The Cake Pop. Chances are you’ve seen one of these bite sized treats. Starbucks started carrying them and now there is an appliance designed especially for these treats. The Cake Pop craze began with the wonderful Bakerella. These treats and her blog started my baking obsession.
I’m far from mastering the art of Cake Pops, but it seemed appropriate that my first post be dedicated to what started inspired this delicious hobby of mine. These were made a few weeks ago for a birthday party. I used yellow cake mix, vanilla frosting, chocolate coating and dark chocolate sprinkles.
9×13 in boxed cake
16 oz. ready-made frosting
48 oz. candy coating
- Bake a boxed cake before you want to make the pops (it needs to be cooled). You can even bake the cake and freeze it so you’re ready when the Cake Pop occasion arises. One cake makes about 50 pops, so I often freeze half the cake.
- Crumble the cake, using your hands is really the best way to do this.
- Add 3/4 of a frosting container. Mix it into the cake until it’s moist enough to hold a round shape. Start rolling and place on a baking sheet covered in wax paper.
- Pop them in the freezer for about 15 minutes. Or, if you have some time, a few hours in the fridge.
- Heat the candy coating in a deep microwave safe plastic bowl. Trust me, use plastic. Ceramic bowls get too hot! Follow the instructions to melt the candy.
- Dip 1/2 inch of the lollipop stick into the coating and then into the cake ball. Hold the stick and dip the rest of the cake ball in the candy coating.
- Excess coating will be on the pop, tap your wrist to slide the coating off.
- Add sprinkles quickly. I’ve found it’s best to do this over a large bowl.
- Place your finished pop in a Styrofoam block to dry.
- Package and enjoy!