Cake pops are round bites of cake on a stick, like lollipops. The method of making cake pops requires you to destroy a perfectly good cake. Or, you can use cake pops as a way to turn a broken cake into a delicious dessert. Use any flavor of cake that you want, depending on your mood or occasion, along with any kind of frosting. Alternatively, if you have cake left over in your freezer, you can use that for cake pop creations.
Things You'll Need
- Boxed cake mix
- 9-by-13-inch baking pan
- Wire baker's rack
- 9-by-13-inch airtight container
- 3-by-9-by-13-inch cardboard box
- Sharp pointed knife
- Large bowl
- 16 oz. container frosting
- Tablespoon measuring spoon
- 50 lollipop sticks
- 16 oz. melting chocolate
- Sprinkles (optional)
Bake a boxed cake mix according to the package directions in a 9-by-13-inch baking pan. Allow the cake to cool for 15 minutes. Overturn the cake onto a wire baker's rack for it to cool completely.
Store the cake in a 9-by-13-inch airtight container overnight at room temperature; if you try to form the cake pops with freshly baked cake the cake will be too moist when mixed with the frosting.
Prepare the tray for holding your cake pops ahead of time. Form 50 equally-spaced holes in one side of a 3-by-9-by-13-inch cardboard box using a sharp pointed knife. Set the box aside.
Break the cake apart in large pieces in a large bowl. Continue breaking the cake into smaller pieces using your hands. Pick any large pieces apart, including the hard edges, so you have a consistent texture of crumbs; you do not want any sizable chunks in the cake pops.
Pour the entire contents of a 16 oz. container of frosting into the cake crumbs. Mix the two ingredients together using your hands until you have thoroughly blended the cake with the frosting.
Scoop out a tablespoon-size ball with the tablespoon. Roll the ball and press it firmly together. Push a lollipop stick into the ball until it reaches the other end of the ball; do not press the stick through the end of the ball.
Insert the stick end of the cake pop into the prepared cardboard tray. Continue forming cake pops with the remaining cake mix. Place all of the cake pops in the cardboard tray.
Chill the cake pops in the freezer for two hours.
Melt 16 oz. of melting chocolate in a microwave-safe bowl on 100 percent power for one minute. Stir the chocolate and reheat for 20 seconds if necessary to melt the chocolate completely.
Dip each cake pop in the melted chocolate. Add candy sprinkles to the top of the cake pops, if desired. Place the cake pops in the refrigerator for 30 minutes to set the chocolate.
Tips & Warnings
- Use a denser cake mix, such as devil's food or pound cake, to improve the ability of the cake pops to stay formed.
- Photo Credit Stockbyte/Stockbyte/Getty Images
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