These dice are so cute you won’t believe they’re made of cake! Cake pop dice are the perfect treat if you’re having a game night or having your friends over for some fun. The trick is in the square shape and getting the numbers just right. You could make them in any color, but classic white with dark chocolate dots looks very realistic. Follow along with this illustrated guide to make them yourself.
Start with your favorite flavor of cake mix… I’m using chocolate for mine. You can use whatever flavor or recipe you like. If you like to make cake from scratch you can make your own, or use one of our recipes from we’ve given on other projects. A box mix, or pre-baked cake, is fine if you prefer using that. Just crumble it all up into a big bowl and be ready to get your hands dirty.
Add about a half of a canister of frosting… again, your choice. I’m going with double chocolate here. You can’t go wrong serving your friends and family chocolate on game night.
Blend it thoroughly with your hands to work the frosting through the cake crumbs It looks gross but it’s really the most efficient, quickest way to do it. If you need more frosting, add it, but sparingly. Too much frosting makes the mixture heavy and it becomes unmanageable. You want it just wet enough to hold together like clay.
Start the way you would normally for cake pops… roll it into a little ball, about 3/4 to 1 inch in diameter. Any bigger, and you risk them breaking off the stick under their own weight.
Then begin to pinch it to make four corners to start creating that square shape so it looks like dice.
Keep pinching corners and flattening the sides by pressing it against a flat surface, like a plate. Rotate it and continue doing it until you have a little cube. Remember that a cube has six even sides.
Pinch the edges to make them good and sharp, then smooth them out. Make it as square as you can.
Put your square cake pops into a container, and cover it up. Store it in the fridge for at least two hours to let it set and solidify. This gives the frosting time to really absorb, and the texture becomes more cohesive.
Melt some white chocolate in the microwave. Start with one minute, then stir. After that, continue at 15 second intervals, stirring in between, until it’s melted and smooth. If you prefer, you can use a double-boiler or electric candy melter. Add some vegetable shortening if need be to thin it out– you don’t want the chocolate too thick or your cake pops will get stuck in them when you dip them.
When you lift the spoon, the chocolate should be able to let it drizzle off in a ribbon.
Grab a cake pop and tweak the shape, if necessary. Sometimes they can get a little misshapen in the fridge as they settle. Dip the tip of a lollypop stick into the chocolate and insert it into the square cake ball. Make sure to go right into the center.
Stand up the cake pops in styrofoam, a cup or colander– whatever you want to use to hold them up and keep them from touching. Put it in the fridge.
Take them out 15 minutes later. Dip one pop at a time into the chocolate.
Dip straight in, and pull it straight out– no twisting, no twirling. Be careful not to let the cake pop hit the back or the sides of the container. Let the excess chocolate drip away– tap it gently a few times if necessary.
Stand them up and chill them for 2 hours to let the chocolate set.
Once set, melt some dark chocolate. Use a piping bag, or a cake pop stick, to dot the white dice with dark chocolate.
The trick to numbering the dice is that on every die, the opposite sides add up to seven. So 1 and 6 are opposite each other; 2 and 5 are opposite each other; and 3 and 4 are opposite each other.
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