I know, I know, we haven’t posted a cake pop recipe online yet. I just assumed most people knew how to make them. But I have had a few requests for a good cake pop recipe, so here it is. Enjoy!
Cake Pops: Brought to you by LorAnn Oils
- 1 (18.25-ounce) package yellow, chocolate or white cake mix
1 1/2 cups buttercream frosting or canned cream cheese, vanilla or chocolate frosting
- (You can make your own buttercream frosting. We have a recipe here).
- 1 (1 lb. bag) compound coating (vanilla, milk or dark chocolate)
- 1/8 to 1/2 teaspoon LorAnn Super Strength flavoring, any flavor (add to taste)
- Small lollipop sticks
- Liquid or gel food coloring (to color frosting), optional
- Sanding sugar or colored sprinkles for decoration, optional
- Oil based food coloring (to color vanilla compound coating), optional
1. Bake cake in a 9″ x 13″ pan according to package directions. Allow cake to cool and crumble into a large mixing bowl.
2. Spoon frosting into a medium bowl and add coloring (if using) and LorAnn flavoring, until desired flavor is achieved. Add about 3/4 of the frosting to the crumbled cake and stir to mix completely, adding more frosting if needed.
3. Roll into 1″ size balls and place on a parchment paper lined baking sheet. Cover with plastic wrap and place in refrigerator until chilled, about 20 – 30 minutes.
4. Melt 1/2 pound of the compound coating, according to package directions (balls are easiest to dip when the chocolate coating is warm so it’s best to melt small amounts at a time). If coating seems too thick to dip, stir in a small amount of cocoa butter or vegetable oil to thin out the coating. Note: To add oil-based coloring to vanilla/white compound coating: Remove 2 tablespoons of melted coating and place in a separate small bowl. Add color and mix completely, then mix this colored candy into the larger batch and stir to blend. Continue with this process until desired color is achieved.
5. Remove cake balls from refrigerator. Line a cookie sheet with parchment paper*. Take a sucker stick and dip the tip about 1/2 inch into the melted chocolate then insert into cake ball, inserting stick about 1/2 way into the ball. Dip cake pops one at a time into the melted chocolate – dip straight down then straight up, trying not to swirl the pop too much; gently tap off excess. Place dipped cake pop onto the lined baking sheet.
6. Continue until all cake pops have been dipped. If decorating with sanding sugar, sprinkle tops before the chocolate has a chance to harden. If decorating with a chocolate drizzle, allow balls to harden completely before adding the drizzle. Store finished cake pops in the refrigerator in an air-tight container.
7. If desired: After dipping each pop, insert bottom end of sucker stick (cake ball end up) into a square of styrofoam until chocolate is set. Using this technique, the balls will remain rounded and not have a flat top.
8. For decorative drizzle: Melt compound coatings (vanilla*, milk chocolate or dark chocolate) according to the 20 Second Rule. Spoon melted chocolate into Squeeze Bottle. Drizzle a decorative pattern over cake balls.
Yellow cake + banana creme flavor added to cream cheese frosting. Dip into milk chocolate wafers.
White cake + strawberry flavor added to white frosting colored with pink food coloring. Dip into vanilla wafers. Decorate with pink-colored drizzle.
Chocolate cake + peppermint oil added to chocolate frosting. Dip into vanilla wafers colored green or blue.
White cake + lemon oil added to vanilla frosting. Dip into dark chocolate or lemon flavored wafers.