Cakepops…. Mini bite size cake pieces rolled into balls, put on a stick, and dunked in chocolate or candy melts!
If only they were that easy! Seriously these little balls of love are comparable to the feeling you get when you wash your car and then it rains. It all goes smoothly then Mother Nature gives you the finger.
Cake pops are so picky to make sometimes! I’m convinced even the weather can mess them up.
For example: if the balls are rolled too tightly they could expand under the chocolate and the chocolate cracks. If the chocolate is thick, it can cause the ball to fall off the stick. If there’s not enough frosting added to the cake mix the balls crumble when a stick is inserted. Everyone has their own techniques of making them because of these little issues that can easily come up.
Here’s how I make my cake pops:
First I bake a cake, usually a 9×13, let it cool, crumble it, I usually cut the cake in half and then each half I cut in half again, and rub the pieces against each other to crumble it. Make sure the crumbs are small… Big chunks are bad
Then I add about 2 tablespoons frosting. Some people add like a 1/2 a cup of frosting. That is WAY TOO MUCH. The cake balls will be way too moist and end up having the texture of an undercooked cake. People don’t like that. Use as little frosting as possible. Roll some balls, and if they find they stay together nicely then you have enough frosting.
Oh look! A convenient picture of me rolling cake balls! As you can see, I roll them then place them on a baking sheet with parchment paper on top to avoid sticking. Roll them only about an inch big maybe an inch and a half. Any bigger and they’re too heavy for the sticks and WILL fall off. I use this exact scooper to scoop the cake mix with, it’s the perfect size!
Using a scooper really helps to get uniform sized balls, it’s by Kitchen Aide, and I got it from target for $14.99! The scoop is about an 1 inch big. You should get about 40-45 balls for one 9×13 cake.
Next what I do, once all said balls are rolled, is melt my chocolate or candy melts. I use Wilton’s Melting Chocolate and Candies (any color besides the chocolate brown is “candy”), and I usually thin it down with a tablespoon of vegetable oil. DO NOT USE WATER, water will seize up the chocolate and you’ll be left with edible cement. You’ve been warned!
You want to dunk the tip of your stick into your melted chocolate only about half an inch then push the stick in the cake ball about half way in. Push it in too far and you can crack the ball, push it in not far enough and you risk it falling off the stick when you dunk. Do that for every cake ball you have rolled.
I either lay them like that or flat like this…
It doesn’t matter, but I prefer to lay them flat on their sides because the next step is popping them into the freezer for about 15-20 minutes. If theyre layed flat, they obviously will fit better in your freezer.
I’m not really sure what this step does but it does something that helps because if you don’t do it the balls just don’t stay on the sticks, and end up floating in your chocolate. Not cute.
Take them out of the freezer and get to dunking. I like to melt my chocolate in tall drinking glasses. Hence the word glass. This way you can dunk the entire cakepop in and out, instead of rolling around in a shallow bowl. Just literally dunk it in without touching the sides or bottom, pull out, tap off the excess chocolate very lightly and place into this nifty cake pop holder from Walmart ($3.99 only!!! Lifesaver!) or a foam block.
Then I let them all sit there til the chocolate hardens, wrap them in individual wrappers, and tie with ribbon!
They really are their own little project but once you get the hang of it , it goes by smoothly!
Now these Minnie Cakepops… Those are a project in and of themselves! But here’s a quick photo tutorial of how I made them!
Now go and try making cakepops for yourself and if you happen to find a new trick let me know 🙂