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Home » Baby Shower Cake Pops » Cakeball Pops and the Secret to dipping anything in Chocolate

Cakeball Pops and the Secret to dipping anything in Chocolate

Published: May 11, 2011 · Modified: Jul 18, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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, dipping in chocolate

 

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.

How to Make Cake Pops via flouronmyface.com

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 and dip anything in chocolate. My tips for getting smooth pretty cake pops every time.

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

  1. You bake a box cake mix as directed. Let the cake cool completely and then crumble it into fine little crumbs.
  2. Mix about ¼ cup of frosting into the cake crumbs.
  3. 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.
  4. You want the cake and frosting mixture to hold the shape of a little ball when you roll them.
  5. I used a teaspoon as a measure and tried to get the cake balls to be almost the same size.
  6. 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.
  7. 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.
  8. You can also store the formed cake balls in the freezer in a ziplock bag for about a week before dipping in chocolate.
  9. 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.
  10. Once you're ready to dip the cake balls in coating you need to melt the chocolate.
  11. You can use Wilton Candy Melts or a bag of chocolate chips.
  12. 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.
  13. 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.
Pink and grey cakeball pops on a white cake stand.

Cakeball Pops and the Secret to dipping anything in Chocolate

Arlene Mobley - Flour On My Face
Cakeball Pops and the Secret to dipping anything in Chocolate
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Prep Time 30 minutes mins
Cook Time 24 minutes mins
Total Time 54 minutes mins
Course Dessert
Cuisine American
Share by Text
Servings 36 Servings
Calories 91 kcal

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
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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.

Nutrition

Serving: 1Cake Pop Ball | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 109mg | Potassium: 10mg | Fiber: 1g | Sugar: 10g | Calcium: 32mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

More Baby Shower Cake Pops

  • Paisley baby shower themed cake pops on a cake stand.
    Paisley Baby Shower Cake Pops
  • Pink and Grey cake pops wrapped in cellophane for a girl baby shower.
    Girl Baby Shower Cake Pops
  • Closeup image of Pumpkin Spice Cake Pops with a chocolate drizzle.
    Pumpkin Spice Cake Pops
  • Lion King Baby Shower Cake Pops, Baby Lion King, Baby Lion King party favors
    Lion King Cake Pops
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. April

    February 28, 2018 at 1:53 am

    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?

    Reply
    • Arlene Mobley

      March 01, 2018 at 11:38 pm

      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.

      Reply
      • April

        March 02, 2018 at 12:23 am

        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.

  2. Sharon

    March 10, 2014 at 7:30 pm

    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.

    Reply
    • Arlene Mobley

      March 11, 2014 at 12:29 am

      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.

      Reply
  3. Kitty

    October 23, 2013 at 1:07 am

    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!

    Reply
    • Flour On My Face

      October 23, 2013 at 10:19 am

      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.

      Reply
      • Kitty

        October 23, 2013 at 12:21 pm

        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

        October 23, 2013 at 6:39 pm

        Kitty

        Good luck! Cakeball pops are always the hit of the party when I make them!

  4. salliemcg

    October 21, 2013 at 10:11 pm

    I 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 9x13 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!

    Reply
    • Flour On My Face

      October 21, 2013 at 11:03 pm

      When 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.

      Reply
      • salliemcg

        October 22, 2013 at 5:13 pm

        THANK 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

  5. Sini

    September 07, 2013 at 1:00 am

    Thank you so much!

    Reply
  6. Shamene @Say it with Cake

    August 09, 2013 at 12:01 pm

    Hi 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!

    Reply
  7. Erin

    April 03, 2013 at 6:42 pm

    I 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

    Reply
  8. Marcie

    March 12, 2013 at 7:06 pm

    How 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!

    Reply
    • Flour On My Face

      March 13, 2013 at 12:20 am

      Marcie

      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.

      Reply
      • Marcie

        March 18, 2013 at 12:43 pm

        Thanks 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 pm

        Marcie

        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 pm

        I didn't take pictures of the cake pops by themselves but there are some as part of the final product here. https://sassyhappy.wordpress.com/2013/03/18/cake-pop-bouquet/

      • Flour On My Face

        March 19, 2013 at 12:27 am

        Marcie

        They look beautiful in your bouquet. What a clever idea!

  9. Melissa

    February 21, 2013 at 11:16 am

    These are great tips! Thanks so much.....just one question!!! How much should I charge for cake pops?

    Reply
    • Flour On My Face

      February 21, 2013 at 7:35 pm

      Melissa I have never bought a cake pop so I am not going to be able to help you with pricing them. Sorry!

      Reply
  10. samm

    December 21, 2012 at 3:08 pm

    Thank 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 🙂

    Reply
    • Flour On My Face

      December 21, 2012 at 3:23 pm

      Samm

      Your very welcome. Glad I could be of help. Have a Happy Holiday!

      Reply
  11. Dana

    July 17, 2012 at 1:12 pm

    I 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!

    Reply
    • Flour On My Face

      July 17, 2012 at 1:50 pm

      Dana

      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

      Reply
  12. SuzJ268

    June 13, 2012 at 7:13 pm

    Thank 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.

    Reply
  13. Diane

    May 23, 2012 at 9:27 am

    Thanks 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 🙂

    Reply
    • Flour On My Face

      May 23, 2012 at 9:55 am

      Diane

      Your very welcome. When you try it you will be amazed at the difference.

      Reply
  14. Andrea

    May 06, 2012 at 3:13 am

    Does 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!

    Reply
    • Flour On My Face

      May 07, 2012 at 9:23 am

      Andrea

      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.

      Reply
  15. Jennifer

    April 15, 2012 at 4:12 pm

    Thank you for this tip! I was having such a hard time with it. This is perfect!

    Reply
    • Flour On My Face

      April 15, 2012 at 7:31 pm

      @Jennifer

      Your very welcome. The crisco will make all the difference.

      Reply
  16. Kendra

    March 29, 2012 at 12:08 am

    I 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!!! 🙂

    Reply
  17. Anonymous

    January 15, 2012 at 8:42 pm

    Thank 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

    Reply
  18. M Kay

    October 20, 2011 at 5:29 pm

    Ty! I will sure add shortening next time I dip. =)

    Reply
  19. adashofdomestic

    May 19, 2011 at 11:32 pm

    I 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. 🙂

    Reply
    • Mojoe66

      July 19, 2018 at 10:25 am

      5 stars
      How did the German chocolate cake pops turn out? Any helpful hints.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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