**Update 5/12/11: If you are here looking for answers to cake pop questions, please check my Cake Pops FAQ and Troubleshooting Guide before leaving a comment. I also have a recipe for making cake pops or balls with leftover or broken cake here, a recipe for Vegan Dark Chocolate Cake Pops, and a recipe for Cupcake Bites (cake balls that look like little cupcakes–the easier version of cake balls). For my full pops index, click here.**
These pops are essentially cake truffles on a stick and are very simple to prepare: Bake a cake, mush it up with frosting, roll it into balls, insert a stick, and dip it in chocolate! These things really are a hit with kids because they are so fun, but adults seem to enjoy the delicious truffle-like confections equally well.
Want to make some? Here are step-by-step instructions, complete with videos.
Cake Pops
Makes 40-50 pops
Printable Recipe
What you will need:
1 (14.25 oz) box cake mix, any flavor
1 (16 oz) tub frosting, any flavor (you will not need all of it)
or 1/3-3/4 cup homemade frosting (I use my Cream Cheese Wedding Frosting)
1 (24 oz) package of almond bark/candy coating (white or chocolate)
Sprinkles
Lollipop sticks
3″x4″ cello bags
Curling ribbon
Bake the cake mix according to package directions. Once it’s cool, crumble the cake into a large bowl. I prefer to process mine in the food processor to fine crumbs. Place in a large bowl and stir in half of the frosting container or 1/3 cup of your homemade frosting. Mix with your hands until thoroughly combined and thick like a truffle center. Mix in additional frosting if necessary. You just want enough to get the crumbs to stick together when you roll them into balls. Do not add so much that the mixture becomes soft and mushy!
Roll mixture into 1″ balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for an hour or overnight. I usually do this step the day before and then dip them the following day. Do not freeze them before dipping or it may cause the chocolate to crack after they are dipped.
Melt chocolate in the microwave per directions on package. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the flat end of the cake balls. (Bakerella says to insert a little less than halfway, but I go more than halfway b/c I imagine they stay put a little better when dipping.)
The cake balls will have a flat bottom from resting on the cookie sheet. Insert the stick into this end so the top will be round.
Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. Immediately cover with sprinkles before the chocolate has a chance to set, then insert in a styrofoam block to harden.
You want the chocolate to come over the platform you created when inserting the chocolate-dipped stick, but you don’t have to cover it all the way to the stick.
Tap off the excess chocolate.
Add sprinkles before the chocolate has a chance to set.
I wrap my styrofoam board in plastic wrap to keep it clean so I can reuse it.
See the two hiding in the corner?
I ran out of sticks so I just made these two into cake truffles. To do this, drop one ball at a time into the chocolate and lift out with a fork, tapping off the excess chocolate. Place on wax paper to set.
This video illustrates the dipping process. Forgive my PJ’s–I made these first thing in the morning. OK, it was afternoon. I’m lazy on Saturdays. And every other day. Once the chocolate has set, put a cello bag over the top and tie the neck with some curling string and tie into a bow or curl.
I found these at Wal-Mart in the cake decorating section near the wedding supplies
Recipe Source: based on Bakerella’s recipe & instructions
*Update 1/19/12: I have disabled comments on this post, since there are over 400 and many of them are the same questions asked and answered over and over again. If you have a question, please refer to the FAQ. Thank you!*
Veronica's Cornucopia 
Thank you so much for your quick resposne. I took another trip to the store and found bark this time and used that insteaad. I am very happy with the results especially since this is my first (of everything).
I didnt freeze the cake pops – kept them in the fridge while i hunt for the bark.
So far no sling down the stick (dipping the stick on the chocolate coating is the secret – when the chocolate dries up it forms a base to support the cake pop from sliding down, IMO).
No cracking too. So so far so good. Thanks again!
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You’re completely right, that’s why that step is there–to keep the cake balls in place. The only way mine slip is in the opposite direction when I’m dipping and tapping but only if they get too warm from being out of the fridge too long. Usually it takes half an hour for them to start wanting to move a little. Glad it’s working out for you!
