The first step to making a cake pop is gathering the necessary ingredients. Cake pops are made from pureed cake and frosting, combined to make a dough-like mixture. This mixture is then rolled into small balls, which are chilled briefly before being dipped in chocolate. After dipping each ball twice, sprinkles can be pressed onto the balls of candy. Here is a brief explanation of the steps for making a cake pop:
Puree Cake And Frosting
A cup of store-bought or homemade white cake mix must be blended with one can of store-bought or homemade vanilla frosting until smooth and thick enough to roll into small balls without them falling apart. If you do not want to use pre-made mixes for the cake itself or the icing, you can make your cake batter and homemade icing.
Roll Dough Into Balls
Once the consistency of the mixture is to your liking, roll it into small balls. Each ball should be roughly 1 ½ inches wide. Place them on a baking sheet lined with wax paper or aluminum foil before placing them in the freezer for five to ten minutes.
Melt Chocolate Coating
While waiting for the pops to chill, melt the dark chocolate candy coating in a heat-resistant bowl set over simmering water (double boiler). Dip each pop halfway into the melted candy coating, tapping off the excess with the index finger. Use a fork to remove pops from a bowl of chocolate, allowing any excess coating to drip back into the bowl before returning the pops on their sides to the baking sheet.
Cover With Sprinkles And Freeze For 10 Minutes
While still tacky, immediately sprinkle cake pops with nonpareils before the coating begins to set up. Place baking sheets back in the freezer so that they can fully harden without smudging – this should take about 10 minutes.
Put Sticks In The Center Of Each Pop And Store
Once the candy has completely cooled, remove pops from the freezer and insert small lollipop sticks into each one; you may want to examine your sticks first as some may be too thick or too thin for this project, depending on their intended use.
For storage purposes, arrange all completed pops on a baking sheet lined with wax paper or aluminum foil, and cover with plastic wrap.
