There’s a lot of things that making cake pops can teach you including patience, precise and quickness! This was my first attempt at making cake pops and I knew they were a bit tricky so I spent some time pouring over some other people’s experience….there’s a lot of differing information but I’ll share what I did here and what I will change for the future.
You start by making a regular cake from a box (easy!). I used this recipe that is suppose to be a dupe for the Starbucks birthday cake pops. I used a Pillsbury white super moist box mix and used a large round pan and cooked according to the box directions (34 minutes).
I cut the cake into pieces so it could cool faster (my first lesson in patience) and popped it into the fridge. If you add the frosting too soon it will obviously be too wet and possibly soupy!As you can see my edges were brown so I through the “crust” or outside part out and just used the soft middle for the cake pops. You want to make sure that your cake is fluffy and broken up with your hands really well so that your cake pops can be smooth.
Once you add your frosting (about 1/3 of a can of frosting) use a big spoon to mix it all together evenly. Then I used a cookie scoop to divide up the mixture. At this point I stopped using the directions and tried to dunk one – such a fool. Obviously it crumbled, and obviously it was a huge mess. Turning back to the directions I read that you have to FREEZE them for two hours. My second lesson in patience.
After an hour I checked on these and rolled the balls a little tighter. These started out looking like drop biscuits and they need to be more compact and round. I let them freeze for another hour before I melted the chocolate and got to dipping! Take them out one at a time (max two at a time) so they stay cold and intact. Even the warmth of your hand will have them get mushy again. I dipped the end of the stick in the chocolate and then dipped the whole cake pop to act like a glue. Some people swear by this, others say they don’t see any difference…but it seemed to work for me. I only had trouble keeping it on the stick if it was a little bit larger. The weight was just too much to be balanced.
Next time, I want to experiment thinning the chocolate out more. The pink especially seemed difficult while the yellow was a bit thinner. I included a little veggie oil to thin it out and think that next time I need to really work on making them smoother…but for a first time (and to only have my husband eat them) they are fine!
Do you have any cake pop tips? I’d love to hear what works for you!