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Basic Cake Pop Instructions

How To Make Basic Cake pops

Cake Pops created in 2010 by Bakerella (Angie Dudley) is a trend that is here to stay. I am not surprised that Bakerella isn’t a Pastry Chef or has no formal pastry arts education. Entrepreneurship falls into the lap of many every day! She took a recreational course and from there she caught the cake decorating bug.  Cake pops are decadent hand balled pieces rolled in frosting and dipped in milk chocolate on a stick. It can be very decadent more than a slice of cake to be exact. Cake pops are perfect for birthdays, anniversaries, bridal, baby, and wedding showers as parting gifts. It’s just the right amount of cake for enjoyment.  I’ve seen an increase in orders for these sweet little treats. Decorating cake pops has no limits. You can use gum paste, fondant, piping bags, or a Wilton melting-decorating squeeze bottle. You can place candy melts in the melting-decorating squeeze bottle, microwave, and hand decorate each cake pop to your liking.  The cake pop craze has initiated an abundance of professionals designing products to make decorating less time consuming and more fun. This basic cake pop recipe will give you the skills you need to advance at your own pace to more challenging cake pop designs.  Creating cake pops is a time consuming process so it’s best to make a large amount and freeze for personal enjoyment.  Do not become dismayed if you’re struggling with making your cake pops. An old saying, practice makes perfect.



  • 1-8 inch or 10 inch plain cake (flavor of your choice) homemade or store brought
  • 2 cups of frosting (flavor of your choice)
  • 1 bag of Wilton or Makin Molds Candy melts (vanilla)
  • 1 Chocolate melting pot or double boiler
  • 1- 12 ounce pack of Wilton lollipop sticks
  • ½ cup Crisco shortening
  • 2 spatulas
  •  Saran wrap
  • 1 cake pop stand of your choice
  • 1-2 or 3 quart deep mixing bowl
  • Scissors
  • Parchment paper
  • Pink gloves-just kidding any shade
  • 12 inch or larger cookie sheet or square foil pan lined with parchment paper
  • 1 teaspoon


The cake pop mixture:  Crumble your cake as small as you can into your mixing bowl. The smaller the crumbs the better you don’t want hard or large pieces of crust into a cake. Add 1 cup of frosting to the mix. If it’s too thick slowly add in more of the left over frosting. With your spatula, mix in the frosting to the cake. It’s better to work with gloves on and hand mix the frosting into the cake. After mixing the cake and frosting, pat the cake pop mixture inside the walls and bottom of the mixing bowl. This will make it easier for you to roll cake balls off the side of the bowl. After completing this task, place in your refrigerator for 2 hours or overnight for best results.

Step 2: After removing the cake pop mixture from the refrigerator remove the saran wrap. Working in an upward motion against the side of the bowl take some cake pop mixture , place it into the palm of your hand, gently massage, and roll into a ball. If the cake pop doesn’t fit evenly into the teaspoon it’s too big and it might not stay on the stick. Place each cake pop half an inch apart on a cookie sheet lined with parchment paper. Once the cookie sheet is full of cake pops, place the cookie sheet in the freezer for an hour or even overnight.

Step 3: Plug in your chocolate melting pop and switch knob to melt. Using your scissors open your bag of candy melts and empties the full contents into the pot. Note: a melting pot is safer to use when working with kids than a double boiler. Allow 5-10 minutes for the bag of chocolate candies to melt. Use your spatula to mix out any lumps. If you’re chocolate is too thick use a little bit of Crisco to thin out the chocolate.  Once the chocolate is ready take a lollipop stick one at a time and dip the tip of the stick into the chocolate. Then stick the top of the stick covered in chocolate into a cake pop. The chocolate will hardened allowing the cake to adhere to the stick.  Gently dip the whole candy pop into the chocolate melting pot covering the cake pop completely in the chocolate. Gently tap the candy pop on the side of the pot to get off the excessive chocolate. Place in the cake pop stand to dry. If you want to garnish your cake pops with sprinkles do so immediately once the excess chocolate has been tapped off. Once the chocolate has dried you can’t garnish with sprinkles or perils.

FYI: Cake pops once they are dipped and dried can be stored in the freezer for up to 60 days. If you don’t cover your cake pop completely with chocolate during the dipping process if there are any tiny holes the cake pop mixture can seep out. This will look messy. This can also cause the cake pop to crack.

Resources: Cake Pop stands www.kcbakes.com if it’s a professional presentation that you want then I recommend purchasing a cake pop stand from KC bakes. Their cake pop stands are durable, sturdy, and can be personalized.

Cake Pop roller: www.heavenlycakepops.com created by Jennifer Cucci. If you’re a professional or want professional looking cake pops Jennifer is selling her cake pop rollers for an awesome price of $99.99 compared to $199.99. It looks like she advertising her black Friday special for a bit.








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