Retro-Inspired Cake Pops
Equally as popular as the cupcake, cake pops are “popping” up all over the place. Gourmet cake pops can cost as much as $4 each, and several online stores feature them for $20 or more per dozen. But you can make them right at home.
I’ve been making these little treasures for the past year, and I simply cannot keep up with the request of friends and family. If you already bake, chances are most of the ingredients needed are already in the kitchen. And, no, you don’t need a special pan.
Here’s my tried-and-true method of making these unique treats.
- Bake any flavor cake as usual. For chocolate, I use the Hershey’s “Perfectly Chocolate” recipe. It’s been around for decades and it produces a tremendously moist and flavorful cake.
- Once cooled, scoop the cake out of the pan into a large mixer bowl. Have a stand mixer? Even better.
- Mix on low for a minute while all the cake crumbles. If the cake is moist it will start to stick together a little bit.
- Add 1 to 2 tablespoons buttercream frosting (here’s a quick recipe). Add slowly while mixing, and mix until the cake can easily be shaped.
Put the mixture into the refrigerator for an hour or more (overnight is fine).
- Roll the dough into 1-1/2 inch balls, inserting a lollipop stick in each, and lay on wax paper.
- Freeze pops for 2 hours or more.
- Melt dipping chocolate or almond bark as instructed.
- Dip frozen pops into chocolate and use a soup spoon to spin the pop and remove excess chocolate.
- Add sprinkles (optional).
- Stand cake pop in styrofoam until coating is hardened.
Once done you can use a squeeze bottle with warmed chocolate to further decorate. Wrap cake pops in baggies and freeze for up to three months.
When gifting, simple works. You can tie several sticks together with ribbon or be like me and deliver them in a diner mug!
And you’ll love the price… I made a quad-batch of cakes that produced nearly 200 cake pops. From scratch, the investment was just under $23.
- Add the frosting slowly – about 1/2 tablespoon at a time. The goal is to get the bake to stick together just enough so you can form the balls.
- Use a good dipping chocolate. I like the Make ‘n Mold brand, which can be found at many craft stores. Avoid chocolates that tend to crack easily and chocolate chips (which tend to melt quite easily).
- Keep frozen until the day of shipping or delivery. Cake pops have a short shelf life. The good thing is they can be re-frozen.
- Be sure to freeze cake pops in a good, airtight bag. Otherwise ice crystals may form.
Plan on making these? We’d love to see your finished treats.