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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
5 from 2 votes
Prep Time 30 mins
Cook Time 24 mins
Total Time 54 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.

Notes

  • 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
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