Cake Pops are all the craze these days, and they are easier to make than you think! There’s no need for cake pop makers when you can make them at home! Cake is so much more fun to eat when it’s on a stick!
Holy moly guys, it’s hard to believe it but here at CenterCutCook, we celebrated our first anniversary two days ago on December 10th! Last year on December 10th is when my very first post, Fast and Easy Chocolate Chip Pancakes was posted. Actually, there were a couple of others that were posted earlier but the pictures were SO awful that I yanked them. But nonetheless, it’s been a year, and what a year it’s been! Here are a few fun facts for you.
- 168 recipes have been posted in 41 different categories
- There have been 652 comments
- Over 1.1 million people have viewed CenterCutCook’s recipes
- Begin by baking a Devil’s Food Cake in a 9×13 inch pan, according to package directions. I prefer Devil’s Food Cake with fudge frosting, but choose any cake/frosting combo you’d like. When the cake is done baking, allow it to cool for about 30 minutes.
- When the cake has cooled, break it into chunks and place the chunks in your mixer bowl. Add 3/4 jar of frosting (I use fudge frosting) to the mixer bowl and mix on low to incorporate frosting into the cake.
- Place the cake/frosting mixture in the freezer for about 20-30 minutes. This will allow the mixture to firm up and will make forming balls much easier.
- While the mixture is firming up in the freezer, line a baking sheet with parchment paper or wax paper.
- Begin forming 1 inch balls out of the cake/frosting mixture. I use one tablespoon of mixture for each ball.
- When all of the balls are formed, place a stick in each ball. I bought the pack of sticks at Jo-Ann Fabrics in the cake decorating section. They were Wilton brand 6 inch lollipop sticks. Amazon also sells them.
- Place the pan with the cake pops in the freezer and allow to firm up for at least 20-30 minutes. This will make the dipping process easier.
- Now for the dipping process. In order to make the cake pops look nice, after you dip them, they need to stand up to dry. Some people buy a chunk of styrofoam from the fabric store for this, however, I really didn’t want to spend money on something that wouldn’t get used very often. I thought of trying a colander, but the holes were too small. Really, I should’ve just asked my husband for help. His job includes lots of problem solving, usually complex problems, so he’s a natural at thinking outside of the box. He saw me in the kitchen trying various things to get the pops to stand when he asked what I was doing. When I explained I was trying to find a way to get the pops to stand up, he suggested I use a box and cut slits into the top. Way to think outside of the box, using a box! It worked perfectly.
- When the cake balls are firm, melt the vanilla almond bark according to package directions. I just got some feedback recently, (Thanks Aunt Shirley), that white chocolate chips don’t melt very good for this. I’ve always used white/vanilla almond bark with great success, so I recommend that over white chocolate chips.
- Remove a few cake pops from the freezer at a time to dip so that the others don’t soften up. Dip each cake pop in the melted almond bark to coat, then allow any excess to drip off. Immediately top with sprinkles before the coating starts to dry, then place the pop upright to dry. I used a cardboard box and punched holes in it with scissors for this part. Once they are dry, you can wrap them individually (the craft store sells little bags, just for this purpose), or store them in an air-tight container. They make great gifts and/or party favors!
- 1 box devils food cake mix
- 1 jar fudge frosting (you’ll use 3/4 of it)
- 1 package vanilla/white almond bark (I do not recommend using chocolate chips for this)
- *Detailed instructions above. Bake devils food cake according to package directions. Allow it to cool.
- Break the cake into chunks. Place the chunks in your mixer bowl. And 3/4 of a jar frosting, and mix well.
- Place the cake/frosting mixture in the freezer for 20-30 minutes.
- Form one inch balls of cake and arrange on a baking sheet lined with wax paper.
- Place a 6 inch lollipop stick in each ball of cake.
- Place the cake pops back in the freezer to firm up, about 20-30 minutes.
- Melt vanilla/white almond bark according to package directions. Remove a few pops from the freezer at a time to coat. Allow additional candy coating to drip off. Top immediately with sprinkles.
- Allow the cake pops to dry standing up – I used a box and cut holes in it to get the pops to stand up to dry. You can also use a chunk of styrofoam.
- Wrap individually or store them in an air-tight container.