You’ve seen that “cake pop maker” at target. Or wherever. Where you just bake little tiny cakes. Not the cake pop. The cake pop is a hella lot more work than mixing a batch of boxed cake mix and spooning them into a teflon coated redesigned donut maker. I’ve been asked a lot about how I make my cake pops. Basically, they’re the same way everyone makes the cake pops. I use Bakerella’s recipe.
So I’m sharing it with y’all now. Because frankly, they’re a lot of work. A LOT of work. I make them for special occasions, and I’ve experimented, but I’m going to show you the most popular one, the birthday cake cake pop.
This recipe makes approximately 48 (1 inch) cake pops. You can use 1/2 of the cake and freeze the other half (I wrap it in wax paper then in foil then put it inside of a freezer bag) for up to 3 months.
**To make this gluten free, simply use a gluten free cake mix or your own gluten free cake. The frosting is gluten free as is the candy coating. Sugar, sorry, there’s lots and LOTS of sugar in it.
What you will need for birthday cake cake pops:
- Yellow Cake Mix (or make it from scratch)
- Buttercream frosting (or make it from scratch)
- Wilton Candy Melts
- 2 Tbsp Vegetable oil or vegetable shortening
- Lollipop Sticks
- Decoration for the top of the cake pop (optional)
First, bake the cake according to the directions on the package or the recipe. Let it cool completely. You can remove the darker “skin” on the top and bottom if you wish, I don’t because it’s not that big of a deal to me since my kids don’t care and they’re the connoisseurs.
Cut the edges off the cake and eat them. Or let your children eat them. Or your husband. It really doesn’t matter so long as someone eats them. Because they’re delicious. Cut the cake into 4 then cut each 1/4 in half again.
Take each 1/8 of the cake and gently rub them together over a large bowl until they’re crumbles. There will be some larger pieces that you can crumble more with your hands or you can break them up more with a fork.
Next with a large spoon, scoop out about 1/4 to 1/3 of the frosting in the container. If you made your own frosting, use about 1/4 to 1/3 cup to start. With the back of the spoon, begin to mush the frosting into the cake crumbles until it starts to look less like crumbles and more like a crumbly dough. Don’t eat the rest of the frosting…unless you really want to. But I suggest you don’t.
Chill. No really. Put the batter into the fridge, and chill it for about an hour or so.
Now here’s the trick to nicely and evenly shaped pops. Use a cookie scoop. I use the small (1 Tbsp) or medium (2 Tbsp) scoop, depending on how quickly I need to get them done and how many I want to make. Scoop them out into your hand and roll them into a ball and place them in a freezer safe dish with a lid.
Freeze the balls for about 15-20 minutes minimum or place in the fridge for about an hour.
About 10 minutes before you’re to take the cake balls out of the freezer, prepare your candy melts by placing them in a narrow and deep microwave safe dish. Microwave the candy melts 30 seconds at a time, checking after every 30 seconds and then once they’re beginning to melt, add the vegetable oil and mix it gently until the candy melts are very smooth.
Get your balls out of the freezer (heh heh) and prepare your sticks by dipping them in the candy coating and then sticking them into the cake ball. The candy coating acts as a sort of glue to hold the lollipop stick to the cake pop.
Once the candy coating on the cake ball is no longer shiny, that means it’s dry and you can begin to dip your cake balls into the candy coating. Work quickly!! If they start to get too warm, the cake balls will crumble and fall off the stick. Also, you have about 45 seconds after you dip your cake ball to decorate it with sugar or non perils or whatever you want to affix to the ball.
Let them harden. That’s it! Keep them in the refrigerator until they’re ready to eat.
ENJOY!!! And experiment. 🙂 The second most popular are my grasshopper cake pops…yum.