I was introduced to cake pops by my good friend Jennifer and now my husband is a big fan of them! What are cake pops, you ask? They’re tiny cakes, rolled in melted chocolate and stuck onto a lollipop. They are the creation of Bakerella. Her site is one you should visit for baking inspiration!
Makes 30 to 40 cake pops
recipe adapted from Bakerella
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1 box cake mix, any flavor
16 oz. tub frosting, any flavor
24 oz. package of white or chocolate wafers
sprinkles for decoration
3″ x 4″ cello bags
Bake cake in a 13 x 9 pan according to packet instructions and let cool. After cake has cooled, break it up with your hands so that it resembles very small pieces. Mix in half a tub of frosting. You want the cake to be easy to roll into one-inch balls. Place the rolled balls on a lined tray, cover and refrigerate for 15 minutes or overnight.
Melt the chocolate according to instructions. Remove cake balls from fridge. Take a lollipop stick and dip one end in a little bit of the melted chocolate. Take the dipped end and gently stick into the bottom of the cake pop. This helps to seal the stick into the cake pop. Dip the cake part into the melted chocolate. Gently twirl the lollipop stick around to remove any excess chocolate and top with your favorite sprinkles. Then insert the lollipop stick into a styrofoam block. This allows the chocolate coating to harden as well as a storage place to hold your cake pops. It doesn’t take long for the chocolate to harden. Wrap each one in a cello bag and tie up with a ribbon.
The Culinary Chase’s Note: Some recipes say to refrigerate the cake pops with the lollipops inserted in the fridge for another 15 minutes but I didn’t do that and found it worked out just as well. These are fun to make and taste delicious. You can, of course, opt to make the cake mix from scratch as well as the icing. Click here for Martha Stewart’s homemade cake pop recipe. If you like the tag I added to the lollipop, click here. The tag is complimentary from Bakerella’s website.