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Cake Pops

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  • Author: Louise
  • Total Time: 1 hour 5 minutes

Ingredients

Scale

Traditional Cake Pop Recipe

  • 1 box cake mix (standard mixes make one cake)
  • 1 x 450g container ready-made Pilsbury’s Frosting (icing) or 250g buttercream icing
  • 500g cooking chocolate – either chop finely or use pre-made discs for quick melting
  • Cake Pops Using Cake Pop Tins
  • 1 box cake mix (standard mixes make one cake)
  • 500g cooking chocolate – either chop finely or use pre-made discs for quick melting
  • 1 box instant pudding mixture – use vanilla if making a vanilla cake or chocolate if making a chocolate cake.
  • 1 egg

Instructions

Traditional Cake Pop Recipe
  1. Cook the cake as per instructions on the box and allow to cool
  2. Crumble the cake in a large mixing bowl (use a fork or your fingers) – you should not see any large pieces of cake.
  3. Now add 1/2 the container of pre-made icing (or 250g of your own buttercream icing) and mix thoroughly. If you like, you can add 3/4 of the icing for a sweeter taste but I prefer just 1/2 the container.
  4. The mixture needs to be moist enough for you to roll into balls – aim for a size a fair bit smaller than a golf ball. The balls should hold their shape.
  5. Place the balls on wax paper and place into the freezer for 10-15 minutes – we want them to be firm but not frozen to make it easier for dipping.
  6. Now melt the chocolate in a deep microwave-safe bowl or in a double boiler according to the instructions on the package.
  7. Take a few cake balls out the freezer at a time so we keep the remaining ones firm until we work with them.
  8. If you just want to make cake balls, then dip like this – using a dessert spoon, place the ball into the chocolate and with another spoon, scoop and pour more chocolate over the ball until all areas are covered.
  9. Now on a fresh piece of wax paper, allow the ball to roll off the spoon onto the paper. Sprinkle with hundreds and thousands or any other topping or decoration you have on hand before the chocolate dries.
  10. If the chocolate coating pools at the bottom, then just use a toothpick to draw a line around the base of the cake pop so that when it dries, its easier and neater to remove.
  11. If you want to make cake pops with sticks on the end, dip the tip of the lollipop stick into the chocolate, now insert it about halfway through the cake ball.
  12. Support the cake ball with a dessert spoon, dip the ball in the chocolate until completely covered and remove it in one motion. Make sure the chocolate meets the base of the lollipop as this will help the cake ball stay in place once the chocolate coating has set. If there is excess coating, just gently rotate the cake pop and tap off any extra coating.
  13. If you find the chocolate is too thick to work with, you can add some shortening to thin it out.
  14. Stick the cake pops into a polystyrene block and decorate quickly before the chocolate dries.
Cake Pops Using Cake Pop Tins
  1. Make the cake as per instructions on the box, but be sure to add an extra egg and add the instant pudding mixture too. Mix well.
  2. Pour the cake into the tins – filling them until the ridge of the tin.
  3. Place the lid on and cook for 30-35 minutes. Allow the cake pops to cool.
  4. If you want to make cake balls or cake bites at 180°C – follow the dipping instructions in points 8-10 above.
  5. If you want to make cake pops with lollipop sticks, follow dipping instructions in points 11-14 above.
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes

Find it online: https://blog.sunshineparties.com/cake-pops/