Description
4-Ingredient Cake Pops are simple to make, requiring just 20-minutes hands on prep. Crumbled chocolate cake meets vanilla-frosting and then gets shaped into bite sized balls, dunked in chocolate and served up lollipop style.
Ingredients
Scale
Special Equipment:
- cake pop sticks
- wet floral foam (or cup filled with rice and/or beans) - this is to help the cake pops dry in an upright position
- sprinkles
Ingredients:
- 1 box cake mix (any flavor or brand is fine)
- 1/3 cup of vanilla frosting + more if needed (use homemade or store-bought)
- 2 cups chocolate melting wafers
- 1/2 tablespoon coconut oil
Instructions
- Bake cake according to package directions. Allow cake to cool completely.
- Crumble the cooled cake into a large mixing bowl. It should be the texture of sand. Make sure there are no large chunks.
- Add 1/3 cup of frosting to the crumbled cake. Use a mixer or wooden spoon to mix the frosting and cake until fully incorporated. Test the dough by trying to roll a small cake ball between your hands. If the dough does not stick together, add additional frosting 1 tablespoon at a time. Avoid adding too much frosting as this may create mushy cake pops that fall off their sticks.
- Use a small cookie scoop to portion cake mixture evenly. Gently roll each portion into a 1" ball between 2 clean hands. Place rolled balls on parchment lined baking sheet.
- Follow the package directions to prepare 1 tablespoon of melted chocolate wafers. Dip the tip of a cake pop stick into the melted chocolate and insert about halfway into the cake ball. Once the sticks have all been inserted, place the cake pops into the refrigerator for about 30 minutes.
- Follow package directions and melt 2 cups of candy wafers + 1/2 tablespoon of coconut oil in a small bowl or mug (you should be able to dip the cake pop without the top hitting the bottom). Allow melted chocolate to cool for 3-4 minutes before step 7 to help avoid cracked cake pops.
- Take the cake pops from refrigerator and quickly dunk them into the melted chocolate. Remove and gently tap the stick on the side of the bowl to let excess coating drip off.
- While coating is still wet, add sprinkles. Place cake pops upright to dry
Notes
- Avoid large cake chunks. When crumbling your cake, make sure there are no large pieces left. These can cause your cake balls to look lumpy instead of round. The smaller your crumbs, the easier it will be to create perfectly round cake pops.
- Allow cake to cool completely before adding frosting. If the cake is still warm, when you add frosting it will be a goopy mess. You won't be able to roll clean round cake balls.
- Do not make your cake pop balls too large (I shoot for 1"). If they are too heavy they will fall off the stick when you dip them in the melted chocolate.
- Allow melted chocolate to cool a little before dipping your cake pops. Extreme temperature differences can cause the chocolate coating to crack. Your cake pops will be cold from the freezer.
- Don't skip on freezing the cake balls. This helps ensure they stay together (and on the stick) when dipped in the melted chocolate. If they start to fall off as you are decorating, pop them back into the freezer for 5-10 minutes.
- Make a plan. The cake pops will need to be upright as they dry. I like to use a styrofoam block. You can find these in the floral department of any craft store. Alternatively, you could use a cup filled with beans or rice or an empty box with small holes punched into it.
