Cake Pop Recipe
Cake pops are delightful, bite-sized treats that bring joy to any occasion. Whether you’re crafting them for a festive celebration or just for fun, these charming confections are sure to impress. Their versatility in flavors and decorations allows for endless creativity, making the process just as enjoyable as the result.
Ingredients and Supplies
To create these delicious cake pops, you will need a variety of ingredients and supplies. For the cake itself, you’ll need either a box of vanilla or white cake mix that yields an 8-inch (20cm) cake or your favorite homemade vanilla or white cake recipe. Ensure you have the required ingredients for the boxed cake, typically butter or oil, eggs, and milk. Additionally, you will need ¼ cup (52g) of unflavored vegetable oil, such as canola, if you’re using a boxed mix.
For the frosting, gather ½ cup (113g) of unsalted butter at room temperature, 1 cup (120g) of icing sugar (also known as confectioners or powdered sugar), 1 tsp of vanilla essence or extract, and 1 tsp of milk.
In terms of supplies, have on hand 3½ cups of chocolate or candy melts, choosing between dark, milk, or white chocolate, or a combination. You’ll also need 40 cake pop sticks and a pack of sprinkles or any other decoration of your choice.
Step-by-Step Instructions
Preparing the Cake
Start by preparing the boxed cake mix according to the package instructions, incorporating the additional vegetable oil before mixing all the ingredients together. This ensures a moist and flavorful cake base. Once baked, let the cake cool for about 15 minutes. Use a thin knife to gently loosen the edges from the tin, then turn it out into a large bowl. When the cake is cool enough to handle, break it into small pieces with your hands, crumbling it into fine crumbs. Allow the crumbs to cool completely before moving on to the next step.
Making the Frosting
In a medium bowl, combine the room-temperature butter, icing sugar, vanilla, and milk. Using a hand or stand mixer, beat the mixture on medium speed for about 4 minutes until it becomes light and fluffy. This will give your cake pops a delightful and creamy texture. If using a stand mixer, opt for the paddle attachment to achieve the best consistency.
Assembling the Cake Pops
Once your cake crumbs are fully cooled, mix in ¾ of the prepared frosting using a hand or stand mixer until just combined. The mixture should be moist enough to hold together when rolled into balls. If needed, incorporate the remaining frosting, but be cautious not to add too much, as this can make the cake pops overly mushy.
Scoop out tablespoon-sized portions of the cake mixture and roll them into smooth, round balls. Place these balls on a lined tray and freeze for 10 minutes or refrigerate for 30 minutes. After this initial chill, roll the balls again for a smoother finish. Then, freeze the cake balls for another 30 minutes or refrigerate for 1 hour and 30 minutes to ensure they are firm.
Coating and Decorating
When your cake balls are almost ready, start melting your chocolate. Melt half of the chocolate in a microwave-safe mug, using 20-second intervals and stirring in between until fully melted. Alternatively, you can melt it over a double boiler, then pour it into a cup. Dip the tip of each cake pop stick into the melted chocolate and insert it halfway into a cake ball. Repeat with the remaining sticks.
Dip each cake pop into the melted chocolate, swirling to coat it completely. Gently tap the stick on the edge of the cup to remove any excess chocolate. Twirl the cake pop to wrap any dripping chocolate around the ball and quickly decorate with sprinkles before the chocolate sets. Stand the cake pops upright to set completely, using a cup filled with rice, a cardboard box with holes, or a piece of Styrofoam.
Recipe Tips & Frequently Asked Questions
- Expert tips for perfecting the cake pops: Ensure the cake crumbs are fine and evenly mixed with the frosting. Roll the cake balls smoothly to avoid cracks in the coating.
- Common mistakes to avoid: Avoid overmixing the frosting into the cake crumbs and overcoating the cake pops with too much chocolate.
- Adjustments for different flavors and textures: Experiment with different cake and frosting flavors to create unique combinations.
- How to store cake pops for freshness: Store cake pops in an airtight container at room temperature or refrigerate them for longer freshness.
- Troubleshooting common issues: If cake pops fall off the sticks, ensure the cake balls are firm enough and the sticks are secured with chocolate.
- Variations and substitutions: Substitute different types of chocolate or use candy melts for varied coatings. Adjust ingredients to cater to dietary preferences.
What to Serve with This Recipe
Pair your cake pops with a variety of beverages for a delightful treat. Hot cocoa, coffee, or a glass of milk complement these sweet bites wonderfully. Additionally, consider serving them alongside other desserts like cookies or brownies for a dessert platter. For parties and events, creatively present the cake pops on decorative stands or in themed displays to enhance the festive atmosphere.
Cake pops are a fun and versatile treat that can be enjoyed by everyone. This recipe provides a delightful way to experiment with flavors and decorations, making each batch unique. Share your creations with friends and family, and don’t hesitate to showcase your masterpieces on social media. Happy baking!
Ingredients:
Cake
1 box vanilla or white cake mix that yields an 8-inch (20cm) cake, or your preferred vanilla/white cake recipe. Plus, the required ingredients for the boxed cake (typically butter or oil, eggs, and milk).
¼ cup (52g) unflavored vegetable oil (I use canola). Omit if not using a boxed cake mix.
