**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.
Makes 40-50 pops
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)
3″x4″ cello bags
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!*