Homemade Cake Pops

These easy homemade cake pops are better than Starbucks. Learn how to make these chocolate covered cake balls with step-by-step instructions.

Course Dessert

Cuisine American

Keyword Homemade Cake Pops

Prep Time 2

Cook Time 30

Assembling Time 2

Total Time 4 30

Servings

Bake the cake following the instructions on the box and allow the cake to cool completely.

Crumble the cake into a large bowl. I prefer to use a food processor for this job. It renders a perfect granular consistency. If you don't have a food processor, you can crumble the cake using your hands.
Using a large spoon, stir 3 quarters of the icing into the crumbled cake.
Mix till well incorporated and no dry crumbs remain. It should look moist and compact.
To form the cake balls, use a cookie scoop of 1 1/4 inch in diameter. Or, a large spoon will also do.
Shape into round balls with the palm of your hands.
Transfer the cake pops onto a parchment lined cookie sheet and allow to rest for 20 mins. They will naturally expand while resting so don't skip this step.
Cover with cling wrap and chill for 4 hours to allow the cake balls to firm up.

Remove the cake pops from the fridge and allow them to come to room temperature for bout 20 minutes. Dipping a cold cake pop in warm chocolate will form cracks on the surface.
In a microwave safe bowl, melt the candy coating as directed on package, using a cup large enough and deep enough for dunking.
Working with one cake ball at a time, dip the lollipop stick about a half inch into the melted chocolate and insert into the cake pop not more than half way through.
Prop on Styrofoam block and repeat with remaining cake pops. This step allows the stick to adhere to the cake pops and makes for easier dipping.
Let them dry before dipping the cake pops completely into the melted chocolate. It should take just a few minutes.

Before dipping the whole cake pops in the melted chocolate, you'll need to thin the chocolate with just a little bit of vegetable oil. Start with one teaspoon at a time. STIR WELL. The chocolate should fall in a ribbon like consistency when poured from a spoon. It should not be too thick nor too thin in consistency.
While holding the lollipop stick, dip the cake pop into the melted chocolate, in one fluid motion till the cake ball is completely covered in chocolate.
Keeping it over the bowl, hold it with one hand while gently tapping it on the other hand to allow excess coating to drip off.
Gently turn the cake pop till the chocolate is evenly coated all over and the excess chocolate has dripped off.
Repeat with remaining cake balls and allow to dry before drizzling with the white candy melts.

A candy melt squeeze bottle comes in handy to drizzle melted chocolate but you can also use a small spoon if you don't have one.
For easier drizzling, thin the melted chocolate with a little vegetable oil and stir well. You'll want a drizzling consistency.
Holding the cake pop with one hand, use the other hand to drizzle the white chocolate over the cake ball while turning the cake pop to coat all over. Place a bowl underneath to catch any excess chocolate.
Sprinkle with the crystal sugar or candy sprinkles before the drizzle sets. You'll want to do this over a separate bowl to catch the sprinkles.
Return the cake pops to the styrofoam block and allow to dry.
Keep stored in the fridge for up to 5 days. Or freeze for longer shelf life.

Please note that 500 grams of blue candy melts will coat half of your recipe.

So if you want all the cake balls coated in blue, you'll need 1000 grams of blue candy melts or 2 bags of 500 grams each.

With this recipe, I coated half the cake pops in blue chocolate and the remaining in white chocolate.

The small amount of the remaining blue chocolate was used to drizzle over the white cake pops.

And, the remaining white chocolate was used to drizzle over the blue cake pops.