simple steps!

    Supplies

    • Ensure that you have all of your ingredients ready, which include: cake mix, three eggs, one cup of water, half cup of vegetable oil, chocolate (preferred flavor), frosting (preferred flavor), lollipop sticks, and sprinkles (optional).

    Step 1: Preheat Oven to 350°F

    Make sure to preheat your oven to 350 degrees Fahrenheit before beginning. Don’t forget to complete this step!

    Step 2: Grease the Pan

    Using cooking spray, grease a 9×13-inch baking pan, being careful to coat the edges as well.

    Step 3: Mix Together Ingredient’s

    In a large mixing bowl, combine the cake mix, 1/2 cup of vegetable oil, 1 cup of water, and 3 eggs until well combined. Mix everything together until it’s smooth!

    Step 4: Pour Batter Into Greased Pan

    Pour the batter into a prepared 9×13-inch baking pan! Don’t overfill it, though; it’s fine if there’s some batter left over after all!

    Step 5: Place Into Oven

    Bake your cake batter in the preheated oven for 30 minutes. Allow it to bake for around 28-30 minutes. Check to see if it’s done by inserting a toothpick into the center of the cake and seeing whether it comes out clean.

    Step 6: Let Cool

    Once it’s finished and fully cooked, remove it from the oven. Allow the cake to cool for approximately 20 minutes before proceeding to the next stage.

    Step 7: Create the Dough

    Crumble the cake into pieces and gradually add frosting, mixing thoroughly after each addition, until the consistency is smooth and the cake holds together properly. Place it in the freezer for approximately 10-15 minutes, or until it has cooled down a little bit.

    Step 8: Form Cake Balls

    Form the cake dough into ball shapes and place them on a baking sheet to bake. Place lollipop sticks into each ball and then place them in the freezer for about 30-45 minutes to firm up!

    Step 9: Melt Chocolate

    Prepare the chocolate while you’re waiting for the dough to cool a little. Placing the chocolate in the microwave for 30 second intervals until it is totally melted will work best.

    Step 10: Dip Cake Pops Into Melted Chocolate

    Once the cake batter has chilled, remove the cake pops from the freezer and dip each one into melted chocolate until completely covered. Continue until each one has been thoroughly coated!

    Step 11: Add Sprinkles

    Make your cake pops a little more festive and delectable by decorating them with edible sprinkles! Once you’ve finished with your toppings, store them in the freezer for around 5-10 minutes to chill down one more time!

    Step 12: Enjoy!

    Sprinkles may be added to your cake pops to make them a little nicer and tastier. Upon completion of your toppings, store them in the freezer for around 5-10 minutes to chill one more time.

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    How to make cake pops at home: A foolproof guide

    • This year has brought back fond memories of even the most basic of pleasures: hugs, gatherings of people, and vacations.
    • So why not take this time to make our favorite dessert from over a decade ago?
    • Cake pops first appeared around the same time that Instagram made its debut, so it’s no wonder that the brightly colored dessert became popular so rapidly.
    • They’re simple to prepare, immediately personalized, and the ideal tiny treat for a special occasion.
    1. If we were already head over heels in love with cupcakes, we were certain to adore their little, extra-frosted relative on a stick.
    2. And while they never entirely went away, they were headed for a 2020 comeback.
    3. They are the perfect snack for when you find yourself alone (again); they are especially well-suited for socially distant events when every dish must be single-serving; and they are the fall version of the healing that sourdough and banana bread provided us this spring.
    4. Angie Dudley, the blogger behind Bakerella who is credited with popularizing the cake pop, is not shocked to see an increase in new individuals trying out the dessert.
    5. ″They’re quite soothing,″ she said in an interview with TODAY Food.
    6. ″While you’re constructing them, you have to concentrate only on them.″ They aren’t fast to act in any way.

    It is a time-consuming procedure to make a cake, including crumbling, rolling, and decorating it, so plan aside some time for it.″Everything else just kind just fades away.″ They also have one distinct benefit over other hobbies such as bread-baking and knitting: they don’t have to clean up after themselves.“Even if you’re not particularly skilled at it, you can’t mess them up!″ she added.″They may not appear particularly appetizing, yet they are always delectable.″ Ali Rosen is a writer who lives in New York City.While they are generally safe to use, there are several tips and methods that can make your life a little simpler.The most crucial lesson to learn is to give oneself plenty of breathing room.

