The first time I ever tasted a cake pop was at a local Starbucks here in Washington. I’m not a huge fan of cake but it looked so cute I just had to try it! Of course I decided to go with the pink “birthday cake pop”. The moment I sank my teeth into that cake pop, the sweet vanilla flavor filled my mouth.  It was so soft and creamy, for a second I though it was under baked. I prefer cakes to be more moist, so the texture didn’t bother me one bit. After about 3 bites, it was all gone… there goes almost $2 for such a small treat. Everything about it was perfect, well except for the price of course. After that experience I was on a mission to create my own cake pops at home. I found a recipe on YouTube that had great reviews, so I decided to give it a shot. Um, yeah huge fail! I did everything according to the recipe but my cake pop kept falling off the stick. It tasted good, but didn’t look too appealing. Another thing that really frustrated me was that the candy melts were too thick and heavy. After some research and a few more failed batches I finally got it right 🙂 If you follow these instructions, you too can make a perfect cake pop.

cake pops edited

Ingredients:

20 cake pop sticks

cake pop former 11/4 inch in diameter (or small cookie scoop)

deep narrow cup

white sprinkles

Styrofoam

Cake:

1 box Pillsbury classic white cake mix (requires eggs, water, and oil)

2 tbsp Pillsbury creamy supreme vanilla frosting

Candy coating:

1 (12 oz) bag Wilton candy melts

1 1/2 tsp Crisco shortening

1. Bake the cake according to the package and leg it cool down to room temperature.

cake pops edited-2

2. Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.

cake pops edited-3  cake pops edited-4

3. In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.

cake pops edited-5  cake pops edited-7  cake pops edited-8

4. Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.

cake pops edited-10  cake pops edited-12  cake pops edited-13

5. Melt about 1/4 cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.

cake pops edited-9
6. Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.

cake pops edited-14  cake pops edited-19  cake pops edited-20  cake pops edited-25

7. Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it’s melted well, add 1 1/2 tsp Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a tall narrow cup.

cake pops edited-15  cake pops edited-17

8. Once the cake pops have been in the freezer for 20 min, dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don’t swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.

cake pops edited-21  cake pops edited-22  cake pops edited-23

8. Sprinkle the pop right away so that the sprinkles stick to it before the candy hardens.

cake pops edited-24
9. Place in a Styrofoam block and let it stand for about an hour.

cake pops edited-26

cake pops edited-29

vanilla cake pops edited 2

 

 

Note: Store the cake pops at room temperature. Refrigerating will cause condensation to form over the cake pop.

 

5.0 from 10 reviews
Vanilla Cake Pops
 
Prep time
Cook time
Total time
 
Author:
Serves: 20
Ingredients
  • 20 cake pop sticks
  • cake pop former 11/4 inch in diameter (or small cookie scoop)
  • deep narrow cup
  • white sprinkles
  • Styrofoam
  • Cake:
  • 1 box Pillsbury classic white cake mix
  • 2 tbsp Pillsbury creamy supreme vanilla frosting
  • Candy coating:
  • 1 (12 oz) bag Wilton candy melts
  • 1½ tsp Crisco shortening
Instructions
  1. Bake the cake according to the package and leg it cool down to room temperature.
  2. Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.
  3. In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.
  4. Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.
  5. Melt about ¼ cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.
  6. Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.
  7. Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it's melted well, add 1½ tsp Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a tall narrow cup.
  8. Once the cake pops have been in the freezer for 20 min, dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don't swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
  9. Sprinkle the pop right away so that the sprinkles stick to it before the candy hardens.
  10. Place in a Styrofoam block and let it stand for about an hour.
Notes
Store the cake pops at room temperature. Refrigerating will cause condensation to form over the cake pop.