I have been a huge fan of cake pops for a few years now. It is something I make often. Usually I just sprinkle sugar crystals on it but sometimes I take the time to do more. I even created Mickey Mouse cake pops for Spencer’s 2nd birthday party. Oh did he love it! The possibilities are endless when creating these goodies. I don’t know anyone who doesn’t love cake pops. Who doesn’t love cake and frosting dipped into chocolate? There have been some interesting kitchen appliance gadgets that have come out recently for cake pops however there is no way they can make cake pops taste the way they are meant to. This is basically because you may have baked it in a perfect ball shape using your gadget but you missed the fundamental step of smashing frosting into the cake. Cake pops are so easy to make that you really don’t need those contraptions anyways. I use my Wilton Chocolate Melter Deluxe to make my candy pops. You can use a double boiler or the microwave to melt your candy however you will mostly likely have to reheat it several times to ensure the chocolate stays smooth and melted. I swear by my chocolate melter! It is so worth the $20-$25 it costs (the hubby bought mine at Walmart). The directions below can be used to make normal cake pops as well. You will need a styrofoam block if you make the cake pops upright (versus upside down like these Snowman Cake Pops). Prepare your styrofoam block before hand spacing out the holes 1.5″ apart. Do this by jabbing a lollipop stick into the styrofoam block. If you go all the way through the styrofoam, don’t lift the styrofoam block off of a flat surface while pops are still inserted (I learned this the hard way). I also didn’t remove the plastic from the styrofoam block. I just poked the holes through the plastic. This makes it easy to wipe off any candy drippings and I am able to use my styrofoam block over and over again. Additionally, when inserting the lollipop stick into the cake ball, insert the stick into the bottom of the cake ball (the flat area) so that the ball is nice and rounded when upright. Once the cake pop is dipped in the candy, gently tap off the excess candy on the side of the bowl while turning the lollipop stick. Place the dipped cake pop into the styrofoam block and allow the candy to fully set (if adding sprinkles, add them after dipping by spooning the sprinkles onto the cake pop over a small bowl and then place the cake pop upright into the styrofoam block). I made my Snowman Cake Pops as part of my 2012 Christmas Baking Madness. They turned out so incredibly cute! Each box of cake mix makes approximately 60 cake pops. Note: This recipe was doubled in the photos below.
Printable Recipe: Snowman Cake Pops
Devil’s Food Chocolate Cake Mix in a Box (and all ingredients needed to make the cake per package directions)
1/2 tub of milk chocolate frosting
1.5 bags of white candy melts
lollipop sticks (approximately 60)
1/2 bag of light cocoa candy melt disks
1/4 bag of orange candy melts
1/4 bag of pink candy melts
Bake cake following directions on box in a 9×13 pan. Cool completely in pan.
Using your hands (I wear disposable kitchen gloves), crumble the cake into tiny pieces in the same pan (or use a large bowl).
Add 1/2 tub of chocolate frosting.
Smash the crumbled cake together with the frosting until it becomes a large ball of dough.
Using a 1” cookie scoop to ensure uniformed size, roll dough into 1” balls. Place on a cookie sheet. Put in fridge for 30 minutes.
Melt one bag of white candy melts in a candy melter.
Add shortening a teaspoon at a time till candy is thinner and smoother. I find that I always have to add shortening when using white candy melts because it is thick. I don’t normally have to add shortening to the other candy melt colors. Change setting to “warm” on the candy melter to keep candy at a melted state.
Dip about 1/4″ of a popsicle stick into the white melted chocolate. Poke the candy coated stick into the tops of the cake balls.
I ran out of lollipop sticks and used some popsicle sticks I had around. I will admit though that it is better to use lollipop sticks. When I dipped the cake balls, about 1/2 of the ones with popsicle sticks broke apart.
Put back in fridge for 10 minutes. Add the remainder of white candy melts to the melter while waiting for the cake pops to firm up again.
Working with 1 cake pop at a time, dip it into the white candy upside down until the white candy covers the entire cake pop up to the lollipop stick. Very gently tap off excess candy while rolling the cake pop stick around between your fingers. Place on wax paper.
Repeat until all cake pops are dipped. Allow candy to harden.
Check the bottoms of the cake pop, if the bottom is not completely covered, redip the bottom of the cake pop into the candy so that the entire cake pop is covered. The weight of the cake pop pushes the candy out from the bottom. I didn’t realize this happened till I drew on the faces. Be sure to check the bottoms of your cake pops before continuing in case the bottoms need redipped. Allow cake pops to fully set before continuing. Clean and fully dry the candy melter.
Place light cocoa melt in candy melter until melted. Then switch setting to “melt”. Once chocolate is smooth and melted, switch the setting to “warm”. Using a toothpick or wooden skewer, draw on eyes and mouth on all the cake pops. Dip tip into chocolate and dab cake pop gently. Pull straight up to ensure rounder dots. Allow eyes and mouth to fully set before continuing. Kinda looks like Jack in the Nightmare Before Christmas…hmmm, a Halloween cake pop idea for next year?
Place orange candy melts in a glass bowl and melt in 30-second increments until smooth. I opted to use the microwave because it was such a small amount of orange being used. I also intended to use the remainder of the light cocoa for another recipe so I left it in the melter.
Using another toothpick or end of a skewer, dab on the carrot nose (dab on, lift up just a little and drag to the side. Then lift completely to create the skinny end of the carrot). Do this on all the cake pops. Allow carrot noses to fully set before continuing.
Place pink candy melts in a glass bowl and melt in 30-second increments until smooth. I again opted to use the microwave because it was such a small amount of pink being used.
Using another toothpick or end of a skewer, dab on the cheeks on all the cake pops. Cheeks are larger dots and may require you to swirl the pink candy in a circular motion. Allow cheeks to fully set.
Package individually or store in an airtight container.