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THANK YOU THANK YOU!!! i made cake pops the other day and it was a complete disaster…. after reading your tips i know what went wrong. im really greatful that you showed me step by step. i love the bakerella but followed hers and it didnt not help!i love your dipping machine and now have one what a good tip!
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Glad I could help. :)
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Hi Veronica
Your site has been very very helpful .
Ive made home made chocolates for years so Making cake pops just seamed the next thing to do.
Just thought i would add some tips for your veiwers.
You can colour your chocolate using the candy gel or powder couloring but it Must Not be water based. As for flavoring you can get flavored oils a LITTLE drop goes a long was there is over 20 flavors. Neither of these items wont make the chocolate seize. Red Chocolate is the hardest colour to make. if you do get the powder or the no taste die it doesnt taint the flavor of the chocolate.
Wilton has both of these products but there is other Candy/chocolate companies that also make them. Candi melts, almond bark, cholcolate wafers , or bulk baking chips are essentially all the same product just differnt in cost.
Most stuff can be picked up at Walmart or Micheals Craft stores. or at Party stores. Ive found that you can get your chocolate wafer/ melts/ candi melts in bulk.
Hope some of this helps your readers
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Hi I just made cake pops for my neices bday party and they were a hit. All was well however I used white almond bark by plymouth pantry and I even used a Wilton melting pot like yourself however the bark was really thick so I couldnt dip my pops all the way. Is there a trick to thin the bark?
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Chocolate and almond bark tends to get really thick if overheated. I only use the microwave for it and follow the package directions, only heating just long enough to almost melt it, and then I let the residual heat continue melting it completely as I stir. You can add oil to the chocolate if it gets too thick and that will thin it back out–use about a tablespoon for a package and add more if needed.
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I was just reading the above readers comment about melting the chocolate… do you melt the chocolate in the microwave and then transport it into the melting pot? I just purchased the Wilton Chocolate Pro. I was planning on just putting the hard chocolate in that and melting it that way instead of the microwave. Which way is the best?
I’m going to attempt my first hand on the cake pops today! Your tutorial is great. Thank you!
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You can melt it in the pot, it just takes quite a long time. I prefer to melt it in the microwave, then pour it into the pot on the “warm” setting so I don’t have to keep stopping to reheat the chocolate. Good luck!
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Hi, I was trying to get creative and use what I had on hand…I used a yellow cake mix and added 2 pkgs of the pumpkin spice jello pudding mix..baked…then mixed with 1 entire can of cream cheese frosting. It was very mushy, but managed to roll them into balls and have them in the freezer now. I dipped one in chocolate for a taste test – it tasted yummy, but was still mushy, like mashed potatoes, nothing like cake. What did I do wrong?
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I think it’s a combination of a very moist cake (the pudding mixes made it so) and too much frosting. You should only use as much frosting as necessary to get the cake crumbles to stick together, which is 1/2 to 3/4 of a tub of frosting. Now, I’ve had an experience in the past with moist cake that I didn’t need to add ANY frosting for it to hold together, which might have been your case as well. Next time after crumbling, just add a little frosting at a time and mix, adding more if necessary. Also, know that the end result will not be like eating cake. It will taste like cake, but it is gooey-er, which is why they are also called cake truffles.
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Thanks for the tips! Does this have to be mixed by hand or could a Kitchenaid mixer do it for me?
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Go for the mixer! I’ve never done it that way but I don’t see why you couldn’t.
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Today I decided to make some cake pops, I ate a few and i LOVED them. Great recipe!!
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I was wondering if I should refrigerate them for a little bit after I stick the sticks into them?
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Sure! Wouldn’t hurt.
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PLEASE change your instructions to say use 1/2 a tub to 3/4 tub frosting. Your instructions say 3/4 tub and add additional if needed. You would NEVER add more than 3/4 tub. We did as the directions say. So we ended up adding a full tub of frosing per cake. We ended up with globs of crap. The best cake pops use 1/2 tub or even less!
What a mess and a ruined day! Thanks! :(
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Good point–I changed it. The instructions didn’t say to use a whole tub, but I probably would have done the same thing if I hadn’t read it closely. I’m sorry your pops were ruined!
