Cake Pop Recipe

Cake pops? What are cake pops you say?? They are delicious...cake on a stick!! First introduced to me by a friend, TeeJ…everyone raved about how delicious these little treats were at a party she held. I decided to make some for my son’s birthday party, (all 110 pops….I will never make that many again!!) and boy, what a hit they were!! I have since found an awesome baking blog…http://bakerella.blogspot.com/…she is such a talented, talented, did I mention talented baker!! She has so many great ideas for cake pops!! I have totally gone overboard over cakepops, making them for every little holiday that comes around. I find myself dozing off at night thinking of how I will decorate the next batch I make….until then here is the recipe that I follow for my pops!!

1 9x13 cake mix (homemade or box)
1.5 to 2 cups cream cheese frosting (see recipe below)
Candy melts ( I use Wilton colored chocolate) 3 bags needed per 9x13 cake size
Lollipop sticks
Decorating supplies….sprinkles, edible pens, icing, fondant…the sky is the limit
Styrofoam blocks

My delish cream cheese frosting recipe
What you'll need:
8 ounce pk cream cheese softened
1/2 cup softened butter
2 teaspoons Madagascar vanilla
1-2 cups powdered sugar....add a cup more if you want it sweeter or less if you prefer less sweet

Go here http://cakepopsgalore.blogspot.com/2008/09/step-by-step-process.html for step by step photos

1. Combine the cream cheese, butter and vanilla with a mixer until light and fluffy
2. Slowly add in the powdered sugar
Use 1.5 to 2 cups for a 9x13 cake....you can refrigerate the left over’s or use it on bagels or muffins...Yum!!


1. After cake is cooked and completely cooled, crumble into large bowl.
2. Mix thoroughly with 1 1/2 cups frosting using a large fork or spoon. It will look like the consistency of thanksgiving stuffing....if it seems a little dry add more frosting. Next, place in fridge for 1 hr or overnight if you want to divide up the process into 2 days (this step makes the mixture so much less sticky and so much easier to work with)
3. Scoop out mixture with melon scoop into quarter size balls and place on cookie sheet. (Should make 45 or so)
4. Melt chocolate in the microwave per directions on package in microwave safe bowl (30 sec intervals, stirring in between.) I usually do this 3 times for my microwave setting
5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
6. Place them in the freezer for about 1/2 hour so they firm up. (you may not need this step if your cake mixture is cold enough from the fridge trip) but if they start falling off into the chocolate mixture...put them in the freezer for 30 min or so til they firm up...
7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too. If adding sprinkles do so right away while chocolate is still melted. If your cake pops do begin to fall off the lollypop sticks you may want to place them back in the freezer to firm up a little more.
8. Place in a Styrofoam block to dry.
9. Decorating ideas are endless…you can add decorative confections afterwards by using the melting chocolate as a glue, decorate with edible pens for faces or names, you can even use fondant if you so desire…let your creative side take over..... Happy Cake Popping!!!