    If you want something delicious to eat fast, bake a pan of brownies or cookies – cake pops are great for when you need something to do with your children or to give as a present.And if you’re feeling overwhelmed by the vast number of pops that can be made from a single cake, consider starting with a small batch.The cake should be divided into thirds, according to Dudley, and then the remaining third should be frozen.

    • It will then be easier to produce other cakes in the future without the hassle of making the cake from scratch.
    • ″It’s right in front of you, just waiting to crumble.″ Whatever your motivation for hopping on the cake pop bandwagon, it’s difficult not to experience a tremendous feeling of accomplishment once you’ve finished creating them.
    • Get immersed in the process of decorating – it’s the newest approach to achieve peace in 2020.

    1. Make the cake mixture

    Combine the cream cheese, butter, and sugar until completely smooth (you can do this in a stand mixer, with an electric mixer or by hand if you need to). In a large mixing bowl, combine the cake pieces (make sure the cake has completely cooled if you are making it the same day) and the cream cheese mixture until well combined.

    2. Roll individual balls

    They should be around the size of a tablespoon, and a steady scoop will work best. Prepare a sheet tray with parchment paper and place the balls on it.

    3. Melt chocolate

    Take a handful of the chocolate chips and microwave them for 30 seconds, or until they are completely melted. Add a few more seconds to the microwave and stir until everything is well-combined.

    4. Make and chill the pops

    • Then, using one of the lollipop sticks, dip one end into the chocolate (which is functioning as adhesive in this case) and insert the stick into the cake ball, making sure not to go more than halfway through.
    • Preheat the freezer for 15 minutes to firm up all of the cake balls at the same time.
    • Before you begin decorating your cake pops, you need make sure they are completely chilled.
    • It is likely that you will end up with a crumbly mess if they are not firm and cold.

    5. Prepare your toppings

    • While you’re waiting for the cake pops to cool, prepare the toppings by mixing them together.
    • Melt the remaining chocolate in a separate bowl.
    • If you’re making multiple flavors, make sure to melt them in separate basins before mixing them together.
    • Be cautious when melting them since you do not want them to become too hot.
    1. Melt them for 30 seconds at a time, stirring in between.
    2. If the chocolate is becoming too thick, you should also add a dash of vegetable oil to help soften it up a little.
    3. Prepare the remaining toppings in separate dishes so that you can easily dip your cake pops in them.
    4. Toppings should be modest enough so that they do not overpower and cause the cake pops to fall over.
    5. Everything is possible when it comes to assembling a pizza.
    6. Sprinkles, sugars, and spices are all simple to apply, and chopped items such as nuts, candy, biscuits, cereal, fruit, and marshmallows are also excellent additions to the cake.

    Color can be added using writing icing, or white chocolate can be tinted with food coloring to create a more customized shade.

    6. Start dipping

    • Once your cake pops have chilled, take them from the freezer and begin dipping them in the icing you prepared earlier.
    • You want to dip each once into the chocolate coating and allow them to drip off for a few seconds before placing them upright on a plate.
    • If the chocolate appears to be excessively thick, a small amount of vegetable oil can be added to lighten it up just a tiny bit.
    • This section will take some time, so don’t be concerned if it appears to be moving slowly.
    1. Make a plan ahead of time so that you have something to use to hold the cake balls upright while they dry.
    2. The ideal option is a Styrofoam block, but anything with holes that will retain the pops will do the trick.
    3. I used the plastic portion of a salad spinner, which worked perfectly.
    4. Instead of using anything to hold them up, you may just let them dry on parchment paper if you don’t mind one side being a little flatter than the other.
    5. It will all have the same flavor!
    6. Similarly, you are not need to use lollipop sticks and may just shape them into cake balls rather than pops.

    There is no incorrect way to decorate a cake pop, as far as I’m concerned.

    7. Add your toppings

    Toss in any additional toppings right away. It’s easier to just roll the cake pop in the topping before serving. Stick the cake pops in the Styrofoam (or whatever contraption you’re using) to dry for a few hours or overnight.

