Let Me Tell You About Cake Pops (And How Mine Usually Turn Out)
Alright, so—cake pops. The dessert I first attempted in my catastrophically tiny London kitchen, and I almost gave up because I dropped the first batch on the floor (don’t worry, I didn't serve those). But honestly, nothing beats the thrill of finally achieving that just-right coating that doesn't slide off like a sock on a polished floor. If you're picturing perfect little spheres every time... ha, you must be new here. Mine are occasionally a bit lopsided, but they taste how a hug feels on a rainy afternoon.
Side note: if, like me, you tend to destroy the kitchen while baking, these are actually not as messy as, say, making croissants, so that's a relief.
Why You'll Love This (Or, Why I Keep Making Them Anyway)
I whip these up when I owe my nieces “fun aunt” points—kids go bonkers for food on a stick, don’t ask me why. And honestly, my partner eats them straight out of the fridge, which is technically not fancy but, hey, less work for me. I’ve had days when I couldn’t deal with fussy icing on cupcakes, so cake pops to the rescue (no decorating pressure, just dip and dive). Plus, if you’ve ever overbaked a cake (I have... who among us hasn’t?), you can salvage it with these. It’s like dessert alchemy.
What You'll Need (But Really, You Can Sub Things)
- 1 cake (baked and cooled; boxed mix is fine—I sometimes use chocolate, but honestly, vanilla or red velvet both work. My gran swore by homemade, but let’s be real, box cake is kind of a lifesaver.)
- ½ to ¾ cup frosting (store bought or homemade, totally up to you. Cream cheese frosting has my heart, but classic buttercream is less sticky.)
- 2 cups chocolate or candy melts (I’ve also used plain chocolate chips in a pinch, just add a teaspoon of coconut oil to thin it out if you go for those.)
- Lollipop sticks (Mine are from the grocery store but if you run out, you can use wooden skewers—snap ’em in half first!)
- Sprinkles, nuts or crushed cookies (optional, but if you don’t decorate at least half, the kids might revolt.)
Let's Get Stuck In: How I Make 'Em
- Crumble the cake into fine crumbs using your hands, a fork, or, if you’re fancy, a food processor. Honestly, I just dive in with my (clean!) hands. Don’t worry—it’ll look messy. It always does.
- Add frosting a little at a time and mix. You want the mixture to look like slightly doughy play-dough. (I, er, usually eat a bit right here. That’s just research.) Too much frosting and they get soggy, too little and they crumble—so add it gradually. Sometimes I add more than I intend and then have to bake more cake to compensate. Oops.
- Roll into balls about golf ball-sized (or smaller; mine are more like large marbles, if you want more per batch). Place on a baking sheet lined with parchment. If you hate sticky hands, a cookie scoop sort of helps here, but it’s not essential.
- Chill them for at least 30 minutes (in the fridge) or 10 minutes in the freezer if you're in a rush—just don’t forget them. You want them firm so they don’t fall apart when dunking. If you *do* forget, well, they’re pretty much popsicles at that point.
- Melt the chocolate or candy melts in a microwave-safe bowl. I zap them in 30-second bursts, stirring in between. Don’t overheat, or they seize and turn into edible cement. (That happened to me last Christmas. Apparently, chocolate is, like, fussy about heat.)
- Dip one end of each stick into melted chocolate, then poke halfway into each cake ball. Back to the fridge for 10 more minutes—this helps anchor the sticks. Or, you can skip this if you’re impatient, but some of your pops might end up as cake dropouts.
- Dip the pops fully into melted chocolate. You can swirl or use a spoon—actually, I find it works better if I tilt the bowl and rotate. Let excess drip off, then gently spin the stick to avoid drips (I say gently, but you’ll find your own rhythm here).
- Decorate with sprinkles or toppings. Do it quickly—the coating sets fast! Sometimes I forget, so I just drizzle with a bit of leftover chocolate. Perfection is for TV chefs, anyway.
- Let them set upright by sticking them into a piece of Styrofoam, an egg carton, or even a mug filled with rice. Voila! Eat with childlike joy (or actual children).
