Sunday, September 4, 2011

Cake Pops


Guess what?!  I became an aunt for the first time this week!!  And I'm not just any aunt...I'm now an aunt to two adorable little boys, Nolan Gray and Camden Kade.  I can't wait to meet them!  I am flying to Florida next weekend and my trip can't come soon enough! 

Even though my nephews are too young to have a cake pop, I think this recipe is a great way to celebrate.  Hopefully my brother and sister-in-law can enjoy a few pops next weekend.

If you're reading this post and thinking to yourself how in the world could I ever make a cake pop, well I'm here to tell you that you can!  It really is simple and even the most novice of bakers can create a beautiful pop with just a few ingredients and lots of patience.  Read on to the recipe below for step by step instructions and helpful tips.

Cake Pops
adapted from Bakerella
(base pop without toppings is 3 PointsPlus per serving)


1 box Devil's Food box cake mix (really any brand or flavor cake will work)
1 16oz. can cream cheese frosting
1-2 bags chocolate candy melts (regular chocolate chips will also work just fine)
50 lollipop sticks
several blocks of styrofoam
1/4 cup edible candy pearls*
1/4-1/2 cup chopped, toasted nuts*
colored sprinkles*
fleur de sel*
*optional toppings


Bake the cake according to the directions on the box.  Cool completely.

Once cool, crumble the cake into a large bowl and mix in the cream cheese frosting until smooth.  Cover the bowl with plastic wrap and place in the fridge for 30 minutes to an hour.  (This helps the mixture to firm up so it is easy to roll into balls.)

Once firm, roll into quarter size balls.  Depending on the size, you should be able to make about 45-50.  Place the balls on a parchment lined baking sheet and place in the fridge for 30 minutes to an hour.

A few minutes before removing the baking sheet from the fridge, go ahead and melt your chocolate by your preferred method.  Let cool for a few minutes.  Next remove the baking sheet with the cake balls from the fridge.  Take one lollipop stick and place the tip in the melted chocolate.  Then place the stick into a cake ball.  (The chocolate helps to seal the stick and ball together so the cake ball doesn't come off later on when you dip in the chocolate.)  Repeat this step until all of the cake balls are attached to a lollipop stick.  Place back in the fridge for another 20-30 minutes.

Now comes the fun part...  Make sure your chocolate is nice and smooth.  If you need to reheat for a little go ahead and do that.  Once again remove the cake pops from the fridge.  Take one cake pop and submerge it completely in the melted chocolate.  Remove the cake pop by lifting it straight up into the air (do not move your hand sideways).  Let the extra chocolate drip for a few seconds and then turn the cake pop right side up.  Now you can add whatever toppings you have on hand simply br sprinkling them onto the pop while the chocolate is still melted and soft.  Now you place the stick into your styrofoam and leave it there untouched until firm and dry.  (If you do not have styrofoam, get creative and look around your house to find something that will hold your pop upright.  I found that by turning my fruit bowl upside down and placing the sticks in between the mesh rings, my pops were able to stay sturdy and upright).

If you have room in your fridge to place the block of styrofoam with the pops attached go ahead and put them in there to cool down.  If you do not, it's okay to keep them on the counter until they dry and then place them on a parchment lined baking sheet and put in the fridge to cool completely.

Usually cake pops are best served at room temperature, but I found with this batch they became too soft and almost fell off the stick after the first bite.  So I kept them in the fridge until I was ready to serve.  What I recommend to you is to play around with this- leave a pop out and take a bite to see if it is too soft or not.  Then you can determine if you should keep them out or place in the fridge until you are ready to devour!  (Toppings such as edible pearls and nuts may affect PointsPlus values, so I have calculated the value for the base cake pop. 1 serving = 1 cake pop, 3 PointsPlus per serving)

The combination of fleur de sel and chocolate was just incredible.  Sweet and salty and irresistibly delicious!  The toasted nuts also provided an incredible flavor when combined with chocolate.

You really can't go wrong with the infinite number of combinations.  I'd love to hear about your favorite cake pop flavor and combination so please leave your comments below!


  1. I make cake pops for the kids but have to say I find them a bit too sweet and sickly to enjoy eating them that much. I think your idea with the salt might just be what I need to balance them a bit and improve them!
    I also made some with a peanut butter candy melt topping and they were quite tasty.
    Anyway, congratulations of becoming an Auntie. I think you are right that cake pops are a good way to celebrate. Bet you just can't wait to see them - awwwww!

  2. The ones with nuts are delicious!!

  3. These look amazing! I've done cake balls but not pops yet.