Cake Pops

A soft, moist and festive bite-sized dessert made with crumbled vanilla cake, creamy frosting and a delicious candy coating

Course Cake, Dessert

Cuisine Global

Bake the vanilla cake according to the package instructions and let it cool completely. Once cooled, remove the darker edges/corners if preferred for an even color.
Crumble the cake into fine crumbs in a large bowl.
To prepare the buttercream frosting, add room temperature butter, powdered sugar, and vanilla extract to a mixing bowl. Beat using a hand mixer for about 2–3 minutes on low to medium speed.
Add the frosting gradually to the cake crumbs in batches (REFER NOTES). Adjust quantity of frosting accordingly. Mix until the crumbs come together and you can form smooth balls.
Use a icecream scoop to measure small portion of the mixture. This is to ensure even sized cake pops
Use your hand to shape and smooth the mixture into small balls and place them on a tray. Freeze the cake balls for about 30 minutes.
Meanwhile, melt the candy melts according to package instructions.
After chilling, roll the cake balls again gently to smooth and perfect their shape.
Dip the tip of each lollipop stick into melted candy melts and insert it into the cake balls. This helps the sticks stay in place. Dip each cake pop into the melted candy coating.
Tap gently to remove excess coating. Immediately sprinkle decorations over the coated cake pops.
Place the cake pops in a lollipop stand or on a plate lined with parchment paper to dry.
Store the cake pops in the refrigerator and enjoy

This is more of a quick assembly-style guide than a recipe, since cake pops can be made in many different ways using different cakes, frostings and decorations.
This is just my version and feel free to customize the flavors, colors and toppings based on the occasion or your preference.
I used a ready made cake mix for baking my cake, however eggless.
Add the frosting little by little to avoid the mixture becoming overly soft or greasy or wet.
If the cake mixture feels dry, add a tablespoon of milk to help bind the crumbs together.
Re-roll the chilled cake balls once before dipping for smoother and neater cake pops.
Dip the lollipop sticks in melted candy before inserting into the cake balls to help secure them firmly.
Work in small batches while dipping and keep the remaining cake balls chilled to prevent them from becoming mushy. I did 4 at a time.
If the candy melts start thickening, place the bowl over warm water or remelt gently as needed.
Decorate immediately after dipping while the candy coating is still wet.
Store the cake pops in the refrigerator until ready to serve.