The Easy Way to Make Sturdy Cake Pops

I discovered the easy way to make sturdy cake pops.

I tried. I did. I tried more than once, but I struggled every single time I made cake pops to have them turn out looking mediocre at best. And, at worst? Well, it wasn’t just the cake pops falling apart. I would fall apart too. I’ve learned, since, that I’m not the only one who has felt this way. So, I set out to make a sturdier and still very, very tasty cake pop recipe. And here it is. Not only is it easy to work with; but, you get bragging rights for it being homemade. You’re welcome.

Cake Pops

• 1 batch chocolate cake
• 1/2 cup (or one stick) butter, softened
• 1 1/2 cup powdered sugar
• Approx. 2 pounds white chocolate or candy melts
• 1-2 tablespoons shortening (as needed to thin candy melts)
• 60 cake pop sticks or lollipop sticks or cute paper straws (stick recommended for beginners)
• 8 ounces candy sprinkles
• 60 cake pop bags with ties or curly ribbon (optional)

Prepare, bake, and cool the chocolate cake recipe below. Break room temperature cake into pieces and place into a mixing bowl with butter and powdered sugar. It’s important that the butter is softened (room temp) otherwise it will clump up and not mix in. Mix until butter and powdered sugar are mixed in and the dough becomes like stiff cookie dough. You should be able to form the dough into balls.

Using a cookie scoop, scoop level balls of dough onto a cookie sheet lined with parchment paper. When done, you should have about 60 or so cake pop dough balls. Take each ball in your hands one at a time and roll around to make a firm and well-rounded ball.

Place in refrigerator for at least half an hour or in the freezer for at least 15 minutes.

While balls chill, melt white chocolate or candy melts. I use an electric fondue pot set on no higher than level two with occasional stirring or you can melt 30 seconds at a time in a microwave-safe bowl in the microwave. Stirring in between intervals until you can mix the last bits in by stirring well. Stir in 1-2 tablespoons of shortening into melted candy if needed to make candy smoother.

Prepare another cookie sheet by lining it with clean parchment paper. Dip the tip of a cake pop stick into the melted candy then into a cake pop dough ball. Using a rubber wooden spoon (or similar utensil), dip into the melted candy and pour it over the cake pop. Continue this while turning the cake pop so all sides are coated. Then quickly dip the tip of the cake pop into the melted candy. Continue holding the cake pop downward so the excess melted candy drizzles off. Dip the top of the cake pop into the sprinkles and place the cake pop upside down (sprinkles downward) onto the parchment-lined baking sheet so the candy coating can cool off and firm up. Repeat until all cake pops are done.

Make sure the cake pops are in a cool enough environment and allow them to set up for a few hours or overnight. If you would like to package them, be sure the candy coating is firm before doing so. Display in a cute vase or basket.

Notes

If you don’t want to have flat tops, that’s okay. Just sprinkle top with sprinkles & place in a cake pop stand to firm up.

If you’d like to make special shapes, you can do that easier than ever with this recipe! so, yes! Make shapes, you creative soul, you!

Chocolate Cake

Preheat oven to 350°F.

• 2 cups sugar
• 2 1/4 cups flour
• 3/4 cup dark cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1/4 cup sour cream
• 2 teaspoons vanilla
• 1 cup hot water

Place dry ingredients into the mixer. Place eggs, buttermilk, oil, sour cream, and vanilla in a container and beat together well. Add wet ingredients with dry ingredients. Add hot water at low speed. Scrape down the edges of the bowl to be sure to incorporate all ingredients into the batter. Mix on medium speed for a couple of minutes.

Prepare two 8-inch round cake pans by coating with butter (making sure to cover all inside edges) then sprinkle with flour. Coat well but remove excess flour. The easiest way to prep your pan is to use non-stick baking spray.

Bake for about 25 minutes or until a fork poked inside comes out clean. Carefully touch the top quickly and see if the cake springs back up. If it does, it is ready. Cool to room temperature.

Tips

Never, ever dip cake pop dough balls while they are warm. They will fall off their stick.

Never, ever dip the whole cake pop into the candy melts. This will make your cake pops too warm and make your candy melts crumby.

Do not tap the stick on the candy melt container if you’re using paper straws. This will weaken the straw and it will bend.

Cake pops can be refrigerated to stay fresh.

If you want only 30 cake pops, you can make half a batch of cake or make a full batch of cake and then freeze half for another event.

Check out these cake pop topiary trees – perfect for a shower or ladies’ tea!