How to make…Cake Pops


Little balls of cake on sticks
There is not much in the world that excites people more- trust me. 

Cake pops have been growing in popularity for a little while now. They were first created by uber-talented Bakerella and then suddenly Starbucks caught on. Upon trying one, I was instantly smitten and henceforth determined that they would put in an appearance at our wedding; even if that did mean making the  damn things into the early hours of the morning. I was quoted some mad prices from bakeries back when I was feeling lazy (£2 a pop, seriously?) but after a couple of trials and some experimenting, I discovered they are relatively easy to make and so I thought it time to share.

To make a batch of cake pops you will need.
  • Extraordinary patience and will power
  • 1 box of cake mix (Just cheat. You need a perfect cake for this and in my world, box cake is perfect cake. For the wedding we used Duncan Hines’ Red Velvet & Carrot cake mix)
  • Icing (you could make your own cream cheese frosting but I like cheating and a can of Betty Crocker’s finest will work just as well if your short on time)
  • 400g Candy Melts (Wilton is the king of this odd stuff and you can buy it at here or at Hobbycraft in the UK)
  • 60 odd lollypop sticks (again, Wilton is your hero)
  • Assorted decorations (glitter, sprinkles etc or you can just leave your pops naked like we did)
  • A polystyrene block (to dry the pops upon)

Here’s how it works…

1. Make the cake. Seriously, just do what it says on the box.

2. Once cool, no matter how much it upsets you, break your cake up into tiny breadcrumbs. 

3. Mix about half a can of frosting into the cake crumbs until they form a stiff dough. Getting the quantities right on this takes a bit of practice. Add the frosting bit by bit. If you add too much, the dough will be far to sticky to handle and will fall of the sticks. Likewise, adding too little will result in non-delicious, unsettlingly dry and quite frankly rubbish crumbly pops. As I said, about half a can should do it but just be savvy about it ok?

4. Chill the ‘dough’ for as long as you can contain your excitement. I recommend at least 4 hours, but overnight if you can exercise exemplary patience.

5. Once chilled, roll the dough into little bite sized cake balls. Some like to use an ice cream scoop as a guide but I prefer to use my myself. If you can’t fit it in your mouth, its probably going to be way to big and far to heavy to sit on the stick. Its better to make loads of little pops than rubbish giant ones.

6. Chill again if you can stand it. Maybe an hour or two to make sure the are super firm.

7. Melt the candy in a microwave (or using a double broiler if you fancy). 

8. Dip each lolly pop stick about 1cm into the chocolate goo and push half way into the centre of your cake balls. This will cement the stick in the ball, avoiding future dipping catastrophes. I recommend chilling again at this stage to make sure the chocolate is fully cooled.

9. The scary bit- you have to coat the whole damn thing in chocolate. Trust me, it’s terrifying. Firstly, make sure you have enough chocolate (whack in another bag of melts if needs be) and a deep dipping vessel (I use a massive measuring jug). Hold your breath and plummet the pop into the chocolate. Do not stir. If you stir it will only end in runaway balls and tears. Gently pull the ball out of the chocolate and lightly tap of any excess. 

10. Add any decoration while the chocolate is still wet and pop the pop into your polystyrene block to dry upright.

Thats it! Serve however you wish. They can keep in a fridge for up to five days but in all honesty they are going to get eaten by then.  You do not need to pay people to make these for you. If I can do it at one in the morning, the night before my wedding, you can make them to. Have a lovely weekend and send me pictures if any of you try making you own!

Photography by the wonderful Julie Kim. 
These photos are not to be added to blogs, Pinterest, Tumblr, or any other sharing site, without permission please.


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