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Cake Pops

Cake Pops
Ali Rosen
Yields:
Makes 45 to 50 cake pops
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(10)

Chef notes

What’s not to love about cake pops? They are easy to make, completely customizable and the perfect small treat. Some may call them a trend, but we have no qualms with cake pops sticking around for good. Plus they’re a great way to use up leftover cake scraps and trimmings.

These adorable hand-held treats are ideal for kid-friendly events, baby showers, bridal showers or just to make as a fun baking activity. The best part is they really couldn’t be easier to make. Simple combine softened cream cheese with softened butter and sugar with an electric mixer, then crumble cake into the mixture. You can use cake you baked yourself or pick up unfrosted cake from your local grocery store or bakery. Any flavor goes — yes, even funfetti

After combining the crumble cake with the cream cheese mixture, you’ll roll it into balls and dip the balls into melted chocolate. Dip the ends of lollipop sticks in the chocolate and then put the stick into the cake ball to turn the cake balls into cake pops then freeze them for 15 minutes to set. Once the cake pops are set, the real fun begins: decorating. You can decorate them with sprinkles, powdered sugar, edible sparkles or whatever strikes you to make them pretty and elegant. And if you manage to not eat all of the  cake pops the day you make them, leftovers can be stored in the fridge for up to one week.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

  • 8 ounces cream cheese
  • 6 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 1 (9- by 13-inch) cake or 2 (9-inch round) cakes
  • 24 ounces chocolate chips (white, milk or dark), divided
  • vegetable oil, as needed
  • sprinkles, sugar, chopped nuts, chopped candy or spices, to decorate
Fulfilled by

Preparation

1.

In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, butter and sugar.

2.

Crumble the cooled cake into pieces in the bowl with the cream cheese mixture and stir to combine.

3.

Roll the mixture into individual 1 tablespoon balls. Place the balls on a sheet tray lined with parchment paper.

4.

Melt a handful of the chocolate chips in the microwave for 30 seconds. Stir, and continue to microwave until completely melted. Dip the ends of the lollipop sticks in the chocolate and then put the stick into the cake ball, making sure to not go more than halfway through. Place the cake balls in the freezer for 15 minutes.

5.

While you are waiting for the cake pops to cool, prepare the toppings in individual bowls.

6.

Once the cake pops have chilled, remove them from the freezer and start dipping them. Dip them once into the chocolate coating and then give them a moment to drip off before sitting them upright. If the chocolate feels too thick, add a bit more vegetable oil to loosen it up. 

7.

Immediately add any toppings. It is easiest to roll the cake pop in the toppings. Stick the cake pop in Styrofoam to allow them to dry for at least 1 hour. Serve them at room temperature or store them in the fridge for up to a week.