Okay, maybe I’m about six or seven years late to the game, but I really wanted to learn how to make cake pops.
With zero experience in the matter, besides ordering the light pink cake pops at Starbucks on occasion, I turned to Google to read some recipes. Everything I saw overwhelmed me — they either looked too colorful or too sweet, required fancy molds, special Styrofoam or the techniques were just too tedious.
I knew there had to be an easier way — maybe mine wouldn’t be as pretty, but they would be simpler & not birthday cake flavored.
I texted my baking friend, Christine, to see if she had any know-how that would help get me started. She forwarded me a run-down from another friend on how to easily make them. So with no further pinteresting, I started brainstorming flavors & created my own cake pops — and eventually found a “technique” with a good bit of trial and error.
After rolling, freezing, and dipping over 100 of these bad boys, I do have a few words of wisdom before you begin making them on your own!
- Don’t make the cake balls too large! Much more than a tablespoon of the mixture will have a hard time holding up on those thin sticks.
- Dip the stick into the chocolate before sticking it on the cake pop — it will help glue it onto the stick!
- Pick a container that is deep and narrow to dip the cake pops in — you want them to be fully coated when they are dipped. (Have a spoon handy to help cover any spots that didn’t get coated!)
- Sprinkle with espresso powder after you dip/before the coating dries! Having another person around at the end to help with this process is helpful because the powder can become sticky while handling the pops.
- Make a Devil's food cake according to the instructions and ingredients on the packaging. After the cake has cooked, let it cool. (This can even be done a day ahead of time before starting the cake pops!)
- After cake has cooled, cut into small pieces within the pan. Then put the pieces of chocolate cake in a bowl and mix with a fork to continue to break apart into smaller pieces.
- Add the espresso chocolate icing (directions below) to the cake and mix until fully combined. (Don’t add all of the icing if you don’t need it, use your judgment — the mixture should combine all of the cake and icing without leaving crumbs but should not be overly sticky/wet!)
- Use a tablespoon scoop to get a heaping scoop to roll into a ball. Roll balls until they are smooth with little to no lumps. Put the cake balls onto a lined pan and freeze until hardened. (About 20-30 minutes)
- Pour the white chocolate wafers into a microwavable dish and heat until melted, stirring often so it doesn’t burn. (Use a small dish & repeat this process so the pops will be able to be almost fully coated when dipping)
- Take the cake balls out of the freezer. Take the cake pop stick and dip it into the chocolate and then stick it into the cake ball.
- Dip the cake ball into the chocolate and let any excess chocolate drip off. Use a spoon to help coat any parts of the cake ball that don’t get dipped.
- Sprinkle with espresso powder and let pop dry by sticking through the holes of a colander or into Styrofoam upright to dry.
- Let the chocolate coating cool and harden for 5-10 minutes and then eat and enjoy!
For the Frosting:
- Mix cocoa in the bowl of a large stand mixer to get rid of any and all clumps of powder.
- Add in softened butter and cream together with the cocoa until smooth.
- Add powdered sugar and milk to the butter/cocoa mixture by adding 1 cup of powdered sugar and 1 Tbsp. of milk at a time. Do this until all the sugar and milk are combined.
- Add vanilla and espresso until the mixture is very light and whipped in texture.
Cake pops do take some patience and practice to make compared to a regular cake, but these bite-sized pops of goodness are worth the effort for a special occasion, holiday treat or whatever the reason may be!