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I made these for my Holiday party at work and they were a hit! They were so easy to eat and very unique. The only downside is that they take a long time to make. In the end, I think that they are worth it, but they defiantly take planning before hand. And I love that they look exactly like what your pictures show!
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Coolness! Thanks for the feedback. I agree, they do take quite a while to make but the response I get does make them worth it. They are always a hit!
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This is awesome!! I love to make cakes (and of course eat them) but I don’t have an oven! My cakes always make messes and stick to the pan because I make them on top of the stove. Now they’ll be pretty! Yay! Oh yay…! xD
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Wow, much props to you for making cakes without an oven! I never even knew you could make one on the stovetop. Amazing! If you have a microwave, check out this link to see how to make one that way: http://www.ehow.com/how_5169860_make-cake-microwave-oven.html
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Hello!
Im so addicted to making Cake Pops…I just can’t stop!
Im doing our local street community festival on Sunday and Im going to try selling some there to see how it goes…
Im a bit stumped on how much to charge though!
Anyway..I need a bit of help…
I freeze my cake balls..and then I coat them…
When the chocolate is dry and the cake balls start defrosting..my chocolate cracks :( How do I prevent that?
You mentioned Coconut oil for shortening…Im in South African..and I have no idea what shortening is!
Im just picking your brain a bit…hope you don’t mine :)
Lisa x
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In America, they charge quite a bit for cake pops. They are a rare thing where I live, but in other states they can charge up to $3 just for a single cake pop. I’ve sold them before, and I personally charge $1. I’m not exactly sure how that translates into your currency…I don’t even know what currency they use in S. Africa!
I noticed the same thing you did–that when I froze my pops before dipping, the chocolate would crack once they were dry. So frustrating!!! I find it’s best not to have an enormous change in temperature between the balls and the chocolate so I refrigerate the cake balls and heat the chocolate only enough to make it smooth so it’s not too hot. Another suggestion is that if you want to continue freezing the balls before dipping, put each one back in the freezer as soon as it is dipped. I’ve done this before with the refrigerator and it really cuts down on the amount of cracks. I’ll bet they won’t crack at all if you return them to the freezer. When I freeze my cake pops, I defrost them in the refrigerator for a day before removing them to come to room temperature, that way they do not sweat, which could create a wet and slimy cake pop. Try it and let me know if that works for you!
Vegetable shortening is vegetable oil that has been hydrogenated (whipped with air added to it) until it becomes a white solid. It is sold in cylindrical tubs. The most popular brand is Crisco.
If this is not available in SA, you can use regular vegetable oil or coconut oil instead.
Hope this helps! Happy cake pops making!
Veronica
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I tried making them earlier, and what I did was roll them into balls and put the sticks in them, then i refrigerated them over night. The next evening, I took them out and dipped them in the chocolate.They started to crack. Do u have any tips for next time to prevent cracking?
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The first three times I made cake pops, this never happened to me. It wasn’t until last summer that I started having problems with cracking. From my experience, it seems it is a reaction when the cake pop is much colder than the chocolate. For instance, if I freeze the pops before dipping they will crack. They have also cracked when I’ve refrigerated them but as the chocolate cools with each pop I dip, they crack less and eventually stop. To help keep them from cracking, I now put the pops in the fridge or freezer after dipping for them to set. Once completely set, you can then bring them to room temperature but if you put them in the freezer, you might want to first bring them to the fridge to warm up more slowly so they won’t sweat.
