Cake Pops for Dummies – Recipe, tips and hints for making Cake Pops

· December 25, 2010 · By Dana Weiss ·

My first foray into cake pops

The only thing that I like more than trendy clothes are trendy desserts. From chocolate fountains to cupcake wedding cakes, I’ll jump on a dessert trend faster than Rachel Zoe can order a venti nonfat sugar free vanilla latte.

So for my annual New Year’s Eve party, I wanted to wow my guests with my baking prowess by jumping on board the latest dessert du jour – cake pops.

To be fair, my artistic abilities leave a lot to be desired. Having scored only a B- in fundamentals of art in the 10th grade, I knew enough to keep it simple.

So here is the recipe, and tips for the kitchenally challenged, on how to make fool-proof cake pops.

Bake a cake. Seriously. Any cake. I used white for my test, but I’d recommend yellow. Just because I like yellow cake better.

Crumble the cake into little pieces. You can do this in a food processor but then you don’t need to lick your fingers which is sort of the point, no?

Dump 1/2 – 3/4 of a tub of frosting into the crumbled cake bits and combine into a dough-like consistency. (Most recipes called for the entire tub, but it was waaaaaay too sweet.)

Refrigerate the whole thing for at least one hour,

Take out the refrigerated dough and roll them into balls. Melt a little baking chocolate or melting candy (my preference) and dip lollipop sticks into the melted candy and then insert into the cake balls.

Refrigerate again.

This is the critical step. You need them really, really cold if you don’t want them to fall apart.

Melt the remainder of your chocolate or candy melts.

Tip: When they say dont get any water in your candy they aren’t kidding. I got a drop of water from my double boiler in my candy the first time and it destroyed the consistency. Do it in the microwave on 30 second intervals to keep your candy/chocolate in perfect dipping consistency.

Tip 2: If you are using chocolate chips, add a little vegetable oil to thin out the chocolate. Otherwise the dip is too thick.

One by one, remove balls from refrigerator and dip. Twirl the stick and lightly tap against the side of the dipping bowl to remove any excess chocolate and sprinkle.

Stand pops upright in a styrofoam block to dry and serve.

Makes about 50.

Comments

HeroCakePops says:

December 27, 2010 at 6:29 am

These came out super cute! I bet all your guest jump at them too!

Anonymous says:

July 26, 2012 at 3:08 am

could I refrigerate the crumbled cake with frosting mixture over night?? or will it get dry?

Anonymous says:

July 25, 2012 at 9:08 pm

could I refrigerate the crumbled cake with frosting mixture over night?? or will it get dry?

jimmie says:

May 29, 2013 at 11:43 am

My pops fell apart and I kept them cold.why?