Where do you think “cake pops” came from? I think that a very smart cook came up with the idea of mixing the icing with the baked cake rather than trying to impress her guests with a fancy iced cake. Half the time it flops and ends in a disaster, so she just came up with her own invention… it worked and “cake pops” were born. Not only are cake pops a unique idea, but they are easy to eat and can be made in a variety of flavors. And because they are made with pre-packaged cake mixes, they are also very easy to make.
The key to making all of these pops is chilling the dough and using “candy coating” as not only a final coating, but also as an adhesive to hold the pop on the stick. Next, I will be giving you the basic instructions for making cake pops that will work with almost all recipes. By adding your favorite ingredients, you can create a wide variety of cake and cookie pops.
If you plan on making cake or cookie pops often, then it is best to invest in an oblong block of white Styrofoam which will allow you to insert the sucker stick in for an upright chilling of the final candy coating; giving you a more professional finish.
Preparation For Basic Cake Pop
1. Prepare your desired cake mix per instructions on package. Bake in single layer pan; usually 9”x13”.
2. Cool completely. Best if you can cover and let set overnight.
3. With a fork, mash and crumble to fine crumbs or place in food processor and process to fine crumbs.
4. Mix with icing or cream cheese mixture (which ever the recipe calls for). Refrigerate about 1 hour or longer if possible.
5. Roll into 1” balls. Place on foil-lined cookie sheet and place in freezer for 10-15 minutes.
6. Melt candy coating such as Wilton brand or White or Chocolate Bark (found in craft stores in large chunks) in double boiler. Leave over water to allow chocolate to stay warm and melted.
7. Remove balls and dip round sucker sticks in candy coating and then into cake pop.
Place in stand-up position on cookie sheet and return to freezer for 15 minutes.
8. Remove from freezer, coat each ball with melted coating. Carefully shake or spin off excess and stand cake pop upright with stick pressed into Styrofoam block.
9. Refrigerate or freeze 10-15 minutes to set coating.
10. Store cake pops in refrigerator.
To Make Cookie Pops
1. Using your favorite recipe or refrigerated cookie dough, form 1” balls and mash gently with the back of a fork one time. (You want your finished cookie to be approximately 1 ½” in diameter).
2. Bake as per directions, usually about 8-10 minutes. Allow to cool completely.
3. Melt candy coatings in milk or dark chocolate flavor.
4. Spread one cookie (bottom side) with a thin layer of vanilla canned icing and the other cookie bottom with a layer of chocolate coating.
5. Dip flat, popsicle-style wooden stick in candy coating and place between two cookies. Squeeze gently and place on parchment paper and place in freezer for 15 minutes.
6. Either serve as is or dip cookie pops in melted chocolate or candy coating to cover. Cool in refrigerator to set coating.
Now here are a few recipes for cake pops and cookie pops to get you started. After a few tries, you can invent your own, too!
Angel Food Cake Pops
1 angel food cake mix, prepared as per package directions, or 6 cups store bought angel food cake cut into cubes
½ cup light cream cheese (room temperature)
¼ cup powdered sugar
20 paper lollipop sticks
1 – 1 ½ cups milk chocolate candy coating discs
Prepare and bake cake as per directions and cool completely. With fingers, tear cake into large cube pieces. If using a store-bought cake, cut into cubes to make approximately 6 cups of cubes. Place cake cubes in food processor and process until it forms fine crumbs. Transfer to large bowl and set aside.
In small bowl, combine cream cheese and powdered sugar and beat until creamy and smooth. Place cheese mixture in large bowl with crumbs and blend until a dough forms. Refrigerate for 1 hour. Shape into 1” balls, place on aluminum foil-lined cookie sheet. Place in freezer for 15 minutes.
Melt chocolate in double boiler, leaving over simmering water to keep warm and melted. Dip lollipop stick in chocolate and insert in chilled cake balls. Replace back on cookie sheet and place back in freezer for 15 more minutes.
Roll cake pops in chocolate, shaking off excess, and place stick in Styrofoam or set the pop upright on a baking sheet and return to the freezer or refrigerate until chocolate is completely set.
Store in refrigerator.
Lemon Cake Pops
1 box lemon cake mix
1 can creamy lemon icing
1 package vanilla candy coating or vanilla bark
Bake cake as directed on box. Cool completely (cover and leave overnight is best). Place cake in large bowl and with a fork, crumble it until it forms fine crumbs. Using hands or mixer, mix cake crumbs with 2/3 to whole can of icing. Chill for 1 hour. Remove from freezer and roll into 1” balls and place on parchment paper-lined cookie sheet. Place in freezer for 15 minutes or until dough is firm.
Melt vanilla coating in double boiler. Dip stick in coating and then stick into chilled balls. Return to freezer to allow coating to set up (about 15 minutes).
Roll balls in bark/coating and
shake off excess. Then sprinkle
with colored sprinkles and place
in Styrofoam by stick or place on bottom of pop back on a covered cookie sheet. Return to the freezer
or refrigerate until coating is completely set.
Store in refrigerator.
Sugar Cookie Pops
1 package refrigerator sugar cookie dough
½ can creamy vanilla canned icing
1 package chocolate (milk or dark) candy coating
6 oz. mini chocolate chips
Flat popsicle sticks
Cut sugar cookie dough into ¾” slices and then each slice into 4 pieces. Place on waxed paper and let set for about 10 minutes to soften. Roll into balls and, with fork or cake spatula, gently press down slightly. Bake as per directions, being careful to not over-bake. Cool completely. Place on waxed paper in freezer for 15 minutes.
Melt chocolate coating in double boiler. Remove cookies from freezer and spread icing on flat (bottom) side of half of the cookies. Spread the remaining cookies with a layer of melted chocolate. Return cookie sheet to the freezer for 15 minutes or until icing and chocolate are firm. Remove and dip popsicle sticks (up to 1”) in chocolate and place between one of each cookie to form a sandwich. Place on cookie sheet and place in freezer for 15 minutes. Remove and dip top 1” in melted chocolate and then sprinkle with mini chips. Return to freezer until top chocolate is set up. Store in closed container in refrigerator.
Reese’s Peanut Butter Cup Cake Pops
1 large box chocolate/devil’s food cake mix
1 can cream cheese frosting
¾ cup creamy peanut butter
3 regular-sized Reese’s Peanut Butter Cups (melted)
2 packages chocolate (melts) candy coating
24 cake pop (lollipop) sticks
Prepare cake as per directions and let cool in pan several hours or cover and leave overnight.
Melt peanut butter cups in the microwave in 30-second increments stirring often, until completely melted. COOL.
Crumble cake with a fork or in a food processor until small crumbs form.
Mix cooled peanut butter cups with ¾ cup (up to1 cup if needed) of the cream cheese frosting. Stir in cake crumbs with food processor or mixer until completely incorporated. Chill in freezer for 1 hour.
Roll mixture into 1” balls and place on wax paper-covered cookie sheet. (Should make approximately 20-24 balls.) Place in freezer for 15 minutes.
Melt chocolate candy coating. Dip lollipop stick in coating about ¾ inch. Insert into chilled balls. Replace in the freezer for 15 minutes.
Remove and dip into melted chocolate and shake off excess. Place upside down on waxed paper on a cookie sheet or in a square of Styrofoam, placed on a cookie sheet and return to freezer for 15 minutes or until chocolate coating is set up.
Store in refrigerator.