My Cake Pops Recipe

Have you had a cake pop from Starbucks? Me too and they’re amazing. But the closest Starbucks to my hometown is an hour away…so I thought “there has to be a way I can make these myself.” A quick Google search and some tweaking based on my experience, and I have a great recipe that literally tastes the same (if not better) than the recipe Starbucks has made famous.

Ingredients:
Cake Mix (I use Funfetti as it tastes the best) – 3 eggs, 1/3 cup of butter NOT oil, 1 cup of water.
Cake frosting of your choosing (chocolate or vanilla are best)
1 pack of lollipop sticks (found in the cooking crafts area of Walmart or craft stores)
3 cups of meltable chocolate (Hershey bars, or fondue chocolate is the best)
Sprinkles of your choosing
A small breeze fan (Not required, but trust me, this will help!)
1 styrofoam block (to hold the cake pops up)

Directions:
First, you need to bake your cake. Follow instructions on the cake box. A regular 13×9 pan will make about 16 cake pops. Let the cake sit for about 45 minutes after baking. It’s very important that the cake is completely cooled.

Next, take the cake out of the pan and put it in to a giant mixing bowl.

Add 2/3 of the can of chocolate or vanilla frosting in with the cake. Mix until the frosting is completely blended in with the cake. It should create a light dough consistency. Any more than 2/3 and the cake pops will be too heavy to hold on the stick!

Next, take small portions of dough and roll them in your hands to create a perfect ball. These should be just a little smaller than the size of a golf ball. Lay each ball on a cookie sheet that will eventually fit in your freezer.

After all your cake balls are placed on a cookie sheet, put your chocolate in a sauce pan that will fit in to another sauce pan with boiling water so that the chocolate melts.

Next you’re going to take the ends of the lollipop sticks and dip them in the melted chocolate and then immediately in to the tops of the cake balls. This chocolate will harden and connect the sticks to the cake balls. After you’ve done this for every cake ball, take the cookie sheet and place it in the freezer for 45 minutes. This allows the chocolate and cake pops to stiffen.

After they’ve been in the freezer for 45 minutes, take them out and melt your chocolate again. Now take the cake pops and twist them through the melted chocolate to get a consistent coating. Make sure to let the excess chocolate drip off. Add sprinkles to your liking, then hold the cake pop in front of the breeze fan. This will help the chocolate stiffen immediately and prevent excess dripping and deforming.

Now place the cake pops in the styrofoam and present in any way you wish!

It took me 2 tries before I figured out the best way to make these, and I think this is definitely the easiest, cleanest process.

 

 

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