We’re heading into holiday season and you know what that means: party time! Between end of semester parties, holiday parties, New Years parties and everything else coming up, you know you are going to need something awesome to bring as a party favour. Cake pops are super trendy and with this recipe they’re easy to make. Be the star of the night by gifting this trendy dessert and have fun bragging that you made it yourself!

What you need:
Chocolate or Vanilla Cake Mix
Chocolate or Vanilla Icing
2 Boxes of White Chocolate
Cake Pop Sticks
Sprinkles (for decoration)
Optional: Foam brick helps them dry cleanly.


There are three main steps to making cake pops.

Step One: Bake the Cake
Follow the instructions on the cake box and bake the cake in a large dish, approximately 9×13 inches.
Helpful tip: You know the cake is done when you can stick a toothpick or fork in it and it comes out clean.

Allow the cake to cool. Cut it into four equal pieces. Helpful tip: Each quarter of the cake makes about 12 cake pops. If you don’t need 48 cake pops, you can freeze the rest of the cake and make the rest later.

Step Two: Roll the Balls
Take the cake you are using a put it in a large bowl. Before you put the cake in the bowl, cut the edges off to avoid getting clumpy cake pops – that won’t impress your friends!

Crumble the cake in the bowl with your hands until the texture is very fine. Helpful tip: Use your hands to break up the cake so you can feel when the cake is broken up enough to get the right fine consistency.

Add just under a quarter of the icing can to your mix (about two heaping tablespoons) and mix in with your cake crumbs. Helpful tip: Be careful not to add too much texture or your cake will be too moist. This makes your cake pops really heavy and gross!

Scoop out enough of your mixture to make a well-rounded ball. Helpful tip: 3/4 tablespoon size scooper is a good scooping spoon because it gives you the perfect cake pop size.

Use your hands to shape the cake pop into a perfect circle. Helpful tip: Keeping your hands clean and lightly moistened with water with help you get a smooth surface on your cake balls. Look who’s a pro now!

Place your cake balls on a pan covered in parchment paper. Once you’re done this, cover with plastic wrap and refrigerate for at least 4 hours. Helpful tip: If your cake balls are too soft and falling off the stick, they needed to be refrigerated longer. Try keeping them in there over night to make them firm for the icing.

Step Three: Decorating Time!
Put the chocolate in a microwave safe bowl and microwave until melted. Helpful tip: Make the bowl narrow enough so the cake pop can be completely submerged in the chocolate. This saves you time and gives your cake pop an even finish.

Dip your lollipop stick into the melted chocolate up to about an inch and stick it into the middle of your first cake ball. Helpful tip: This helps keep your cake pop on the stick.

Dip your cake ball into the chocolate. Hold the stick sideways over the bowl and rotate it slowly as it dips. Turn it upside down to let any excess chocolate drip off. Let it dry like this for a couple seconds. Helpful tip: Take the cake pops out of the fridge one by one so you’re not letting the ones that are waiting defrost too much.

Clean off any excess chocolate off the lollipop stick and stick in the foam block to dry. Helpful tip: To decorate you can add some sprinkles to the chocolate as it dries on the foam block.

Cool idea for the pros: You can add a drop of food colouring to the chocolate each time after you dip a few cake pops for a cool ombre icing effect.

Cake pops