Can be made up in partial batches and the remaining ingredients stored for a few weeks. Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes.
Cool completely, at least 1 hour. Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes. Place 1 lollipop stick into each ball. Dip each cake pop in the melted chocolate.
Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing. Pre-baked cake and frosting may be stored in freezer and refrigerator respectively for up to two weeks. Thaw cake fully and mix as instructed. Directions for baking cake are based from the specific brand used. Follow box instructions for making cake if using a different brand. All Rights Reserved.
Simple Cake Pops. Rating: 3. Read Reviews Add Review. Save Pin Print Share. Gallery Simple Cake Pops. We have a recipe for chocolate-covered marshmallow pops that utilizes the same methods. Once you understand the basics, feel free to customize your decorations and designs however you wish! Make the most out of the cake supplies section of your grocery store or craft store — there are so many options for icing and decorations to fit any theme or holiday. Want to go even more DIY?
You can even make your own sprinkles and decorations, using my recipe for hardened royal icing. Have you made these miniature desserts before?
Do you have any suggestions for those who are making them for the first time? Give us your best advice in the comment section below, and be sure to rate our recipe! Would you like to tailor these to specific seasons?
Take a look at more of our cake pop decorating guides:. See our TOS for more details. Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
Nikki Cervone is a hungry foodie living in Pittsburgh. When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate. It works really well. I recommend this recipe — it is easy and if you know what you are doing then you will get it done in less than 2 hours!
I use my small crock pot to melt the melting chocolate. Easier than using the microwave, so much faster. At what point can I freeze these? After forming into balls or before forming into balls? Can I freeze the completed pops? Hi, Michelle! When are you ready to decorate them, thaw them in the fridge for a couple hours. Hope everyone enjoys them at the fundraiser, and let me know how you decorate them!
You have to bake the cake first. After it has cooled you break the cake up and mix it with icing…at this point you make balls. I would like to make white candy coated cake pops with gold and silver lines to decorate them. What should I use for the gold and silver? You have a few options, depending on what is available online or at your local craft store. Once it is completely dry, pipe horizontal lines with the same color of chocolate coating around the cake pop.
Working quickly before the lines set, lightly sprinkle the glitter on the wet lines. Allow that layer to dry completely. Use a brush to gently brush away all excess glitter. The glitter should only stick to the horizontal lines and not the base coating.
After dipping cake pops into chocolate and while they are setting up and hardening, oil will sometimes ooze through the chocolate. Any suggestions as to how to prevent are much appreciated. For that reason, I avoid re-freezing. If you are going to experiment with freezing them, I would individually wrap them first to avoid freezer burn. Do you ever have problems with the cake pops cracking after dipping or oozing from where the stick was stuck in? I have had cake pops fall off sticks know what caused that , crack, ooze and also be perfectly cooperative.
Not sure what I did wrong when I got the cracking and oozing. Any ideas? Hi Angie. Yes, I have experienced those problems.
If I have a small air bubble in my chocolate shell, it has resulted in the oozing that you refer to.
I try to touch up any air bubbles before they dry with my finger or a toothpick. Perhaps you have openings where your pop meets your stick. After you dip the first time and push the cake ball on, be sure that the second fully submerged dip goes in far enough that the melted chocolate meets with the chocolate on the stick.
This should make a strong seal. Secondly, I do experience a small amount of cracking…about 1 in 10 pops. I try to avoid drastic temperature changes with my pops. Will give this a try! Yes, this is the original way for making them that Bakerella shared with the world. This is a great tutorial — thanks, Renee! It helped me figure out what I was doing wrong. Thanks Sugar Baby. What part do you think you were doing wrong?
Any suggestion for making them less sweet? Maybe using bitter chocolate? Or and alternative to the mixing ingredient?
Good point…yes, they are very sweet. You could experiment with a moist, but not-too-sweet muffin recipe as the cake. Then add the tiniest bit of icing needed to bind it, then dip in dark, bitter chocolate? I often add vegetable oil to get the smooth consistency. Thanks for the tutorial…. Trust me this chocolate is totally superior.
It is such a pleasure to work with. You can contact the company and ask if there is a coupon code. I did this last time I bought and it eliminated the shipping costs. Good luck. Great tutorial — thanks for sharing! I love Chocoley and their candy and molding formula makes amazing modeling chocolate. Martha, thanks for the tip. Ahh thank you for this! And, it was real painful to have to throw away the excess chocolate — but now I know what to do with it! Your email address will not be published.
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You can even do each step on different days: 1. Baking the cake 2. Rolling the balls 3. Dipping the pops Step 1: Baking the cake For this step, prepare a 9 x 13 cake pan.
