Go Back
–+ servings
Print

Vanilla Cake Pops (Starbucks Copycat)

This cake pops recipe is a copycat of Starbucks' birthday cake pop. If you’ve ever been to Starbucks you've more likely seen they’re famous pink “birthday cake pops” through the glass of sweet goodies. This little treat is a combination of vanilla cake, frosting, and pink candy coating.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 24 cake pops
Calories 119kcal
Author Dina

Equipment

Ingredients

US Customary - Metric

Instructions

  • Bake the white cake according to the package and let it cool down to room temperature.
  • 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.
  • In a large bowl, crumble the cake with your hands. Add 2 tbsp of vanilla frosting to the crumbled cake and mix with a spoon or your hands.
    Steps to make Vanilla Cake Pops: bake the cake, take off the brown outer layer, and crumble it into pieces, then add frosting and mix well.
  • 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 the extra cake from the sides and roll the ball with your hands to smooth any imperfections.
    Steps to make Vanilla Cake Pops: form the cake balls by rolling some cake crumbs, then using a cake ball maker to get a perfect circle.
  • Melt about 1/4 cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.
  • 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.
    Steps to make Vanilla Cake Pops: dip the sticks in melted chocolate, then stick the cake balls on the ends, and freeze on a baking sheet.
  • Meanwhile, melt the rest of the candy melts in a microwave-safe 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.
  • Once the cake pops have been in the freezer for 20 minutes, 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 into the cup.
  • Sprinkle the cake pop right away so that the sprinkles stick to it before the candy hardens.
  • Place in a Styrofoam block and let it stand for about an hour.
    Steps to make Vanilla Cake Pops: melt the chocolate candies with some shortening, then dip the cake pops in and top with sprinkles.

Video

Notes

  • Store the cake pops at room temperature. Refrigerating will cause condensation to form over the cake pop.
  • Mix the frosting and cake well- A good way to know if the frosting and cake crumbs are well combined is by compressing a handful and checking to make sure there’s no more marbled frosting visible.
  • Remove and discard the outer layer of the baked cake- It tends to be drier than the rest of the cake, therefore it can cause the cake ball to fall apart.
  • Carefully coat the pops- When you dip the cake pop into the candy coating, don’t swirl the cake pop around. Instead bring it straight down, dip, and slowly bring it back up, so it doesn't break apart.
  • Tap the pops after dipping- After the cake pops have been dipped into the melted candy, quickly tap the hand that’s holding the cake pop to help release any excess candy melt.

Nutrition

Serving: 1cake pop | Calories: 119kcal | Carbohydrates: 22g | Fat: 3g | Saturated Fat: 2g | Sodium: 157mg | Potassium: 13mg | Sugar: 13g | Calcium: 47mg | Iron: 0.4mg