    8. Let them dry

    • Allow for at least an hour of drying time.
    • Alternatively, you may consume them right away at room temperature or preserve them in the refrigerator for up to a week.
    • Ali Rosen is the Emmy and James Beard Award-nominated host of ″Potluck with Ali Rosen″ on NYC Life, which has been nominated for both awards.
    • She is the author of the books ″Bring It!″ and the forthcoming ″Modern Freezer Meals,″ both of which are available on Amazon.
    1. She has been on TODAY, Dr.
    2. Oz, and NPR’s All Things Considered, and she has written for a variety of magazines, including The Washington Post, Bon Appetit, and New York Magazine.
    3. She lives in New York City with her husband and two children.
    4. She is originally from Charleston, South Carolina, but she currently resides in New York City with her husband.

    Introduction: Homemade Cake Pops

    • Making cake pops is a simple process, which I will demonstrate in this Instructable.
    • This homemade cake pop recipe is simple to create and requires only a few simple ingredients.
    • When a ball of cake is topped with chocolate and placed on a lollipop stick, it has a certain cool factor to it.
    • Here’s a little background information about the cake pop.
    1. Angie Dudley, alias Bakerella (awesome name, right?) invented the cake pop in 2008 in the state of Georgia, in the United States.
    2. And a large number of people are grateful that she did.
    3. Now, 11 years later, they can be found in restaurants, supermarkets, and, of course, there are a plethora of home bakers who are creating these delectable delicacies for their families.
    4. If you don’t want to send a bouquet of flowers, consider gifting a bouquet of cake pops!
    5. The instructions are really straightforward; if I can do it, so can you; let’s get started!
    6. Take a look at my other instructables and don’t forget to follow me on Twitter.

    If you have any questions or comments, please post them in the comments section below and I will respond as soon as I am able.Alternatively, you may follow the simple instructions below, watch the video guide, or do both.

    Step 1: Ingredients/Tools

    • You may print out the recipe from my website by clicking here. Use a favorite handmade cake recipe or one from a cake mix box (together with the additional ingredients indicated on the back of the box)
    • Approximate 1/3 cup of frosting (your favorite sort)
    • Candiquik
    • candy melts (there are so many different colors to choose from)
    • candiquik
    • candy melts (there are so many different colors to choose from)
    • candiquik
    • Treat sticks, a Styrofoam or cake pop stand, bowls, a spoon, bags, a hand mixer (optional), parchment paper, a baking tray or plate are all necessary tools.

    **Some of the links above are affiliate links. 🙂 I earn money as an Amazon Associate when people make eligible purchases. The majority of these goods are widely available at stores such as Walmart, Target, and Michaels, among others.

    Step 2: Break Up That Cake!

    • ″I’m sorry, cake, I really love you, but it’s time for us to call it quits.″ Then, once you’ve baked your cake in whichever pans you choose to use (it doesn’t really matter), break it up and put it in a large mixing bowl.
    • Alternately, I discovered a little method that involves placing the cake in a heavy-duty zip-lock bag and breaking it up within the bag.
    • We want the crumbs to be as fine as possible.
    • I’m only using half of the cake, which will yield 12 to 13 cake pops total.
    1. Another option is to use a hand mixer or a stand mixer, which may be quite helpful.
    2. If you’re using a stand mixer, make use of the paddle attachment.
    3. Some cake parts may decide to pull a Superman and fly out of the bowl.:) Be aware of this possibility.

    Step 3: Frosting Time

    • Now it’s time to apply our favorite icing.
    • I’m just using store-bought white icing for this project.
    • Begin with one huge heaping Tablespoon quantity of frosting, which is actually around 2 1/2 or 3 Tbsp.
    • of icing total (approx.
    1. 35g or so).
    2. Adding a bit extra may always be done at a later time.
    3. If you’re using the entire cake, you’ll probably only need about a third of a cup.
    4. Now get your hands in there and start mixing the icing with the cake shards and pieces.
    5. Alternatively, you might use your mixer.:) Once everything is combined together, you want the mixture to have the consistency of play dough, which means it should hold together when you smush it together, hehe.
    See also:  How Much Cake To Order For A Wedding?

