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 1/4 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 3/4 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
- Prep Time: 30 Minutes
- Cook Time: 24 minutes
- Total Time: 54 minutes
- Yield: 36 1x
Print Recipe
Pin RecipeDescription
Cakeball Pops and the Secret to dipping anything in Chocolate
Ingredients
- a box cake mix
- a container of frosting
- Wilton Candy Melts or chocolate chips
- sprinkles of choice
- lollipop sticks
- cellophane lollipop wrappers
- 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 1/4 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 3/4 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.
- Category: Desserts
- Method: Baked and Dipped
- Cuisine: American
Nutrition
- Serving Size: 1 Cake Pop Ball
- Calories: 170
Keywords: how to make cake pops, how to dip cake pops in chocolate, making cake pops, dipping cake pop tips
adashofdomestic
May 19, 2011 at 11:32 pmI love cake pops. I make them too. I'm going to be making German Chocolate cake pops tomorrow and also I'm going to try to make a brownie pop. 🙂
Mojoe66
July 19, 2018 at 10:25 amHow did the German chocolate cake pops turn out? Any helpful hints.
★★★★★
M Kay
October 20, 2011 at 5:29 pmTy! I will sure add shortening next time I dip. =)
Anonymous
January 15, 2012 at 8:42 pmThank you for this. I googled how to make my chocolate more runny for cake pops and found this posting. It helped me out greatly and allowed for me to make cake pops for my sons birthday yesterday. You saved the day!
Laura D
Kendra
March 29, 2012 at 12:08 amI have to make a huge batch of "Princess" cake pops next week and I was so worried! They haven't turned out so good in the past, but now I am excited to try this! Thank you!!! 🙂
Jennifer
April 15, 2012 at 4:12 pmThank you for this tip! I was having such a hard time with it. This is perfect!
Flour On My Face
April 15, 2012 at 7:31 pm@Jennifer
Your very welcome. The crisco will make all the difference.
Andrea
May 6, 2012 at 3:13 amDoes the Crisco change the flavor, color or drying time? Do you keep the bowl of choclate over the simmering water while dipping the cake pops or do you remove it? If you remove it, do you heat it back up over the water or in the microwave? Thank you!
Flour On My Face
May 7, 2012 at 9:23 amAndrea
The crisco does not change the flavor or drying time. I leave the bowl over the hot water while I am dipping. I have never had luck trying to remelt the chocolate a second time if using chocolate chips. The candy melts are more forgiving and you can remelt them if you are very careful and don’t over heat them because they will seize just like chocolate.
Diane
May 23, 2012 at 9:27 amThanks so much for this post!! I have had the hardest time with dipping~ it ALWAYS gets hard way too fast! I will for sure try the Crisco trick and the glass bowl (I usually melt it in the microwave).
THANKS AGAIN!!!
p.s. I did learn that you should be very careful NOT to get any water in your chocolate/candy melts or it will seize up~ just another friendly tip 🙂
Flour On My Face
May 23, 2012 at 9:55 amDiane
Your very welcome. When you try it you will be amazed at the difference.
SuzJ268
June 13, 2012 at 7:13 pmThank you so much for the tip! I had my first cake pop dipping experience last night; it took forever and just could not get the coating right (they still tasted yummy though). Will be adding this extra ingredient next time.
Dana
July 17, 2012 at 1:12 pmI tried the trick with Crisco at one point and it did not work out. It made the candymelts taste horrible! I did not add very much and when I added even less it still made them awful! This was a year ago. I’m very iffy on round 2!
Flour On My Face
July 17, 2012 at 1:50 pmDana
I’m sorry to hear that it didn’t work out for you. Is it possible that the candy melts seized? No amount of crisco will help if the candy melts have been over heated. Candy melts can be tricky. One minute they look like they aren’t melted enough and the next second they are over heated.
Are you using the microwave or the double boiler method?
If using the microwave heat at ten second intervals and stir. When it’s almost done most of the candy melts will be melted but there will still be some that hold they’re shape. Instead of heating again keep stirring. The heat from the melted chocolate will melt them the rest of the way.
If using the double boiler method when most of the melts are melted remove the pot from the heat source but keep the bowl over the hot water and keep stirring.
Let me know how your second attempt goes. I had trouble the first few times I tried cakeballs myself. It’s practice makes perfect in this case!