Frosting
½ cup (113g) unsalted butter, at room temperature
1 cup (120g) icing sugar, also known as confectioners/powdered sugar
1 tsp vanilla essence/extract
1 tsp milk
Additional Ingredients/Supplies
3½ cups chocolate/candy melts (choose dark, milk, white chocolate, or a combination – I prefer half dark and half white) – see note 2
40 cake pop sticks
1 pack sprinkles, or any other decoration of your choice
Instructions:
Cake
- Prepare the boxed cake mix according to the package instructions, incorporating the additional vegetable oil before combining all ingredients.
- Once baked, let the cake cool for 15 minutes. Then, run a thin knife around the edges of the tin to loosen the cake, and turn it out into a large bowl.
- When the cake is cool enough to handle, break it into small pieces with your hands, crumbling it into fine crumbs. Allow it to cool completely.
Frosting
- In a medium bowl, combine the butter, icing sugar, vanilla, and milk.
- Using a hand or stand mixer, beat on medium speed for about 4 minutes until the mixture is light and fluffy. If using a stand mixer, use the paddle attachment.
Assembly
- Once the cake has cooled, mix in 3/4 of the frosting with the crumbled cake using a hand or stand mixer until just combined.
- Check the consistency of the cake mixture. If it’s moist enough to roll into balls, refrain from adding more frosting. If needed, incorporate the remaining frosting. Generally, I use all the frosting, but it varies with different cake recipes or boxed mixes. Avoid adding too much frosting to prevent the cake pops from becoming mushy.
- Shape tablespoons of the cake mixture into round balls and place them on a lined tray. Freeze for 10 minutes or refrigerate for 30 minutes, then roll the balls again for a smoother finish.
- After the second rolling, freeze the cake balls for another 30 minutes or refrigerate for 1 hour and 30 minutes.
- Melt the chocolate when the cake balls are almost ready. Melt half the chocolate in a microwave-safe mug, using 20-second intervals and stirring in between until fully melted. Alternatively, melt it over a double boiler, then pour into a cup. Melt more chocolate as needed.
- Dip the tip of a cake pop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat with the remaining sticks.
- Dip each cake pop into the melted chocolate, swirling to coat completely. Tap gently on the edge of the cup to remove excess chocolate. Twirl to wrap any dripping chocolate around the cake ball and decorate with sprinkles before the chocolate sets.
- Stand the cake pops upright to set completely, using a cup filled with rice, a cardboard box with holes, or Styrofoam.
- Repeat the process with the remaining cake pops. Monitor the chocolate’s consistency, reheating if it thickens. Ensure the cake balls remain firm; if they soften, refrigerate or freeze as needed.
- Let the cake pops set completely before serving.
Cake Pop Recipe
Ingredients
Cake
- 1 box vanilla or white cake mix that yields an 8-inch 20cm cake, or your preferred vanilla/white cake recipe. Plus, the required ingredients for the boxed cake (typically butter or oil, eggs, and milk).
- ¼ cup 52g unflavored vegetable oil (I use canola). Omit if not using a boxed cake mix.
Frosting
- ½ cup 113g unsalted butter, at room temperature
- 1 cup 120g icing sugar, also known as confectioners/powdered sugar
- 1 tsp vanilla essence/extract
- 1 tsp milk
Additional Ingredients/Supplies
- 3½ cups chocolate/candy melts choose dark, milk, white chocolate, or a combination – I prefer half dark and half white – see note 2
- 40 cake pop sticks
- 1 pack sprinkles or any other decoration of your choice
Instructions
Cake
- Prepare the boxed cake mix according to the package instructions, incorporating the additional vegetable oil before combining all ingredients.
- Once baked, let the cake cool for 15 minutes. Then, run a thin knife around the edges of the tin to loosen the cake, and turn it out into a large bowl.
- When the cake is cool enough to handle, break it into small pieces with your hands, crumbling it into fine crumbs. Allow it to cool completely.
Frosting
- In a medium bowl, combine the butter, icing sugar, vanilla, and milk.
- Using a hand or stand mixer, beat on medium speed for about 4 minutes until the mixture is light and fluffy. If using a stand mixer, use the paddle attachment.
Assembly
- Once the cake has cooled, mix in 3/4 of the frosting with the crumbled cake using a hand or stand mixer until just combined.
- Check the consistency of the cake mixture. If it’s moist enough to roll into balls, refrain from adding more frosting. If needed, incorporate the remaining frosting. Generally, I use all the frosting, but it varies with different cake recipes or boxed mixes. Avoid adding too much frosting to prevent the cake pops from becoming mushy.
- Shape tablespoons of the cake mixture into round balls and place them on a lined tray. Freeze for 10 minutes or refrigerate for 30 minutes, then roll the balls again for a smoother finish.
- After the second rolling, freeze the cake balls for another 30 minutes or refrigerate for 1 hour and 30 minutes.
- Melt the chocolate when the cake balls are almost ready. Melt half the chocolate in a microwave-safe mug, using 20-second intervals and stirring in between until fully melted. Alternatively, melt it over a double boiler, then pour into a cup. Melt more chocolate as needed.
- Dip the tip of a cake pop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat with the remaining sticks.
- Dip each cake pop into the melted chocolate, swirling to coat completely. Tap gently on the edge of the cup to remove excess chocolate. Twirl to wrap any dripping chocolate around the cake ball and decorate with sprinkles before the chocolate sets.
- Stand the cake pops upright to set completely, using a cup filled with rice, a cardboard box with holes, or Styrofoam.
- Repeat the process with the remaining cake pops. Monitor the chocolate’s consistency, reheating if it thickens. Ensure the cake balls remain firm; if they soften, refrigerate or freeze as needed.
- Let the cake pops set completely before serving.