    Step 4: Roll Out Them Cake Balls

    • We’ll need to take part of the cake batter and roll it into a ball at this point.
    • I often take a Tablespoon and measure out two Tablespoons worth of batter, which results in a decent-sized cake ball.
    • Knead the cake mix in your hand for a few seconds, then use your palms to roll it into a ball with your fingers.
    • After that, transfer it to a baking sheet or dish lined with parchment paper.
    1. I’ll also point out that you should make certain that your hands are clean.:)

    Step 5: Melt, Dip, Stick, Smooth, Chill

    • Some of our candiquik, candy melts, or chocolate chips or bars will need to be melted at this point as well.
    • The consistency that melted candiquik provides is my favorite of the three forms of candiquik I’ve tried.
    • Candy melts, on the other hand, are impossible to go wrong with.
    • Alternatively, you might use your favorite type of chocolate.
    1. In order to melt the candiquik, I use a microwave.
    2. In order to melt the chocolate, I either use the defrosting setting on short bursts of 45 seconds and stir, or the high setting on short bursts of 30 seconds and stir, until it is lovely and melted.
    3. You may also use the double boiler method to melt the chocolate.
    4. After that, dip your treat stick into the candiquick for around 3/4 of an inch before inserting it into your cake ball for approximately the same distance.
    5. Make sure you don’t poke it too far since we don’t want it to come out the other side.
    6. You may now use your finger to smooth out the chocolate that you prefer, just for cosmetic reasons.

    Store them on a piece of styrofoam or a cake pop stand, and then place them in the refrigerator for 10 minutes to harden more.This will assist in firming up the chocolate and provide some support to the cake ball.*Please keep in mind that if you pick up the cake ball and turn it over, you will have a small flat section that is perfect for sticking your lollipop stick into.

    Step 6: Dip, Turn, Tap

    • Once our cake pops have firmed up, it’s time to dip them in chocolate!
    • More chocolate should be melted; I normally just do one color or flavor at a time.
    • To dip the cake pop into the chocolate if you’re using a shallow dish, tilt the bowl of chocolate as you’re dipping it.
    • If necessary, cover the ball with a spoon to prevent it from rolling away.
    1. Now spin the cake stick and gently tap the stick with your finger to enable the extra chocolate to drip off.
    2. Rotating the cake stick will ensure a lovely smooth covering, and tapping the stick will allow the excess chocolate to flow off.
    3. Another option is to use a deeper, more narrow glass, such as the one I’m using for the pink candy melts.
    4. If you’re working with them, you can typically just dip straight down and pull it out, then rotate and tap.
    5. Once you’ve finished, place the cake pop back into the styrofoam or cake pops stand and let the chocolate to harden completely.
    6. You may wish to put them in the fridge for a few minutes if you are using conventional chocolate in order to speed up the setting process.

    Because if you don’t, most of the others will have totally set by the time you are finished dipping the final one.

    Step 7: Decorate and Serve

    • We now have the opportunity to decorate these miniature cake pops.:) Simply pour different tastes on top, using a small amount of chocolate placed in a plastic bag with the corner cut off, was my choice for this dessert!
    • Additionally, a professional piping bag with tips can be utilized.
    • If you want to decorate it with other candies or nuts, you’ll want to do it very away after dipping it so that the chocolate doesn’t entirely harden on you.
    • And there you have it, cake pops!
    1. 🙂

    Step 8: Video Tutorial

    You may print out the recipe from my website by clicking here. You can now see those processes in action by seeing the video tutorial.:)

    1 Person Made This Project!

    Introduction: How to Stop Cake Pops From Falling Off the Sticks

    I understand that making cake pops might be difficult. However, with a few basic techniques and tactics, they may be made to seem simple. Consider some of the answers to some of the most frequent cake pop issues, and before you know it, cake pops will be one of your favorite sweet treats as well! The issue with today’s cake pops is to control the wild cake balls that fall off the stick.

    Step 1: Did You Add Too Much Frosting?

    • Some cake pop recipes ask for you to make the ″dough″ for the cake balls by mixing a whole can of frosting with your cake pop crumbs before baking them.
    • Woah!
    • There’s no reason to be so giddy about icing!
    • It is possible that you could lose control and your cake balls will fall off the sticks.
    1. The best rule of thumb is to start with a little bit of icing and gradually increase the amount until your mixture has the consistency of clay, then stop.
    2. In my basic cake pop recipes, I use a third to a half cup of whipped cream icing.

    Step 2: Did You Make Your Cake Pops Too Big?

