If you know me, you know I have an insane sweet tooth. I love everything sweet. When I go to dinner, I eat dinner just so I can get dessert. It’s always the best part, the part I really look forward too. So as you can imagine, I typically make dessert on a daily basis. I love cookies, brownies, cakes, puddings, you name it. If it’s sweet I probably like it. There are few desserts that I’m not fond of. I don’t like plain buttercream frostings. They’re just too sweet for me and are not balanced well. So I won’t make cupcakes with plain frosting. That’s probably why I have never really liked cake pops. I think they look nice, but I don’t really care for them. They’re mushy and really sweet and just not my type of dessert.
As my daughter is getting older, she is able to eat more things and isn’t shy to tell us what she likes and what she doesn’t. A couple months ago we stayed with my in laws for awhile and my youngest sister in law introduced her to the dreaded cake pop. Every time she would go to Starbucks she would get her a birthday cake pop. Meera really started to like them, and slowly so did I. But god are they an added expense. And I knew I could make some that would taste just as good, if not better. Plus I love to make things like cake pops. They take time and work well with an organized process. My OCD self loves those kinds things. So I did just that. I made them. And God, were they good. I say were, beause we finished them that fast.
I adapted this recipe from Sally’s Baking Addiction. Her recipe was pretty detailed and easy to follow along. I really appreciated that the ratio of cake to frosting was perfect. The only thing that was off to me was the amount of chocolate needed to dip the cake pops. In the recipe, she said you needed 40 oz. I bought 1 16 oz pack of Candy Quik and it was more than enough. I even had a little left over!
There are a few things that really helped make these come together faster.
- Cool the cake completely before mixing it with the frosting. Otherwise, it’ll melt the frosting and you’ll end up with a big mess.
- Once you mix the cake and frosting it’s really soft. You may even think you have too much frosting. You don’t. Use a medium cookie scoop and make the cake balls. They will be too soft to roll nicely so just put them on a sheet tray lined with parchment paper or a Silpat and just place them in the refrigerator. After about 30 minutes, take them out and roll them nice and round. They’ll be firm, but not too firm that they’ll crack. Place them back in the fridge for another 2 hours.
- Melt your chocolate and have the sticks ready. I like the Wilton Cookie Sticks. Dip 1 inch of the stick in the chocolate then insert it a little more than halfway through the cake ball. This is will help prevent the cake balls from falling off when dipping. Put the tray back into the refrigerator for 5 minutes.
- I chopped up the Candy Quik then added about 1 tbsp of vegetable oil to thin it out a little. I microwaved it for 1 minute then stirred and microwaved in 10-second intervals. You want it to consistently drip off a spoon but not be too thin.
- It makes it easier to dip the cake pops if you use a cup for the Candy Quik rather than a bowl, that way you can dunk the whole thing in at once. Make sure to only take out 3 or 4 cake pops at a time so they don’t get too soft on the countertop. I let them sit for 1 minute before I dip them so they’re not too cold or the coating will crack. Dip the whole cake ball at once so the coating covers the base where the cake meets the stick and twirl it and lightly shake it to get off the excess coating. Decorate with sprinkles immediately. Then either set them on a Silpat or stand them up by using a box or piece of styrofoam with little holes poked in so they can stand right side up. Allow them to dry for about an hour. Once dry, store in the refrigerator for up to a week or freeze for up to 6 weeks. It is a long process, but it truly is just time-consuming and not too difficult. They’re a lot of fun to make and store well if you make ahead of time.
Homemade Cake Pops
- 1 2/3 Cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 Cup Softened Butter
- 1 Cup Granulated Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 1 Cup Whole Milk
- 7 TBSP Softened Butter
- 1 3/4 Cups Powdered Sugar
- 1 TBSP Heavy Cream
- 1 tsp Vanilla Extract
- 1 16 oz Package Candy Quick
- 1 TBSP Vegetable Oil
- Step 1 Preheat the oven to 350 F and grease a 9-inch springform pan.
- Step 2 Make the cake. Beat the butter and sugar for 2 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
- Step 3 Add the flour, baking powder, baking soda, and salt. Begin to mix and slowly pour in the milk. Mix so there are no lumps but don’t over mix.
- Step 4 Pour into greased pan and bake for 30-35 minutes or until toothpick comes out clean. Allow the cake to cool completely.
- Step 5 After the cake has cooled, crumble it and set it aside. Make the frosting.
- Step 6 Beat the butter for 2 minutes. Add the powdered sugar, vanilla, and cream. Beat for another two minutes. Scrape down the bowl.
- Step 7 Add the crumbled cake on top of the frosting and on low speed, with the paddle attachment, mix the cake into the frosting.
- Step 8 Make the cake balls by using a medium cookie scoop and placing them on a lined tray.
- Step 9 Refrigerate for 30 minutes and then re roll the cake balls.
- Step 10 Refrigerate for another 2 hours.
- Step 11 Prepare the candy coating by melting it with the oil. Place the sticks an inch into the coating and press a little more than halfway into each cake pop. Allow drying for about 5 minutes in the refrigerator.
- Step 12 Take out 3 or 4 cake pops at a time and begin dipping them and topping them. Make sure the coating covers the base of where the cake meets the stick. Top with sprinkles immediately.
- Step 13 You can place them upright in a box or back onto the tray, but then the top of the cake pop will be flat. Allow coating to dry for about an hour.
- Step 14 Store in the refrigerator for up to 1 week or in the freezer for up to 6 weeks.