I won’t lie cake pops are tricky. Not my favorite dessert to make haha. Let’s get into it and maybe I can offer some advice on how to make the process easier.
Each cake and frosting combination will differ in how much you need to use. I suggest just making the entire cakes according to their boxes and letting them cool.
It all really depends on how big you make them, how much frosting you put in, and all that. So you really gotta eyeball a lot of it. I have made cake pops like 4 times and now I finally better understand what it is supposed to look like. By no means do mine look like Starbucks or anything but they stay standing and taste good. That’s all that matters.
So let’s get into the different recipes!
INGREDIENTS
"COOKIE DOUGH" CAKE POPS
- 1 box Yellow Cake Mix, use whole cake
- 4 tbs. Vanilla Frosting
- ¾ cup Mini Chocolate Chips
RED VELVET CAKE POPS
- 1 box Red Velvet Cake Mix, use 1/4 of the cake
- 3-4 tbs. Cream Cheese Frosting
- ¼ cup Mini Chocolate Chips
LEMON POPPY SEED CAKE POPS
- 1 box Lemon Cake Mix, use 1/4 of the cake
- 3-4 tbs. Cream Cheese
- 1 tbs. Poppy Seeds
DIPPING
- Melting Chocolate or Chocolate Chips White and Chocolate
- Vegetable Shortening if using chocolate chips
- Yellow Food Coloring for Lemon Poppy Seed
- Sprinkles
- Cake Pop Sticks
INSTRUCTIONS
Bake cake according to instructions.
Crumble the cake.
Add frosting slowly and mix.
Roll into balls and keep in the fridge for an hour.
Melt chocolate.
Dip sticks in chocolate and into the cake pop balls.
Let that chocolate harden and now dip the cake pops into the chocolate.
Add toppings before the chocolate hardens.
Enjoy!!
"COOKIE DOUGH"
The first recipe is the cookie dough recipe which is basically a vanilla cake mix and cream cheese frosting. I had no interest in struggling to make the cake or frosting so I went the easiest route possible with box cake mix and a container of frosting.
So obviously the first thing you need to do is bake your cake. Bake it as you normally would and according to the box.
If your cake has gotten too brown on the top, cut that off so your cake pop doesn’t have super dark chunks.
In a bowl, crumble the cake into small pieces using your hands or a mixer. I used the entire cake and only 4 tbs of cream cheese frosting. I also added the chocolate chips for that cookie dough look. When you add the frosting, go one tablespoon at a time.
This was the consistency you are looking for. The balls should not be sticky or too flaky. If you don’t get the consistency right at this point, you could be messing up your future dipping steps.
Melt your chocolate using the double boiler method, or you have the little chocolate melting pots.
The double boiler method is boiling water in a pot and place your chocolate in a bowl on top of that boiling water. You don’t want the boiling water to touch your bowl. This method creates steam to heat up and melt the chocolate. Since I used chocolate chips I added vegetable shortening to the chips to make the consistency smoother and dipping easier.
One major tip I have is to take your sticks and dip them in chocolate and then straight into your cake pop. Let those get hard and then you are ready to dip in chocolate.
After dipping and letting your cake pops harden they are ready to eat! I call them cookie dough cake pops because once you bite in they look like cookie dough.
LEMON POPPY SEED
Now for some lemon cake mix and poppy seeds! You want to start off the same as the cookie dough ones.
Prep and grease a pan. Mix up your lemon cake mix according to the box. Mine didn’t have a super strong lemon flavor so if you want BANG I would suggest adding lemon flavoring. Taste the batter until you are satisfied with its flavor.
Next, add some poppy seeds and the frosting one tablespoon at a time.
Once it reaches the perfect consistency, roll them out into balls and put them in the fridge for about an hour.
Just like before, you need to melt your chocolate. Dip the stick into melted chocolate and stick it into the cake balls. Then once that fully hardens you can dip your cake pop into the chocolate.
I used white chocolate chips and added yellow food coloring.
It totally slipped my mind but a cute topping for these would have been little shredded lemon peels.
RED VELVET
So you are literally going to follow all the same steps! Bake your cake and let it cool.
Then add the frosting and chocolate chips.
Roll them into balls and put them in the fridge for an hour.
Dip them in chocolate, add your toppings, and tada!
As you can see I got less and less detailed as we moved on because it is basically the same exact process.
Yay! That cake pops 3 different ways. My favorite is honestly the red velvet ones.
I had some cake balls left over and not enough sticks. So I just rolled them in chocolate or drizzled some chocolate over them.
