Making Cake Pops


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How to Make Cake Pops

recipe courtesy of Cake Pops
by Helen Attridge & Abby Foy
see book review and more recipes

Making Cake Pops

What could be more fun than making cake pops? What excites people more when they look at a table?

The great thing about cake pops is that the baked cake doesn’t need to look perfect! Our easy recipe will deliver delicious cake pops for very little trouble and can be adapted to create several yummy flavors.

Try the cake pops pictured below, or let your imagination run wild and do your own thing. With cake pops, there's no restraint on the imagination. The only rule is to have fun. Be creative, run amok, be wild and inventive.

Click on photo to get the instructions for each of the three cake pops.


Party Hat Cake Pops	Simple Chocolate Cake Pops	Wedding Cake Pops

Basic vanilla cake pop recipe

This recipe makes slightly more cake pops than in our design guides so you will have a few to experiment with—or make extra, as they’re bound not to last long!

For the Cake

Makes approximately 25 × 1-oz (25-g) cake pops

1 5/8 sticks (200 g) unsalted butter,softened
3/4 cup (200 g) superfine sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
Scant 2 cups (250 g) self-rising flour, sifted

For the Frosting

1 stick (125 g) unsalted butter, softened
1 cup (200 g) confectioners’ sugar
1 teaspoon vanilla extract

Prepare Ahead: Preheat the oven to 350?F (180?C). Line an 8-inch (20- cm) baking pan with waxed paper.

To make the cake: Place the butter and sugar in a food processor and mix on a medium speed until the mixture is white and fluffy. Add the vanilla extract and mix in. Add half the beaten eggs and flour to the mixture and combine well. Repeat with the remaining eggs and flour. Pour the batter into the prepared pan and bake for approximately 30–35 minutes.

To see if your cake is cooked, insert a knife into the center—it should come out clean.

Flavor Variations:

Rich Chocolate: Replace 1/4 cup (25 g) flour with 1/4 cup (25 g) unsweetened cocoa powder. For the frosting add 1 teaspoon unsweetened cocoa powder to the mixture, or for extra chocolate flavor add melted chocolate to taste.

Zingy Lemon: Add the juice and zest of one lemon to the butter and sugar mixture and stir well. For the frosting add the juice of half a lemon to the mixture. Cool the cake on a cooling rack.

Making the cake balls

Break or slice the cooled cake into manageable pieces. Crumble the pieces by hand or, for a finer result, use the grater attachment in a food processor.

Using your hands, mix the frosting into the cake crumbs. Add a tablespoon at a time—you may not need it all. Too much frosting will make the pops too wet to stay on the sticks when being dipped. The mixture is ready once it holds together when rolled in your hands.

Weigh out 1-oz (25-g) pieces of the mixture and roll into balls between your hands, or form into the required shape for your pop design.

Once shaped, put the cake balls on a plate and cover.

Place in the refrigerator for at least an hour to allow the mixture to firm. They can be kept, covered, in the refrigerator for up to 2 days.

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