Cake Pops


Cake pops are one of the latest trends in the dessert world. Seasoned confectionary artists have created these treats for years but only lately has the concept of cake and frosting mixed together and covered in chocolate gained huge fame and recognition. Taking the treat to new heights was the addition of the sucker stick and over hundreds of different flavor and decorating combinations to both the inside and the outside of the pop. Businesses large and small are putting out these bite-sized treats by the dozens; some even providing shipping to those who are not close by. Cake pops are not difficult to make but do take some time to put together. The pops can be as simple as adding sprinkles or nuts or as challenging as adding molded gumpaste or fondant pieces to create characters or animals.


General Cake Pop Instructions:
Prepare the Cake

Crumble the Cake:
Cool the 9 x 13 cake completely before crumbling. Cut the cake into four equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, make sure to crumble any large pieces that fall off. Repeat with each section. Crumble cake into a fine texture in a large mixing bowl.

Add Icing:
Add icing and mix into the crumbled cake until the icing absorbs the cake and disappears; start with about ¼ cup. The mixture should be moist enough to stick together and hold shape. Too much icing will result in too wet of a mixture and cannot be molded.


General Cake Pop Instructions:
Forming Shapes

Ball Shapes:
Use a cookie scoop to get uniform-size cake balls. Scoop cake mixture onto a cookie sheet lined with parchment paper. Roll each scoop by hand forming a ball. Cover the cookie sheet with plastic wrap and chill until firm. Balls can be placed in freezer but for no longer than 15 minutes; refrigeration is preferred.

Molded Shapes:
Use a cookie scoop to get uniform-size cake balls. Scoop cake mixture onto a cookie sheet lined with parchment paper. Hand mold each scoop of mixture into desired shape. Cover the cookie sheet with plastic wrap and chill until firm. Balls can be placed in freezer but for no longer than 15 minutes; refrigeration is preferred.

Cut-out Shapes:
Press cake mixture into a jelly roll pan. Cover pan with plastic wrap. Using another pan the exact same size, press the mixture tightly into the pan with the cake mixture. This ensures the cake is packed tightly. Place pan in refrigerator for several hours. Once mixture is very firm, use a cookie cutter to cut shapes from mixture.

General Cake Pop Instructions:
Dipping

Prepare coating:
Using a deep microwave proof container, melt candy coating starting at 1 minute then at 20 second intervals until smooth. Cake pops are easier dipped in a thinner coating so you may need to add paramount crystals to make the coating more fluid.

Prepare cake ball:
Take a few cake balls at a time out of the refrigerator to work with. One at a time, dip the end of sucker stick into the candy coating and insert the dipped end of the stick into the ball or shape no more than halfway. Wait for coating to set before dipping.
Dipping:
Once stick is set, dip the entire cake pop into the melted coating until it is completely covered then remove it in one motion. Make sure the coating meets at the base of the stick. Do not tap the stick on the side of the container; you make loose the pop. Rotate the sucker stick to allow excess coating to drip back into the container. Stick the pop into a sucker stand or piece of Styrofoam to dry.

More Cake Pop Projects

(Click on the images for instructions)