How To Make Cake Pops
The Secret to dipping Anything in Chocolate and How to dip cake pops or cake balls in chocolate.
On May 1st we celebrated my granddaughter Addison's first birthday. It was a beautiful party and the house was packed with about 35 friends and family.
My daughter did an awesome job on the garden fairy decorations
One of my contributions to the party was Cake Ball Pops. This is how to make cake pops the way I learned.
How to dip Cake Pops
This was my second attempt at dipping cake balls in chocolate. The first attempt was two Christmas's ago.
It didn't go very well. I had a hard time with the dipping chocolate.
It didn't melt in the microwave correctly. I am sure it was the temp of the microwave but it went from not being melted to burnt.
I gave up on the microwave and the cake balls for a little while after that.
Then a few months later I dipped some marshmallows in chocolate and that went much better.
I figured out the secret to dipping things in chocolate.
After the chocolate dipped marshmallows turned out so well I decided to attempt cake pops once again.
I am sure most of you know by now how to make cake pops so I will hit the highlights for you.
Update: You might like to read my more detailed post for How To Make Cake Pops with step by step instructions for the method I use when making my cake pops.
Scroll to the bottom of the post for a list of all the birthday and special occasion cake pop recipes I have shared over the years.
Print the Cakeball Pops and the Secret to Dipping Anything in Chocolate directions below
How to make Cake Pops
Ingredients
- a box cake mix
- a container of frosting
- Wilton Candy Melts or chocolate chips of choice
- lollipop sticks
- lollipop wrappers
- Crisco Solid Shortening
Directions
- You bake a box cake mix as directed. Let the cake cool completely and then crumble it into fine little crumbs.
- Mix about ¼ cup of frosting into the cake crumbs.
- Add more frosting if needed. You want enough frosting to just moisten and hold the cake crumbs together but not so much that it turns into a big glob of wet cake batter.
- You want the cake and frosting mixture to hold the shape of a little ball when you roll them.
- I used a teaspoon as a measure and tried to get the cake balls to be almost the same size.
- If the balls fall apart as you roll them in your hands and start to crumble add another tablespoon of frosting to the cake crumbs and mix it in well. Keep adjusting the amount of frosting until the dough ball will hold it's shape.
- After you roll each cake ball place it on a cookies sheet. Once you've used up all of the cake crumb batter place the cookie sheet in the freezer so the balls will firm up.
- You can also store the formed cake balls in the freezer in a ziplock bag for about a week before dipping in chocolate.
- Take the cookie sheet of cake balls out of the freezer about 5 minutes before you plan to dip them. If they are frozen when you dip them in the warm chocolate or candy melts the candy coating may crack from the change of temperature.
- Once you're ready to dip the cake balls in coating you need to melt the chocolate.
- You can use Wilton Candy Melts or a bag of chocolate chips.
- Place ¾ of the bag of candy melts or the entire 12-ounce bag of chocolate chips in a glass bowl over a pot of simmering water or slowly heat them in the microwave 20 seconds at a time.
- If using a bowl over a pot make sure the bottom of the bowl is not touching the water.
Now here is the trick and secret ingredient to getting the chocolate to the perfect consistency to dip the cake balls in it.
Solid Crisco Shortening
Add 1 or 2 tablespoons of solid shortening to the candy melts or chocolate chips. Stir as the chocolate begins to melt. Once the chocolate and Crisco has melted completely check to see if you have the correct consistency. You want it runny enough so that it will drip just a bit from your cake balls after you dip them so they have a smooth coating on the cake balls.
If you melted the chocolate/candy melts in a large bowl transfer some of the melted chocolate coating to a small bowl that will be deep enough that you can plunge the entire cake ball in up to the stick.
Twirl it carefully to get the coating on the entire cake ball and the area where the lollipop stick is inserted into the cake ball. Decorate with sprinkles immediately after dipping each pop.
You can stand the cake ball pops up in a block of styrofoam until the chocolate is completely hardened. I stuck the dipped cake ball pops in the freezer for a few minutes as I made them. Don't leave them in there more than five minutes. If you do they will get a layer of condensation on them.
Once the candy coating hardened I then wrapped them in Wilton lollipop bags.
Check out my Cake Pop recipes below
- Deep Blue Cake Pops: Made for the Deep Blue books series
- Paisley Girl Baby Shower Cake Pops: Baby shower cake pops for a girl
- Pink & Grey Girl Baby Shower Cake Pops :Cake Pops for a Pink and Grey Girl baby shower
- Lion King Cake Pops: Lion King themed baby shower cake pops I made for my daughter in laws baby shower.
- Lisa Frank Rainbow Cake Pops: Cake Pops for a Lisa Frank rainbow themed birthday shower for my granddaughter's birthday.
- Fall Pumpkin Spice Cake Pops: Pumpkin-flavored cake pops for a fall baby shower.
- Chocolate Covered Cherries Cake Pops: Chocolate covered cherry cake pops filled with a maraschino cherry.
Cakeball Pops and the Secret to dipping anything in Chocolate
Ingredients
- 1 box cake mix plus ingredients to make
- 1 tub frosting (vanilla or cream cheese frosting)
- 1 bag Wilton Candy Melts or chocolate chips
- 1 bottle sprinkles of choice
- 1 package lollipop sticks
- 1 package cellophane lollipop wrappers
- 2 tablespoons Crisco Solid Shortening
Instructions
- Bake a box cake mix as directed. Let the cake cool completely and then crumble it into fine little crumbs.