    • The larger the size of your cake balls, the more weight they will have.
    • Depending on how large you roll them, they may become too heavy to remain on the sticks.
    • To ensure that my cake ″dough″ is uniformly proportioned, I use a stainless steel coffee scoop to measure out my cake ″dough″ before rolling it out.
    • The finished cake pops are 1.25 inches in diameter, which is not too large nor too little in comparison.

    Step 3: Did You Stir Your Cake Pops in the Candy Coating?

    • When you dip the cake pops into the candy coating, it is possible that the cake ball will not be entirely covered.
    • To correct this, carefully tilt your cake pop in one direction, then in the opposite direction, many times.
    • To avoid having your cake pop slip off the stick into a pool of sugar coating, avoid stirring, swirling, or bouncing the cake pop about the table.
    • Pull your cake pop straight up and out of the candy coating once it has been completely sealed in the coating by the candy coating.

    Step 4: Did You Bang Your Cake Pop to Remove the Excess Coating?

    • After you’ve dipped each cake pop in the coating, you’ll need to scrape out any excess.
    • This process should be brief and careful in order to prevent your cake pop from falling off the stick.
    • Keep your cake pop from being smashed or shaken too hard.
    • ″Tap and turn″ is a game that I enjoy.
    1. Gently tap your cake pop on the edge of your bowl and spin it a quarter of a turn to ensure that the coating is as smooth as possible.
    2. Continue to do this until the majority of the extra coating has been dripped off.

    Step 5: Did You Dip Your Cake Pop Sticks?

    • Because hardened candy coating works as an adhesive, it may be quite useful in keeping your cake pops from slipping off their sticks when they are served.
    • Make sure the ends of your sticks are coated with candy coating before putting them into your chilled cake balls.
    • I recommend placing the stick about half way into the cake ball to achieve the best results.
    • Then, put them back in the fridge to chill for dipping.At one point in my baking career, I made at least three of these five classic cake pop blunders.
    1. With these basic tips in hand, I nearly never have a cake pop fall off of the stick anymore now that I’ve learnt them.
    2. Consider whether you’re making any of these typical cake pop errors.
    3. On the sugarkissed.net blog, you’ll find even more recipes and guides for easy and creative desserts to make.

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    Vanilla Cake Pops- Starbucks Copycat (VIDEO)

    • It is possible that this content contains affiliate links.
    • My disclosure policy may be found here.
    • Cake pops that are a knockoff of Starbucks’ birthday cake pops are made using this recipe.
    • If you’ve ever visited Starbucks, it’s probable that you saw their renowned pink ″birthday cake pops″ peeking out from behind a glass of delicious treats.
    1. It is a blend of vanilla cake, icing, and pink candy coating that makes up this little delight.
    2. Check out my quick red velvet cake pops (VIDEO) and my no-bake oreo cake pops (VIDEO) if you’re planning on making these bite-sized delights for a party.
    3. Make the greatest replica Starbucks Birthday Cake Pops at home with this simple video instruction that is easy to follow.
    4. Alternatively, you may go to my ultimate cake pop guide for additional information.
    5. This recipe was initially published on April 30, 2015, and it has been somewhat modified since then.

    How to Make Cake Pop Recipe

    • After baking and cooling the vanilla cake, carefully peel away the outer brownish layer with a knife.
    • Crumble the cake into little pieces and combine it with the icing
    • this is a simple recipe.
    • Cake balls may be made out of the crumbs. Melt the candy melts and dip the end of a cake pop stick into them, inserting the stick halfway through each cake ball
    • 15 minutes after making the vanilla cake pops, place them in the freezer.
    • Pour melted candy melts into a tall, narrow cup and dip each cake pop into the candy melts to coat it completely. Remove any extra candy and finish by sprinkling nonpareils on top.
    • Place the completed vanilla cake pops in a block of styrofoam to allow them to cool and solidify

    What is a Cake Pop

    To make a cake pop, you just need to take a cooked cake and tear it into little pieces before mixing it with icing. After that, it’s crushed into a cake ball for serving purposes. A stick with candy melts is then used to hold it while it is being decorated.

    TIPS to make perfect Starbucks cake pops

    • One technique to determine whether the frosting and cake crumbs have been well blended is to compress a handful of them and check to see that there is no more marbled icing visible
    • Remove the outer layer of the cooked cake and set it aside for later use. Given that it is often dryer than the remainder of the cake, it is possible that the cake ball will come apart
    • however, this is rare.

