It seems you can’t walk into a bakery, coffee shop or even a birthday party without seeing these happy little bites. I’d argue that cake pops like this are a fun, bite-sized treat perfect for any occasion.
The only downside? One batch usually yields about 48 cake pops; that’s too much dessert! Here’s what to do with the extras.
How to Store Cake Pops
Before you start making your cake pops (with our expert guide), decide how you would like to store them. The pops can be stored before or after you have dipped them in their coating. If you would like to dip them in chocolate or candy coating first, be sure to allow the coating to dry completely. Psst! We’re big fans of this raspberry truffle flavor.
Wrap the Cake Pops
The first step is to wrap your cake pops. The best way to keep your cake pops fresh is by vacuum sealing them before placing them in the freezer. This will help them retain their moist texture without becoming soggy. But if you don’t have a vacuum sealer like this at home, no worries. You can wrap each cake pop in plastic wrap, then again in aluminum foil.
Refrigerator or Freezer?
Next, place your wrapped cake pops in a sealed container. This will keep them from getting crushed by frozen veggies and other freezer companions.
Wrapped cake pops can sit in your refrigerator for up to one week or freezer for up to one month. If you were feeling fancy and broke out your vacuum sealer, your cake pops will stay fresh for several months in the freezer.
How to Defrost Cake Pops
Now comes the most important step! What happens when it’s time to enjoy these carefully stored cake pops? This can be a bit tricky, as cake pops tend to get soggy after coming out of the freezer. If your pops are frozen, place them in the refrigerator to soften.
Unwrap each cake pop and place them over a folded paper towel to absorb any extra moisture and help them hold their shape. Once they are defrosted and brought to room temperature, insert your cake pop sticks and get ready for the compliments to pour in!
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