After seeing my first glimpse of the (brilliant) Starbucks cake pops recently, I knew I wanted to make them. I wasn’t alone. In the past month I’ve seen these delights “pop” up on not only foodie and mommy blogs, but craft blogs as well. And it’s no wonder. They are an artful treat to create and eat! Bakerella is the ultimate resource for these mini-portable confections, but you can also see other versions. Alisa Burke shows off her gorgeous Spring Cake Pops here, and Jennifer Perkins not only shows how she made a batch, but also how to make a serving tray to match! That was more than enough inspiration for me!
I made chocolate and strawberry cake pops and used blue, red and purple candy melts for the coating. Keep in mind, while these are easy to make, they are time consuming. I’d say clear a couple of hours to make a batch.
KPNX, channel 12, invited me to come on the show today to demo how to make cake pops. For those of you who saw (or missed) the segment, here is a link to my tutorial. Have fun!
Bake the cake according to package directions. Use a rectangular pan. Let the cake cool.
Put on a set of plastic gloves because this is the messy, gooey stage of the process. You are going to mix the frosting into the baked cake until it becomes like wet clay. This is chocolate cake with fudge frosting. For my first batch, I used strawberry cake with cream cheese frosting and they came out tasting like strawberry cheesecake! so you can have fun playing around with the cake and frosting combos.
(Why did I not take pictures of my strawberry batch, I have no idea!) Now you are going to pinch off a piece and roll it into a ball, about the size of oh, say…a super giant gumball? Maybe a bit smaller than a ping pong ball? Looking back, I wish I had made them all the same, uniform size, but I was so excited, I just went with it! Once all the balls are rolled, place them in the freezer for an hour or so. TIP: Use a teaspoon for more precise portions.
Next, pour the package of candy melts in a plastic bowl and set on high in the microwave for 30 seconds. Keep doing this until they melt. You’ll need to stir between each interval, so you know when to stop.When the mixture is creamy, you are ready to go!
Strawberry cake mix with cream cheese frosting, rolled into balls, dipped on one side with stick inserted.
Pick up one of the balls and dip into the creamy bowl of candy melts. Insert the lollipop stick. This is a very important step because you need for the candy to harden around the stick so the cake pop won’t fall off. TIP: You can also dip the stick in the melted candy and insert into the cake ball. I wanted two-tone cake pops, so I used different colors.
Now dip the rest of the ball into the melted candy coating. Make sure to let the excess drip. All you need is a thin coating. Sprinkle with your choice of topping.
– smashed Oreos
– nut crumbles
– candy sprinkles, edible glitter
– VIA (instant coffee powder)
– cocoa powder
You’ll need to find a way to stand them up.
I used bricks of floral foam. I meant to cover the outsides with scrapbook paper, but I didn’t have a chance. TIP: Wrap foam with plastic wrap. You can also use individual candy cello bags and tie with a ribbon to make them “to go.” You can really get creative!