Have you ever made cake pops?
They are so delicious and only it only takes three ingredients to make!
I used to think cake pops were going to be so difficult to make but they are SO EASY. Like.. sooooo easy. I even went through a phase where I made them weekly for a whole month.
Yeah… I ate way too many.
Cake pops are such a fun dessert to customize and make for kids’ birthday parties, Holiday events, and honestly, just for the heck of making and eating them!
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Let me tell you, it’s one of my girl’s favorite desserts and is a treat that everyone can enjoy!
Also, while you’re here, don’t forget to scroll to the bottom to read five fun tips and tricks to make your cake pops even more delicious!
Side note: My absolute favorite is a spice cake with cream cheese frosting. D R O O L.
Another great flavor is German chocolate cake with a coconut or caramel frosting. You can even stick with the basic vanilla or chocolate.
You can’t go wrong!
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First, you bake the cake per instructions on the box.
Once that is done, make sure the cake cools completely before you crumble the cake. When cool, it’s time to get crumbling!
However, I am a little picky about this part. Try to shave off the top, bottom, and sides of the cake so you only use the inside of the cake. That way you are only using the softest parts of the cake.
Then, add the frosting a little bit at a time until the cake is moist but a bit crumbly. Basically, you want to make sure the batter can stick together. Typically it only takes 1/2 a container of frosting.
Tip: Stick the batter into the fridge. That way the batter will form into balls easier and stick to the lollipop sticks better.
Next, roll them into 1″ balls.
The next step is to take a lollipop stick (purchased here) and puncture a small hole in the cake pop.
Melt your white chocolate and dip one end of the stick into the melted chocolate.
Then put the stick back into the hole of the cake pop. This creates a “glue” for the cake pop and makes it easier to dip the whole pop into the chocolate coating.
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Put the cake pops in the fridge so the melted chocolate can harden quickly.
If you can’t tell… I’m impatient.
Next, dip the cake pop into the melted chocolate and sprinkle with topping of choice.
I decided on rainbow sprinkles because that completes the confetti cake pops overall look!
The hardest thing about this recipe is not to eat all the cake pops at once.
CAKE POPS – TIPS AND TRICKS
If you want to have the cake pops stand upright, there are a few easy tricks for that.
- Get floral foam and stick the lollipop sticks into it. The floral foam will hold the cake pops in place.
- Another tip is to use the holes from a spaghetti colander to hold the cake pops upright.
Plan on making a lot of cake pops? Melt your chocolate in a mini crockpot! It will save you a ton of time so you don’t have to keep reheating your chocolate. Just be sure to stir once in a while so the chocolate doesn’t get too hot.
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Want the perfect measurement for your cake pop? Use a cookie scoop.
If you plan to make your cake pops upside down as I do, add a chocolate melt to the bottom of the cake pop before the chocolate melts on the actual pop. That way, when you pick the cake pop up, you won’t see any bottom part of the cake, just more chocolate!
When melting chocolate, use a tall glass so it’s deep enough to dip the cake pop in.
Now, what are you waiting for? Go make some of these delicious cake pops! You can thank me later 😉
Confetti Cake Pops
- 1 box Strawberry Cake Mix
- 1/2 container Vanilla Frosting
- 1 bag White Chocolate Candy Melts
- 1 handful Rainbow Sprinkles
Cook cake mix according to instructions.
Once the cake is cooled, crumble it up. Then slowly add frosting until you can roll them into balls (without being too doughy). Make sure they are a tad crumbly.
Melt white chocolate and dip the cake pop stick into the chocolate.
Put the chocolate end of the stick into the cake pops. This will create a "glue" to make it easier to dip the cake pops into the white chocolate.
Once the "glue" hardens, dip the whole cake pop into the white chocolate and decorate with rainbow sprinkles.
Let the cake pops sit in the refrigerator until the chocolate hardens.