I've been obsessed with making cake pops ever since I first discovered the art of making them a little over a year ago. I know that they sell cake pops at Starbucks, but they're not nearly as good as a home made cake pop. There's something about these little pops that are both adorable and delicious. Something I love about making these is that there are so many options. They can be different colors and flavors. Some of my favorites include vanilla cake with vanilla frosting, chocolate cake with chocolate frosting, and red velvet cake with cream cheese frosting. I've had many good and bad experiences with making these. Remember that making these sometimes take practice. The more you make them, you'll figure everything out. For instance, sometimes things go wrong. If the pops are too cold, they crack. If the pops are not cold enough, they fall of the sticks.
You will need:
-One can of frosting (chocolate or vanilla)
-One box cake mix (chocolate or vanilla works).
-Styrofoam to prop up the pops while they dry
-Sprinkles for decoration
Step 1 : Follow the directions on the cake box and bake it as you would bake a normal cake. I placed aluminum foil inside the pan and then sprayed it with nonstick cooking spray before I poured the batter. This ensures that the cake will not stick to the pan. Once the cake is done baking, leave it to cool. I usually will let the cake cool overnight.
Step 2 : Once the cake is cool, it's time to get messy! Using a fork (and your hands), crumble the cake into a bowl. Crumble it until there are no large lumps left. Once the cake is completely in crumbs, it's time to add in the icing. I used about 3/4 of the icing can. It's best to mix it in using your hands. Mix the icing and cake together until a firm dough forms. I'd say that it should be about the consistency of sugar cookie dough. Firm enough that you can shape it into balls.
Step 3 : Roll the dough into small, about 1 inch balls. Place on a pan. Once they are all rolled out, put the pan either in the freezer for about 15 minutes, or the fridge overnight. The trick to making cake pops is that you don't want the balls to be too cold or they will crack once dipped in chocolate.
Step 4 : Now it's time to melt you chocolate. If you are using candy melts, pour them into a measuring cup or mug that is deep enough to completely submerge the cake pops in chocolate. Start by melting the chocolate for 30 seconds in the microwave. After that, move onto increments of 10 seconds, stirring between each time. If you need to thin out the chocolate a bit, add a spoon full of shortening.
Step 5 : This is probably the trickiest part, dipping the cake pops in chocolate. Once the cake balls are more firm from the freezer or fridge, they are ready for dipping. Start by dipping the cake pop stick in chocolate about 1/2 inch deep. Place the chocolate dipped stick into one of the cake balls. This helps so that the cake pops will not fall off the stick. After the stick is placed in the cake ball, carefully dip the ball in chocolate until it is completely submerged. Shake off excess chocolate very carefully. Place in either a stand or a styrofoam block to cool.
This is what happens if your cake pops turn out tasting good...gone before you know it! Trust me, cake pops are definitely an addicting treat.