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Cake Pops Recipe

 

Cake Pops: Bake the Vanilla Cake and let it cool completely. Make the frosting. Then, in a large bowl, crumble the cake into small crumbs (you can do this step by hand or in the food processor). If desired, using a sharp knife, cut the crusts off the cake layers.

Using your hands or a large spoon, stir in just enough frosting (2/3 - 1 cup (160 -240 ml)) to hold the mixture together. If you add too much frosting the cake balls will be soggy. Too little frosting and the cake balls will fall apart, especially when dipped. So add the frosting gradually and really work into into the cake crumbs, as the amount you need totally depends on the type and texture of your cake.

Roll the mixture into golf ball sized rounds (about 1 1/2 inches (4 cm) or about 1 ounce (25 grams)). I find this is a good cake-to-candy-coating ratio. Place the cake balls on a parchment or wax paper lined baking sheet. After forming the cake balls, cover the baking sheet with plastic wrap, and place in the refrigerator until they are firm, but not frozen (about 1-2 hours). At this point, you can store the cake balls in the refrigerator for 2-3 days before dipping in the candy melts or the unfrosted cake balls can be frozen for a couple of months. Defrost the balls in the refrigerator overnight before dipping in the candy melts, because if the cake balls are frozen and you dip them in the warm candy melts, you may find that the candy coating cracks after it dries. That is because as the frozen cake balls defrost, they expand, causing the coating to crack.

Once the cake balls are cold, it is time melt the candy coating. I like to melt 16 ounces (450 grams) of the candy melts at a time. You can do this in the microwave or in a heatproof bowl placed over a saucepan of simmering water. If using the microwave, place the candy melts in a microwaveable bowl and heat on medium for about 1 minute. Stir and continue to heat on medium, at 20 second intervals, until the candy melts evenly. If the melted candy is too thick, gradually stir in about 1/2 - 1 tablespoon flavorless oil or shortening or about 1 teaspoon paramount crystals into the melted candy coating until smooth and fluid. You want it to flow easily from your spoon. (This prevents the candy coating from being too thick, which makes the cake balls hard to dip and may cause cracking.) At this point you may want to transfer the melted candy coating to a small deep bowl so when dipping the cake balls they can be completely submerged.

Remove the cake balls from the refrigerator and one by one, dip the sticks about 1/2 inch (1 cm) into the melted candy and then insert about halfway into the cold cake balls (the melted candy acts like a glue). Don't insert the sticks all the way through the cake balls or they will crack. Before you starting dipping the cake pops have a large thick block of styrofoam (or florist's foam) on hand to stick the cake pops in for drying.

Then, one by one, dip the cake pops straight down into the melted candy coating. Dip, don't roll, the pops completely into the coating. Rolling can cause crumbs to get into the coating, which we don't want. Then lift the cake pop out of the coating and let the excess coating run off, turning the pop so you get an even coating of candy. You can also very very gently tap the stick on the side of the bowl to help with this. If there are bubbles, burst them gently with the end of a toothpick. At this point you can sprinkle the still wet candy coating with candy sprinkles, sanding or sparkling sugar, edible pearls or glitter, chocolate jimmies, finely chopped nuts, crushed cookies, dried coconut, or even crushed candy. The cake pops need to dry upright, so gently insert the end of the stick into the styrofoam and let dry. If you find some of the candy coating has dripped down the lollipop stick, use your fingertips to wipe it off. (This can happen if you don't let the excess coating run off the cake pop, if the candy coating was a little too hot for dipping, or if it was a little too thin or too thick.) Once the cake pops are dry, you can attach edible decorations to the pops. Using a toothpick, dab a little of the melted coating on the decoration and gently attach it to the cake pops. Or, if you like, you can take some of the melted candy coating, place it into a piping bag fitted with a small plain tip, and pipe lines or shapes on the cake pops. Once dry, the cake pops can be covered and stored, at room temperature or in the refrigerator, for about 3-4 days.

Makes about 55 - 1 1/2 inch (4 cm) cake pops.

What You Need To Make Cake Pops:

Vanilla Cake (baked and cooled)

1/2 Recipe for Vanilla Buttercream Frosting (you need about 1 cup (240 ml) of frosting)

Baking Sheet

Parchment or Wax Paper

about 55 - 4 1/2 inch (11 cm) long Lollipop (Sucker) Sticks

2 - 16 ounce (450 grams) bags of Candy Melts (Candy Wafers, Summer Coating, Chocolate Candy, or Confectionery Candy Coating)

1-2 tablespoons Shortening or Flavorless Oil or 1-2 teaspoons Paramount Crystals

Large Block of Styrofoam or Florist Foam (for drying cake pops)

Scan for Demonstration Video