Cake pops are all the rage these days, and for good reason. They are cute and delicious, and they give you something to do with any leftover cake scraps you might have. This means when you’ve finished sculpting that perfect birthday cake, you shouldn’t throw away the scraps. Just mix them up with some frosting and you’ve got yourself cake pops that are ready to frost and decorate. There are other methods of making them, like using a cake pop maker, but this particular recipe is for the original type using scraps and frosting. It’s also the most easy cake pop recipe because it uses cake scraps you already have, or boxed cake mix, and canned pre-made frosting instead of homemade ingredients.
Ingredients and Whatnot
- Cake scraps and/or cake made to destroy and form into delicious balls (chocolate)
- 1 can of frosting (chocolate)
- 1 bag of chocolate
- sprinkles (chocolate? of course!)
- As many cake pop sticks as you think you will need (a dozen or so)
- Styrofoam or a cake pop stand
- Mixing bowl
- Pyrex or other microwave safe bowl
- Bake the cake if you aren't using scraps. The instructions are on the box, since this is the easy recipe
- In the mixing bowl, mangle that cake. You can use a food processor, a fork, your hands, whatever.
- Dump some (not all!) of the frosting in with the cake and mix it up. Continue adding frosting until you get a semi-solid sticky lump of chocolatey goodness. If you can't form the whole thing into a ball that holds its shape you may have gone a bit too far with the frosting. That's okay! Make more cake! And then keep working it until you get a good consistency.
- Form the sticky chocolatey lump into balls that are an inch or two in diameter and set them on a cookie sheet.
- Jam a cake pop stick in them and set them in the freeze to chill for 15 to 20 minutes
- When the cake pops are just about ready to pull out of the freezer, dump your bag of chocolate into the microwave safe bowl and nuke it until melted. You're not cooking it here, just melting it so go easy on the timing.
- Pull out your cake pops, dip them in the chocolate so they're completely covered. Hold them for a moment until the excess has dripped off, and then dip them or cover them in sprinkles.
- Poke them into your styrofoam or set them in your cake pop holder, and put them back in the fridge to freeze overnight. You can also set them back on the cookie sheet, but you will get weird flat-topped cake pops. Boo!
As mentioned above, you can make cake pops with something like the Babycakes Cake Pop Maker, but then you miss out on the flavor of the frosting/cake combination. The babycakes machine is pretty handy though, and it makes quick and great little snacks. It’s been featured at Must Have Kitchen Gadgets as a “must have,” but I dunno if I’d go that far. It’s more like “kinda handy to have.”
Speaking of handy to have, if you have to make a ton of these things, you could always check out the Easy Roller, but at $269 a pop, I think that’s something best left to caterers that are making tons of these things, or maybe very busy and rich moms.
Without all the gadgets, the above recipe is probably the easiest way to make cake pops. I’ve always enjoyed the results and I hope you do too.