Picture a piece of cake on a lollipop stick, well now you just about have a cake pop. They are so easy to make. Follow along and make your own.
The nice thing about making cake pop is there is no exact recipe. It is sort of a use whatever scraps you have recipe. Here I am using a layer of vanilla sponge cake, but you can use any flavor you want to. If you feel like it use more than one flavor of cake. Crumb the cake into fine crumbs. Toss in optional extras at this time, here it is small chocolate chips.
Time to add the buttercream, not too much nor too little, just the right amount. Ok, what is the right amount you say. Enough to hold the mass together. I like mine on the creamy/icingie side so I add about 2 cups of butter per a standard layer of 8-inch cake. Mix well to form a dough about the same consistency as cookie dough.
Grab a piece of dough the serving size desired and roll it in the palm of your hands to form fall, just like you are forming meatballs. Place on parchment lined (or wax paper) cookie sheets and free for 10 minutes to allow the cake balls to firm up before adding the stick. In the meantime, melt some chocolate for you sticks.
Sticks can be made out of many different things. I usually use lollipop sticks, but dowel rods/skewers can be cut down to size, you can get some heavy duty straws and even plastic sticks(food grade for everything of course.) Insert one end of the stick into chocolate about an inch (you want your stick to get in about half way through your cake ball.) Drip off the excess chocolate and insert it into a cake ball. Repeat until all cake calls have sticks. This time place in the refrigerator to set for 10 to 15 minutes. Meanwhile gather your decorating supplies and melt more chocolate as needed. I am only demonstrating using a mixture of sprinkles and quins, but you can have parchment cones of melted chocolate in different colors ready to pit lines on the pops.
Dip a cake pop into the melted chocolate and carefully rotate to coat. Tap/shake off excess chocolate and then decorated with the sprinkles and quin mixture. Set aside to dry. Ideally you would keep you cake pop standing upright and you would insert it into a Styrofoam block or a box or block with holes in it to hold it erect. If you were going to drizzle melted chocolate on, you would do so before placing in the block to set. Allow the cake pops to set. You make place in the refrigerator for 10 minutes to quicken the process. Once the chocolate has fully set, you can wrap each on if desired.
Done! Enjoy, don’t eat too many.
- Cake crumbs - I used one layer here, but this is a good place to use up those scraps you have.
- Buttercream - enough to make the cake pop nice and creamy and holding together like cookie dough, about 2 cups per cake layer.
- Optional Add ins such as chocolate chips
- Crumble the cake pieces into fine crumbs into a bowl.
- Add in option items as desired, here I am adding about a cup of miniature chocolate chips.
- Add in the buttercream, about 2 cups for an 8-inch layer cake. Mix to form a dough. Remember that you can always add more buttercream, but if you add too much you will need to add more cake crumbs (hope you have some extra cake).
- Take a piece of dough (the portion size you want to use) and form into a ball just like you are doing a meatball. Place on a parchment/wax paper lined sheet.
- When all balls have been formed, place in the freezer for 10 minutes to chill and firm up,
- Gather your sticks and some melted chocolate.
- Remove the cake balls from the freezer. Dip a stick into the melted chocolate and shake off the excess then insert the stick into the cake ball. You want the stick to go about half way through the cake ball. Repeat until all cake balls have sticks. Place in the refrigerator this time for 10-15 minutes to firm up.
- Gather you decorating supplies and additional melted chocolate as needed. If you are going to drizzle chocolate on the cake balls for decoration, I would suggest that you prepare you paper cones and fill with melted chocolate at this time.
- Remove the cake balls from the refrigerator. Dip in the chocolate, swirl and shake to remove excess chocolate. Do not shake too hard otherwise you might lose you cake ball into the chocolate.
- Sprinkle with decorations or drizzle with melted chocolate. If you are planning to do really fancy ones with chocolate lines decorated with glitter or sugar crystals, allow the chocolate shell to set first.
- You may want to set the chocolate shell in the refrigerator for 10 to 15 minutes.
- Wrap if desired or store in an air tight container, in a cool place.
Video of me making Cake Pops.