Cake Pops Recipes

HOW TO MAKE CAKE POPS (THE EASY WAY)

Steps:

• Start by preparing a cake using the cake mix and following the instructions on the box. Bake the cake and let it cool. Save the box from the cake mix - you will need this later
• In a large bowl, combine the cake and the frosting. I recommend gradually adding the frosting until the cake pops are moist and easy to form into balls.
• Stir until small crumbs form.
• Then form the crumbs into small balls.
• Next, melt about 1/4 cup of the almond bark. Dip the sticks in the melted chocolate and then stick them in the cake balls, being careful not to go through the balls.
• This is the most important step: freeze the cake balls. You need to freeze the cake balls, otherwise, they will break up when you dip them in the melted chocolate. Freeze the cake balls for at least 2 hours. I left them in the freezer for two days because I got busy with other things.
• Before you melt the chocolate, take the box from the cake mix and use a knife to gently poke small holes in the box. You will be placing the cake pops in the holes while the chocolate dries.
• Melt about 2 cups of melting chocolate or almond bark. It works well to melt it in a mug placed in the microwave.
• One by one, dunk the cake pops in the melted chocolate, shake off the excess, and sprinkle with nonpareils.
• Carefully place the cake pops in the box to dry. Once the chocolate sets it is time to eat!

EASY HOMEMADE CAKE POPS

Steps:

• Preheat oven to 350℉. Spray sheet cake pan or baking sheet with nonstick spray.
• In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
• Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then remove from pan and cool completely. Divide cake in half and freeze one half for future use.
• Using your hands, crumble up the cake until no large pieces remain.
• Add frosting, mixing with fingers until well combined.
• Form into cake balls and chill until set, about 2 hours.Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops.Medium cake pops: 2 tablespoons-sized cake balls (each about 1 1/2 inch diameter) makes about 24 cake pops.Large cake pops: 3 tablespoons-sized cake balls (each about 1 3/4 inch diameter) makes about 16 cake pops.
• While cake balls are setting, melt Candy Melts candy according to package instructions.
• Dip the tip of each lollipop stick into melted candy, then into set cake balls. Repeat with all cake balls, then let chill again until set, about 10 minutes. Reserve remaining melted candy.
• Dip the cake balls, one at a time, into remaining melted candy. Tap lightly to remove excess. If needed, you can reheat the candy with some EZ Thin Dipping Aid to thin it out for easier dipping.
• Immediately cover with sprinkles or topping of choice, then transfer to craft foam. Repeat with remaining cake pops. Chill until set, about 10 to 15 minutes.

CAKE POPS

Steps:

• First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
• While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
• Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

CAKE POPS

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

SIMPLE CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

EASY CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.
• Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

DELICIOUS CAKE POPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking dish.
• Combine cake mix, water, eggs, and yogurt in a bowl. Beat vigorously for 2 minutes and pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 28 minutes. Allow cake to cool completely, at least 30 minutes.
• Break cake into a bowl and crumble completely using your hands. Mix in approximately 1/2 of the frosting, a little at a time, working it into the cake until it is the consistency of wet sand.
• Use a melon baller to scoop equal-sized balls of cake. Roll each ball in your hands to create a smooth shape and place on a baking sheet. Repeat with remaining cake. Place cake balls in the refrigerator until firm, about 1 hour; do not freeze.
• While cake balls are chilling, pour each bag of candy melts into a separate, microwave-safe bowl. Microwave each bowl at 50% power in 30-second intervals until just melted, 1 to 3 minutes each.
• Remove cake balls from refrigerator and allow to come to room temperature, about 20 minutes.
• Dip about 1/2 inch of a lollipop stick into melted chocolate, then about halfway into a cake ball. Use a clean paintbrush to brush melted chocolate onto the cake ball, only around the opening where the stick is. Dip the whole ball into the melted chocolate, using a spoon to help coat. Twirl the pop as you remove it from the chocolate to create a smooth coating. Place coated cake pop into a cake-pop stand or a chunk of styrofoam. Repeat with remaining cake balls.

CAKE POPS

Steps:

• Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.
• Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.
• When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set.