Arlene
samm
December 21, 2012 at 3:08 pmThank you so much for the shortening tip! I’m dipping oreos and when my chocolate got to thick I panicked and then found your post. These oreos are for a work party. . You’re a life saver! Those cake pops look awesome by the way 🙂
Flour On My Face
December 21, 2012 at 3:23 pmSamm
Your very welcome. Glad I could be of help. Have a Happy Holiday!
Melissa
February 21, 2013 at 11:16 amThese are great tips! Thanks so much…..just one question!!! How much should I charge for cake pops?
Flour On My Face
February 21, 2013 at 7:35 pmMelissa I have never bought a cake pop so I am not going to be able to help you with pricing them. Sorry!
Marcie
March 12, 2013 at 7:06 pmHow far in advance can you make your pops? Do you keep them in the fridge after making them before the event? If so, do you bag them after you take them out of the fridge for the final time? Thanks!
Flour On My Face
March 13, 2013 at 12:20 amMarcie
The cake pops can be made a couple of days in advance. The best thing to do is store them in an air tight container at room temp, in a cool area of your home. I would not store them in the refrigerator. Moisture will form on the chocolate when they come back to room temp.
You can wrap them and store them in a single layer once the chocolate has set and hardened.
Marcie
March 18, 2013 at 12:43 pmThanks so much! I made cake pops to put into centerpieces for a tea this week. They were a raving success. 🙂
Flour On My Face
March 18, 2013 at 1:19 pmMarcie
So glad I could help! I would love to see your cake pops. Did you post a picture online somewhere?
Marcie
March 18, 2013 at 9:27 pmI didn’t take pictures of the cake pops by themselves but there are some as part of the final product here. http://sassyhappy.wordpress.com/2013/03/18/cake-pop-bouquet/
Flour On My Face
March 19, 2013 at 12:27 amMarcie
They look beautiful in your bouquet. What a clever idea!
Erin
April 3, 2013 at 6:42 pmI use the 9.99 crockpot from Walmart to melt chocolate and maintain an even temp. If you are in a hurry can melt on high but must turn down to low while dipping or chocolate will seize up
Shamene @Say it with Cake
August 9, 2013 at 12:01 pmHi Thank you so much for your tip on adding crisco! I am trying it out today! I followed you on twitter, p;interest and facebook and would love a like back on facebook!
https://www.facebook.com/bakersRus123
Thanks!
Sini
September 7, 2013 at 1:00 amThank you so much!
salliemcg
October 21, 2013 at 10:11 pmI never seem to be able to fully cover the cake balls or cake pops with the coating. Does it have to be deeper than the height of the cake ball – or can you sort of swirl it around? It seems like you must need a lot of coating to cover the number of cake balls and/or pops made using a 9×13 sheet cake. Any suggestions on amounts? Also, I don’t own Crisco. Do you think I could use a solid oil like coconut oil to thin the candy coating? Thanks!
Flour On My Face
October 21, 2013 at 11:03 pmWhen I first started making cake pops I would melt my chocolate in a bowl and I would have a hard time coating the entire ball. So then I started using a plastic toddler cup. With three grand daughters I have plenty of them around. If you don’t you could use any small plastic cup. Because the cup is deeper it is easier to dip that cake pop in so the chocolate covers the entire cake ball.
I usually dip in two different colors so I always buy two bags of candy melts. I have never measured but I have never used 2 entire bags of melts.
Coconut oil can be used but it will change the flavor of the chocolate. You can also use butter or oil. I am not sure how much liquid oil but start with a small amount- 1 teaspoon or so until the candy melts/chocolate thins.
salliemcg
October 22, 2013 at 5:13 pmTHANK YOU so much for your quick response! I was making cake pops and struggling. I took a break, bought another bag of candy melts and used a toddler cup for dipping instead of a bowl- viola! You solved it! Thanks again
Kitty
October 23, 2013 at 1:07 amDo 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
October 23, 2013 at 10:19 amKitty
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
October 23, 2013 at 12:21 pmThank 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
October 23, 2013 at 6:39 pmKitty
Good luck! Cakeball pops are always the hit of the party when I make them!
Sharon
March 10, 2014 at 7:30 pmI 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
March 11, 2014 at 12:29 amSharon
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.
April
February 28, 2018 at 1:53 amDo 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
March 1, 2018 at 11:38 pmHi 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
March 2, 2018 at 12:23 amI 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.