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Making Cake Pops - Part 1 of 2

By Edited May 9, 2016 0 0


As you may know, Cake Pops have become all the rage among bakers.  Cake pops are a mixture of crumbled cake mixed with frosting coated with candy on a stick.  I began making cake pops in October of 2010.  These pops are great for a variety of occasions:  children’s parties, wedding favors, gift baskets, bake sales, baby and bridal showers, birthday’s or just to eat!  The possibilities are endless. Here are my steps for making Cake Pops.

 What you’ll need:


16 oz container of frosting

Larger bowl for crumbling cake

Cookie Sheet (s)

Parchment Paper


  1. Bake a cake- either from scratch or mix.  I prefer a mix.  Whatever flavor you would like.  Keep in mind if you use a dark cake with light colored melts you may be able to see your cake through the candy coating.  Bake your cake thoroughly; the goal here is not a super moist cake.  I prefer to bake mine in a 13 x 9 pan, although it doesn’t matter.  Since you’re going to crumble the cake use what’s easiest for you.
  2. Once the cake is cooled, cut into fourths, or if not a sheet cake, into smaller workable pieces.  Take one of the fourths and cut in half.  Over a large bowl rub the two halves together to crumble the cake.  You need to break the entire cake down into fine crumbs.  A fork comes in handy to help break down some of the chucks. 
  3. After the cake is completely crumbed add ¾ of a can of frosting and mix thoroughly.  The cake and frosting should combine to make a slightly sticky dough.  (You can add your frosting in smaller amounts if you like; you don’t want your cake mixture too moist.)
  4. Line a cookie sheet (s) with parchment paper.
  5. Roll cake mixture into balls that are about 1 ½ inches in diameter and place them on your cookie sheet(s).   The first couple of times I did this I used a measuring tape and marked 1 ½ inches out on my parchment paper.  Once I had one ball the correct size I continued to by using that as a guide.  As you’re rolling the mixture you may need to stop periodically to wash your hands due to build up of the mixture on your hands. This will help keep your cake balls smoother.   You should end up with approximately 40 cake balls depending on the size consistency of the balls.  The more times you make these the better you will get at rolling and consistency. 
  6. Place your cake balls in the refrigerator to chill for at least 2 hours.  You can also freeze them for about 15 minutes.  I prefer to refrigerate. 


Take a break, you’re half way there!  Making Cake Pops Part 2 includes dipping, decorating and storing your cake pops.  http://www.infobarrel.com/Making_Cake_Pops_-_Part_2_of_2

Crumbling the cake

Crumbling the cake
Credit: by DCDiamond85

Cake crumbs with frosting

Cake crumbs with frosting
Credit: by DCDiamond85

Cake balls rolled on tray

Cake balls rolled on tray
Credit: by DCDiamond85


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