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
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!
Once the cake is cooled, break it into large chunks into a mixing bowl.
For this cake recipe, I added a heaping 1/2 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!!
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!
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!
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!
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.
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!
Now it’s time to dip the cake pops! I’m giving you abbreviated instructions on this part, but you can see my posts over at CakeJournal.com 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!