Ingredients
- Cake base
- 1 box vanilla, chocolate, or funfetti cake mix (plus ingredients on box)
- Binding
- ½ to ¾ cup frosting (store-bought or homemade buttercream)
- Coating
- 12 oz candy melts or chocolate wafers
- 2 tsp neutral oil (coconut or vegetable) for thinning, if needed
- Extras
- Lollipop sticks
- Sprinkles, crushed cookies, or drizzle chocolate
Step-by-Step
- Bake & Cool
Prepare cake as directed in a 9×13-inch pan. Cool completely—warm crumbs turn gummy. - Crumble
Break the cake into a large bowl; rub between fingers until fine, even crumbs form. - Mix with Frosting
Add ½ cup frosting and mix with a fork or gloved hands. Squeeze a bit: it should hold together without oozing. Add up to ¼ cup more frosting only if the mixture feels dry. - Portion & Roll
Scoop level tablespoons (a small cookie scoop helps) and roll into tight balls. Chill 20 minutes in the fridge or 10 minutes in the freezer—firm, not frozen. - Insert Sticks
Melt 2 tablespoons of candy melts. Dip ¼-inch of each stick tip into the melted coating, then push halfway into a cake ball. The “glue” keeps balls from sliding. Chill 10 minutes. - Coat
Melt remaining candy melts in 30-second microwaves bursts, stirring until smooth. If thick, stir in up to 2 teaspoons oil. Working one at a time, dunk cake pop straight down, tilt to cover, tap gently on bowl edge to shed excess, then rotate upright. - Decorate
While coating is wet, shower with sprinkles or cookie crumbs. For drizzle designs, let pops set first, then flick contrasting melted chocolate across the surface. - Set
Stick pops upright into a Styrofoam block or an inverted colander. Candy coating firms in 15 minutes at room temperature.
Tips & Troubleshooting
| Issue | Cause | Quick Fix |
|---|---|---|
| Cracks appear after coating | Cake too cold when dipped | Chill less time or let balls sit 5 min before coating |
| Balls slide off sticks | Too much frosting or no “glue” layer | Reduce frosting; always dip stick tips in coating first |
| Lumpy finish | Coating overheated | Microwave in shorter bursts, stir more; thin with oil |
Storage
- Room temp: 3 days in airtight container.
- Fridge: 1 week (flavors stay fresh).
- Freezer: Up to 2 months; thaw 30 minutes before serving.
Grab a block of foam and let the decorating party begin. These cake pops deliver bakery level cuteness with supermarket-aisle ease.
