PIt seems every time I post cake pops, someone asks how to make cake pops! So finally, I have a post with pictures written on How to Make Cake pops!
If you like the pink and orange theme, check out this Baby Shower post that includes a cake, cupcakes, cake pops and candy apples! I also just recently posted a Pink and Orange Mod Birthday Cake and a Neon cake that had pink and orange!
This is going to be a somewhat lengthy post, so let's get started.
How to Make Cake Pops
Step 1:
First, you need to bake a cake. For this tutorial, I used White Almond Sour Cream cake. I baked one cake in a 9x13 pan using this recipe.
Don't feel limited by my recipe though; you can make cake pops in any flavor using any recipe... I've made chocolate cake pops, red velvet cake pops, vanilla cake pops, and lemon cake pops just to name a few.
You can do a "doctored" cake mix recipe, a from-scratch recipe, or even follow the box directions just as they are!
Step 2:
Once the cake is cooled, break it into large chunks into a mixing bowl.
Step 3:
For this cake recipe, I added a heaping ½ cup of vanilla buttercream frosting (it weighed 5 oz). You could use more or less depending on your cake - or even use canned frosting.
If you follow my recipe for vanilla buttercream, you'll want to cut it in half or even smaller - you only need a small amount!
The important point at this step is to not add too much frosting! You want to barely moisten the cake and get it to stick together! You don't want it super mushy or soft!!
Step 4:
Put the paddle blade of your mixer into the bowl and mix for a couple of minutes. It really only takes a short time for the crumbled cake and frosting to turn into a "dough".
Personally, I use a SideSwipe blade on my Kitchenaid (it scrapes down the sides so you don't have to!), but a regular paddle blade will work too. Just be sure to scrape down the sides and be sure you have consistent dough!
Step 5:
I used to roll all of my cake pops by hand, but after winning the contest at Sweetopia, I do them with the Easy Roller now. It's an amazing tool that saves me tons of time! To use it, you start by smooshing the dough out into a rough rectangle.
Note: If you follow the directions on the Easy Roller video, you actually smoosh it into the little plastic frame that comes with the Easy Roller - but I always sort of flatten it a little bit first.
For the sake of my pics, I did a smaller rectangle of dough, but you can absolutely do more at once... I highly recommend the video here for the full effect of this tool!
Step 6:
I won't write it all out, but you cut the dough into strips, then take them off and flip them and cut again... then you roll and you get 21 balls within just a couple of minutes!
Step 7:
I haven't mastered the Easy Roller yet so my balls always come out a little wonky. Every time I use it I end up having to hand roll them just a bit to get them perfectly round!
You can see my ruler below... each ball ends up being just a little larger than 1 inch round and they weigh about an ounce each.
Step 8:
Once I have them all rolled out, I pop them in the refrigerator for a short time before dipping. If you chill them too much, you will have trouble with them cracking, but I always have the best results if they're at least cool vs. room temperature. And if you're wondering, when I use the white almond sour cream recipe, I end up with about 60 cake balls (5 dozen) that are just over an inch round.
I highly recommend TheArt of Cake Pops book for more details on troubleshooting cake pop problems, plus the book has dozens of designs!
Step 9:
Now it's time to dip the cake pops! I'm giving you abbreviated instructions on this part, but you can see this post for more details on this.
- So first, you need to melt candy melts (or almond bark). I do melt them in the microwave, starting with one minute, then doing it in 15 second increments as needed to get a completely smooth, melted coating.
- Dip the end of a lollipop stick into the melted candy and then insert it into the cake pop (no more than halfway through the ball).
- Allow that to set for a few minutes
- After the stick is set, carefully dip the cake balls entirely into the melted candy. You want the candy deep enough to completely dip the cake ball without swirling it around much (I like to use a small bowl or jar for this). The more you move it around, the more chance your cake ball will pull off the stick or break.
- After it’s dipped, gently tap the hand holding it and allow any excess candy to drip off.
- Add sprinkles before they're dry/hard or or stand the cake pops in a stand or styrofoam to let them harden completely or before adding other decorations!
And that's it! You're ready to enjoy!
Do you want to learn more? Craftsy has a FREE Creative Cake Pops Class (sign up here) and I have a few more cake pop posts up if you'd like to check them out:
I really hope this has helped for all of you that have asked me how to make cake pops! Do you have any questions about it? I love to hear from readers so leave me a comment/question!
Terry Carter
Dang, I love your cake balls, but I don't think I would ever go to that much trouble. Much easier to write you a check. I promise, it won't bounce. 😉
Rose
Haha! Do you know I still haven't gotten that money?! Anywho... the joys of dealing with criminals 😉 But seriously, anytime you want a cake pop, you let me know and I'll fix you up! xx
Angelina Sangster
Hello, I have a question...I've tried doing cake pops a couple times and can not seem to get the chocolate as smooth as it should be, it seems so thick. I've tried every way recommended but still can't get it right. I've sworn off cake pops lol. Thanks for the help! 🙂
Rose
My only thoughts are to have the chocolate a little warmer so that it's thinner, or to thin it with shortening. If it's still too thick - I'm not sure what the problem could be. Are you using almond bark... or candy melts.. or something else?
Angelina Sangster
Candy melts from Wilton..( I think), but I have even tried the more expensive melting chocolate that flows thru fountains and still didn't work. I added oil to it and it seemed to help a little but not much.
Karla White
I always use a little shortening in my melts. I also put my microwave power level on 5 or 6. Always works for me.
Glenda
I've used a small amount of shaved Gulf canning wax.. No taste, you cannot tell, but it makes it smooth.
Chenille Flowers
Hi this is great! I'm wondering if you can tell my how you did it when You didn't have the Easy roller. I know you said it took longer. Just wondering the steps. Thanks so much!
