Cake Pop Recipe
Cake balls are bite-size balls made of crumbled cake mixed with frosting and covered in candy coating. They are super-easy to make and form the basis of endless variations of decorated cake pops, cupcake pops, and cake bites.
Makes 48 cake balls
18.25-ounce box cake mix
9-by-13-inch cake pan
Large mixing bowl
16-ounce container ready-made frosting
Large metal spoon
2 baking sheets
32 ounces (2 pounds) candy coating
Deep, microwave-safe plastic bowl
Resealable plastic bag or squeeze bottle (optional)
Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely.
Once the cake is cooled, get organized and set aside plenty of time (at least an hour) to crumble, roll, and dip 4 dozen cake balls.
Crumble the cooled cake into a large mixing bowl. You should not see any large pieces of cake.
Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
The mixture should be moist enough to roll into 11⁄2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper–covered baking sheet.
Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
Bride and Groom Cake Pop Directions
48 uncoated Basic Cake Balls
64 to 80 ounces (4 to 5 pounds) white candy coating
2 deep, microwave-safe plastic bowls
48 paper lollipop sticks
Large squeeze bottle
Black candy coloring (not food coloring)
192 miniature white confetti sprinkles
48 miniature black heart sprinkles (from Poker Shapes)
Have the cake balls chilled and in the refrigerator.
Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.) When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.
One at a time, dip about 1⁄2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating.
For the grooms, place half of the cake pops in the Styrofoam block to dry; you will be dipping these a second time.
For the brides, place the remaining coated cake pops, ball-side down, on a wax paper–covered baking sheet, and let dry completely.
Transfer one-third of the remaining white candy coating to a large squeeze bottle, and pipe candy coating for the bride’s dress in opposite directions (as shown in the photo). Place back on the wax paper to dry.
Tint the remaining two-thirds of the candy coating with black candy coloring. Keep adding color until you achieve a rich black. Then dip the groom cake pops in the black candy coating, holding the pop in a diagonal direction and dipping it into the coating until half covered. Remove and dip the other side in the opposite diagonal direction to form a black V-shaped jacket. Place the groom pops, ball-sides down, on a wax paper–covered baking sheet. Let the brides and grooms dry completely.
When the pops are dry, use a toothpick to dot a small amount of melted white candy coating in position for the bride’s necklace and the groom’s buttons, and attach white confetti sprinkles. U se the same technique to attach 2 black miniature heart sprinkles in position for the groom’s bow tie. The pointed ends of the hearts should be facing each other when attached.
Use some of the leftover black candy coating to finish the bow ties. Just dip a toothpick into the coating and apply a small dab over the heart sprinkles where the two pointed sides meet. Let the brides and grooms dry completely.
Find more delicious recipes in the "Cake Pops" book