Fun & Festive Cake Pops Recipe
Fun & Festive Cake Pops Recipe photo by Taste of Home

Fun & Festive Cake Pops Recipe

Publisher Photo
Pop goes the party! No worries on who's cutting the cake; just serve and pop. —Simple & Delicious Test Kitchen
TOTAL TIME: Prep: 1 hour Bake: 35 min. + freezing
MAKES:48 servings
TOTAL TIME: Prep: 1 hour Bake: 35 min. + freezing
MAKES: 48 servings

Ingredients

  • 1 package cake mix of your choice (regular size)
  • 1 cup prepared frosting of your choice
  • 48 lollipop sticks
  • 2-1/2 pounds dark chocolate, milk chocolate or white candy coating, coarsely chopped
  • Optional toppings: crushed peppermint candies, finely chopped cashews, unsweetened coconut, assorted sprinkles, finely chopped crystallized ginger, crushed gingersnap cookies, melted caramels and coarse sea salt

Nutritional Facts

1 cake pop (calculated without toppings) equals 213 calories, 11 g fat (7 g saturated fat), 13 mg cholesterol, 97 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
  2. Crumble cake into a large bowl. Add frosting and mix well. Shape into 1-1/2-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  3. In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Roll, sprinkle or drizzle with toppings of your choice. Insert cake pops into a styrofoam block to stand. Let stand until set. Yield: 4 dozen.
Originally published as Fun & Festive Cake Pops in Simple & Delicious December/January 2012

Nutritional Facts

1 cake pop (calculated without toppings) equals 213 calories, 11 g fat (7 g saturated fat), 13 mg cholesterol, 97 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Fun & Festive Cake Pops

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 26, 2012

"This is basically a really good recipe for a lot of great cake pop ideas. In order to make the cake balls stay on the stick, keep the balls no bigger than 1-1/2 inches in diameter. Purchase an ice cream scoop that measures 2-tablespoons for uniform sizes. Place the cake balls on a cookie sheet and chill them for at least 1 hour, or overnight, in the refrigerator; or, chill in the freezer for at least 20 minutes. About the coating, you can purchase meltable candy wafers from any crafts/fabric store in all sorts of colors, or order them from Amazon - Merckens and Wilton are great brands.  To keep the cake balls from falling off the stick, first dip the stick at least 1-inch into the melted chocolate (or whatever candy wafers you decide to use) and THEN push the stick into the cake ball. Gently place the cake ball with its inserted stick back on the cookie sheet and chill again for 15 minutes so the candy coated stick will harden. When you're ready to dip the cake balls into the melted candy and decorate the way you want, have handy a styrofoam block to push the stick into it so the cake pop is standing straight up - this will allow the melted candy to dry. After they are dry, I like to individually wrap each cake pop in a little cellophane bag and close with a colored foil twist, which you can purchase at any crafts store. Another decorating idea is to coat the cake pop in one color, let it dry, and then dip a fork into a different melted candy color and drizzle it over the cake pop for an artistist look. These cake pops should be stored in the refrigerator so the candy coating won't get soft. You can keep them out of the refrigerator for a few hours, as long as the temperature doesn't go above 70-degrees. Remember to keep food safety in mine! You also might be interested in checking out Bakerella.com for a ton of cake pop decorating ideas, too. :)"

MY REVIEW
Reviewed Jan. 10, 2012

"I made 9 doz for a cookie exchange and had fun. They were a hit. Definitely have to freeze and not make too big or they fall off stick. Also need to hold on to or put in styrofoam until the chocolate coating hardens or will not be round."

MY REVIEW
Reviewed Dec. 24, 2011

"The trick is not to make the pops too big. Or instead of making pops on a stick, you can make them to be more like bonbons, still good but easier to ensure that they look presentable.My kids LOVE these and I liked all the ideas for the stir-ins."

MY REVIEW
Reviewed Dec. 19, 2011

"These don't work! We couldn't get some of them to stay on the stick and when we tried to dip them in chocolate, they were heavy as someone already said and they all fell off. Absolute dud! We did eat some of the pieces we salvaged and they were tasty, but not presentable at all :-("

MY REVIEW
Reviewed Dec. 1, 2011

"I made these for an event at work. I used almond bark for the coating. I think that was a big mistake! The cake pops wound up being way too heavy as they started to thaw. I wound up freezing the pops over night. When I went to try to coat them however, they were still too heavy and fell off the sticks. I have since done some research and I think I will purchase a scooper to assist with the sizing. Also, I read somewhere that if you dip the stick in frosting and THEN insert it into the pop that it helps with stability. And I highly recommend purchasing a styrofoam block (like found at Hobby Lobby or Michael's for plants) to assist with standing the cake pops up after they have their candy coating. I didn't have one - and well, an upside down egg carton did not work at all! :P Overall, I think these were good, I just was not prepared for how dense & heavy these would turn out."

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