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I am so happy to find your site.. my sister has been keeping her secret cake balls to herself and I have been dieing to get her to tell me.. now I know..lol… I am so happy.. she charges 2.50 a cake pop and 50.00 for 24 so she makes a great profit from these…I have no problem buying them.. even i didn’t buy them from her I would not mind the price for something soooo gooood.. tks for letting me on how to make these.. I’m going to throw my hand in and try some for my kids christmas partys at school… I can do all for class with one cake.. sweet..happy holidays
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Hello! Those cake pops look so good @__@. My area has no candy melts, so I’m forced to use chocolate for dipping. However, a few of my friends hate chocolate (I’m making these as Christmas presents), so I was wondering if I can roll the cake balls in crushed candy canes/toffee bits before refrigerating, but right after rolling the balls out. Will it work or would the bits just fall out :(
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It might work, though I’m doubtful. Since the cake balls are so soft at room temperature, you’d have to keep them refrigerated if you didn’t coat them with chocolate. The chocolate makes them keep their shape but they might get flatter without it. Do not make these into pops if you aren’t going to dip in chocolate–they will fall off the stick. Just leave them as balls. Do your friends like white chocolate? you could use that instead if they do.
Good luck!
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Yeah, I was thinking about making these into just cake balls, because I have lollipop sticks. No, they do not like white chocolate at all, so now I was thinking using thinnish royal icing to coat the balls, then cover with candy. It is similar to candy melts….?
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Girl, that’s a perfect solution! Absolutely brilliant. I think that would work perfect! Let me know, OK?
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Your tips were so helpful! I had a super fun night with my 7 year old and 3 year old mashing the cake and making the balls; after a couple hours in the fridge the boys did great at pushing the sticks into the balls. This morning, I did the dipping and they put on the sprinkles while I held the pop stick. The cake pops look terrific, and the boys are so proud of their work! All your tips really helped make it a success! Thanks
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Thank you for updating the recipe!! I look forward to trying these again real soon! Less frosting the better. If you make them less sweet, then you can eat more than one or two or three without getting a tummy ache!!! hmmmm!
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Should I leave it in a room temperature for several hours before I begin dipping after refrigerating it over night?
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The reason for refrigeration is to get them cold because they would fall apart during dipping if they are at room temperature. So start dipping as soon as you remove them from the fridge.
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Hi, was just wondering if i could use any other regular chocolate (like cadburys dairy milk) instead of the bark coating or would this crack/be too thick??? or is there an alternative chocolate that could be used??? Many Thanks
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You can use whatever chocolate you wish! I prefer to use candy coating/almond bark b/c it has junk already mixed in to make it dry nice and hard with some shine. To do this with regular chocolate, I’d mix in a tablespoon of vegetable shortening or oil per pound.
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Hi also forgot to ask how long are lollipop sticks you are using?? Thanks
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You can use any length you wish–the ones I get I think are about 4 inches long.
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Thank you so much for the recipe! How long are the cake pops good for in the refrigerator and how long are they good for at room temperature? I want to make these for Christmas presents, but don’t want to poison anyone! :-D Thanks!!!
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At room temperature, I’d say 3-4 days, and in the fridge, up to two weeks. You can also freeze them, in which case they’d last months. Since Christmas is so close, go ahead and make them and keep them in the fridge!
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Hi! I made cake pops for my family xmas party this weekend and they were a hit! I think they were more impressed with the individual wrapping (who does that?)… But they did like the taste (I used white cake/vanilla frosting with chocolate dip and sprinkled with crushed candy canes). Even my picky mother liked them!
Thank you so much for your guidelines, they really helped me. I forwarded your link to my relatives so they could try it out, too. Maybe next xmas’s cookie exchange will be all cake pops!
Happy Holidays to you!
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Aw, that’s so great to hear! Thank you for the feedback–I’m so glad they were a hit!
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I love making cupcake pops (cake balls formed into little cupcakes and then coated with the candy coating), but after I individually wrap them in cello bags what I am finding is that after a day or so the stick starts to turn yellow? And the yellow travels further down the stick each day. I think it is the oil of the cake being absorbed into the stick. Do you have this problem at all, and can you suggest a way to prevent it? Your blog is really informative and I loved reading all your tips! Thanks!
Teresa
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Somehow I missed your question! Sorry for the late reply. I did notice that happening when I used real buttercream (an egg based frosting with a huge amount of butter) but it hasn’t happened when I use regular homemade frosting with powdered sugar in it. I do tend to make my frosting pretty thick with powdered sugar–not sure if that makes a difference. If you make them in advance, I think keeping the pops in the fridge would slow this down, no matter what the cause. Hope this helps!
