There’s no denying it: itty bitty is in. It’s hard not to coo over trendy, tiny treats like cupcakes, cheesecakes and pies. Put a miniature dessert on a stick and you’ve got a real win. Behold: cakepops. Popularized by Bakerella, cakepops are the perfect combination of decadent cake and icing dunked in candy coating. Be forewarned: while they’re certainly easy to eat, they’re a bit of a task to make. Plan to have some downtime between steps and coerce a friend to help you if you can.
I’d been meaning to attempt cakepops for some time when my younger cousin Elizabeth brought them to my mom’s 50th birthday party. Between bites of numerous pops, my boyfriend asked, “So…why don’t you ever make these for ME?”. Challenge accepted. Along with baking dozens of mini lemon cupcakes with blueberry-lemon buttercream for his parents’s annual BBQ, it was time to shine with cakepops. I roped my mom into helping me break in my brand new (Tiffany blue!!!) KitchenAid mixer and, in one night, we made two “bouquets” of cakepops + dozens of mini cupcakes. In case you’re wondering…they were a hit.
What you’ll need:
- one sheet cake (I made Pioneer Woman’s The Best Chocolate Sheet Cake. Ever. Box mix cake will work fine, too)
- icing (my recipe came from the above cake recipe, but you can use pre-made as well)
- chocolate bark or candy melts (I used Wilton’s candy melts, available at Michael’s)
- Decorative sprinkes
- styrofoam block with pre-poked holes for cakepops on a stick
- lollipop sticks (available at Michael’s)
- parchment paper or foil
- optional: 2 styrofoam cubes, colourful wrapping paper, 2 square vases (to make “bouquets”)
To make cakepops:
- Make & cool one sheet cake
- Once cool, crumble the cake into fine crumbs. You can do this straight in the pain like I did, or put it through a food processor.
- Add icing to the crumbled cake and mix together. Add just enough icing so that the cake sticks together and forming the cake balls is easy. You can add too much icing, so be careful!
- Form the cake balls to your desired size (a bit smaller than a golf ball ideal) and place on a parchment or foil-lined cookie sheet
- Place the cake balls into the fridge for 15 minutes
- In a double-boiler (or a heat-proof bowl over a pot of simmering water), melt your bark or candy. Stir, but be careful not to over-mix. Once candy or chocolate is melted, remove the cake balls from the fridge.
- Dip a lollipop stick into the candy and immediately insert into a cake ball. Repeat for each ball & return to the fridge to set for 5 minutes. You now have the base for your cakepops!
- Once set, remove cakepops from the fridge. Dip each cakepop into the candy and cover evenly. Use a small spatula to help cover, if necessary.
- Immediately after covering the cakepop in candy, sprinkle the pop with decorative sugar and insert the stick into the prepared styrofoam block to set.
To make cakepop bouquets:
- Wrap two styrofoam cubes & place inside square vases
- Arrange cakepops into the cubes one by one, using a lollipop stick to poke holes into the cube as you go