Cake pops are always adorable in my opinion! And up until now, I had the hardest time figuring out how other people got their cake pops to look so dang perfect! Luckily- through lots of practice, I’ve figured it out!
Keep reading and I might just share it with you! 😉
There are 2 main ways to make the cake part of the cake pop. The harder of the two is to bake a cake, crumble the cake into a sand-like consistency, add a can of frosting then you mix the cake and frosting together until it is well blended. From there you spoon the mixture into the desired size of balls. I suggest putting them on a wax paper and then into the freezer. This will harden them enough to cover with chocolate. This is the harder of the two cake pop methods.
My preferred method of making cake pops is using a magical cake pop pan! I absolutely prefer Nordic Ware Cake Pops Baking Pan,Blue (no the color doesn’t matter the brand is amazing though!)
With this pan you prepare the batter, bake, and the pops are perfectly shaped each time! It is seriously a life saver!
So that’s the trick to the cake part of the cake pops- Now for the chocolate!
For the longest time, I struggled with getting the melting chocolate melted enough without burning, as well as coating the cake pop in a way that is aesthetically pleasing and appetizing.
(See below for the unfortunate proof)
With that said, there is a pretty simple way to smooth out the chocolate. Wanna know the secret?
I’m not entirely sure what pushed me to figure out this trick, but it worked! And thank goodness too!
So once the cake pops are baked, Prepare a tray or plate with wax or parchment paper. This will be for freezing the pops to harden the chocolate. Trust me- this makes dipping so much easier!
Start melting the chocolate over a double boiler. I have found that I prefer Wilton White Candy Melts, 12-Ounce. For me, I usually get through covering an entire batch per bag. They are also cheaper on amazon than at other craft stores I’m finding! As the chocolate is melting, I add about a Tablespoon and a half of coconut oil. This helps smooth out the chocolate while it is melting as well as when it dries. It just gives the finished product a nice crisp look.
While it’s melting, prepare your sticks. I use Lollipop sticks 100 count 6 inch . Take a cake ball in one hand and a stick in the other. Dip the stick in the melted chocolate about an inch in and then push the stick into the cake. Be careful to not push the stick all the way through the cake!
Repeat this until all the pops are on sticks. Put them on the tray and let them freeze until hardened- 15 minutes or so.
Once the stick has hardened and frozen a little, pull them out of the freezer and prepare your chocolate, sprinkles, or whatever (if anything) you want to top to pops with! I’ve been using a ton of Chef’s Quality Rainbow Sprinkles, 7 lb (Yes seriously a 7 pound container!)
Dip the pop in the chocolate. I go from a diagonal angle. Be sure to completely seal the cake in chocolate. This will help keep the cake moist for longer. Shake off any additional drippy chocolate and then top! Put the pops back in the freezer to freeze. You can then wrap them in Treat bags and give them as gifts, keep them in the freezer for when family and friends stop by, or even just enjoy them- especially frozen on a hot day!
Cake pops are a fun and easy way to get your Bake On! Plus- who doesn’t love cake, chocolate, and sprinkles?