    How to melt Wilton candy melts

    If the candy coating is too thick after melting, thin it down with some form of shortening, such as Crisco or coconut oil, to make it more manageable.

    TIPS on dipping the cake pops

    • It is not necessary to swirl the cake pop around once it has been dipped in the sugar coating. Bring it straight down, dip it, then carefully bring it back up, so that it does not fall apart.
    • As soon as the cake pops have been dipped into the melted candy, immediately tap the hand that is holding the cake pop to help release any extra candy melt
    • this will help prevent the cake pops from becoming soggy.

    Ingredients to make cake pops

    • A white cake mix (which requires the addition of eggs, water and oil), vanilla icing, candy melts, and Crisco shortening are required.
    • Cake pops are made with special equipment. Cake pop sticks, a cake pop formed 11/4 inch in diameter (or a tiny cookie scoop), sprinkles, and Styrofoam are all required.

    How to store cake pops

    • Keep the cake pops at room temperature in an airtight container until ready to serve. Condensation will occur on top of the cake pop after it has been refrigerated. 24 cake pop sticks
    • a cake pop former 11/4 inch in diameter or a tiny cookie scoop
    • a deep narrow cup
    • white sprinkles
    • Styrofoam
    • a cake pop former or a small cookie scoop Cake:
    • \s▢ 1 box Pillsbury classic white cake mix
    • 2 tablespoons Pillsbury creamy supreme vanilla frosting
    • 1 cup Pillsbury classic white cake mix Ingredients for the candy coating: 1 12 oz bag Wilton candy melts
    • 1 1/2 teaspoons Crisco shortening
    • 1 12 oz bag Wilton candy melts
    • Baking the cake according to the package directions, then allowing it to cool to room temperature
    • Remove the browned outer layer of the cake by cutting it into four pieces and peeling it away. For cake pops, I peel off the outside layer since it is frequently too dry for proper formation.
    • Using your hands, break the cake into a large mixing basin. Combine the crumbled cake and 2 tablespoons frosting in a mixing bowl with a spoon or your hands
    • Form the cake into balls and set them in the cake pop mold. Repeat with the remaining cake. Make sure the cake ball is slightly larger in diameter than the size of the pressing machine. The cake ball should be tight when it is pushed
    • remove any excess cake from the sides and roll the ball with your hands to smooth out any blemishes.
    • Melt approximately 1/4 cup candy melts in a small mixing basin. In order to avoid overheating the candy, heat in 30 second intervals. Dip the tip of each cake pop stick into the melted candy and insert it into the ball approximately halfway through. Place each cake pop on a baking sheet and place in the freezer for about 20 minutes. In the meantime, melt the remaining candy in a large mixing bowl until completely melted. Please melt them in 30 second intervals, stirring between each one. Once it’s completely melted, add 1 1/2 teaspoons Crisco shortening and whisk or fork until thoroughly combined. In a tall, narrow cup, pour the candy melts
    • once the cake pops have been frozen for 20 minutes, dip each one into the cup and tilt carefully to the sides so that the entire cake pop is covered with candy. Then gingerly lift the cake pop out of the pan. Using one hand, hold the cake pop and tap your wrist so that all of the additional melted candy drops off
    • (do not twirl the cake pop)
    • Sprinkle the pop as soon as possible to ensure that the sprinkles adhere to it before the candy hardens.
    • Place the mixture in a Styrofoam block and let it to set for approximately one hour
    • Keep the cake pops at room temperature until ready to serve. Condensation will occur on top of the cake pop after it has been refrigerated. Serving size: 1 cake pop | 119 calories | 22 grams of carbohydrates | 3 grams of fat | 2 grams of saturated fat | 157 milligrams of sodium | 13 milligrams of potassium | 13 grams of sugar | 47 milligrams of iron Take a picture of it and tag me on Instagram @simplyhomecooked or use the hashtags simplyhomecooked so that I may see it and showcase it. Please note that some of the photographs in this recipe have been changed
    • nevertheless, some of our older photographs are included below. Recent Posts by the Author
    • Hello, my name is Dina, and I’m delighted you’ve dropped by!
    • I feel that life is too short to waste time drinking lousy coffee and eating dull meals.
    • You’ll be astonished at how fast a clean and tasty supper can be put together with my simple step-by

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