Saturday, April 23, 2011

Cake Pop Tutorial

I made these lovely cake pops the other day and they were yuuummy.  I've made them a few times and I prefer them with chocolate cake and the white chocolate shell.  The first time around I ran into a few road bumps so I thought I'd write up a little tutorial with a few tips that I thought would be helpful!

1 box cake mix (plus ing. to make the cake according to the box instructions.)
1 can frosting (you will only use about half of it)
2 bags melting chocolate
crisco shortening
gel food coloring
lollipop sticks
treat bags
foam (usually used for floral arrangements)

Most all of the ingredients (except for the cake and frosting) you can pick up at your local craft store.  I got mine at AC Moore.  Here are a few so you know what to look for:

Bake the cake in a 13x9" pan according to the box instructions.  Allow to cool completely.  Then crumble the entire cake into a large bowl with your finger tips.
Scoop half of the can of frosting into the crumbled cake.  I like to do little dollops because it will combine better if it's not one big lump.
Now for the messy part! Use your hands and mix the frosting into the cake until it all holds together like this:
You may need to add more frosting if it doesn't stick together. 

I use a cookie scoop to measure out the balls so the cake pops are all the came size.  Roll them into balls in your palms, like so:
If you have trouble getting the the balls to stick together and they keep breaking apart then you need to add more frosting to the mix.
Place the balls into a pan lightly sprayed with non-stick spray.

Poor a small amount of chocolate into a bowl and add a tsp of crisco.  Microwave for about 30 seconds then stir.  Microwave a few more seconds if it isn't smooth and then stir again. 
Dip the end of a lollypop stick into the melted chocolate about 1/2-3/4" and then stick into one of the cake balls (about 3/4 of the way in.)

This part is key!!! Refrigerate at this point for a least 30 minutes.  If you don't do this the cake balls will fall off the stick when you try to coat them with chocolate.

After they've been refrigerated.... Melt more chocolate in a bowl (about 1 cup chocolate bits & 2 tbsp crisco).  Use a spoon to cover the cake pop turning the stick and tapping on the bowl lightly to get off any excess.
Stick into a foam block to set while you finish the rest.  I suggest getting a bigger foam block than I did so you don't run out of room!!  If the chocolate starts to get too thick while your working just microwave for a few seconds.
Refrigerate again after you've coated them with chocolate.  Melt more (white) chocolate and mix with some food coloring.  Place in a sandwich bag and snip of the tip. 
Now make some wide squiggles on top of your pops.
I like to use a couple colors.
Guess what? you need to refrigerate them one more time....
Put them in the treat bags and tie with some ribbon.
Yay! You're all done and you have some pretty little cake pops.  People are always surprised when I tell them that I made them!  ENJOY!

....and HAPPY EASTER!!


  1. Hi!
    Thank you for this tutorial! Today I was thinking about looking for this recipe to make this cake pops for my little girl next birthday party.

    I'm following you!

  2. Thank you soo much for a GREAT tutorial. I linked you up on my blog. I had a great time making these and you were easy to follow!!


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