For any family event my go to dessert is a cake pop. I make 3-4 different kinds, and have mastered the technique over the last 5 years. This recipe is a lot of work and requires patience, but the pay off is worth it. Make these and the number one question you get will be “where did you buy them?”
Buckle down and get ready for the ride, this post is a long one. Clear some freezer space and head to Michael’s with a shopping list in hand.
Cake pop sticks
Cake pop treat bags with twist ties
Candy melts, any colour
An opaque bucket – such as this one, but any canister you want to place the cake pops in for decoration
Optional: ribbon for decoration of canister and/or cake pops
This recipe is going to follow an untraditional format from previous ones. Instead of including the ingredients/directions for the cake, I’ll be providing the assembly instructions. These cake pops can be made with any cake and any frosting. The choices are endless and it is up to you! I’ve made red velvet with cream cheese frosting, green tea cake with cream cheese frosting, chocolate cake with chocolate frosting, chocolate cake with espresso frosting, vanilla cake with chocolate frosting, vanilla cake with vanilla frosting and even cookie dough.
This recipe is comprised of pictures of many different samples, however the classic favourite in our house is chocolate with espresso frosting. Please note: if you are making cookie dough, try this recipe and don’t include any frosting. Skip straight to rolling out the balls once you’ve prepared the raw dough. A shout out to SA for helping prep these. She helped make these cake pops right after designing our incredible logo.
1) Prepare cake in a 9×13 pan and allow to cool.
2) Carefully trim top and sides of cake to remove any “crunchy” exterior
3) Prepare a 1/2 recipe of frosting
4) Place cake in a large bowl and add 1-2 cups of frosting and mix with your hands (varies depending on moisture level of cake). You want the cake pop to be able to stick together when rolled into a ball. Ensure that you add enough frosting so they don’t crack and crumble.
5) Scoop a heaping tablespoon of cake from the bowl and roll into an even ball. Repeat until all dough is finished. This picture is from the vanilla cake pops, however the chocolate would look very similar.
6) Place balls on parchment on a cookie sheet and place in the refrigerator for 30-60 minutes.
7) Take balls out of fridge and melt a bowl of candy melts in a bowl (any colour)
8) Dip a lollipop stick into the melted chocolate, and then put it into the cake ball. Place the stick into the foam block to support it.
9) Put the cake pops (with foam blocks) in the freezer for 1-2 hours
10) Melt more of the candy melts (a full bowl) – can be done on the stove or in the microwave (any colour)
11) Dip the frozen cake pop into the melted chocolate and twist it so it is completely covered. Since the cake is frozen, it will harden quickly. Optional: cover the outside in sprinkles
12) Place the stick back in the foam block and allow it to harden completely in the freezer.
13) Optional: You can decorate the cake pops by melting a different colour candy melt. Place a small amount of the candy melt in a ziplock back. Seal it and place it in a large bowl of hot water. Once melted, cut a small tip off the corner and drizzle onto the cake pops.
14) Once the cake pops are prepared, slide them into the treat bag and close with a twist tie. Optional: Add a ribbon for decoration.
15) Place a foam block in the container (cut to size). Arrange the cake pops into a bouquet in the container. Optional: Add a ribbon to the outside for decoration.
Congrats! You made it to the end! This recipe is intensive, but a unique one. Give it a shot and it will be worth it.
Science Fact of the Week:
Our science fact of the week has to do with gravity and temperature. These cake pops are very temperamental. If you make them too large, they will be heavy and will fall off the stick. As the saying goes, what goes up must come down. Let’s just hope it comes down into our stomachs. As well, ensure that you are allowing the cake pops to cool between steps so that the balls and chocolate harden. This will ensure their stability on the sticks.