Them Cakes Be Poppin'

Cake Pops. They're still a thing. AND, they are still delicious. Cake Pops have been a sweet-eat trend in recent years. Brought to fame by Bakerella. They're great because they will never dry out... their blend of cake and frosting sealed in a dipped chocolate shell makes them forever delicious. They are also great for parties because they are easy to serve and to eat. A 'Grab 'n Go', if you will.

From time to time, I'll get asked about how to make Cake Pops. Contrary to popular belief, it's actually very easy and can be achieved in 10 simple steps. Also contrary to popular belief, it does not include a cake pop mold. If you bought that cake pop mold and failed to create a wonderfully, in-tact, finished product... don't worry, it's not you. It's the mold.

The reality is that cake pops require no more than the following:

  • C A K E - One recipe's worth - any recipe you choose
  • F R O S T I N G - 12-14 oz.
  • L O L L I P O P  S T I C K S - 48
  • M E L T I N G  C H O C O L A T E - 48 oz. or 3 lbs.
>> LOCAL TIP! Hey, Columbus! You can get GREAT melting chocolate in a variety of colors at Happy Hostess House on Johnstown Road. HHH carries batches in various quantities (a lot or a little) and by various brands.
  • W A X / P A R C H M E N T  P A P E R
  • C O O K I E  S H E E T S - 2
  • L A R G E  M I X I N G  B O W L
  • D E E P  B O W L - 1 deep, micro-wave safe bowl for melted chocolate

I make my cake pops based on the ratios of cake/frosting provided by Bakerella's book

 

T U R N   A R O U N D   T I M E: 

P R E P  T I M E : approx 1 hour.

Bake your cakes the day before so they are sufficiently cooled before you work with them. For maximum efficiency, I recommend making your frosting while your cakes are in the oven.

A S S E M B L Y  T I M E: approx. 1 hour 30 minutes.

The next day, all you are doing is assembling your cake pops and if you use the freezer method, it will take about an hour and a half.

I N S T R U C T I O N S :

S T E P  O N E :

Start with one cake recipe of your choosing. In this example, I baked vanilla and chocolate cake and doubled my amount of necessary frosting to accommodate for both cakes.

Bake the cake in a 13" x 9" pan for ease. You will be crumbling it up though so if you need to use another pan... that will be OK.

Let it cool.

S T E P  T W O :

Make your frosting. Keep in on stand-by.

S T E P  T H R E E :

Prep your trays. Grab one or two cookie sheets. Line them with wax or parchment paper. Make room in your freezer and/or fridge for one tray and consider height as you will need clearance for the height of those lollipop sticks.

S T E P  F O U R :

Grab a big bowl. Crumble up all your cake into this bowl. 

Grab your frosting (12 - 14 oz. worth. Start with less... add more if needed). Mix it in thoroughly with your cake. Your cake should be moist enough to form into a small ball still has a mild cake-like, barely-there spongey texture.

S T E P  F I V E :

Form cake balls in your hands. Roll them to be about 1 1/4" round. Be sure to stop and often wash and dry your hands. It will make forming the balls, easier. Place cake balls on the lined cookie sheet. Place full cookie sheet in freezer for about 15 minutes. They should become firm but not frozen. You can also place them in the fridge at this time... it will just take a little longer for them to firm up.

S T E P  S I X :

While your cake balls are setting, melt your chocolate. Set aside a small amount to leave for cake-pop assembly. (48) Melt your chocolate one of several ways:

  • Melt chocolate in a double-boiler on the stove.
  • Melt chocolate at 30% power for about three minutes in the microwave
  • Melt chocolate in ceramic melting bowls (These retain heat longer and keep your chocolate melted longer)
  • Melt chocolate in special mini chocolate-melting crock pots by babycakes chocolatier. (These are amazing! They keep chocolate melted. Never burning, never hardening. Think: Fondue)

For best outcome: Chocolate must maintain a melted state. It also must be deep enough in a bowl that you will eventually be able to submerge the entire cake ball in the chocolate with ease.

S T E P  S E V E N :

Get your melted chocolate, your lollipop sticks and your chilled, stiffened cake balls.

Dip the tip (about an inch) of your lollipop stick into the melted chocolate.

Place the chocolate-coated side of the lollipop stick into the center of your cake ball, upright. Be careful to only place the lollipop stick about half way into the cake ball. If you press the stick into the cake ball all the way, it can weaken it and cause the cake ball to break.

Once all your cake balls have chocolate-coated lollipop sticks in placed in them, put the tray back into the freezer or fridge for again, about 15 minutes.

The chocolate coating helps to structurally keep the lollipop stick together with the cake ball.

S T E P  E I G H T :

Grab that stash of chocolates you didn't melt earlier. Specifically, grab 48 of them. Place them with the flat side down, about 2" apart on one of your available cookie sheets. This will act as the base for your cake pop. You will place your dipped cake pop down onto these chips. The melted chocolate will stick to these chips and melt together. This will allow your cake pops to stand upright on a flat, sturdy little base.

S T E P  N I N E :

Pull those chilled cake pops from your fridge. One at a time, holding the cake pops by the lollipop stick, dip the entire cake ball and the connection point of the lollipop stick and the cake, into the the melted chocolate. Remove the cake pop, turn it parallel with counter, keeping the cake ball itself still over the chocolate bowl. Turn the cake pop continuously to allow the excess chocolate to drip back into the melting bowl. In addition to turning the cake pop, gently tap the lollipop stick against your opposite hand to lightly shake off the excess chocolate.

S T E P  T E N :

Now is the time to add any sprinkles to your cake pops, if you want to. While the cake pops are freshly coated in chocolate and before they have set in the fridge or freezer so that the sprinkles set in the chocolate. Once added, place back in the fridge or freezer to set for the last and final time. Again, about 15 minutes. After this point, they're finished and ready to eat!