The holiday season has officially started and with it comes parties, food, drinks and yummy treats. There is no better way to kick start the season than with a little sugar in the form of these cute little cake pops. Cake pops have been making appearances parties especially birthday parties for the past 2-3 years. Cake pops are made with cake crumbs, frosting and coating chocolate. They are formed into small balls, then placed on a stick, covered in chocolate and topped according to the flavor. I remember Nilgiris supermarket in India used to sell bags of broken, chunky pieces of cake for cheap and I used to think what a great idea for people who don’t want to buy an entire cake. Now if I get my hands on those bags, I would happily make these cake pops:) You can easily customize cake pops to match your party theme. I went all out with chocolate this time but you could make a yellow cake or red velvet cake with white or dark chocolate outer shell and drizzle more chocolate on top or decorate with peppermint bark to go with the season. The options are endless with these cuties.
I got the idea to make these cake pops from here. They have great step by step pictures. I made these cake pops for the first time couple of days ago and it wasn’t bad at all for a first attempt. Trust me if I can work with coating and frosting and decorating, so can you:) Now if you don’t want to put these balls on a stick, they become a cake ball and that’s cool too.
1 box cake mix of your choice ( I used Pillsbury moist supreme chocolate cake)
1 container of ready made icing ( I used Pillsbury creamy supreme chocolate frosting)
1lb Candy Melts or Chocolate bark ( These are available in craft stores, I used candy coating chocolate)
1 bag of 4inch lollipop sticks ( available in craft stores)
Sprinkles, lightly sweetened coconut flakes or other decorative toppings of your choice
1. Bake the cake according to package instructions and cool it for several hours.
2. Crumble the cake with a fork or your fingers in a large bowl.
3. Pour 3/4 of a tub of frosting and stir the mixture together. Icing will slowly incorporate into the cake and the mixture will be uniform in color. Check to see if it will roll into a ball, otherwise add more frosting.
4. When the mix is done, cover it with a plastic wrap and leave it in the refrigerator for couple of hours. You can leave the mix refrigerated for several days at this point.
5. Take couple of large baking sheets and cover them with wax paper.
6. Take a bit of the cake mixture and roll into smooth balls. I used 1 tablespoon measurement to make uniform balls. You could use a cookie dough scoop too.
7. Place the cake balls on the baking sheet and if you want to use a lollipop stick, stick one into the end of each ball pointing upward.
8. Repeat until you have used up all the cake mixture.
9. Place the cake balls/cake pops in the freezer for at least one hour.
10. When one hour is up, melt the candy melts or chocolate bark according to package instructions in a microwave or stove top.
11. Dip each ball into the chocolate until well covered. If you want uniform coating, don’t stir the ball around in the melted chocolate. Just drizzle chocolate on the uncovered areas with a spoon.
12. Dip in coconut, sprinkles, or leave them plain and put them back on the baking sheet.
13. Do not refrigerate the cake pops, the coating will weep or melt. It is however fine to freeze them.