Cake Pops Recipe
Easy homemade cake pops covered in a sweet chocolate coating. The perfect bite-sized party treat or favor for any occasion!
Equipment
Ingredients
- 15 ounce box white cake mix , cook according to package directions in a 9x13" pan
- 10 ounce package dark chocolate melting wafers
- 10 ounce package white chocolate melting wafers ,I prefer Ghiradelli
Buttercream Frosting
- 1 stick salted butter , softened
- 2-2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
Optional: Sprinkles, jimmies or other desired decorations
Instructions
Make Buttercream Frosting
- In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the vanilla and additional powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point.
Make Cake Pops
- In a large bowl, crumble the prepared cake into fine crumbs (make sure it has cooled slightly before crumbling). Add 2 spoonfuls of buttercream frosting to the cake. Combine with your hands or a spoon. Gradually add more frosting until the cake holds together if squeezed. You don't want it too crumbly or it won't hold together.
- Using a cake pop press or medium cookie scoop and scoop cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls. Freeze balls for about 10 minutes.
Dip in chocolate
- Right before they are ready to be taken out of the freezer, melt the dark chocolate and the white chocolate in two separate microwave safe bowls. Begin by heating for 30 seconds and then stirring.
- Dip each lollipop stick into the chocolate and then into the center of the cake pop. Return to the fridge or freezer until chocolate is set. Pour chocolate into a glass cup or skinny jar and then dip cake pops, one by one. Gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess.
- Before the chocolate starts to harden, add sprinkles, jimmies or other decorations. If decorating with more chocolate, let the chocolate covering harden on the cake pop.
- Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place.
Notes
Frosting: You can also use 8 ounces of frosting from the store (half of a 16 ounce can) to make it easier, I just prefer the homemade buttercream.
Work with 5 cake pops at a time and keep the rest in the freezer so they don't soften.
After dipping the stick in melted chocolate, let it set before inserting into the cake ball so it doesn't slide out when dipping.
Discard any brown edges before crumbling the cake.
Storage: Store in an airtight container in a cool place for 3 to 4 days.
Freeze: To freeze, make sure the chocolate coating has completely dried before freezing. They will keep for up to 6 weeks. Thaw at room temperature before serving.
Nutrition
Calories: 110kcal, Carbohydrates: 15g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 9mg, Sodium: 36mg, Sugar: 15g, Vitamin A: 101IU, Calcium: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
