Freelance writer, food blogger and Etsy store owner.
Published January 29th 2013
Cake pops, the latest trend since cupcakes and macarons, are essentially balls of cake covered in chocolate and presented on a stick. Cake pops look impressive and are a great addition to a party, celebration or special occasion.
As delicious as they are, the process involved is a little fiddly. Whilst they might take a while to prepare, the effort is definitely worth it in the end.
Here's an easy to follow, step-by-step guide to making cake pops. If you don't have a lot of time, you can break the steps down over several days and do it a bit at a time. Otherwise, you'll need to set aside quite a few hours.
1. Things You'll Need
Cake (see step 2) Topping or sauce (see step 4) A block of polystyrene or florist's foam Cake pop sticks Melting chocolate or candy melts
Most cake pop recipes suggest making a cake using packet mix, but you can also make your own from scratch. Alternatively, you could save some time by buying a ready-made cake. It won't really matter as long as you're using a standard sponge or butter style cake. Flavour is also entirely up to you. Vanilla, chocolate, caramel, butterscotch; all will work just as well.
Take a large bowl, and crumb your cake into tiny pieces. To do this, break up pieces of the cake and crumble with your fingers. You should end up with a big bowl of cake crumbs.
4. Add Something Sticky.
This part of the process binds your cake together to help them form the balls. Traditional cake pop recipes suggest adding pre-made icing to the mixture. An alternative is adding a thick sauce, such as a caramel or butterscotch sauce.
Add a couple of tablespoons and work it through the mixture. Test your mixture by attempting to roll a small section into a ball. If the cake crumbs don't stick together and your ball falls apart, add more of the icing or sauce until you have a moist and sticky consistency.
5. Roll Into Balls
Roll the rest of your mixture into balls. You don't want these to be too big as they'll be too heavy and won't stay on your sticks. You also don't want them to be too small or you'll spend forever finishing your cake pops. A ball about 4.5cm should be about right.
Lay your balls out onto a baking tray and leave to set in the fridge. The balls should stay in the fridge for at least an hour. You can leave them overnight if you want to save the decorating for the next day.
Melt chocolate or candy melts (you can buy these at Spotlight) in a bain marie over the stove or in the microwave. Melt about a cup's worth, but keep adding if you're running out. Stir quickly to create a smooth consistency.
Dip your lollipop sticks into the melted chocolate and then push them through the cake balls. This is to hold the sticks in place, like glue.
Then, dip each cake ball into the melted chocolate to cover. Use a spoon to help you coat the ball entirely.
Place the sticks into your polystyrene or florists foam to hold them upright while they set.
Then, before the chocolate is set, decorate with sprinkles, cashous or anything else you fancy. Alternatively, wait until the chocolate has set and drizzle melted chocolate in another colour or use a candy writer to add patterns to your cake pop.