- Mix about ¼ cup of frosting into the cake crumbs.
- Add more frosting if needed. You want enough frosting to just moisten and hold the cake crumbs together but not so much that it turns into a big glob of wet cake batter. You want the cake and frosting mixture to hold the shape of a little ball when you roll them.
- I used a teaspoon as a measure and tried to get the cake balls to be almost the same size.
- If the balls fall apart as you roll them in your hands and start to crumble add another tablespoon of frosting to the cake crumbs and mix it in well. Keep adjusting the amount of frosting until the dough ball will hold it's shape.
- After you roll each cake ball place it on a cookies sheet. Once you've used up all of the cake crumb batter place the cookie sheet in the freezer so the balls will firm up.
- Take the cookie sheet of cake balls out of the freezer about 5 minutes before you plan to dip them. If they are frozen when you dip them in the warm chocolate or candy melts the candy coating may crack from the change of temperature.
- Once you're ready to dip the cake balls in coating you need to melt the chocolate. You can use Wilton Candy Melts or a bag of chocolate chips.
- Place ¾ of the bag of candy melts or the entire 12-ounce bag of chocolate chips in a glass bowl over a pot of simmering water or slowly heat them in the microwave 20 seconds at a time. If using a bowl over a pot make sure the bottom of the bowl is not touching the water.
- Add 1 or 2 tablespoons of solid shortening to the candy melts or chocolate chips. Stir as the chocolate begins to melt. Once the chocolate and Crisco has melted completely check to see if you have the correct consistency. You want it runny enough so that it will drip just a bit from your cake balls after you dip them so they have a smooth coating on the cake balls.
- If you melted the chocolate/candy melts in a large bowl transfer some of the melted chocolate coating to a small bowl that will be deep enough that you can plunge the entire cake ball in up to the stick.
- Twirl it carefully to get the coating on the entire cake ball and the area where the lollipop stick is inserted into the cake ball. Decorate with sprinkles immediately after dipping each pop.
- You can stand the cake ball pops up in a block of styrofoam until the chocolate is completely hardened. I stuck the dipped cake ball pops in the freezer for a few minutes as I made them. Don't leave them in there more than five minutes. If you do they will get a layer of condensation on them.
- Once the candy coating hardened I then wrapped them in Wilton lollipop bags.
Recipe Expert Tips
- You can also store the formed cake balls in the freezer in a zip lock bag for about a week before dipping in chocolate.
- You can use Wilton Candy Melts or a bag of chocolate chips.
Esme Slabbert
Congratulations, as you’ve been featured at SSPS 308. See you next week.
Maria Bonacci
I've always had a problem with the dipping part, thank you so much for these great tips and for sharing on the Senior Salon Pit Stop! I'm excited to be featuring your post on Monday’s #SSPS. Congrats! Pinned!
Maria @ kraftyplanner.com
Esme Slabbert
So pretty and beautifully done, love your dipping.
I visited you via Craftastic Monday Link Party. My entries are numbered #78+79.
Please join SSPS: M-S
April
Do you think I could use my small fondue fountain, without the tiers attached, to keep my chocolate the right temp? and maybe if I only put on 1 of the tiers, could use the flow from that to coat the cake pops?
Arlene Mobley
Hi April I'm not sure you would get an even coverage of melted candy melts on the cake pop if you used the stream from a fondue fountain. If there is a way to use the base as the dipping pot that might work.
But I don't know how warm a fondue pot base stays to keep chocolate melted enough and fluid enough to run down the tiers. I would be worried that it might be too warm and cause the candy melts to seize.
April
I used it when I first got it with chocolate and strawberries and the strawberries seemed evenly coated and the chocolate stayed smooth. If it helps, I am planning on dipping my cake pops in chocolate.
Sharon
I have made cakepops with the machine and dipped in candy melts. I freeze them and then eat them frozen. They are awesome and I have not had a problem with condensation when I take them out of the freezer and let them cool at room temperature. Also, I am wondering how it would work to use parrifin wax in the chocolate chips. I used to make candy balls and it called for parrifin wax which thinned the chocolate and helped them have the candy consistency.
Arlene Mobley
Sharon
The condensation may be a problem here in Florida where the humidity is so high. I have never used the paraffin to thin chocolate but have read about it online and it seems to work well.
Kitty
Do you temper your chocolate, or just melt it? And do they maintain a good hard shell or does the chocolate melt? I'm making cake balls except they have a cream cheese/cookie center. I am afraid of making my cake balls, then having them melt as they sit out for the guests. This is my first time making them, and I'm super excited, but nervous!
Flour On My Face
Kitty
I just melt the Wilton Candy Melts in the microwave with some Crisco. The shell gets hard. As long as your cake ball is firm enough to stay on a stick you shouldn't have any problems. When I make my cake balls they are very moist and I have never had a problem. As long as the candy coating has firmed up before you are serving them they will not melt. I am in Florida and I have served them during the summer (in the house) and never had the chocolate coating melt off the cake balls.
Kitty
Thank you so much for your quick reply, I am making them for this Saturday. I am glad to know melting shouldn't be a problem. Thank you!
Flour On My Face
Kitty
Good luck! Cakeball pops are always the hit of the party when I make them!