Cake Pops

Cake Pops

I got married last month… and made 150 cake pops for the wedding reception (in addition to purchased cupcakes). This might make me sound a bit crazy, but I thought paying $3 per cake pop was even crazier.

Cake pops are a lot of work, but they are cute, a nice small portion, and can be made ahead of time.

I made two varieties: red wine double chocolate and lemon cream cheese.

Beyond the step-by-step, I will share some of my lessons learned. I recommend using a moist cake recipe (so you don’t need as much frosting) and a not-too-sweet frosting recipe. Both of these ensure your cake pops will not be too sweet after being dipped in the candy melt! My cake pops may not be the prettiest, but they sure taste great!

Equipment needed:

Lollipop sticks (6″)

Candy melts (about one package for every 40-50 cake pops. You may want some of a different color for decorating)

Sprinkles or other decorating supplies (optional)

Sheet pans

Parchment paper

Containers for dipping

Styrofoam or floral foam for drying

Recipes used:

Smitten Kitchen’s Red Wine Chocolate Cake with Natasha’s Kitchen Chocolate Ganache (the cake recipe will yield about 40 cake pops, and the ganache is enough for about 60)

Smitten Kitchen’s Lemon Cake (ignore the glaze) with Martha Stewart’s Cream Cheese Frosting (the cake and frosting will yield about 70 cake pops)

Full post with pictures

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About Chef

Natasha

Hello! My name is Natasha and I love to cook for my friends and family. I am a previously-vegetarian home cook. My favorite type of food to cook is Italian. ...