Moist cakes work best! A cake made from packaged cake mix works well too.
It will probably be helpful to make a stand to hold your cake pops up. I use a tray with handles and a rectangular 2 inch high foam block and I make holes in it with the lollipop sticks. You can also take a cardboard box and make holes in it.
Some of my favorite combinations or ones I want to try to make in the future:
Chocolate cake, chocolate frosting, and chocolate or vanilla candy melts.
Vanilla cake, vanilla frosting, and chocolate or vanilla candy melts.
Chocolate cake with chocolate frosting or peanut butter (I haven't tried this?) and peanut butter candy melts, chocolate shavings.
Red velvet cake, cream cheese icing and candy melts.
Carrot cake, cream cheese icing and candy melts.
Cookies n' cream cake pops...chocolate cake, vanilla icing and candy melts, oreo crumbs.
Birthday cake, vanilla icing and candy melts, confetti.
- (See description for flavor recommendations)
- 1 cake
- 1 container of frosting
- 1-2 packages of candy melts
- Shortening (depends how well the candy melts are melted. You may need up to 4 tablespoons)
- Lollipop sticks
Bake a cake. After the cake has cooled, cut it into large blocks and rub them together to crumble the cake completely.
Add 1/2-3/4 of the container of frosting. Mix with your hands. You will have to eye-ball it and feel if it is the right consistency. It should be pretty moist, but not too moist. It should also be slightly crumbly. As long as you can form small balls without it crumbling apart. But they shouldn't be too gooey or anything. It is better to add a little frosting at a time.
After the frosting is well mixed, make 1 inch balls and place them on a plate or a cookie sheet.
Melt 4-5 candy melts as directed on the package. It is easiest to use a narrow/deep cup (i.e. coffee mug) rather than a bowl because it makes dipping easier later. If you have trouble getting the candy melts to be melted thinner then add a tablespoon of shortening to make it runnier. Add a tablespoon each time as needed.
Dip a lollipop stick 1/2-3/4 inch into the candy melts then place about halfway into the cake ball. Repeat with the others then place the cake pops in the freezer for about 20 minutes.
During the last 5 minutes of the freezing time, fill your cup halfway with candy melts and melt them until they have a thin or runny consistency, yet still remain thick enough to coat the cake pop.
Carefully dip the cake pop into the candy melts and gently tap off the excess and slowly rotate the pop until it is covered.
Quickly sprinkle on any sprinkles/ toppings while the candy melts are still melted. They harden quickly.
Place candy melts back into the freezer for another 20 minutes.
It takes practice to make them really good!