Notes from a (Somewhat) Chaotic Kitchen
- Frosting ratio: start with less. You can always add more, but you can't undo oversaturated mush (I, uh, learned that the messy way).
- If you overheat chocolate, try mixing in a teaspoon of vegetable oil. Won't always salvage it, but worth a shot before you toss it.
- Don't stress if they're not perfectly round. Everyone will be too busy eating to notice, promise.
Variations I've Tried (And The One That Went Weird)
- Flavor switch: Lemon cake with coconut frosting. Unexpected, but a sleeper hit!
- Funfetti everything: Toss sprinkles right in the cake mixture—cute for birthdays.
- One flop: Tried carrot cake with cream cheese coating once; it would not set. Looked a bit tragic, tasted okay I guess.
Stuff You Need (Or Improvise)
- Mixing bowl (or any big bowl; I once used a pasta pot, no shame)
- Baking sheet, parchment (foil will do if that's all you've got)
- Lollipop sticks/skewers (I know I said essential before, but honestly, you can serve 'em with toothpicks if you must)
- Microwave-safe bowl for melting stuff
- Something to stand them upright—Styrofoam block, mug full of rice, whatever works in your kitchen
How I Store Them (In Theory)
They’ll last 2–3 days in an airtight container if you’re not, you know, living with snack goblins. (In my place, if they last overnight I count it a miracle.) You can pop them in the fridge for longer life—the chocolate might sweat a bit but they’re still delicious.
Serving? Here's What I Do
I put them in a nice mug or cup, stick side up, sometimes with a small bow for birthdays. At Christmas, I sprinkle crushed peppermint on top (yum). Big family gatherings, I make a rainbow—if you want inspo, check out Sally’s Baking Addiction; she has a fun way with color.
What Went Wrong: Pro Tips I Learned the Hard Way
- Don’t rush chilling the pops. I once tried to skip this when running late and every single pop headed for the floor in a chocolatey landslide.
- Buy double the sprinkles if there are kids—half end up on the floor anyway!
- Actually, I find it works better if you coat one pop at a time and set it upright immediately—doing a bunch at once, they end up sticking to each other.
Real Questions People Have Asked Me (And My Best Answers)
Do you have to use a cake mix?
Nope, home-baked is lovely but a cake mix is honestly quicker for me when I'm in a rush (or just not in the mood to measure flour).
Why is my chocolate sliding off?
Either the pops are too cold, or the coating's too hot. Or both! Let the pops sit out a couple minutes before dipping if they're super chilly.
Can I freeze them after coating?
Yep, but the chocolate sometimes gets a little... spotty? Still tastes ace. Wrap them up tight if you do.
What if I only have a tiny fridge?
Lay them flat on a tray and chill in batches. Or just do fewer at a time—nobody ever complains about fresh cake pops.
Want more ideas? I sometimes browse BBC Good Food’s cake pop tips for wild inspiration (British, so, you know, lots of tea pairings).
Actually, now that I think of it, I need to make a batch for my neighbor who always brings packages in for me. Maybe next time I’ll try espresso powder in the mix—wait, I got off track. Anyway, enjoy!
Ingredients
- 1 box (15.25 oz) vanilla or chocolate cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- ½ cup prepared frosting (vanilla or chocolate)
- 2 cups melting chocolate or candy melts
- 2 tablespoons rainbow sprinkles
- 24 lollipop sticks
Instructions
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1Prepare the cake according to the package instructions using eggs, oil, and water. Bake and let the cake cool completely.
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2Crumble the cooled cake into fine crumbs in a large bowl. Add prepared frosting and mix until the mixture holds together.
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3Roll the mixture into 1-inch balls and place them on a lined baking sheet. Chill in the refrigerator for at least 20 minutes.
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4Melt the chocolate or candy melts according to package directions. Dip the tip of each lollipop stick into melted chocolate, then insert into the cake ball.
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5Dip each cake pop into the melted chocolate, gently tapping off excess. Immediately decorate with sprinkles and place upright to set.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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