Step 2: Rolling the balls For this step you will need: Cake Large bowl Serving spoon Creamy vanilla frosting canned actually works best! Cut the outer edges of your cake because they might turn into hard lumps inside your pops. Continue the crumbling process with your hands or two forks until the pieces are very fine. This is what the mixture looks like after mixing with the back of the spoon. The finished cake balls look like this. Cover them with plastic wrap and foil and leave them for at least 4 hours in the refrigerator.
Push the chocolate-covered end of the stick into the middle of the cake ball. Clean off the excess chocolate on the stick with your finger for a nicer look. Happy Caking! Ingredients and supplies for making cake pops: — A box cake mix and ingredients to make the cake — A can of frosting — Candy melts — Lollipop sticks — Cake pop stand Reply.
Nicole on September 18, at PM. Erika Green on May 24, at PM. Agatha on August 22, at PM. TIA Reply. Sandy Bryan on July 30, at PM. Maria Brown on January 30, at PM. Alia on October 21, at PM. Can you put this in the freezer and if so, how long should it be in there. Thank you Reply. Dafne antunes on July 18, at PM. Thanks for sharing! Very useful tips! Elizabeth Cordoba on June 27, at AM. Sydney Winkler on July 12, at PM. Lita Watson on June 25, at AM.
Sydney Winkler on June 26, at PM. Yes, you absolutely can! Just make sure you have the correct ratio of frosting to cake! I love this cake!!! Thank you for blogging about it. Very Nice Article… Reply. Julia on March 13, at AM. I like pie on February 27, at AM. This was helpful. Thank you :3 Reply. Araceli Lopez on January 23, at AM. Sydney Winkler on April 19, at AM.
Traci on January 16, at AM. Jennifer on October 8, at AM. Cindy on August 21, at PM. Cassie on September 4, at AM. Hello, Thanks for this superb tutorial. Many thanks, Cassie Reply. Renee on January 7, at PM. It holds in the moisture and protects them from freezer burn to have the double wrapping. Susan on August 28, at AM. Sweetkitchenscience on August 25, at PM. Lovely explained protocol. You are a great teacher! Thank you so much for the lovely compliment! Sophie on June 29, at PM. Masum on May 8, at AM.
Raveeha on October 16, at AM. Hi,which band candy melts do you use Reply. Hi,which brand candy melts do you use Reply.
StefZero on January 18, at AM. Thanks Reply. Cristine on January 14, at AM. Where can I find that cake pop dipping bowl? I bought the flexible silicone bowl at my local Home Goods. The brand says Casabella.
Samantha on January 5, at AM. So glad to hear it! Before we get started, I want to say that my way is not the only way. Some people like to use a cake pop maker and bake fresh cake balls, giving you, essentially, a ball of cake on a stick. I achieve my favorite truffle-like texture by mixing fully baked cake that has been crumbled into pieces with frosting. The texture is gooey, dense, and like the texture of a fudgy brownie.
Another personal preference of mine is to work with stale ish cake. Stale cake is drier than freshly baked cake, and while this may be the last thing you want your slice of cake to be, this is the very thing you want your cake pop cake to be— lots of room for soaking up frosting and increased ability to stick together!
Here are, in my opinion, the best sticks for cake pops. You can find these in any craft store or store with a baking section WalMart, Target. One last thing… I prefer using Wilton candy melts for my coating because they are made for purposes like this. First, line two baking sheets with foil or parchment and set aside. Crumble your cake any flavor into tiny pieces. Either way, you want this crumb to be very fine.
This can be homemade frosting or store-bought, and any flavor you like. This is also where you would add spices if you wanted to add 1 teaspoon of spice, taste, and add more as necessary. The cake to icing ratio for cake pops is totally up to you and the desired finished texture you want for your pops. Adjust as needed by simply going be feel. If you have a moist cake, add 3 Tablespoons of frosting and go from there.
This is where you definitely want to get your hands dirty. Work the frosting into the cake by squeezing and pushing until everything is uniform in texture. My homemade frosting linked in the recipe or store bought should be totally fine for this. Roll all of the cake into balls approximately 1 Tablespoon in size.
Use a Tablespoon measure if you are unsure how big this is. Try to keep the cake balls on the small side. If they are too big, they will be too heavy, and you will definitely lose them in the dipping step. Place your cake balls onto one of your prepared baking sheets. As the candy melts start getting meltier?? It is possible to overheat them, and they will turn to a crumbly, dry mess.
Stirring will help distribute the heat. Grab your cake pop sticks. Push this stick into a cake ball about halfway. The melted candy will form a little mound.
This is just fine and what you want to happen. Repeat until all cake balls have sticks, and place in the freezer for 15 minutes. You may have to reheat your candy melts a little bit start with 20 seconds on MEDIUM power , but do not work with hot melts! As long as you are able to stir your melts and they seem to still be in a fairly viscous state, reheating is not necessary.
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