Cake pops are nothing but a mini cake in the form of a lollipop. Essentially a truffle made of a blend of cake crumbs and frosting that is dipped in melted chocolate or candy melts. These are often topped with sprinkles or decorated in ways to look like flowers, animals, etc. They’re terribly cute, and they’re also a great way to use up the leftover cake.
I had quite a bit of leftover cake and frosting from my recent cake preparation. So making cake pops seemed a natural way to use them all up. I have added buttercream frosting and dipped them in melted chocolate as my kid loves chocolate but you can use any flavor of frosting and even candy melts works good for coating them. The chocolate (or candy melt) shell gives way with a little snap to a moist and soft inside, like a brownie that melts in your mouth.
If you’re looking for a super simple, super delicious way to use up any amount of extra cake and frosting, I have the perfect recipe for you. This basic recipe can be changed up into tons of fun flavor combinations.
You may also try other recipes:
- Marshmallow Fondant
- Nutella Pancake Snow Bomb
- Chocolate Lava Cake
- Lemon Blueberry Cupcakes
- Cherry Ice Cream
- Thumbprint Cookies
- Strawberry Jam
- Almond Coconut Cookies
- Fruit Cake
- Chatpati Imli Balls
Preparation Time: 10mins(+Resting Time) ∏ Cooking Time: 2-3mins ∏ Servings: 5-6
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Cake Pops:
Step1: Using your hands, crumble the leftover cake (or cupcake) into small pieces. You can even also crumble them in a food processor and pulse into fine crumbs. If you don’t have leftover cake, you could easily just bake a cake, frost it, and continue on with the steps below to make it into cake balls.
Step2: Add 1 tablespoon of frosting to cake crumbs and thoroughly combine with your hands.
Step3: Stir in the frosting until a dough forms. If the dough seems dry, you can add additional frosting, 1 tablespoon at a time, until desired consistency is reached. Continue mixing with your fingers, kneading, and mixing until fully incorporated into the cake. Check to see if it will roll into a ball.
Step4: Roll cake mixture into 1-inch balls using the palms of your hands.
Step5: Place the balls on a parchment-lined baking sheet and chill for at least 45minutes to 1 hour in the refrigerator so that the balls harden.
Step6: Once you are ready to dip them in chocolate. Melt dark or white chocolate in a double boiler on the stove. You can also microwave in microwaveable bowls heating in 30-second intervals, and stir until completely smooth.
Step7: Dip the end of a lollipop stick into melted chocolate. Gently push until the stick is halfway through each cake pops.
Step8: Refrigerate them for 5-10 minutes so that it gets set.
Step9: Melt dark chocolate in a double boiler on the stove. If you want to make the coating a little more smooth and flowy, you can add 1/4 teaspoon of coconut oil into the choco chips while melting it. Stir it.
Step10: Dip each ball into the chocolate until covered from all sides. Remove cake pop from melted chocolate by pulling it straight up. Turn at an angle to gently tap off any excess chocolate. I used glass but you can also use an inverted egg carton or a Styrofoam block to hold them.
Step11: Add in sugar, coconut, sprinkles on top of it or anything else you’d like to decorate with. Place them in refrigerate until chocolate is hardened.
Step12: Store in the refrigerator until ready to eat. It can be made up to 2-3 days in advance. Enjoy this little treat.
- While crumbling the cake make sure there are no big chunks of cake.
- Do not add all the frosting at once. Keep adding them in batches until the dough is formed.
- While rolling ball make sure there are no big cracks in them otherwise the cake pops will break while inserting the stick.
- Refrigerating them is a mandatory step do not skip it otherwise the balls will not hold the shape.