Easy cake pop recipe

Ingredients:

• 425g box white cake mix , cook according to package directions in a 9×13″ pan
• 285g package dark chocolate melting wafers
• 285g package white chocolate melting wafers

Buttercream Frosting:

• 1 stick salted butter , softened
• 2-2 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream or milk

Optional: Sprinkles or other desired decorations

Frosting 

In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the vanilla and additional powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point.

Method to make easy cake pop recipe

• Crumble. Allow the cake to cool and then crumble in a large bowl.
• Mix. Add a few spoonfuls of frosting and use your hands to combine. The dough should hold together if squeezed. If it’s still crumbly, stir in a little more frosting.
• Scoop. Then scoop out the mixture with a medium cookie scoop (about 1 1/2 Tablespoons) and roll into a ball. Repeat until you’ve used all of the mixture.
• Add cake pop stick. Melt a few of the dark and white chocolate wafers in two separate bowls. Then dip the end of the cake pop stick into the melted chocolate and push that same end into the cake ball. The melted chocolate helps “glue” the stick to the cake ball.
• Once each ball has a stick, place them in the freezer to harden for about 20 minutes.
• Coat in chocolate. Melt the remaining dark and white chocolate in separate bowls. Dip the cake balls into the melted chocolate, making sure it’s fully coated. Gently tap the stick on the side of the dish to remove any excess chocolate.

Decorations

There are so many ways to decorate cake pops! Add sprinkles or jimmies while the chocolate is still wet. If decorating with a chocolate drizzle, let the chocolate coating harden first, then drizzle more chocolate on top.

Adorable ideas

• Add sprinkles
• Drizzle with more melted chocolate
• Sprinkle crushed Oreos
• Use colored candy melts
• Dye the cake batter with food coloring for a fun surprise when biting into them
• Make them into a cake pop bouquet for a fun gift or centerpiece

ALSO CHECK OUT: Candy Salad recipe

Expert Tips

• Half batch of frosting – I made a half batch of my buttercream frosting and used only half of that amount. How much frosting you need will depend largely on how moist the cake is. Mine was VERY moist, so I didn’t need that much. If you have leftover frosting, you can easily store it in an air sealed zip top bag in the freezer.
• Add enough frosting – Make sure to add enough frosting or else they will crack and fall apart after freezing. Add the frosting in gradually though, because including too much could make them soggy.
• Chill in freezer – It is very important that they are cold. They will not hold form or hang onto the stick if they aren’t cold enough, especially when you start dipping and covering with the melted chocolate. Sometimes I freeze mine for closer to 45 minutes to ensure they’re cool enough. I also take half of the batch out at a time, so the other half doesn’t soften up while I’m coating in chocolate.
• Melting the chocolate – If the chocolate hardens up while in the bowls, you may need to reheat and melt again. Make sure to only heat the chocolate for 30 second increments. Any longer can burn the chocolate.
• Dipping method – You can either dip the cake ball into a deep, 2 cup measuring cup filled with melted chocolate or spoon the chocolate over in a shallow dish. A few of the cake balls fell off of the stick when dipping into a measuring cup, so the spoon method worked better for me. It is important to note that they will look a little misshapen at first, but as the chocolate cools, it smoothes out. Any decorations will hide imperfections.
• Decorating tips – While decorating, have an empty plate or bowl below to help catch the excess decorations that don’t stick.
• Holding upright – Use a glass filled with rice or sprinkles (above), or a styrofoam block to hold the cake pop upright.

Recipe supplied by: Jamielyn Nye
Find the original recipe here.

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