There are so many resources out there on cake pops, but I wanted to quickly share some photographs I took and what I learned.  If you are like me and you only make cake pops every six months, it is frustrating when the cake pops fall off the stick, the candy melts are too thick, or the cake pops crack.  I wish I was an expert, but the reality is that I hit a big learning curve every time.

Paintbrush process 1

Paintbrush process 2

Paintbrush process 3

  1. Bake a full sized cake and make a half portion of frosting.  Since all cake recipes are not the same, you may have to vary the portions.  I make enough to fit into two 9 inch round pans.
  2. Crumble the cake completely in a large bowl.  I usually only crumble half the cake and save the other half for later.
  3. Feel the consistency of the cake in your hands.  My Guinness Dark Chocolate Cake was very moist because the cake has beer and sour cream in it.  In this case you may not need as much frosting.
  4. Add frosting a little bit at a time until the cake has the consistency of clay or play dough.  You want the cake to form into a ball easily but not be gooey.
  5. Line a baking sheet with parchment paper and begin to make cake balls. Form about a quarter size amount of cake in your hand and then roll until smooth.
  6. Place your prepared cake balls in the refrigerator for at least 2 hours to firm up or the freezer for 15 minutes.  Do not freeze the cake balls.
  7. When ready to dip, remove a few cake balls from the refrigerator at a time. If you have the cake balls in the freezer, remove for at least 15 minutes before dipping.
  8. In a microwave safe bowl deep enough to dip the entire cake pop (about 3 inches), melt the candy coating according to the package instructions.  This is where you may have the most difficulty with the consistency and thickness of the candy melts.  I found these resources to be helpful: Make ‘n Mold Candy Wafers, Cake Pops 101: Troubleshooting Guide.  Are any of you using Make ‘n Mold Candy Wafers for your cake pops?  I was very frustrated with the quality this time and found out that although they do not expire, there is a date code stamped on the bag.  The first two digits represent the year, but you must subtract by two.  The next three digits represent the day of the year, out of 365. I found this helpful to make sure I’m not buying old product.  From here on out, I will only be purchasing Merckens Chocolate Wafers which you can find at a specialty cake store.
  9. Dip one lollipop stick into the melted candy about 1/2 inches, tapping off access, and insert the dipped end into the bottom of the cake ball about half way. You may want to place the cake pops into the fridge to firm up and let the chocolate on the stick set up.  Bakerella immediately dips the cake pop after inserting the stick, as seen here.
  10. Again, remove a few cake pops at a time for dipping.  Reheat the candy melts as needed, but make sure that the melts are not hot.  Dip the cake pop completely into the melted candy melts and gently tap off the access. Remove to a stand and cool completely.
  11. At this point you are ready to decorate your cake pops or dip into another color.  Remember that some decorating needs to be done before the melts dry, so be mindful.
  12. Have fun!