Skip to main content

Cake Pops

Cake pops are super cute but they can be overly sweet (and if I think something is too sweet, you know it’s true). I am just getting interested in making them. I would never bake a cake just to crumble it up, but I did make too many vanilla cake layers the other day when I was baking a cake for an event I catered. For catering events, I always like to make more than enough just in case somethings goes haywire.

As a result, I had an extra 9 inch cake layer. I put it in the freezer so that I could use it later. I wasn’t inspired to do anything with it until I read a blog about cake pops. I realized it was high time I try my hand at them. I opted to keep things very simple- this is just a basic recipe for a round cake pop, minimally decorated. The big tips here are using coconut oil to thin the candy melts. My first cake pop fell apart because the candy coating was too thick. Thinning it out with coconut oil meant I could easily coat the cake pop and keep the coating thinner (better candy to cake ratio).

My other big tip is to use a meatballer. It helps to compress the cake tightly and then you can smooth out any lumps and bumps with your hands. And by compressing the cake tightly, you need less frosting in the mix to hold it together which helps keep the sweetness in check. 

I hope to make more of these over the next few months and perhaps venture into new and exciting shapes. The fun of a cake pop is how you decorate it, after all!

One 9 inch vanilla cake layer, cooked and cooled
Two tablespoons cream cheese frosting
One 12 ounce bag of wilton’s candy melts (I used a red color)
1 1/2 teaspoons coconut oil

Special tools:
Cake pop former 1 1/4 inch (or a meatballer)
20 cake pop sticks
Deep cup

Crumble the cake into a large bowl. Add the frosting and mix together. The cake should hold together when pressed. 

Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth the ball out.

Melt 3 ounces of candy melts in a heatproof bowl in the microwave. Dip each cake pop stick into the candy melts and poke it into the cake ball about halfway through. Spear the bottom of the cake pop into the styrofoam and put in the freezer for about 20 minutes to harden up.

Meanwhile, melt the rest of the candy melts. Add the coconut oil to the melted candy and mix well. Pour the candy into a tall cup.

Dip each cake pop into the cup and make sure the whole pop is coated. Tap it lightly to remove any dripping candy coating. Immediately cover with sprinkles. Place the cake pops back into the styrofoam and let them harden at room temperature for about 1 hour. Store at room temperature; wrap with cellophane wrappers and give away as gifts!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al