Before you go further, a word of warning. Cake pops aren’t a science – yes, you’ll want to work with a basic proportion of cake to frosting, but once you get familiar with cake pop creation you’ll learn that measurements aren’t always exact. So long as you have the right consistency, your cake pops will be a success.
We’ve put together a really simple tutorial to show you how to make cake pops at home. So, take a peek and get inspired to bake a few!
- 1 premade cake (we like the boxed version)
- 8 ounces of frosting (or so)
- Wilton lollipop pop sticks
- Melting chocolate
- Styrofoam block
- Wax paper
- Cookie pan
First, bake your cake. Transfer it to a wire rack to cool and once it’s OK to handle, crumble. You’re looking for a fine texture here with no big clumps. You may have to remove tougher pieces of cake – like the corners or bottom edges. Just eat those!
Once your cake is crumbled, it’s time to mix in your frosting. I find it’s best to use the back of a metal spoon to mix it in. It’s important to remember – you can always add frosting, not take it away, so add about 6 ounces of frosting to your crumbled cake, then add a little more as you go. For a standard box cake, you shouldn’t need more than 8 ounces.
Think about a snowball when you’re trying to determine the perfect consistency. You want something that holds together, but isn’t so wet or moist that it falls apart easily. The consistency you want is one that’s easily molded and will stay sturdy after it’s dipped in melted chocolate.
Roll your cake and frosting mixture into a ball using the same tried and true meatball technique. Try to get the cake balls into equal sizes by using a teaspoon to measure.
Place the rolled balls onto a wax-line cookie pan. After they’re all made, place the pan in the fridge for about 10 minutes or so. While you cake balls set, melt your chocolate. I like the double boiler method best!
Take your cake balls out of the fridge. Dip the top tips of your cake pop sticks into the chocolate, then insert them into the cake ball. Replace on the wax lined cookie sheet. Do this for every cake ball and put them all back into the fridge for about an hour.
After they set, reheat your chocolate and once cooled, dip the cake balls into it. You want to dip and turn at once to coat the cake entirely. Place stick side down into a styrofoam block to set.
Repeat for each cake pop and you’re done!
Have More Cake Pop Fun:
Use Molds: Once you’ve mastered the basic cake ball, try molding some fun shapes. You can do this by hand, but we love the new plastic mini pop molds that make it so easy to do!
Embellish: Cake pops can be embellished with printables, flags, ribbon, edible glitter and other edible garnishes. Get creative and match your cake pops to your celebration’s theme!
Sticks and Straws: Retro paper straws are all the rage right now and they make the perfect alternative to basic sticks.
Have a Cake Pop Party!: Invite friends over to show them how easy cake pops can be. We’ve got the how-to in our post on cake pop fondue.