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Thank you for the step-by-step instructions for these cake pops. I’m making my first batch today. My son can’t wait!
I think I bought all the same stuff from Walmart as you did.
I see you use the chocolate melter to melt your candy coating. Do you think a small crock pot would melt it the same? I’m going to try it, and hopefully it doesn’t burn.
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I’ve never tried it using a crockpot–did it work?
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Ya know, I didn’t even bother with the crock pot. Melting the almond bark in the microwave worked just perfectly. I’m making another batch today – I’m totally going to have the best dessert at the family party this weekend!
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Yay! :)
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I have always used a crock pot for melting dipping chocolate and never had a problem with it burning. Just make sure to keep it on the lowest setting. Melting it before putting it in the pot saves time too. I’ve coating mounds of pretzels for a couple of hours with the pot set on low and never had it seize up or overheat.
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I am contemplating making these for my sons wedding. I am traveling 2 days to get to where they are getting married. We will be leaving our home on a Monday and the wedding is on Saturday. So my question is – Do you think it is best for me to make the pops ahead of time, freeze them in an airtight container, and defrost them in the frig then load them up and wrap them in the cello bags when I get there OR do I put them in the cello bags BEFORE I freeze them? I was worried about them sweating in the bags. What do you think?
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When you defrost something that is packaged, the item does not sweat inside the package, it sweats on the outside. So the pops would be pretty safe from sweat, at least on the inside. Personally I would do an experiment before deciding and after they are made, package some of them and freeze a few and refrigerate the others. See how they respond to being defrosted in the fridge and then removed to room temperature when in packaging. My guess is that the sweat will not be a problem. Good luck!
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I love this tutorial, thanks! The only thing I can’t figure out is how you were able to make so many out of one box. Mine only made about a dozen but maybe I shaped them too large.
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I shape them about the size of a walnut or a little wider than a quarter and usually get about 45 out of the recipe.
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I saw cake pops somewhere online a while back and I thought that they’d be very difficult to make. But then I found Bakerella’s site, and I was so relieved that they weren’t that hard at all! :D I’ve only made them once before, and I made them a bit big and the chocolate chips I used for dipping were a bit bitter, but they tasted great! They were even better a day or two later, the chocolate wasn’t as bitter and the balls were a little firmer. Your pops are so cute, I love the sprinkles. I hate eating them, but I think they look adorable on the pops! :D
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I try to find the receipt how I can make this cake pop I already saw some bookings but ,your tutorial take out all my fears.Thanks I appreciate your bloc, and all the suggestion too.
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I’m so glad I could help! :)
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hi I’m a big fan of these, they r so cute!
Anything bitesize is cute. I made some miniture cupcake with sprinkles and a mini cherry on top cake balls for a cupcake themed babyshower and everyone was going crazy for them. I dont know if uve tried this but how bout draining some cherries covering them with cake , freezing them and then dipping in chocolate how good will that be huh! Im gonna try it. I think they’ll look cute with the stem sticking out.
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Hello Veronica, I want to make some cake pops but I want to use colorful colors. How can I change the color instead of white and dark chocolate. Any suggestions please.
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You can buy colored candy coating pellets, such as Wilton brand, at many craft stores and cake supply stores. If you can not find them in your area, you can add icing coloring gel to your white chocolate and if it seizes up, add in some oil to smooth it back out.
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I JUST LOVE THIS… i’ve been looking for almost a year and finally got it!!! i have to buy the book! Is gonna be my baby 1st birthday and i wanted to do something fun and differente for the kids… I JUST LOVE THE IDEA!!!! and i thank you for putting the recipe, i was trying to contact somebody but never reply my messages!!! i love baking… God bless you!!! i’m excited and ready for my baby’s 1st birthday!
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Thank you so much:) And your blog is really helpful.
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Is almond ark the same as chocolate melting wafers?
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It sure is! You can use any kind of chocolate or candy coating you want, by the way.
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I only found almond bark..is that ok?? Or do u need extra stuff??
