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Cake Pops: What You Need, What to Do

27 Jun

Cake pops are like the best kept secret in the baking world. A) Because they are positively delicious and B) Because not very many people know how to make them. In this post, I’ll explain everything you need to know and what special tools you’ll need to make them.

I strongly suggest you visit a store like Michael’s before you start making cake pops because they have everything that you will need! Take this list with you to the store.

– Lollipop sticks

– Small Clear Candy Bags

– Styrofoam block

– Candy Melts

– Twist Ties or Tape

Optional: (You may need these tools, depends what kind of cake pops you plan on making)

– Gumpaste

– Edible Food Writers

– Candy Molds

– Sprinkles

In this instructional post, I’ll teach you how to make the most basic cake pops (also known as Confetti Cakepops).


– 13 by 9 cake (This size is also equal to 2 9 inch rounds. You can make any type of cake. If your new to baking I strongly reccomend getting a mix)

– 1 jar of Cream Cheese frosting (Also known as 450g, or around 2 cups of homemade frosting. Again – really easy to get store bought stuff here. The cream cheese frosting makes the cake deliciously moist)

– 2 400g packages of Candy Melts

– Jar of Sprinkles

WARNING. This recipe can yield a very high amount. It is suggested to split it up. For example, one 9 inch round makes around 24 cake pops and you will only need 1 400g package of candy melts. If needed, save half of the cake and candy melts for a later date. However, you will have to split the cream cheese frosting jar in half which can become difficult.


1. Poke holes with a lollipop stick in styrofoam. Try and get as many cake pops in there as possible as styrofoam can be expensive!

2. Take baked cake that you are using and use your hands or a food processor to break the cake into a fine crumb.

3. Take cream cheese frosting and mix with cake crumbs into desired consistency.

4. Form one ounce balls from cake mixture and put on a baking sheet lined with wax paper. But balls in fridge for a couple of hours to chill or speed up process by putting in freezer for around 15 minutes.

5. Read instructions on Candy Melts label to melt candy melts.

6. Stick lollipop stick in chilled cake ball.

7. Dip in bowl of candy melts. Shake off excess candy melts.

8. Roll in sprinkles (I usually pour them on a plate to roll the cake pop on)

9. To dry, leave cake pop in the styrofoam block.

10. Wrap with candy bags and tape/twist ties. (It’s important to wrap them because they will not keep well in the fridge without them)

11. Repeat steps 6-10 with remaining cake balls. Re-warm candy melts as required.

12. Store in fridge for a few days. (Usually they’re gone by the time they would spoil…)


There you have it! Easy cake pops. For more advanced or interesting variations check out my blog or blogs like Bakerella for inspiration. Enjoy!


Grad Cake Pops!

26 Jun

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I’m exhausted writing this. Why? I just spent 6 hours non-stop (without lunch break!!) making graduation cap cake pops for the 62 members of EJ James graduating class. 62 intricate, detailed, time consuming cake pops. 62. (Actually, it ended up being 61. 3 gluten allergy people plus 2 teachers minus a few broken ones equals 61…)

But aren’t they impressive? Yes – I thought so too 🙂

I made the 2 cakes the night before. Yes – two cakes. Two 9 by 13 cakes. Why? Because I’m an idiot. On Bakerella’s website these cake pops are supposed to make around 50. So having 60 people, I would have to make a double batch. I didn’t even use the second batch. Because the first one made 88. Yes – 88. I haven’t even finished making them yet. It was around 6:00pm when I finished the 61st cake pop and I kind of cried a little bit and put everything away. I can finish the 20 other ones later! (After all, I do have some sprinkles and candy melts laying around…)

The most impressive thing? It took 4 400g bags of candy melts to make all 61 cake pops. That’s an obscene amount. Maybe because I needed a bag and a half for the candy squares on top. The squares were fun to pop out – actually everything was fun to pop out. I had a mold for 24 squares, and one mold for 6 cake pops, so you can imagine it took awhile! It also took awhile getting the sour candy belts separated and cut into 3s and separating all of the skittles. One thing I learned? Time consuming. Very, very time consuming project. And that’s why I won’t make these again. Atleast until my sister graduates highschool in two years. Then I will give in. But I’m not making 61 again. Nevereverever.

I think I’m sick of cake pops now. If I didn’t have another 88 to makes worth in batter and another 20 in the freezer right now, I probably wouldn’t touch a bag of candy melts in 6 months. But no. I’ll be doing this all over again tomorrow before the batter spoils. Yahoo.

Confetti Cakepops!

5 May

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With a Battle of the Books (aka Nerd Club :)) celebration party fast-approaching, I decided I had to make something to commemorate our 5th place finish. My first thought was to make a cake – possibly red velvet because our team colours are Red and White. But one team member didn’t like Red Velvet and I wanted to make something everyone would like. My solution? Cake Pops. Cake pops are the latest sensation in Canada thanks to the grand Starbucks introduction. I attempted to make them before, frog pops as you can see in my header, and they turned out well. My one problem was the food writers I bought were really awful and I didn’t want to go through with them again. Instead, I opted for a surprisingly simple pop – Confetti Cakepops. These are the most basic pops but you can really dress them up with neat sprinkles. I used red candy melts for the school colour aspect, but now I really regret that because white would’ve made the sprinkles pop more. Either way, they were delicious and my team loved them!

Everyone asked how you made cake pops, so I figured I would explain:

– Bake one cake

– Cool, and crumble.

– Mix in icing mixture

– Form completed mixture into ball

– Let cake balls harden in freezer for about 15 minutes, or in the fridge for around 10 hours

– Melt candy melt, dip lollipop stick into mixture about a cm, stick in cake ball

– Dip cake ball entirely in mixture

– Immediately after, dip in sprinkles.

– Leave to stand to firm

– Wrap up and leave in fridge

I promise I will have more pictures soon!