Sprinkled Cake Pops!

Cake pops are a fun, creative, and yummy treat inspired by Bakerella. It’s a bit of cake coated in chocolate on a stick. You just roll, dip, and devour! It’s that easy. You’ll definitely wow your family and friends on this one!

This is a sugar cookie that is butterly delicious and sure to please! It rolls out easily and holds its shape! You won’t want to go back to any other recipe! 40-50 pops

Ingredients

  • 1 (14.25 oz) Cake! Any type of cake and flavor will do; whether it is a box cake or made from scratch.
  • 1 (16 oz) container of frosting; any flavor. If you want to use homemade, then 1/2 to 3/4 cup of frosting.
  • 1 (24 oz) package of almond bark/candy coating (white or chocolate) or use 1 lb. of candy melts.
  • Sprinkles
  • Lollipop sticks
  • Styrofoam board
  • 3″ x 4″ cello bags (optional)
  • Curling ribbon (optional)

Instructions

  1. Bake the cake mix according to packaged directions. Once it is cool, break up the cake into fine crumbs. You can do this either by hand or by a mixer.
  2. Place in a large bowl and stir in half of the frosting container or 1/2 cup of homemade frosting. Mix with your hands until thoroughly combined and thick like a truffle center; or until you get a soft, doughy mixture. Mix in additional frosting, if necessary.
  3. Scoop even amounts of dough and roll mixture into 1″ balls and place on a cookie sheet. TIP: Let dough rest before rolling; makes it less sticky.
  4. Cover with plastic wrap and refrigerate for an hour or overnight. Do not freeze them or it may cause the chocolate to crack after they are dipped.
  5. Melt chocolate in the microwave per directions on package.
  6. The cake balls will have a flat bottom from resting on the cookie sheet. Dip the tip of your lollipop stick in a little of the melted candy coating and insert the stick into the flat end of the cake balls so the top will be round.
  7. Carefully immerse the entire cake ball into the candy coating by holding the lollipop stick and rotating it until covered in chocolate; even up to the stick. Tap or lightly scrape off any excess chocolate. Insert pop into styrofoam block. TIP: before inserting pops, cover sytrofoam in plastic wrap to keep clean so you’ll be able to re-use.
  8. Once cooled and hardened, wrap in a cello bag and tie the neck off with curling ribbon to give as gifts or for decoration!

For video instructions on how to dip cake pops, click here

 Thanks to CakePopsRecipe.com for sharing this recipe!
Sprinkled Cake Pops!
 
Author:
Recipe type: Candy, Desserts
Ingredients
  • 1 (14.25 oz) Cake! Any type of cake and flavor will do; whether it is a box cake or made from scratch.
  • 1 (16 oz) container of frosting; any flavor. If you want to use homemade, then 1/2 to 3/4 cup of frosting.
  • 1 (24 oz) package of almond bark/candy coating (white or chocolate) or use 1 lb. of candy melts.
  • Sprinkles
  • Lollipop sticks
  • Styrofoam board
  • 3" x 4" cello bags (optional)
  • Curling ribbon (optional)
Instructions
  1. Bake the cake mix according to packaged directions. Once it is cool, break up the cake into fine crumbs. You can do this either by hand or by a mixer.
  2. Place in a large bowl and stir in half of the frosting container or 1/2 cup of homemade frosting. Mix with your hands until thoroughly combined and thick like a truffle center; or until you get a soft, doughy mixture. Mix in additional frosting, if necessary.
  3. Scoop even amounts of dough and roll mixture into 1" balls and place on a cookie sheet. TIP: Let dough rest before rolling; makes it less sticky.
  4. Cover with plastic wrap and refrigerate for an hour or overnight. Do not freeze them or it may cause the chocolate to crack after they are dipped.
  5. Melt chocolate in the microwave per directions on package.
  6. The cake balls will have a flat bottom from resting on the cookie sheet. Dip the tip of your lollipop stick in a little of the melted candy coating and insert the stick into the
  7. flat
  8. end of the cake balls so the top will be round.
  9. Carefully immerse the entire cake ball into the candy coating by holding the lollipop stick and rotating it until covered in chocolate; even up to the stick. Tap or lightly scrape off any excess chocolate. Insert pop into styrofoam block. TIP: before inserting pops, cover sytrofoam in plastic wrap to keep clean so you'll be able to re-use.
  10. Once cooled and hardened, wrap in a cello bag and tie the neck off with curling ribbon to give as gifts or for decoration!
About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Vanessa I. Poole says:

    Hello Jen, I came upon this recipe by chance and I am looking forward to trying it…I’m so bored with cupcakes lol. Thank you for sharing xx

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