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!