Pinterest is a dangerous place for me. It gives me grandiose ideas and delusions of what I can magically accomplish, from make-up to baking, crafting to decorating. And thus I looked up multiple cake pop recipes and tried to glean what I could from their similarities.
First you’re going to start with a basic cake mix. Now you can make your cake from scratch if you want to go all the way down that road, but honestly a good box mix is just fine. You’re going to be destroying it once it’s baked anyway. Also, since I was attempting something new, I didn’t want to waste a bunch of time and money on something that could have possible failed miserably.
For this I used Duncan Hines Pink Velvet with Buttery Vanilla flavor. In my experience this mix tends to be a bit more rich than most box mixes.
Pour into a glass dish and bake as normal! Remember it doesn’t have to be pretty, just cook evenly.
Now for the fun part! After your cake has cooled you get to destroy it! Some people put their cake into a food processor, but I prefer to get my hands dirty (after thoroughly washing them, of course!). Crunch it all up into crumbs in a bowl! Then you’re going to add your icing of choice in slow increments. Squidge it in with your fingers until you get a nice smooth Play-Doh-like consistency.
You’ll want to test this by rolling smaller pieces into balls. If they fall apart easy, then you need to add in more icing. Once you have the desired consistency, wrap it up in saran wrap and put it in the fridge to sit overnight. Or, if you’re me, I left it until I got back from work the next day, so approximately 24hrs.
The best part about this for me is I don’t have to make all of the cake pops at once.
Now once your dough is ready, you have to melt your coating. Some people use Wilton’s and if you do you will want to be SUPER careful because if you heat them too quickly, the entire consistency changes.
They tell you to use a double boiler, but what I did is use a large glass bowl on top of a pot of water. Don’t bring the water to a bowl, keep it on a very low simmer. This is a slow process but it will be worth it. Pour a small amount of veggie oil (and I mean SMALL) in the bowl and then empty your candy melts. Personally, I used white-chocolate wafer melts from Ghirardelli.
Once you have a liquid consistency, you can start actually making the cake pops themselves. Roll a piece of dough into a ball.
Make sure you don’t have any deep cracks that might compromise the structural integrity. Then dip your lollipop stick (I got a bag at Michael’s Craft store) into the melted chocolate/candy melt. Wait a few seconds and then pierce the cake ball about midway through. This should create an anchor to the stick. Set it aside, make another ball, rinse and repeat etc.
After you have made quite a few of these little guys, the first ones you made SHOULD have hardened around the base.
Now you’re going to carefully dip it into the rest of your melty chocolate mixture!
Careful of any drips! Now with it still wet, apply any sprinkles or edible glitter that you are planning on using to decorate your cake pop. Stick them in some Styrofoam and let them dry standing straight up. If you want to flash-dry them, you can pop them in the freezer.
Shortly after, voila, you’re going to have a tasty treat, all thanks to late-night Pinteresting.