When The Goose was three years old, I introduced him to the cake pop. Which is essentially cake on a stick, with candy coating on the outside. He loved them, and wanted to have cake pops at his birthday party, rather than having a traditional cake.
But here’s the thing – cake pops are expensive. At $1.75 a piece, I quickly realized that there was no way I was buying cake pops for the thirty guests we were expecting at our house, plus the ten kids in his preschool class. I love The Goose with all my heart, but paying $70 for tiny pieces of cake on a stick was just not going to happen.
Then I found a recipe for homemade cake pops, and realized that they really weren’t that hard to make at home. So I set out to do just that.
I went to the local craft store to buy sticks and candy melts, and was lucky enough to encounter a salesperson who just happened to make cake pops in her spare time. She gave me a lot of great advice, including adding Crisco to the candy melts so that the coating dries smooth, dry them standing up in a styrofoam block, and to always dip them twice.
So, in honor of The Goose’s fifth birthday, I am sharing my recipe for cake pops. And even though we already celebrated his birthday, he asked for cake pops (again). And I’m happy to indulge him. After all, you only turn five once!
1 box cake mix
Cake pop sticks
Prepare any flavor boxed cake mix as directed on the box. Bake the cake and let it cool completely.
Using your mixer, or your hands, crumble the cake into small crumbs.
Mix in frosting, about 1/4 cup at a time, until the mixture is moist enough to form a ball.
Using a large cookie scoop (I use this one from OXO), scoop the cake and gently roll the cake into a firm, round ball. (If you don’t have a cookie scoop, no big deal. Just use a spoon to scoop the dough and eyeball it to get even sized balls.)
Once you’ve rolled all the balls, place them on a cookie sheet and stick them in the freezer for about half an hour.
Place your candy melts and a rounded tablespoon of Crisco into a microwave safe dish. Microwave the candy melts for one minute. Remove the candy melts from the microwave, stir them, and microwave them again, in thirty second intervals, until completely
Remove the cake pops from the freezer.
Working with one cake pop at a time, dip the end of your stick into the candy melts (about 1/4 inch down) and quickly insert them into the cake pops. Make sure the sticks are inserted far enough that the cake is stable, but not so far that it pokes through the top.
Now it’s time to coat the cake pops. Dip each cake pop into the melted candy coating. Slowly remove the cake pop for the candy melts, gently swirling against the side of the dish as you go. Hold the cake pop over the top of the candy melts, and let any excess coating drip off, continuing to swirl it so that the coating dries evenly. Stand it up in the sytrofoam for a minute or two, letting the coating dry a bit. Then dip it a second time, to ensure that none of the cake shows through. If you are using sprinkles, now is the time to do it. Either dip the cake pop into the sprinkles, or sprinkle them on top.
Place the cake pop upright in a styrofoam block to dry. Repeat with the remaining cake pops until they are all coated.
How easy is that?