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For the Cake:
- 1 box of cake mix (your choice of flavor)
- Ingredients required for cake mix (usually eggs, oil, and water)
For the Frosting:
- 1 cup of frosting (store-bought or homemade, matching the cake flavor)
For Coating:
- 1 ½ cups of chocolate melts (white, milk, or dark chocolate)
- Sprinkles, edible glitter, or crushed nuts for decoration
- Lollipop sticks (approximately 6 inches long)
Instructions
- Bake the Cake: Preheat your oven as directed on the cake mix box. Prepare a baking pan by greasing it. Follow the package instructions to bake the cake, then allow it to cool completely.
- Crumb the Cake: Once the cake is cool, crumble it into a large bowl using your hands. Aim for fine crumbs.
- Mix in the Frosting: Add the frosting to the crumbled cake. Start with half of the frosting and mix until the texture is moldable. If it’s too dry, add more frosting gradually.
- Shape the Cake Balls: Scoop about a tablespoon of the cake mixture and roll it into a ball between your hands. Place the shaped balls on a baking sheet lined with parchment paper. Repeat until all the mixture is used.
- Chill the Cake Balls: Refrigerate the cake balls for about 30 minutes. This helps them firm up and keeps them from falling apart during coating.
- Melt the Chocolate: While the cake balls chill, melt the chocolate melts in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.
- Insert the Lollipop Sticks: Dip one end of a lollipop stick into the melted chocolate and insert it into the center of a cake ball. This helps secure the stick in place. Repeat for all cake balls.
- Coat the Cake Pops: Dip each cake ball into the melted chocolate, covering it completely. Allow any excess chocolate to drip off.
- Decorate: While the chocolate is still wet, sprinkle your desired toppings over the cake pops. You can use sprinkles, crushed nuts, or edible glitter for a festive touch.
- Set the Cake Pops: Place the coated cake pops upright in a Styrofoam block or a cake pop stand to allow the chocolate to set. You can also place them in the refrigerator for about 15 minutes to harden.
- Serve and Enjoy: Once the chocolate has set, your cake pops are ready to be enjoyed! Store them in an airtight container at room temperature or in the fridge for longer shelf life.
Notes
- Flavor Combinations: Don’t hesitate to experiment with different cake and frosting combinations. Chocolate cake with cream cheese frosting or vanilla cake with raspberry frosting are fantastic pairings!
- Decoration Ideas: Get creative! Use melted white chocolate for drizzling, or dip them in different colored chocolate for special occasions.
- Storage: Cake pops can be stored in an airtight container for up to a week. They also freeze well if you want to prepare them in advance.
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Cake Pop Recipe: Delightful Bites of Joy
This cake pop recipe transforms leftover cake into deliciously bite-sized treats. Perfect for parties, celebrations, or simply as a sweet indulgence, these cake pops are fun to make and customizable for any occasion. With a combination of moist cake, creamy frosting, and a glossy chocolate coating, you’ll find these cake pops to be the ultimate dessert.
Ingredients
- For the Cake:
- 1 box of cake mix your choice of flavor
- Ingredients required for cake mix usually eggs, oil, and water
- For the Frosting:
- 1 cup of frosting store-bought or homemade, matching the cake flavor
- For Coating:
- 1 ½ cups of chocolate melts white, milk, or dark chocolate
- Sprinkles edible glitter, or crushed nuts for decoration
- Lollipop sticks approximately 6 inches long
Instructions
- Bake the Cake: Preheat your oven as directed on the cake mix box. Prepare a baking pan by greasing it. Follow the package instructions to bake the cake, then allow it to cool completely.
- Crumb the Cake: Once the cake is cool, crumble it into a large bowl using your hands. Aim for fine crumbs.
- Mix in the Frosting: Add the frosting to the crumbled cake. Start with half of the frosting and mix until the texture is moldable. If it’s too dry, add more frosting gradually.
- Shape the Cake Balls: Scoop about a tablespoon of the cake mixture and roll it into a ball between your hands. Place the shaped balls on a baking sheet lined with parchment paper. Repeat until all the mixture is used.
- Chill the Cake Balls: Refrigerate the cake balls for about 30 minutes. This helps them firm up and keeps them from falling apart during coating.
- Melt the Chocolate: While the cake balls chill, melt the chocolate melts in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.
- Insert the Lollipop Sticks: Dip one end of a lollipop stick into the melted chocolate and insert it into the center of a cake ball. This helps secure the stick in place. Repeat for all cake balls.
- Coat the Cake Pops: Dip each cake ball into the melted chocolate, covering it completely. Allow any excess chocolate to drip off.
- Decorate: While the chocolate is still wet, sprinkle your desired toppings over the cake pops. You can use sprinkles, crushed nuts, or edible glitter for a festive touch.
- Set the Cake Pops: Place the coated cake pops upright in a Styrofoam block or a cake pop stand to allow the chocolate to set. You can also place them in the refrigerator for about 15 minutes to harden.
- Serve and Enjoy: Once the chocolate has set, your cake pops are ready to be enjoyed! Store them in an airtight container at room temperature or in the fridge for longer shelf life.
Notes
- Flavor Combinations: Don’t hesitate to experiment with different cake and frosting combinations. Chocolate cake with cream cheese frosting or vanilla cake with raspberry frosting are fantastic pairings!
- Decoration Ideas: Get creative! Use melted white chocolate for drizzling, or dip them in different colored chocolate for special occasions.
- Storage: Cake pops can be stored in an airtight container for up to a week. They also freeze well if you want to prepare them in advance.
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