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That’s all you need! You can use any kind of chocolate, but I always use almond bark. Have fun!
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You really did a wonderful job and these turned out great! Thanks so much for the step-by-step photos to show us how to do it! I’m really going to have to make these one day! Looks like fun! :) Happy Valentine’s Day! sheila
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thanks for this instruction!!! i did them on the weekend (will post them in my blog tomorrow), i did heart shaped ones for valentines day!!
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I made some cake pops for my husband for Valentine’s Day and had never made them before…your step-by-step instructions were wonderful! I did half in chocolate and half in vanilla almond bark.
I just had a couple questions… I have them in a tupperware container on the counter and I noticed some of them have what looks like oil coming out of them…do you know what would cause this? Also, how long would my leftover almond bark be good? I have some leftover and thought I could re-use it for another batch.
Thanks again for all your help! :-)
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I have noticed that if I’m not careful to cover the balls very well with chocolate, if there’s even a pin-needle sized area not covered, then oil will come out! It’s the fat in the frosting separating and coming out through the only space available. It’s not pretty, but the pops will not suffer for it unless you store them for a long time. Leftover bark, unless it has pieces of cake in it, should be good forever. That stuff has an incredible shelf life. I think I kept some once for six months in a bowl and it was still good. Another thing you can do with leftover chocolate (white or regular) is use it to coat some pretzels or salted nuts. Heaven.
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Thanks again! :-)
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Just jumped into the cakepop craze and have started making them and selling at work. Everyone loves them to say the least. I have also decreased my icing to 1/2 container, also I add a couple tablespoons of real cream cheese for a richer taste. I enjoy making custom arrangements. A popular one is my flower pot painted with chalkboard paint, so cute to write a personal message on. Interested in the largest order you have made for someone. Mine is 4 dozen so still pretty small scale, but love coming up with new ideas. Also appears that Wilton has also got on the cakepop band wagon and just released a fun book with all kids of decorating ideas and supplies. Great being able to read everyone’s ideas, you can view my cake pops on my blog or FB. thanks for sharing Veronica and group.
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Is there anything I can use as substitute for almond bark? I tried using Wilton’s candy melts but the consistency is too thick and I cannot get my cake pops to have a smooth finish. I am from SIngapore and they don’t sell almond bark here or even Merckens. I coould really use some help. :) Thanks!
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Any sort of chocolate or candy melts will do. If it’s too thick, just add vegetable oil or shortening to thin it out. Usually it only gets too thick if you overheat it. Be very very very slow and gentle when heating candy coating or chocolate. I usually put mine in the microwave, stirring every 30 seconds, and when it starts melting a lot I will stir it for almost 30 seconds to try to get it to melt with the residual heat rather than heating it more. But if you do overheat it, unless it seizes up, you can just add oil to thin it back out.
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I had so much fun simply reading this thread, got some great ideas and am excited to try making these cake pops. I admire your patience with people asking the same questions over and over. Thanx for posting these instructions and the recipe.
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You’re welcome–have fun!
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What is and where did you get the plug-in mug you melted your almond bark in? Does it work well? Thanks!-Christina
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I got it at Walmart near the cake & candy making supplies. I think it is $20 and is called the Wilton Chocolate Melter Deluxe. I do not actually use it for melting the chocolate b/c it takes too long, but I put the melted chocolate in it to keep it warm. I have to turn it off sometimes so it doesn’t overheat, but it is much more convenient than returning a bowl to the microwave every time the chocolate starts to harden.
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Great photos! We would love to feature your creation on our Cake Pops Recipe website! Send us an email at pops@cakepopsrecipe.com
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Helloo! I was wondering of instead of using a cookie pan can i just use a normal glass pirax?
and for the truffles (stick less) ..instead of wax paper..can i use aliminium foil or plastic covering?
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Yes, you can use anything to place the pops in–doesn’t matter what, so long as you can transfer it to the refrigerator if necessary. And yes, you can use foil or plastic wrap. The cake part isn’t sticky so if you don’t mind cleaning it up after, you don’t even have to put anything on the pan if you don’t want to.
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