My daughter and I have tried (and loved) cake pops from Starbucks. Yummy. But at $1.99 a crack, there has to be an easier way to make them at home. Right?? So when we were dubbed with the task of dessert for Christmas we decided to make Cake Pops. Not the kind where you use the fancy little machine and essentially just make mini cake spheres. Like authentic, Starbucks copy cat, Cake Pops. It starts out with your basic boxed cake mix, prepare and bake as directed. After the cake is totally cooled, then the fun starts.
Crumble the cake, we used a food processor for convenience.
You’ll need something to bind this all together. 2 Tablespoons of pre-made frosting is perfect. Yeah, just 2. It doesn’t sound like it will be enough but magically it all comes together. A good ole wooden spoon works great for the job.
Roll the cake/frosting mixture out into balls and freeze for at least 30 min. Or longer if you get busy and distracted like me.
Time to add the lollipop sticks. As a disclaimer, use lollipop sticks. Don’t try to substitute skewers because that’s what you happen to have on hand, it doesn’t work well. I like to use the Ghirardelli melting wafers. This stuff is awesome. It melts so smoothly and stays in the melted state for quite awhile. Start out by melting just a few wafers. Dip the end of the lollipop stick into the chocolate and then insert it into the cake ball. Repeat until done and back into the freezer for 30 minutes.
We decided to be tricking and used white chocolate on the chocolate cake pops and dark chocolate on the white cake pops.
Once all the pops are covered in chocolate back into the freezer for a bit. Store them in an air tight container in the fridge. I have no clue how long these will last in the fridge since ours only made it a couple days before they were all gone.
These are fun and delicious. Sprinkles are about as fancy as we get. If you try them and go all out decorating them, please share a picture!