Rose
I would use a small cookie scoop to scoop out mostly equal-sized balls of dough, then roll them by hand, one at a time.
Helen Carwardine
Fabulous and creative ideas
Congratulations!
Karla White
Thank you for posting this. I have one question. After dipping the stick in the chocolate and inserting it into the cake pop, I had trouble with some of the stick staying put. When I dip them, some sticks will come out. At first I thought the chocolate was too thick but I didn't want it too thin.....you could see right through it. What can I do to secure them a little more?
Rose
It could be that your cake balls are too soft or too warm. Try to add less frosting so that your cake balls are a little more dense and firm and/or try chilling your cake balls so that when the warm chocolate goes in on the stick, it sets really fast.
Karla White
Makes perfect sense to me. I will try this next time.
Charlene
In your experience, is it best to keep them at room temp until serving or keep in the refrigerator? I'd like to make some the day before a party. Thanks for the post- they look great!
Rose
I always keep them at room temp and they do great!
Charlene
Ok- thank you!
Anne
Thank you for the tutorials. I am just starting into the world of cake pops...Hoping all goes well 🙂
Michele
Hi Rose,
How far in advance can I make the cake pops? If my event is on a Sunday when should I start I need about 70 of them.
Thank you,
Michele
Rose
I'd probably do them them the night before but you could do them up to 2-3 days in advance.
Amber
Hi - I am thinking of trying these cake pops for a class with 7 young girls. I've never tried cake pops before so I will definitely try making them by myself before I attempt doing it with all the girls. I'm just wondering if I can make the cake pops and put them on the sticks ahead of time? You mentioned that you can have problems with them cracking if they're too chilled. Can I make the cake pops, stick onto the popsicle sticks, and then freeze until the class? If so, would it be best to pull them out the night before & keep in the fridge until the class or should I pull them out of the freezer or fridge 1-2 hours before the class so they can thaw? This class is just for fun - I thought these girls would enjoy making something fun like cake pops. Thanks!
Amber
P.S. I should have mentioned... I was hoping to make the cake pops ahead of time but save the dipping & decorating part for the girls to do.
Rose Atwater
You could definitely make them ahead of time but I'm not sure which way would be best as far as thawing. If you're going to make them within a few days of the class, I wouldn't freeze them at all, but just cover and refrigerate, then get them out maybe half an hour before you start the class.
Adrienne
There has got to be an easier way!!!!!!!!!!!!!!!
Rose Atwater
Not that I've seen.
Renea Smith
I love your tutorials! Thanks for sharing them!
Rose Atwater
Thank you!
Barbara Johnson
I used a doctored strawberry cake mix (pudding, 1/3 cup oil, 1/2 cup water, sour cream and three eggs. When i rolled my balls by hand they seemed oily and would fall off the stick when or after i dipped them. I don't know if i put too much frosting in or should i have just used a box cake mix without adding the pudding and sour cream?
Rose Atwater
Yeah, it sounds like you used too much frosting. I use very similar recipes with no problems!
Mrs Mary Mesikenor
Thank you for the post, though am a new in the baking field I have not been thought of cake pop but am very blessed with the post. Please can I be your student online, am a Nigeria Abuja precisely.
Rashi
Really awesome! But is there any alternative for candy melts?
Rose
You can use almond bark and color it with candy coloring.
Laney
I make my cake pops with a cake pop maker so it's actually a tiny cake! Does anyone know if I can just use regular frosting to cover them. Not melted chocolate. :-). Thank you
Rose
I've never seen it done that way - sorry.
Grammieof4
Yes, u can dip them in warmed canned frosting & then put them into stand to dry. Ur pop's frosting won't end up being as hard as dipping into melted chocolate as that creates a harder "shell" of frosting but works out fine. Add decorations or sprinkles before they r totally dry as they stick on cake pop much better!
Good luck & don't stress! Make a few to play around w & decorate. It should b fun & not rocket science! (Also gives u a reason to have extras for u & ur family to sample!! ; )
Laurie
I love lots of your ideas like Cake Pops and Petit Fours and I'm thinking of doing those up as part of our Christmas Tea at church. I think I have to do the petit Fours and pops myself. Can you give me a hint of how long ahead I can make the petit Fours and cake pops? Like if I made the petit Fours on a Thursday and the cake pops on a Friday would they be fine for a Saturday afternoon tea? I really cannot leave much to Saturday because there will be a lot of set up. And I have to have time to decorate the pops and petit Fours. First time on both mind you. My daughter is 22 and could step in for decorating help I think. I would love a hint based on your expertise. Oh did I mention I work-LOL. I really may have to ask for Thursday and Friday off. I'm making Italian wedding cookies too but those are great made up ahead so I'm not worried about those.
You are very inspiring.
Rose
If I had to choose, I'd make the cake pops earlier than the petit fours. Because they're sealed in chocoloate, they'll hold their moisture longer than the petit fours. I'd do the cake pops Thursday and the petit fours as late as possible on Friday.
Kimberly B.
Hi Rose-Love your blog! Quick question, I’ve made cake pops before, but I think I had a crack problem from putting them in the freezer the last time. I volunteered to make some for a charity benefit that the restaurant that I work for is putting on-Only to find out that I need to make around 200! Do you think I could make them ahead, freeze them, and defrost them in the fridge before decorating? I don’t want to wait til the last minute to start them all....
Jean
How many cake balls do you get from 1 13x9 cake?
Natasha
Hi there! How in the world does the candy melt not drip down the stick once it's dipped and trying to set??
M
What candy melts do you use? Also how long exactly do you leave them in the fridge? Mine still end up cracking after I have them in the fridge.
Rose
I most often use Wilton candy melts and I just chill them for 15 minutes (or enough to get them firm). I do NOT chill them until they're cold all the way through.